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

doi:10.7506/spkx1002-6630-200905016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 76-78.doi: 10.7506/spkx1002-6630-200905016

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

LIU Hai-mei

(College of Application Technology, Ludong University, Yantai 264025, China)

Received:2008-05-10 Revised:2008-08-15 Online:2009-03-01 Published:2010-12-29
Contact: LIU Hai-mei E-mail:hellen_79@yahoo.cn

Abstract

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 words: soy protein isolate (SPI), tranglutaminase (TGase), surimi gel

CLC Number:

TS254

LIU Hai-mei. Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi[J]. FOOD SCIENCE, 2009, 30(5): 76-78 https://doi.org/10.7506/spkx1002-6630-200905016

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

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