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Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels
Author(s) -
SEGURO KATSUYA,
KUMAZAWA YOSHIYUKI,
OHTSUKA TOMOKO,
TOIGUCHI SEIICHIRO,
MOTOKI MASAO
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05661.x
Subject(s) - lysine , tissue transglutaminase , breaking strength , chemistry , food science , strain (injury) , myosin , enzyme , materials science , biochemistry , amino acid , composite material , biology , anatomy
Kamaboko gels from Alaska pollock surimi (SA™ and 2nd™ grades) were prepared by setting at 10 or 45°C with Microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45°C, gels from 2nd™ grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA™ graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through ε‐(γ‐glutamyl)lysine bonds was observed and a possible correlation was shown between ε‐(γ‐glutamyl)lysine content and gel strength (breaking strength X strain). ε‐(γ‐Glutamyl)lysine content up to 3 μmol/100g or MTGase 0.03% or higher improved gel properties.