Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

To clarify the contribution of polymerization of myosin heavy chain (MHC) b y disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 2 5 degreesC and 40 degreesC for a variety of hours prior to heating at 80 de greesC for 20 min. Sodium dodecyl sulfate-polyacrylamide gel electrophoresi s (SDS-PAGE) patterns of cooked gels were analyzed with and without reducin g the samples, which were solubilized in 8 M urea-2% SDS solution. The form ation of polymers by disulfide bonding in cooked gels was almost constant i n each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurr ed during cooking at 80 degreesC and not during preheating.