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2010•Journal of Shaanxi University of Science & TechnologyRequires access

EFFECTS OF MTGASE AND SPI ON THE GEL PROPERTIES OF SAROTHERODON NILOTICA SURIMI

Yin Zhang, Zeng Qing-xiao, Jiamin Zhang, Wei Wang

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Abstract

Effects of microbial transglutaminase (MTGase) and soy protein isolate (SPI) on the gel properties of tilapia surimi were investigated. The addition of SPI alone decreased the gel strength of surimi gel significantly (p＜0.05) when the concentration of SPI was increased, but the addition of SPI with MTGase increased the gel strength of surimi gels significantly (p＜0.05). The gel strength of surimi gels increased when MTGase was added alone. The water holding ability of surimi gels decreased significantly (p＜0.05) when MTGase was added alone or with SPI, the whiteness of surimi gels was reduced significantly (p＜0.05) when SPI was added with MTGase. SDS-polyacrylamide gel electrophoresis indicated that MTGase induced crosslinking of myofibril proteins or myofibril proteins with SPI. This is the main reason that the gel properties of surimi gels changed after the addition of MTGase alone or with SPI.

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What this paper is about

Effects of microbial transglutaminase (MTGase) and soy protein isolate (SPI) on the gel properties of tilapia surimi were investigated. The addition of SPI alone decreased the gel strength of surimi gel significantly (p＜0.05) when the concentration of SPI was increased, but the addition of SPI with MTGase increased the gel strength of surimi gels significantly (p＜0.05). The gel strength of surimi gels increased when MTGase was added alone. The water holding ability of surimi gels decreased significantly (p＜0.05) when MTGase was added alone or with SPI, the whiteness of surimi gels was reduced significantly (p＜0.05) when SPI was added with MTGase. SDS-polyacrylamide gel electrophoresis indicated that MTGase induced crosslinking of myofibril proteins or myofibril proteins with SPI. This is the main reason that the gel properties of surimi gels changed after the addition of MTGase alone or with SPI.

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Available abstract

Effects of microbial transglutaminase (MTGase) and soy protein isolate (SPI) on the gel properties of tilapia surimi were investigated. The addition of SPI alone decreased the gel strength of surimi gel significantly (p＜0.05) when the concentration of SPI was increased, but the addition of SPI with MTGase increased the gel strength of surimi gels significantly (p＜0.05). The gel strength of surimi gels increased when MTGase was added alone. The water holding ability of surimi gels decreased significantly (p＜0.05) when MTGase was added alone or with SPI, the whiteness of surimi gels was reduced significantly (p＜0.05) when SPI was added with MTGase. SDS-polyacrylamide gel electrophoresis indicated that MTGase induced crosslinking of myofibril proteins or myofibril proteins with SPI. This is the main reason that the gel properties of surimi gels changed after the addition of MTGase alone or with SPI.

Key concepts: Soy protein, Chemistry, Food science, Myofibril, Polyacrylamide gel electrophoresis, Tilapia, Gel electrophoresis, Chromatography

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EFFECTS OF MTGASE AND SPI ON THE GEL PROPERTIES OF SAROTHERODON NILOTICA SURIMI — Research Paper | ScholarLens