Enzyme-aided modification of chicken-breast myofibril proteins: Effect of laccase and transglutaminase on gelation and thermal stability

Raija Lantto (Corresponding Author), E. Puolanne, Nisse Kalkkinen, Johanna Buchert, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

71 Citations (Scopus)


The effect of laccase and transglutaminase (TG) on cross-linking, gelation, and thermal stability of salt-soluble chicken-breast myofibril proteins was investigated at pH 6. Both enzymes modified the protein pattern detected by SDS−PAGE. Identification of proteins by peptide mass mapping showed that myosin heavy chain (MHC) and troponin T were the most affected proteins. These proteins faded or disappeared as a function of the incubation time with both enzymes on SDS−PAGE. The molecular weight of actin was not, however, affected by either enzyme. The effects that the enzymes had on the gel formation of chicken-breast myofibrils were studied in 0.35 and 0.60 M NaCl solutions at 3% protein content and a constant temperature of 40 °C by using a small deformation viscoelastic measurement. TG substantially increased the storage modulus (G‘) of 3% protein in 0.35 M NaCl. Without the enzymes, gelation was insignificant in 0.35 M NaCl. The increased solubility of the proteins at 0.60 M NaCl intensified gelation with TG. G‘ increased 32 and 64% at dosages of 10 and 100 nkat of TG, respectively. Also, laccase increased G‘ of the gel in 0.60 M salt concentration. However, a high laccase dosage decreased the magnitude of G‘ below the control level. Differential scanning calorimetric (DSC) measurements indicated slightly reduced myosin heat stability after TG pretreatment and increased actin heat stability with both enzymes. Maximum transition temperatures did not alter with either enzyme.
Original languageEnglish
Pages (from-to)9231 - 9237
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number23
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed


  • chicken myofibril proteins
  • protein modification
  • cross-linking
  • transglutaminase
  • laccase
  • gelation
  • storage modulus
  • isothermal heating
  • heat stability

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