Combination effects of microbial transglutaminase, reducing agent, and protease inhibitor on the quality of hairtail surimi

Citation
St. Jiang et al., Combination effects of microbial transglutaminase, reducing agent, and protease inhibitor on the quality of hairtail surimi, J FOOD SCI, 65(2), 2000, pp. 241-245
Citations number
30
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
65
Issue
2
Year of publication
2000
Pages
241 - 245
Database
ISI
SICI code
0022-1147(200003)65:2<241:CEOMTR>2.0.ZU;2-P
Abstract
A combination of microbial transglutaminase (MTGase), reducing agent and pr otease inhibitor was employed to improve the quality of underutilized fish surimi. SDS-PAGE indicated that cross-linking of myosin heavy chain (MHC) o ccurred in MTGase-contained samples, while MHC of samples without MTGase di sappeared after 120 min incubation at 45 degrees C. Although the gel-formin g ability increased with MTGase added up to 0.6 unit/g, it was still too lo w to be commercially acceptable. However, the combined use of 0.1% NaHSO3, 0.01 mM transepoxysuccinyl-L-leucylamido-(4-guanidino)butane (E-64) and 0.3 5 units MTGase/g substantially improved the quality of hairtail surimi. Bas ed on this result, the combined use of E-64, MTGase and NaHSO3 seemed to be a better way to improve gel-forming ability of hairtail surimi.