Search results for: TRANSGLUTAMINASE (TGASE)

• Molecular and structural characteristics of cod gelatin films modifiedwith EDC and TGase

  Publication

  • H. Staroszczyk
  • J. Pielichowska
  • K. Sztuka
  • J. Stangret
  • I. Kołodziejska

  - FOOD CHEMISTRY - Year 2012

  Cod gelatin films before and after cross-linking of gelatin with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) or transglutaminase (TGase) have been characterized by FT-IR spectroscopy and DSC analysis. For comparison, a film prepared from unmodified pig gelatin has been also analysed. The difference spectra showed that cod gelatin during the film formation involved first of all water-to-amide hydrogen bonds, and the film...

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• Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures

  Publication

  • E. Malinowska-Pańczyk
  • I. Kołodziejska

  - Polish Journal of Food and Nutrition Sciences - Year 2018

  The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60–193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while...

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