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Microbial Transglutaminase Affects Gel Properties of Golden Threadfin‐bream and Pollack Surimi
Author(s) -
Jiang S.T.,
Hsieh J.F.,
Ho M.L.,
Chung Y.C.
Publication year - 2000
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.1365-2621.2000.tb16074.x
Subject(s) - chemistry , food science
The properties of surimi gels from threadfin‐bream and pollack surimi set at 30 °C or 45 °C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 °C for 90 min or at 45 °C for 20 min for threadfin‐bream, and 0.2 unit/g surimi at 30 °C for 60 min for pollack. The strength of golden threadfin‐bream surimi gels with 0.35 unit MTGase set at 30 °C for 90 min or 45 °C for 20 min was 3400 g cm, almost 3‐fold of the control. SDS‐PAGE analyses indicated that inter‐ and/or intramolecular cross‐linking formed in the myosin heavy chain of MTGase‐containing surimi gels.