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Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels

Haimei Liu, Bao Junjun, Xiong Shan-bai, Zhang Li

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Abstract

The formed silver carp surimi gels with the addition of egg albumin(EA),microbial transglutaminase(MTGase) or both of them were tested for their properties and SDS-PAGE patterns in order to examine the effect of EA on the properties of MTGase-induced silver carp surimi gels.EA or MTGase could significantly improve surimi gel properties.EA inhibited the formation of MTGase-induced surimi gels,and resulted in a noticeable decrease in their gel strength and breaking force,but had no inhibitory effect on cross-linking of myosin heavy chain.

About this research paper

What this paper is about

The formed silver carp surimi gels with the addition of egg albumin(EA),microbial transglutaminase(MTGase) or both of them were tested for their properties and SDS-PAGE patterns in order to examine the effect of EA on the properties of MTGase-induced silver carp surimi gels.EA or MTGase could significantly improve surimi gel properties.EA inhibited the formation of MTGase-induced surimi gels,and resulted in a noticeable decrease in their gel strength and breaking force,but had no inhibitory effect on cross-linking of myosin heavy chain.

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Available abstract

The formed silver carp surimi gels with the addition of egg albumin(EA),microbial transglutaminase(MTGase) or both of them were tested for their properties and SDS-PAGE patterns in order to examine the effect of EA on the properties of MTGase-induced silver carp surimi gels.EA or MTGase could significantly improve surimi gel properties.EA inhibited the formation of MTGase-induced surimi gels,and resulted in a noticeable decrease in their gel strength and breaking force,but had no inhibitory effect on cross-linking of myosin heavy chain.

Key concepts: Silver carp, Chemistry, Carp, Myosin, Food science, Egg albumin, Albumin, Chromatography

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Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels — Research Paper | ScholarLens