Change in Quality of Preheated Gel and Two-step Heated Gel from Walleye Pollack and Chum Salmon on Addition of Microbial Transglutainase.

Yasunaga, Kosaku; Abe, Yoichi; Nishioka, Fujio; Arai, Ken‐ichi

doi:10.2331/suisan.64.702

Cited by 5 publications

(2 citation statements)

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“…Recently, a Ca2+-independent transglutaminase has been prepared from a Streptoverficillium mobaraense on an industrial scale and used to modify textural property of surimi-based products (Tanaka et al 1990;Asagami et al 1995Abe ef al. 1996a, b;Soeda et al 1996a, b;Tsai et al 1996;Yasunaga et al 1996Yasunaga et al , 1998Lee et al, 1997;Chang et al 1998;Jiang et al 1998;Ni et al 1998). They reported that the surimi-based products treated with the microbial transglutaminase frequently have different textural properties from that of the conventional products on the basis of the sensory (increase of fragility) and rheological (increase of breaking strength and spring constant) analyses.…”

Section: Introductionmentioning

confidence: 99%

Different Arrangement of ?-(?-Glutamyl)lysine Cross-Linking in Alaska Pollock (Theragra Chalcogramma) Surimi Proteins by Streptoverticillium and Endogenous Transglutaminases During Suwari Process

Satô

Tanaka

Kotaru

et al. 2001

J Food Biochemistry

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The objective of the present study is to compare the protein cross‐linking reaction in Alaska pollock surimi that is catalyzed by a commercially available microbial transglutaminase and by endogenous Alaska pollock transglutaminase. The endogenous transglutaminase was inhibited by EGTA and activated by CaCl2 The microbial transglutaminase was added to the salted surimi with and without EGTA and CaCl2. These surimi pastes were incubated at 25C up to 24 h followed by cooking at 90C. The resultant gels were fractionated into soluble and insoluble (aggregate) fractions by SDS‐urea extraction. Compositional analysis revealed that the aggregate consisted predominantly of cross‐linked myosin heavy chain. The distribution of ɛ‐(γ‐glutamyl)lysine isopeptide in the soluble and aggregate fractions andpeptide mapping analyses of the aggregate fraction demonstrate that the formation of isopeptide cross‐links in Alaska pollock surimi proteins during suwari process differs when catalyzed by the microbial transglutaminase and endogenous transglutaminase.

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Section: Introductionmentioning

confidence: 99%

Different Arrangement of ?-(?-Glutamyl)lysine Cross-Linking in Alaska Pollock (Theragra Chalcogramma) Surimi Proteins by Streptoverticillium and Endogenous Transglutaminases During Suwari Process

Satô

Tanaka

Kotaru

et al. 2001

J Food Biochemistry

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“…The main component of muscle protein in t hermal gel is myosin heavy chain (MHC), and the MHC network structure during the setting process is constructed by an enzyme [7][8][9]. However, there are questions regarding the mechanism of heat-induced gel-forming from fish surimi [10]. From Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of setting temperature on the mechanical properties of surimi gels

et al. 2014

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As is well-known, the mechanical properties of surimi gels are improved by incubation at moderate temperatures (low temperature setting: LTS) prior to high temperature treatment (high temperature setting: HTS). In this study we investigated the effect of the setting temperature on the mechanical properties of surimi gels. To this end, the temporal development of the dynamic modulus during the setting process was investigated at various temperatures. The dynamic modulus of the surimi paste increased with time at low temperature treatment (5 and 10°C). However, this trend reversed at higher temperatures (25 and 30°C). The mechanical properties of the thermal gel, which was heated to 90°C after LTS, were also investigated. In this case, the sample treated at 10°C prior to HTS showed the most rigid property. The protein extracted from both the set surimi paste and thermal gel was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). This analysis revealed a relatively high actin content in the thermal gel set at 10°C. Two important findings emerged from the study; the setting temperature at which the gel acquires its most desirable textural properties is not the commercial setting temperature, and actin appears to play an unexpected role in the gelling mechanism.

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Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

Gerrard

Sutton

2005

Trends in Food Science & Technology

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Change in Quality of Preheated Gel and Two-step Heated Gel from Walleye Pollack and Chum Salmon on Addition of Microbial Transglutainase.

Cited by 5 publications

References 0 publications

Different Arrangement of ?-(?-Glutamyl)lysine Cross-Linking in Alaska Pollock (Theragra Chalcogramma) Surimi Proteins by Streptoverticillium and Endogenous Transglutaminases During Suwari Process

Different Arrangement of ?-(?-Glutamyl)lysine Cross-Linking in Alaska Pollock (Theragra Chalcogramma) Surimi Proteins by Streptoverticillium and Endogenous Transglutaminases During Suwari Process

Effect of setting temperature on the mechanical properties of surimi gels

Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

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