Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi

被引：36

作者：

Benjakul, S ^{[1
]}

Visessanguan, W

Srivilai, C

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Natl Ctr Genet Engn & Biotechnol, BIOTEC Yothi Res Unit, Bangkok 10400, Thailand

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2001年 / 25卷 / 04期

关键词：

D O I：

10.1111/j.1745-4514.2001.tb00741.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Cohn's fraction I-S from porcine plasma showed the highest transglutaminase activity, compared to fi-actions I, II+III, IV, IV-I. The optimum temperature for incorporating monodancylcadaverine into dimethylated casein was 45C Plasma transglutaminase in fi-action I-S was activated by calcium chloride but was inhibited by A-ethylmaleimide, ethylenediaminetetraacetic acid and ammonium chloride. The addition of fraction I-S into bigeye snapper surimi resulted in a substantial increase in gel breaking force and deformation, particularly in the presence of calcium chloride and thrombin. No changes in whiteness and water holding capacity, were observed in surimi gel with the addition of 0-0.5% of fraction I-S. Fraction I-S was found to catalyze nondisulfide covalent cross-linking of myosin heavy chain. The combination of endogenous and plasma transglutaminase enhanced surimi gelation.

引用

页码：285 / 305

页数：21

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