Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Yaqin Hu; Wenjuan Liu; Chunhong Yuan; Katsuji Morioka; Shiguo Chen; Donghong Liu; Xingqian Ye

doi:10.1016/j.foodchem.2014.12.006

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Food Chem. 2015 Jun 1:176:115-22. doi: 10.1016/j.foodchem.2014.12.006. Epub 2014 Dec 9.

Authors

Yaqin Hu¹, Wenjuan Liu¹, Chunhong Yuan², Katsuji Morioka³, Shiguo Chen⁴, Donghong Liu¹, Xingqian Ye¹

Affiliations

¹ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
² Faculty of Fisheries, Kagoshima University, 4-50-20 Shimoarata, Kagoshima 890-0056, Japan.
³ Lab of Aquatic Product Utilization, Kochi University, Kochi 783-8502, Japan.
⁴ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: chenshiguo210@163.com.

PMID: 25624213
DOI: 10.1016/j.foodchem.2014.12.006

Abstract

The effects of curdlan in combination with microbial transglutaminase on the gelling properties of hairtail muscle protein were investigated. When curdlan of 4g/100g paste was combined with transglutaminase at a concentration of 0.4units/g meat paste, the gel strength, water holding capacity and the whiteness of the heated gel were improved. Textural profiles, such as hardness, springiness, cohesiveness, guminess and chewiness, reached their peaks as well. The increased band intensity of cross-linked proteins, accompanied by weakened myosin heavy chain, was observed from the SDS-PAGE pattern, indicating that curdlan might activate the formation of more ε-(γ-glutamyl) lysine cross-links induced by transglutaminase, especially at the level of 0.4units/g paste, leading to a denser gel matrix.

Keywords: Curdlan; Gelation properties; Hairtail; Microbial transglutaminase; Muscle protein.

MeSH terms

Animals
Electrophoresis, Polyacrylamide Gel
Fish Proteins / chemistry*
Food Handling / methods*
Muscle Proteins / chemistry*
Perciformes*
Seafood*
Transglutaminases / chemistry*
beta-Glucans / chemistry*

Substances

Fish Proteins
Muscle Proteins
beta-Glucans
curdlan
Transglutaminases