Immunological studies on transglutaminase in the process of water leaching

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  • SAKAI SEIGO
    Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
  • KUBOTA MITSUTOSHI
    Central Research Laboratory, Nippon Suisan Kaisha
  • ISHIDA TAKAYUKI
    Central Research Laboratory, Nippon Suisan Kaisha
  • MAEGAWA SHINGO
    Department of Intelligence Science and Technology, Graduate School of Informatics, Kyoto University
  • TOYOHARA HARUHIKO
    Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

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  • 水晒し工程におけるトランスグルタミナーゼの挙動に関する免疫学的研究
  • ミズ サラシ コウテイ ニ オケル トランスグルタミナーゼ ノ キョドウ ニ カンスル メンエキガクテキ ケンキュウ

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  To validate the water leaching effect in the surimi manufacturing process, we immunologically investigated the occurrence of transglutaminase in waste wash and myofibril fraction of walleye pollock Theragra chalcogramma using anti-tgm2b antibody and found that only the myofibril fraction contained transglutaminase corresponding to the 103 kDa band. Then, we performed western blot analysis on surimi of walleye pollock, Pacific whiting Merluccius productus, hairtail Trichiurus lepturus, Atka mackerel Pleurogrammus azonus, threadfin bream Nemipterus virgatus, lizard fish Saurida undosquamis, chum salmon Oncorhynchus keta and carp Cyprinus carpio. As a result, transglutaminase was detected in all fish surimi tested, suggesting that all fish surimi contained transglutaminase. Next, we prepared setting gel with these fish surimi by incubating at 30℃ for 0-240 min in the presence of 2.5% NaCl. As a result, the degree of polymerization was different among fishes. For example, myosin of walleye pollock, Pacific whiting, hairtail, threadfin bream and lizard fish myosins were polymerized to more than trimer, but the polymerization of Atka mackerel, chum salmon and carp myosins were terminated to dimer, although all fish surimi contained transglutaminase. These results indicated that fish-specific setting ability depends on the structure of myosin heavychain including the distribution of lysine and glutamine and/or differences in manner of myosin polymerization.<br>

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