트랜스글루타미나제를 첨가한 우유의 전자현미경적 특성

Raw skim milk and colloidal calcium phosphate~free skim milk were treated with microbial transglutaminase(TGase), ultracentrifuged at varying rates and were observed to contain textural properties using a scanning electron microscope (SEM). Skim milk showed irregular signs of conformation at lower centrifugal rate, and associated regular (10,000 ×g) and thin with broad holes (20,000 ×g). The associated texture became thick and irregular (40,000 ×g), and fine particles were regularly associated (100,000 ×g). When skim milk was incubated for 1 hr with TGase, casein micelles aggregated and broadened as centrifugation rage increased. When skim milk was incubated for 8 hrs with TGase, casein micelles associated to large widened aggregates, and were associated regularly which then became irregular (100,000 ×g). When colloidal calcium phosphate-free skim milk incubated for 1 hr with TGase showed no sediment, the milk incubated for 8 hrs with TGase associated together, yielding broadened and regular layers as the centrifugation rate increased. It is assumed that such phenomena could be caused by protein crosslinking reaction with TGase and conformational change of casein molecules, as well as dependencies on reaction time, temperature and ultracentrifugation rate.