Studies on the Functionalities of Microbial Transglutaminase for Food Processing. Part III. Effects of Microbial Transglutaminase on the Texture of Surimi Gels Prepared from Various Kinds of Fishes.
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- SOEDA Takahiko
- Ajinomoto Co., INC. Food Research and Development Laboratories
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- SAKAI Tomoko
- Ajinomoto Co., INC. Food Research and Development Laboratories
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- TOIGUCHI Seiichiro
- Ajinomoto Co., INC. Food Research and Development Laboratories
Bibliographic Information
- Other Title
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- 微生物起源トランスグルタミナーゼの食品機能特性 （第３報） 各種魚肉すり身のゲル物性に及ぼす微生物起源トランスグルタミナーゼの影響
- カクシュ ギョニク スリミ ノ ゲル ブッセイ ニ オヨボス ビセイブツ キゲ
- Studies on the Functionalities of Microbial Transglutaminase for Food Processing Part III
- 微生物起源トランスグルタミナーゼの食品機能特性(第3報)
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Abstract
Effects of microbial transglutaminase (MTGase) on the texture of surimi gels prepared from eight kinds of fishes were investigated, The activity of Ca2+-ATPase at a low concentration (100mM) of KCI was related to freshness of frozen surimi responsible for texture formation of the gel. Suketoudara, itoyori and shiroguchi had high activities of endogenous transglutaminase. On the other hand, minamidara and pacific whiting had low activities of that. However, there was not an obvious relation between the activities of Ca2+-ATPase and the texture of surimi gels. It was observed that surimi from the fishes inhabited in cold areas of the sea provided the gel texture in the setting at low temperatures, and that surimi from the fishes inhabited in warm areas of the sea improved the gel texture by MTGase in the setting at high temperatures. The content of ε-(γ-Glu) Lys linkage increased in accordance with an addition of MTGase. Its content was high in the gels of suketoudara SA, minamidara, pacific whiting, hoki, and itoyori, and were low in the gels of hamo and shiroguchi. SDS-PAGE analysis showed that the band of myosin heavy chain (MHC) decreased with an increase of MTGase on the setting at 15°C, however, the band did not disappear even at 5u/g protein. On the setting at 40°C, the band of MHC disappeared with 0.5-1.5u of MTGase/g protein in every surimi gels.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 43 (7), 787-795, 1996
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206405979648
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- NII Article ID
- 10007582419
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 3995108
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed