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Nutritional Effects of Mechanically Deboned Chicken Meat and Soybean Proteins Cross-linking by Microbial Transglutaminase

Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil

J. Guimarães Venzke

Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil

S. Hickmann Flôres

Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil

M.A. Záchia Ayub

Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil, mazayub{at}ufrgs.br

This work studied the nutritional effects of protein cross-linking as mediated by microbial transglutaminase (TGase) using rats as biological models. Rats were divided into six groups that received diets containing casein (standard protein diet), cross-linked meat protein (CMP), meat protein (MP), cross-linked soy protein, or soy protein (SP) as the protein sources of their diets, which were compared against an aproteic diet (basal diet). The cross-linking process showed a significant (p < 0.05) impact on the true digestibility (TD) of meat and SPs, decreasing it for the first and increasing it for the second. As a consequence, the TD of modified SP became similar to that observed for CMP, although, the biological value, net protein utilization, net protein ratio, and protein retention efficiency values of meat and SPs were not affected in the process. These results suggest that the use of TGase for the reticulation of isolated SP can improve its nutritional quality.

Key Words: nutritional quality • proteins • meat protein • isolated soy protein • protein cross-linking • transglutaminase

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 337-344 (2009)
DOI: 10.1177/1082013209346369


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