Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste |
| |
| Authors: | Shin-Ho?Park Soon-Yeong?Cho Meiko?Kimura Hisanori?Nozawa Email author" target="_blank">Nobuo?SekiEmail author |
| |
| Institution: | Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan and;Department of Food Science, Kangnung National University, Kangnung 210-702, Korea |
| |
| Abstract: | ABSTRACT: The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential cross-linking of myosin heavy chains through a two-step heating process that consisted of setting at 40°C and subsequent heating to 80°C or 90°C. Starch increased the breaking strength of thermal squid gels, but decreased the deformation. Thus, the starch-added gels became harder and less elastic. Although, when both MTGase and starch were added to squid muscle paste, the changes in viscoelastisity and myosin cross-linking reaction were similar to those with MTGase alone during setting, the storage and loss moduli of the paste sharply increased with an increase in starch content above 70°C. Subsequently, the thermal gel texture became more brittle or breakable than gels prepared by setting with MTGase only. |
| |
| Keywords: | gelation muscle paste squid starch transglutaminase |
| 本文献已被 SpringerLink 等数据库收录！ |
|
