Effect of endogenous transglutaminase on threadfin bream surimi gelation

J. Yongsawatdigul; A. Worratao; J. W. Park

doi:10.1111/j.1365-2621.2002.tb09575.x

Effect of endogenous transglutaminase on threadfin bream surimi gelation

J. Yongsawatdigul, A. Worratao, J. W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

70 Citations (Scopus)

Abstract

Transglutaminase (TGase) activity of threadfin bream mince was 99.6 units/g of dry weight. After washing and screw-pressed dewatering, 44% residual activity was retained. Covalent cross-linking of myosin heavy chain (MHC) was observed at both 25 and 40°C and supported by increased gel strength. When pre-incubation at 40 °C was prolonged to 4 h, breaking force and MHC decreased due to endogenous proteinase(s). TGase activity towards MHC and synthetic substrates was effectively inhibited by iodoacetic acid (IAA). Autolytic activity and degradation of MHC was inhibited by phenylmethanesulfonyl fluoride (PMSF). Addition of 0.2% Ca²⁺ significantly improved breaking force and increased MHC cross-linking of surimi gels pre-incubated at 40 °C for 2 h.

Original language	English
Pages (from-to)	3258-3263
Number of pages	6
Journal	Journal of Food Science
Volume	67
Issue number	9
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb09575.x
Publication status	Published - 2002

Keywords

Cross-linking
Myosin heavy chain
Threadfin bream
Transglutaminase

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2002.tb09575.x

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title = "Effect of endogenous transglutaminase on threadfin bream surimi gelation",

abstract = "Transglutaminase (TGase) activity of threadfin bream mince was 99.6 units/g of dry weight. After washing and screw-pressed dewatering, 44% residual activity was retained. Covalent cross-linking of myosin heavy chain (MHC) was observed at both 25 and 40°C and supported by increased gel strength. When pre-incubation at 40 °C was prolonged to 4 h, breaking force and MHC decreased due to endogenous proteinase(s). TGase activity towards MHC and synthetic substrates was effectively inhibited by iodoacetic acid (IAA). Autolytic activity and degradation of MHC was inhibited by phenylmethanesulfonyl fluoride (PMSF). Addition of 0.2% Ca2+ significantly improved breaking force and increased MHC cross-linking of surimi gels pre-incubated at 40 °C for 2 h.",

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T1 - Effect of endogenous transglutaminase on threadfin bream surimi gelation

AU - Yongsawatdigul, J.

AU - Worratao, A.

AU - Park, J. W.

PY - 2002

Y1 - 2002

N2 - Transglutaminase (TGase) activity of threadfin bream mince was 99.6 units/g of dry weight. After washing and screw-pressed dewatering, 44% residual activity was retained. Covalent cross-linking of myosin heavy chain (MHC) was observed at both 25 and 40°C and supported by increased gel strength. When pre-incubation at 40 °C was prolonged to 4 h, breaking force and MHC decreased due to endogenous proteinase(s). TGase activity towards MHC and synthetic substrates was effectively inhibited by iodoacetic acid (IAA). Autolytic activity and degradation of MHC was inhibited by phenylmethanesulfonyl fluoride (PMSF). Addition of 0.2% Ca2+ significantly improved breaking force and increased MHC cross-linking of surimi gels pre-incubated at 40 °C for 2 h.

AB - Transglutaminase (TGase) activity of threadfin bream mince was 99.6 units/g of dry weight. After washing and screw-pressed dewatering, 44% residual activity was retained. Covalent cross-linking of myosin heavy chain (MHC) was observed at both 25 and 40°C and supported by increased gel strength. When pre-incubation at 40 °C was prolonged to 4 h, breaking force and MHC decreased due to endogenous proteinase(s). TGase activity towards MHC and synthetic substrates was effectively inhibited by iodoacetic acid (IAA). Autolytic activity and degradation of MHC was inhibited by phenylmethanesulfonyl fluoride (PMSF). Addition of 0.2% Ca2+ significantly improved breaking force and increased MHC cross-linking of surimi gels pre-incubated at 40 °C for 2 h.

KW - Cross-linking

KW - Myosin heavy chain

KW - Threadfin bream

KW - Transglutaminase

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JO - Journal of Food Science

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ER -

Effect of endogenous transglutaminase on threadfin bream surimi gelation

Abstract

Keywords

ASJC Scopus subject areas

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