On the contrary to endogenous proteases that affect gelation
negatively, there are good enzymes affecting gelation positively.
They are endogenous transglutaminase (ETG) and microbial
transglutaminase (MTG) which catalyze the formation of ε-(g-glutamyl) lysine cross-links between myofibrillar proteins, leading
to improvement of surimi gel texture after setting (Lanier, Carvajal,
& Yongsawatdigul, 2005). As ETG is a Ca2þ-dependent enzyme,
calcium compounds added optimally to surimi paste have been
reported to activate transglutaminase and thus increase gel texture
values (Lee & Park, 1998). We hypothesized that if two opposite
enzymes (proteases and transglutaminase) are effectively
controlled, Pacific whiting surimi may be used for slowly heated
products such as fish balls. However, no reports on the use of Pacific
whiting surimi for fish balls processing are made.
Our objectives were to investigate how to overcome proteolytic
enzyme activity while enhancing the activity of endogenous
transglutaminase (ETG) and to determine optimum processing
conditions for slowly heated surimi seafood like fish balls using
Pacific whiting surimi.
On the contrary to endogenous proteases that affect gelationnegatively, there are good enzymes affecting gelation positively.They are endogenous transglutaminase (ETG) and microbialtransglutaminase (MTG) which catalyze the formation of ε-(g-glutamyl) lysine cross-links between myofibrillar proteins, leadingto improvement of surimi gel texture after setting (Lanier, Carvajal,& Yongsawatdigul, 2005). As ETG is a Ca2þ-dependent enzyme,calcium compounds added optimally to surimi paste have beenreported to activate transglutaminase and thus increase gel texturevalues (Lee & Park, 1998). We hypothesized that if two oppositeenzymes (proteases and transglutaminase) are effectivelycontrolled, Pacific whiting surimi may be used for slowly heatedproducts such as fish balls. However, no reports on the use of Pacificwhiting surimi for fish balls processing are made.Our objectives were to investigate how to overcome proteolyticenzyme activity while enhancing the activity of endogenoustransglutaminase (ETG) and to determine optimum processingconditions for slowly heated surimi seafood like fish balls usingPacific whiting surimi.
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