Study on a Binder by Using Porcine Blood Plasma Transglutaminase, Thrombin and Fibrinogen

  • Tsai, Chong-Ming (Department of Animal Science, National Chiayi University) ;
  • Tseng, Tsai-Fuh (Department of Animal Science, National Chiayi University) ;
  • Yang, Jeng-Huh (Department of Animal Science, National Chiayi University) ;
  • Chen, Ming-Tsao (Department of Food Technology, Da-Yeh University)
  • Received : 2005.03.03
  • Accepted : 2005.07.11
  • Published : 2006.01.01


The purpose of this study was to prepare a binder containing porcine blood transglutaminase (TGase), thrombin and fibrinogen. Extracted TGase, thrombin and fibrinogen were used alone or mixed with different proportions of their volume (v/v/v) by nine combinations as follows were 0.5:1:15, 0.5:1:20, 0.5:1:25, 1:1:15, 1:1:20, 1:1:25, 1.5:1:15, 1.5:1:20 and 1.5:1:25, respectively. Five ml of each combination were mixed with 0.6 ml of 0.25 M calcium chloride before experiment. After storage at 4C for 0, 1, 2, 3, 4 and 5 weeks, enzyme activity, total plate count, pH value, and SDS-PAGE of TGase, thrombin and fibrinogen were tested and pH value, clotting time and gel strength of the nine combination binders were determined. The results showed that total plate count of thrombin and pH value of TGase were significantly higher (p<0.05) than in other treatments. SDS-PAGE results showed that purified TGase, thrombin and fibrinogen from porcine blood plasma compared with commercial products (Sigma) had the same band patterns and nine different combination binders had no significant effect. Enzymatic activity of TGase and thrombin decreased as storage time increased. Total plate count of TGase, thrombin and fibrinogen and clotting time of the binder increased as storage time increased. The higher amount of fibrinogen in combinations, the stronger the gel strength.


Porcine Blood Plasma;Transglutaminase;Thrombin;Fibrinogen and Binder


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