INHIBITORY FACTORS OF TRANSGLUTAMINASE IN SALTED SALMON MEAT PASTE

Citation
Jr. Wan et al., INHIBITORY FACTORS OF TRANSGLUTAMINASE IN SALTED SALMON MEAT PASTE, Fisheries science, 61(6), 1995, pp. 968-972
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Fisheries
Journal title
ISSN journal
0919-9268
Volume
61
Issue
6
Year of publication
1995
Pages
968 - 972
Database
ISI
SICI code
0919-9268(1995)61:6<968:IFOTIS>2.0.ZU;2-B
Abstract
Transglutaminase (TGase) plays an important role in the formation of s et gel and subsequent final surimi-based products with greater elastic ity and water-holding capacity from salted surimi paste. In salmon sur imi paste, however, the enzyme activity was inhibited even in the pres ence of a sufficient concentration of Ca2+ required for full activatio n. It was found that water soluble muscle proteins did not inhibit TGa se activity, while deproteinized muscle extract markedly inhibited the enzyme activity and depressed TGase-induced cross-linking and gelatio n of salmon actomyosin. The deproteinized salmon muscle extract contai ned a large amount of anserine as a major nitrogen compound. Anserine inhibited TGase activity, but its inhibitory action was slightly lower than that of the muscle extract. However, the reduction of TGase-indu ced cross-linking of myosin heavy chain and gelation of actomyosin by anserine was in the same extent as that by the muscle extract.