Effects of Three Kinds of Transglutaminase(TGase) Inhibitors on Formation of Heat-induced Surimi Gel from Silver Carp

Abstract

Abstract: Effects of three kind of TGase inhibitors on gel properties,solubility,myosin heavy chain(MHC) intensity and microstructure of surimi gel from silver carp were investigated in order to understand the influence on the formation of heat-induced surimi gel. The results showed that endogenous transglutaminase exits in silver carp surimi. Those transglutaminase inhibitors inhibit the formation of surimi gel from silver carp,and enhance significantly solubility and MHC intensity. With the increasing of their concentrations,surimi gel properties decrease markedly,but solubility and MHC intensity increase observably. Acyl transfer reaction inhibitor ammonium chloride has better inhibitory effect than N-methylmaleimide followed by ethylenediaminetetraacetic acid.

Key words: surimi, transglutaminase inhibitor, heat-induced gel

LIU Hai-Mei, XIONG Shan-Bai, ZHANG Li. Effects of Three Kinds of Transglutaminase(TGase) Inhibitors on Formation of Heat-induced Surimi Gel from Silver Carp[J]. FOOD SCIENCE, 2008, 29(12): 124-127.

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Effects of Three Kinds of Transglutaminase(TGase) Inhibitors on Formation of Heat-induced Surimi Gel from Silver Carp

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