ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The objective of the present study is to compare the protein cross-linking reaction in Alaska pollock surimi that is catalyzed by a commercially available microbial transglutaminase and by endogenous Alaska pollock transglutaminase. The endogenous transglutaminase was inhibited by EGTA and activated by CaCl2 The microbial transglutaminase was added to the salted surimi with and without EGTA and CaCl2. These surimi pastes were incubated at 25C up to 24 h followed by cooking at 90C. The resultant gels were fractionated into soluble and insoluble (aggregate) fractions by SDS-urea extraction. Compositional analysis revealed that the aggregate consisted predominantly of cross-linked myosin heavy chain. The distribution of ɛ-(γ-glutamyl)lysine isopeptide in the soluble and aggregate fractions andpeptide mapping analyses of the aggregate fraction demonstrate that the formation of isopeptide cross-links in Alaska pollock surimi proteins during suwari process differs when catalyzed by the microbial transglutaminase and endogenous transglutaminase.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.2001.tb00748.x
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