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

doi:10.7506/spkx1002-6630-201309009

Abstract

Abstract:

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
ε-(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.

Key words: bighead carp, surimi, transglutaminase, heat-induced gel

CLC Number:

TS254.4

JIA Dan1,2，LIU Ru1,2，LIU Ming-fei1，LI Yu-bin1，XIONG Shan-bai1,2,*. Effect of Transglutaminase on Heat-induced Gel Properties of Bighead Carp (Aristichthys nobilis) Surimi[J]. FOOD SCIENCE, 2013, 34(9): 37-41.

References

[1] 戈贤平，缪凌鸿. 我国大宗淡水鱼产业发展现状与体系研究进展[J]. 中国渔业质量与标准, 2011, 1(3):22-31
[2] 周爱梅, 龚杰, 邢彩云, 刘欣, 陈永泉. 罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化[J]. 华南农业大学学报, 2005, 26(3):103-107
[3] 吴汉明, 王海洪, 韩素珍, 黄晓春, 董明敏. 几种淡水鱼糜特性的研究[J]. 食品科学, 1999, 20(9) :15-19.
[4] .Dondero M, Figueroa V, Morales X, Curotto E. Transglutaminase effects on gelation capacity of thermally induced beef protein gels[J]. Food Chemistry, 2006, 99(3):546-554.
[5] 林丽军, 孙健, 徐幸莲, 周光宏, 黄鸿兵. 磷酸盐和转谷氨酰胺酶对鸡肉肠出品率和硬度的影响[J]. 食品科学, 2006, 27(5):49-52.
[6] 陈海华, 薛长湖. 谷氨酰胺转氨酶对竹荚鱼鱼糜蛋白凝胶特性的影响[J]. 食品科学, 2010, 31(9):35-40.
[7] 周爱梅, 黄文华, 刘欣, 曾庆孝, 张志东, 刘穗. 转谷氨酰胺酶对鳙鱼鱼糜凝胶特性的影响[J]. 食品发酵与工业, 2003, 29(8):27-31
[8] Ding Y Q, Liu R, Rong J H, Liu Y M, Zhao S M, Xiong S B. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp[J]. European Food Research and Technology, 2012, 235:245–251
[9] Yoon W B, Gunasekaran S, Park J W. Characterization of thermorheological behaviour of alaska pollock and pacific whiting surimi[J]. Journal of Food Science, 2004, 69(7):E338-E343.
[10] 严菁. 转谷氨酰胺酶对淡水鱼糜凝胶特性的影响[D]. 硕士. 华中农业大学, 2003
[11] Tammatinna A, Benjakul S, Visessanguan W, Tanaka M. Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase[J]. LWT - Food Science and Technology, 2007, 40(9):1489-1497.
[12] 刘海梅. 大豆分离蛋白对微生物转谷氨胺酶诱导鲢鱼糜凝胶形成的影响[J]. 食品科学, 2009, 30(5):76-78.
[13] Ahhmed A M, Kuroda R, Kawahara S, Ohta K, Nakade K, Aoki T, Muguruma M. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking[J]. Food Chemistry, 2009, 112(2):354-361.
[14] 栗瑞娟, 熊善柏, 赵思明, 潘从道. 面团组成对鱼面面团及面片流变学特性的影响[J]. 食品科学, 2008, 29(9):83-86.
[15] Benjakul S, Visessanguan W, Ishizaki S, Tanaka M. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus[J]. Journal of Food Science, 2001, 66(9):1311-1318.
[16] Liu R, Zhao S M, Xiong S B, Xie B J, Liu H M. Studies on fish and pork paste gelation by dynamic rheology and circular dichroism[J]. Journal of Food Science, 2007, 72(7):E399-403.
[17] Gunasekaran, S., & Ak, M. M. Dynamic oscillatory shear testing of foods— selected applications[J]. Trends in Food Science &Technology, 2000, 11(3):115-127.
[18] Yongsawatdigul J, Piyadhammaviboon P. Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi[J]. Journal of the science of food and agriculture, 2005, 85(9):1453-1460.
[19] 曹燕, 程裕东. 鲢、狭鳕鱼糜微波加热凝胶形成的动力学分析[J]. 水产学报, 2005, 29(4):547-551.
[20] 严菁, 熊善柏, 李清亮. 转谷氨酰胺酶对淡水鱼糜制品凝胶强度的影响[J]. 食品科学, 2002, 23(8):59-62.
[21] Jiang S T, Hsieh J F, Ho M L, Chung Y C. Microbial transglutaminase affects gel properties of golden threadfin-bream and pollack surimi[J]. Journal of Food Science, 2000, 65(4):694-699.
[22] Salvador P, Toldrà M, Saguer E, Carretero C, Parés D. Microstructure–function relationships of heat-induced gels of porcine haemoglobin[J]. Food Hydrocolloids, 2009, 23(7): 1654-1659.
[23] Benjakul S, Phatcharat S, Tammatinna A, Visessanguan W, Kishimura H. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness[J]. Journal of Food Science, 2008, 73(6):S239-S246.