A Study on the Cross-Linking Reaction of Myosin in Kamaboko "Suwari" Gels.

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  • Kimura Ikuo
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • Sugimoto Masaaki
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • Toyoda Kyohei
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • Seki Nobuo
    Department of Food Science, Faculty of Fisheries, Hokkaido University
  • Arai Ken-ichi
    Department of Food Science, Faculty of Fisheries, Hokkaido University
  • Fujita Takao
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.

Bibliographic Information

Other Title
  • 坐りかまぼこゲル中のミオシン重合反応に関する研究
  • 坐りかまぼこゲル中のミオシン重合反応に関する研究〔英文〕
  • スワリ カマボコ ゲルチュウ ノ ミオシン ジュウゴウ ハンノウ ニ カンスル

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Abstract

The effect of water soluble proteins of hoki surimi on suwari was investigated, and the following results were obtained.<br> 1. The water soluble protein component in the surimi catalyzed the reaction of the cross-linking of myosin heavy chain and formation of suwari kamaboko gel. 2. Ca ion was essential for the cross-linking reaction of myosin heavy chain and formation of suwari kamaboko gel. 3. Formation of ε-(γ-glutamyl)-lysine was found in suwari kamaboko gel. <br> These results reinforced the possibility that suwari reaction may involve an enzymatic process catalyzing by transglutaminase.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 57 (7), 1389-1396, 1991

    The Japanese Society of Fisheries Science

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