Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

The influence of transglutaminase crosslinking on the rheology of gelatin gels has been investigated. We find that the gel strength may be either reduced or enhanced depending on whether covalent crosslinking occurs predominantly before or after development of triple helix junction zones. A striking result is that, following extensive covalent crosslinking during cold-set gelation and afterwards in the melted state, the gelatin gelʹs characteristic thermoreversible character is almost completely lost.