Total activity of transglutaminase at various temperatures in several fish meats

Fisheries Science

Volumn 68, Issue 4, 2002, Pages 929-933

  Tsukamasa, Yasuyuki ^a   Miyake, Yasuyoshi ^a,b   Ando, Masashi ^a   Makinodan, Yasuo ^a  

^a KINKI UNIVERSITY   (Japan)

^b Shiogama Laboratory   (Japan)

Author keywords

Carp; Fish; Red sea bream; Setting of surimi; Threadfin bream; Total activity; Transglutaminase; White croaker

Indexed keywords

ALECTIS CILIARIS; ARCHOSARGUS RHOMBOIDALIS; CYPRINUS CARPIO; GENYONEMUS LINEATUS; HYPEROGLYPHE POROSA; NEMIPTERIDAE;

EID: 0036692572     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00512.x     Document Type: Article

References (29)

1. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B
2. Setting property of sardine and Pacific mackerel meat
3. Factors affecting the transglutaminase-associated setting phenomemon in fish meat sol
4. Reactivity of muscle transglutaminase on carp myofibrils and myosin B
5. Comparison of reactivity of transglutaminase to various fish actomyosins
6. Contribution of transglutaminase on the setting of various actomyosin pastes
7. Partial purification and characterization of six transglutaminase from ordinary muscle of various fishes and marine invertebrates
8. A study on the cross-linking reaction of myosin in kamaboko 'suwari' gels
9. ε-(γ-glutamyl) lysine crosslink formation in sardine myofibril sol during setting at 25°C
10. Setting of actomyosin paste containing few amount of transglutaminase
11. Effect of calcium ion concentration on the gelling properties and transglutaminase activity of walleye pollack surimi paste
12. Temperature and pH transglutaminase-catalyzed 'setting' of crude fish actomyosin
13. Species-specificity of suwari gel-formability of fish flesh paste in which transglutaminase was inactivated
14. Transglutaminase-induced polymerization of a mixture of different fish myosins
15. Suppression of surimi gel setting by transglutaminase inhibitors
16. Contribution of transglutaminase on the setting fish pastes at various temperatures
17. The effect of setting temperature on the relationship between ε-(γ-glutamyl)lysine crosslink content and breaking strength in salt-ground meat of sardine and Alaska pollack
18. Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting
19. Transglutaminase effect on low temperature gelation of fish protein sols
20. Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat
21. Effect of endogenous transglutaminase on heat-denatured carp actomyosin
22. Species variations in the gel-forming characteristics of fish meat paste
23. Elastic property of kamaboko (fish meat jelly)
24. Modification of transglutaminase assay: Use of ammonium sulfate to stop the reaction
25. Setting of transglutaminase-free actomyosin paste prepared from Alaska pollack surimi
26. Temperature-dependent changes in gel strength and myosin heavy chain of salted-ground meat from walleye pollack during setting
27. Setting of surimi paste in which transglutaminase is inactivated by p-chloromercuribenzoate
28. Alpha-helical structure of fish actomyosin: Changes during setting
29. Polymerization behavior of various actomyosin through disulfide bonding upon heating