Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels
Authors:
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (2) , 305-311
Abstract
Kamaboko gels from Alaska pollock surimi (SA™ and 2nd™ grades) were prepared by setting at 10 or 45°C with Microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45°C, gels from 2nd™ grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA™ graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through ε‐(γ‐glutamyl)lysine bonds was observed and a possible correlation was shown between ε‐(γ‐glutamyl)lysine content and gel strength (breaking strength X strain). ε‐(γ‐Glutamyl)lysine content up to 3 μmol/100g or MTGase 0.03% or higher improved gel properties.Keywords
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