Physico-chemical Properties of a Suwari Gel from Alaska Pollack Surimi with Iodoacetic Acid Added
| Autor: | Nowsad, Alam AKM, Kanoh, Satoshi, Niwa, Eiji, ノウサド, アラム AKM |
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| Jazyk: | angličtina |
| Rok vydání: | 1994 |
| Předmět: | |
| Zdroj: | 三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University. 13:25-31 |
| ISSN: | 0915-0471 |
| Popis: | The physico-chemical properties of a suwai gel from Alaska pollack surimi in the presence of iodoacetic acid (IAA), considered as an inhibitor of transglutaminase (TGase), were studied to assess the contribution of TGase to the setting of fish flesh paste. IAA at more than 0.25% completely inhibited the activity of muscle TGase, decreased breaking force and breaking strain of the suwari gel by about 35%, increased its expressible water by about 30%, and increased the elastic modulus and viscosity beyond values determined from the stress-relaxation curves by about 20%. Cross-linked myosin heavy chain formation was suppressed. From the result that the gel was also obtained in the presence of IAA, it would appear that TGase may not always be required for the setting of surimi paste. Accordingly, the non-covalent thermal aggregation of protein through hydrogen and hydrophobic bonds may possibly be essential to the setting of Alaska pollack surimi. 魚肉塩すり身の坐りに及ぼすトランスグルタミナーゼ（TGase）の影響を明らかにするために，その阻害剤として知られるヨード酢酸（IAA）を加えたスケトウダラ塩すり身を坐らせ，得られる坐りゲルの物性を調べた。ミンチ重量に対して0.25％以上のIAAを加えると，筋肉中のTGaseは失活し，坐りゲルの破断強度，破断歪みの35％程度の低下，圧用水分量の30％程度の増加が認められたが，応力緩和では弾性率，粘性率が20％程度増加した。さらにこのとき，TGaseによって触媒されるミオシン重鎖多量体の形成も抑制された。これらの結果から，坐りにおけるTGaseの意義は非共有結合によって生ずる筋肉タンパク質の網状構造を強化することにあると察せられる。 |
| Databáze: | OpenAIRE |
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