The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles

Ni, Shaowei; Nozawa, Hisanori; Seki, Nobuo

doi:10.2331/fishsci.65.606

Cited by 21 publications

(15 citation statements)

References 30 publications

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“…All heated gels, however, showed similar low G′′ values. The overall profiles of the changes in G′ of adductor muscle paste as a function of temperature were quite different from those of fish actomyosin paste as reported elsewhere 8,17–20 . The temporal decrease in G′ value at 48°C was weaker than that of fish.…”

Section: Resultscontrasting

confidence: 73%

Thermal gelation of salted paste from scallop striated adductor muscle

et al. 2003

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Salted muscle paste containing 60–100 mg protein/g paste and 0.5 M NaCl at pH 7.0 was prepared from fresh scallop striated adductor muscle and its heat‐induced gelling characteristics were examined in order to produce invertebrate kamaboko‐like foods. The heating of the paste to 90°C formed a weak gel. The setting effect on the gelation of the paste was introduced by incubation at 25°C for up to 4 h and was greatly strengthened by the addition of 10 mM Ca2+ due to the activation of an endogenous transglutaminase that preferentially cross‐linked myosin heavy chains, but not actin and paramyosin. As a result, the texture of the gel produced by a two‐step heating method was almost the same as that of a commercial fish kamaboko. It was also observed that the thermal gelation profile of scallop muscle paste was similar to that of fish myosin, rather than that of actomyosin, by means of a dynamic rheological measurement. Paramyosin also contributed to a characteristic increase in the G′ (storage modulus) value over the thermal gelation process and raised the G′′ (loss modulus) value around 65°C. The G′′ increase resulted in a slightly rigid texture of heated scallop gel. Isolated paramyosin demonstrated a characteristic thermal gelation profile showing a two‐step increase in G′ and G′′ values, independent of Ca2+ concentration. The higher NaCl and protein concentrations were required to produce stronger and more elastic gels.

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Section: Resultscontrasting

confidence: 73%

Thermal gelation of salted paste from scallop striated adductor muscle

et al. 2003

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“…7, because of a conformational state of actomyosin at a low pH. As reported in other studies, 16,21 the breaking strength of carp actomyosin gel increased with an increase in the activity level of added MTGase. The G″ value of actomyosin gel with MTGase decreased sharply after suwari and showed a small peak at approximately 65°C at pH 5.5 and 6.0 (Fig.…”

Section: Resultssupporting

confidence: 54%

“…A strong elastic gel was formed at pH 7.0 and 6.5 with a G′ value of 2500 Pa. Even at pH 6.0, a gel with a G′ value of 2000 Pa was formed and the suwari effect was more pronounced at 40°C than at 30°C 21 . Microbial TGase‐induced suwari was ineffective at pH 5.5.…”

Section: Resultsmentioning

confidence: 95%

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Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes

Nozawa

Seki

2001

Fisheries Sci

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The effect of pH on thermal gelation and transglutaminase (TGase; EC2.3.2.13)‐induced suwari (setting) of surimi and actomyosin pastes was investigated. A strong and elastic gel was produced from walleye pollack surimi paste at pH 7.0 in the presence of Ca2+ using a two‐step heating method. In contrast, walleye pollack actomyosin paste formed a weak gel under the same conditions as a result of the low concentration of endogenous TGase. In the presence of EGTA [ethyleneglycol bis(2‐aminoethylether) tetraacetic acid], weak gels were formed at pH values of 7.0 and 6.0. Non‐proteolytic modori (gel weakening) occurred extensively in the course of actomyosin gelation, but not in surimi gelation. Maximum TGase‐induced myosin heavy chain cross‐linking was observed at a slightly higher pH of 7.5 than at the optimal pH of endogenous TGase activity; the difference being derived from different substrates. Gelation of carp actomyosin paste at pH values of 5.5, 6.0, 6.5 and 7.0 was monitored by measuring storage modulus (G′) and loss modulus (G″). A weak gel was formed at all pH values, but a slightly rigid and less elastic gel was obtained at lower pH values. The addition of microbial TGase (MTGase) formed strong elastic gels at pH 7.0 and 6.5. MTGase cross‐linked myosin heavy chains even at pH 5.5, but contributed neither to suwari response nor strong gel formation. Overall, results suggest that the optimal pH for the gelation of surimi paste from easy‐setting fish species is a compromise between the pH‐optima of TGase activity and of preferable actomyosin conformation for myosin cross‐linking.

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“…The use of microbial transglutaminase is another possible means of improving gelation. Moreover, some studies have reported that protease inhibitors and microbial transglutaminase can be advantageously combined in fish species with poor gelforming ability [16].…”

Section: Introductionmentioning

confidence: 99%

Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

et al. 2011

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Squid Todarodes pacificus suwari gels, set at various temperatures and times, and acid-induced kamaboko gel, which was prepared by soaking suwari gel in 5% acetic acid for 20 h, were studied to evaluate the mechanical properties that are affected by setting conditions. Unset squid meat paste did not form a gel when soaked in acetic acid. The breaking strength of both suwari gel and acid-induced kamaboko gel showed a tendency to increase with setting temperature and time. SDS-PAGE analysis of suwari gel and acid-induced kamaboko gel, which were set at various temperatures and times, showed that myosin heavy chain (MHC) was observed at 30°C only for the first hour. The intensity of the MHC band at 30°C gradually decreased with setting time, while the intensity of the polymer band gradually increased with setting time. These results suggest that the protein-protein bonds in suwari gel affect the final texture of acid-induced kamaboko gel. Based on the analysis of the mechanical properties, and in consideration of the fact that the purpose of this experiment was to reduce energy usage, the best setting condition was determined to be 40°C for 3 h.

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The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles

Cited by 21 publications

References 30 publications

Thermal gelation of salted paste from scallop striated adductor muscle

Thermal gelation of salted paste from scallop striated adductor muscle

Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes

Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

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