Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels

doi:10.7506/spkx1002-6630-201011022

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 102-104.doi: 10.7506/spkx1002-6630-201011022

• Basic Research • Previous Articles Next Articles

Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels

LIU Hai-mei1,2 BAO Jun-jun1 XIONG Shan-bai2 ZHANG Li3

1. College of Food Engineering, Ludong University, Yantai 264025, China 2. College of Food Science and Technology, Huazhong
Agricultural University, Wuhan 430070, China 3. College of Life Science, Ludong University, Yantai 264025, China

Received:2009-11-16 Revised:2010-01-29 Online:2010-06-01 Published:2010-12-29
Contact: LIU Hai-mei E-mail:hellen_79@yahoo.cn

Abstract

Abstract:

The formed silver carp surimi gels with the addition of egg albumin (EA), microbial transglutaminase (MTGase) or both of them were tested for their properties and SDS-PAGE patterns in order to examine the effect of EA on the properties of MTGase-induced silver carp surimi gels. EA or MTGase could significantly improve surimi gel properties. EA inhibited the formation of MTGase-induced surimi gels, and resulted in a noticeable decrease in their gel strength and breaking force, but had no inhibitory effect on cross-linking of myosin heavy chain.

Key words: egg albumin, transglutaminase, surimi gels

CLC Number:

TS254

LIU Hai-mei1,2 BAO Jun-jun1 XIONG Shan-bai2 ZHANG Li3. Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels[J]. FOOD SCIENCE, 2010, 31(11): 102-104 https://doi.org/10.7506/spkx1002-6630-201011022

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Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels

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