A Novel Bone Gelatin Prepared by Enzymatic Catalysis with High Crosslinking Activity of MTGase for Gelatinization Properties of Minced Pork

A novel gelatin prepared by enzymatic catalysis (type-E bone gelatin) was developed in our group. In this study, the high crosslinking activity of type-E with microbial transglutaminase (MTGase) found and further used for gelatinization properties minced pork. The results showed that contents lysine glutamine were higher than traditional acid (type-A alkali (type-B methods, which are as action sites MTGase. degree (79%) approximately 4.9 times type-A 5.6 type-B at 1.44 U/g Moreover, gel thermal irreversibility when MTGase concentration 0.90 due to activity. For pork gel, water-holding capacity texture modified crosslinked improved cooking loss significantly reduced.