APPLICATION OF POLYMANNOSYLATED CYSTATIN TO SURIMI FROM ROE-HERRING TO PREVENT GEL WEAKENING

A recombinant glycosylated cystatin with a polymannosyl chain was adde d to roe-herring surimi for preventing gel weakening due to autolysis during cooking. Proteolysis of myosin heavy chain in the surimi mas ef fectively suppressed while cooking at 90 degrees C for 20 min after pr eincubation at 40 degrees C for 30 min. The glycosylation of cystatin improved the stability against heating as well as proteolysis by cathe psin D. This process markedly improved the texture of the cooked surim i gel with gel strength 2.5 times that of unglycosylated, control cyst atin. (C) 1998 Federation of European Biochemical Societies.