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Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi

Haimei Liu

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Abstract

Through the determination of surimi gel properties and solubility, this study aimed to investigate the effect of soy protein isolate (SPI) on the formation of microbial tranglutaminase (MTGase)-induced silver carp surimi gel and understand the mechanism using SDS-PAGE and SEM. The results showed that both of SPI and MTGase significantly increase surimi gel properties, but the addition of SPI may inhibit myosin heavy chain (MHC) cross-linking induced by MTGase and enhance the solubility of surimi gel. The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.

About this research paper

What this paper is about

Through the determination of surimi gel properties and solubility, this study aimed to investigate the effect of soy protein isolate (SPI) on the formation of microbial tranglutaminase (MTGase)-induced silver carp surimi gel and understand the mechanism using SDS-PAGE and SEM. The results showed that both of SPI and MTGase significantly increase surimi gel properties, but the addition of SPI may inhibit myosin heavy chain (MHC) cross-linking induced by MTGase and enhance the solubility of surimi gel. The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.

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Available abstract

Through the determination of surimi gel properties and solubility, this study aimed to investigate the effect of soy protein isolate (SPI) on the formation of microbial tranglutaminase (MTGase)-induced silver carp surimi gel and understand the mechanism using SDS-PAGE and SEM. The results showed that both of SPI and MTGase significantly increase surimi gel properties, but the addition of SPI may inhibit myosin heavy chain (MHC) cross-linking induced by MTGase and enhance the solubility of surimi gel. The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.

Key concepts: Soy protein, Silver carp, Chemistry, Carp, Food science, Solubility, Myosin, Protease

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Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi — Research Paper | ScholarLens