PMID: 22413145Mar 14, 2012Paper

Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

Journal of the Science of Food and Agriculture
Sochaya ChanaratAran H-Kittikun

Abstract

Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross-linking and gel property of surimi from threadfin bream, Indian mackerel and sardine in the presence and absence of endogenous transglutaminase. Breaking force of all surimi gels increased as MTGase levels (0-0.6 U g⁻¹) increased except for threadfin bream surimi gel, where the breaking force decreased at 0.6 U g⁻¹ (P < 0.05). In the presence of EDTA, the gel strengthening effect was lower, suggesting the combined effect of endogenous transglutaminase with MTGase. With the addition of MTGase, the gel with the highest increase in breaking force showed highest decrease in myosin heavy chain. When cross-linking activity of MTGase on natural actomyosin (NAM) was determined, the highest decreasing rate in ε-amino group content with the concomitant increased formation of cross-linked proteins was found in NAM from threadfin bream. The reactivity of muscle proteins toward MTGase-induced cross-linking was in agreement with surimi gel strengthening. The composition and properties of muscle protei...Continue Reading

Citations

Nov 28, 2012·Applied Microbiology and Biotechnology·Tobias HeckLinda Thöny-Meyer
Jun 26, 2013·International Journal of Pharmaceutics·Yuri Ikeuchi-TakahashiHiraku Onishi
Jul 8, 2014·Critical Reviews in Food Science and Nutrition·Helena M MorenoJavier A Borderías
Jan 22, 2013·Journal of Food Science·Clinton D StevensonTyre C Lanier
Sep 30, 2014·Journal of the Science of Food and Agriculture·Pinar YerlikayaSoottawat Benjakul
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Xue ZhaoGuanghong Zhou
Jan 16, 2021·Journal of the Science of Food and Agriculture·Xidong JiaoDaming Fan
May 22, 2021·Journal of Food Science·Yuanyuan OuyangZhi Zheng
May 1, 2021·Journal of the Science of Food and Agriculture·Yueqi AnYang Hu

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