Gelation of Protein Emulsion by Transglutaminase

Abstract

Transglutaminase is a Ca2+ dependent enzyme that covalently polymerizes-proteins through the formation of ε-(γ-glutamyl)lysyl cross-links. We investigated the transglutaminase reaction in emulsions stabilized by protein. When emulsions prepared with proteins (αsl-casein, and soybean 11S and 7S globulins) and soybean oil were incubated with transglutaminase, the emulsions turned into gels. Gel formation depended on the amount of transglutaminase and the pH. The results on SDS-polyacrylamide gel electrophoresis indicated that protein in the emulsions was polymerized by the action of transglutaminase. Gelation of the emulsions was attributed to the formation of ε-(γ-glutamyl)lysyl cross-links. © 1986, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.