Extracción, caracterización parcial y termoestabilidad de la enzima transglutaminasa en surimi, en músculo blanco de jurel y en miofibrillas de carne de vacuno

Abstract

The objective of this research was to carry out the extraction and characterization of surimi and jack mackerel white muscle (Trachurus murphyi) and of bovine meat and to determine the thermostability of transglutaminase. Kinetics parameters and thermostability are more relevant to project the utility of this tissue in new food products development. The activities of this enzyme were of 4.7 × 10-3, 13.0 × 10-3 y 53.0 × 10-3 Ul/g tissue for surimi and white muscle of jack mackerel, and meat of bovine respectively. It characterized transglutaminase of bovine meat, finding values of optimal pH of 6.5 and 40°C of temperature. The existence of two transglutaminases was postulated in the white muscle of jack mackerel, with optimal pH values of 5.4 and 7.6, temperatures of 50 and 60°C, and calcium concentrations of 10 and 40 mM. Inactivation constants ranged between 3.3 × 10-3 and 0.4 h-1 for different temperatures of preincubation. The activation energy of denaturation was about 12.46 y 39.37 KJ mol-1oK-1.