Effect of Transglutaminase on Heat-induced Gel Properties of Bighead Carp (Aristichthys nobilis) Surimi

In order to explore the impact of TGase on heat-induced gel properties,the effect of transglutaminase(TGase) on the dynamic rheological properties,gelation temperature(Tgel),gel activation energy(Ea),distribution of molecular weight,gel strength and solubility from bighead carp(Aristichthys nobilis) surimi during heating processing were evaluated.Results showed that Tgel and Ea decreased along with the increase of TGase concentration,while solubility and MHC intensity decreased and tended to be stable afterwards.The weaken of energy barriers in thermal gelation cause more formation of e-(γ-Glu) lys bonds induced by TGase.While the breaking strength,gel strength,water-holding capacity and storage modulus G′ revealed an initial increase,and then decreased along with the increase of TGase concentration.In contrast,when TGase concentration was 28.08 U/100 g of surimi,the gel strength was the highest and the expressible moisture was the lowest.Compared with the control group,the gel strength increased by 2.7 times;expressible moisture decreased by approximately 46%,and G′ exhibited a 2.5 fold enhancement.When the TGase was added more than 28.08 U/100 g of surimi,G′,the breaking strength,the gel strength and water-holding capacity exhibited an obvious reduction.An appropriate concentration of TGase could significantly improve the gel strength and water-holding capacity of bighead carp surimi.