Transglutaminase-mediated setting in bigeye snapper Surimi |
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| Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand;2. National Center for Genetic Engineering and Biotechnology, 113 Paholyothin Road, Klong 1, Klong Luang, Pathumthani, 12120, Thailand;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China;3. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China;4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China;1. College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China;2. Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, USA;3. Korea University, Dept of Food Bioscience and Technology, 145 Anam-Ro, Seongbuk-Gu, Seoul, Republic of Korea |
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| Abstract: | Effect of setting induced by endogenous transglutaminase (TGase) in two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus, on gel properties and protein cross-linking was investigated. Setting at either 25 or 40 °C, prior to heating at 90 °C resulted in the increase in both breaking force and deformation of surimi from both species, particularly when setting time increased (P<0.05). A decrease in solubility of surimi gels in a mixture of sodium dodecyl-sulfate, urea and β-mercaptoethanol suggested increased formation of non-disulfide covalent bonding which coincided with increased gel strength and the decrease in myosin heavy chain (MHC) polypeptide. The optimum conditions for setting of surimi sol was found to be 40 °C for 2 h for P. tayenus and 25 °C for 3 h for P. macracanthus. Assayed by monodancylcadaverine (MDC)-incorporation method, TGase from P. tayenus and P. macracanthus exhibited an optimum temperature at 40 and 25 °C, respectively. In addition, the breaking force and deformation of surimi from both species increased markedly with the addition of calcium chloride, while they decreased considerably in the presence of EDTA, N-methylmaleimide and ammonium chloride. The results confirmed that endogenous transglutaminase played an important role in gel enhancement of surimi from both species of bigeye snapper. |
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