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- Title
Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine ( Sardinella albella).
- Authors
Kudre, Tanaji; Benjakul, Soottawat
- Abstract
Effects of protein isolate from bambara groundnut (BGPI) at different levels (0-6 %, w/w) in combination with microbial transglutaminase (MTGase) at different concentrations (0, 0.3 and 0.6 U gsurimi) on gels properties of sardine ( Sardinella albella) surimi were investigated. In the absence of MTGase, the increases in breaking force and deformation of gels were obtained when BGPI at levels of 1.5-3 % was incorporated ( P < 0.05). The further increases in BGPI levels (4.5-6 %) resulted in the decrease in breaking force and deformation ( P < 0.05). When MTGase (0.3 and 0.6 U gsurimi) was added, the increase in breaking force and deformation were noticed, regardless of BGPI levels, and the strengthening effect was in dose-dependent manner. The increases in hardness, gumminess and chewiness were also observed when surimi gel was added with BGPI and MTGase ( P < 0.05). Water-holding capacity of gels was improved with increasing level of BGPI, and MTGase incorporated ( P < 0.05). Whiteness of gels slightly decreased with increasing BGPI levels, however the addition of MTGase had no impact on whiteness ( P > 0.05). Based on electrophoretic study, myosin heavy chain decreased with addition of MTGase, indicating the formation of cross-links. More compact structure was observed in gel added with MTGase (0.6 U gsurimi) and 6 % BGPI, and was accompanied by an increased gel strength.
- Subjects
TRANSGLUTAMINASES; BAMBARA groundnut; SURIMI; SARDINES; ELECTROPHORESIS; MYOSIN
- Publication
Food Biophysics, 2013, Vol 8, Issue 4, p240
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-013-9292-5