Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol

• Ni Shaowei

  Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

• Nozawa Hisanori

  Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

• Seki Nobuo

  Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

書誌事項

タイトル別名

• Effect of Microbial Transglutaminase on

抄録

The heat-induced gelling properties of carp actomyosin sol containing 90 mg protein per g of sol at 0.5 M NaCl and pH 7.0 were investigated by dynamic rheological measurements, breaking strength measurements, and SDS-PAGE analyses. The results indicated that the sol was characterized by poor gel forming ability caused by the inherent properties of carp actomyosin, no setting response, and relatively strong non-proteolytic gel weakening (modori) around 53°C. Furthermore, at slow heating rate, it was found that myosin heavy chain was cleaved by a myofibril-bound proteinase(s).<br> The addition of microbial transglutaminase could induce setting response to actomyosin sol; the extent of the response and resulting gel strength increased markedly with an increase in the transglutaminase activity level. The non-proteolytic modori was not reduced by the addition of transglutaminase.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 64 (3), 434-438, 1998

  公益社団法人 日本水産学会

キーワード

• carp
• actomyosin
• gelation
• transglutaminase
• setting
• modori

詳細情報

• CRID: 1390282679405465216
• NII論文ID: 130003903179
• NII論文ID: 10004874691
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.64.434
• NDL書誌ID: 4494877
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4494877
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/3/64_3_434/_pdf
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可