Cross-linking of mackerel surimi actomyosin by microbial transglutaminase and ultraviolet irradiation

被引：32

作者：

Jiang, ST ^{[1
]}

Leu, SZ ^{[1
]}

Tsai, GJ ^{[1
]}

机构：

[1] Natl Taiwan Ocean Univ, Dept Food Sci, Keelung 202, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 12期

关键词：

microbial transglutaminase; mackerel surimi; actomyosin; Streptoverticillium ladakanum; UV irradiation;

D O I：

10.1021/jf9806614

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of combining microbial transglutaminase (MTGase) from Streptoverticillium ladakanum with ultraviolet (UV) irradiation on the gelation of minced mackerel was investigated.. The gel strength of minced mackerel with MTGase alone at a concentration of 0.47 unit/g reached 1789 g.cm, which was 3 times greater than that of control. When MTGase-supplemented minced mackerel was exposed to UV light for the optimal irradiation time of 20 min, the gel strength could be further increased by 25%. SDS-PAGE analysis suggested that UV irradiation accelerated the MTGase to catalyze the cross-linking of myosin heavy chains in mackerel actomyosin.

引用

页码：5278 / 5282

页数：5

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