title: Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase.
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.
authors.affiliation: 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.
authors.forename: Yaqin
authors.initials: Y
authors.lastname: Hu
authors.affiliation: 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.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Liu
authors.affiliation: Faculty of Fisheries, Kagoshima University, 4-50-20 Shimoarata, Kagoshima 890-0056, Japan.
authors.forename: Chunhong
authors.initials: C
authors.lastname: Yuan
authors.affiliation: Lab of Aquatic Product Utilization, Kochi University, Kochi 783-8502, Japan.
authors.forename: Katsuji
authors.initials: K
authors.lastname: Morioka
authors.affiliation: 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.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
authors.affiliation: 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.
authors.forename: Donghong
authors.initials: D
authors.lastname: Liu
authors.affiliation: 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.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
mesh_terms: D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D009124:Muscle Proteins / Q000737:chemistry*; D010473:Perciformes; D017747:Seafood; D011503:Transglutaminases / Q000737:chemistry*; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D029941:Fish Proteins; D009124:Muscle Proteins; D047071:beta-Glucans; C038459:curdlan; D011503:Transglutaminases
keywords: Curdlan; Gelation properties; Hairtail; Microbial transglutaminase; Muscle protein