Study on the Effect of Fish Protein Covalent Cross-linking Catalyzed by TG
Abstract：Myofibrillar protein isolate （MPI） of the Black shark and soy protein isolate （SPI） were taken as raw materials, the transglutaminase as a protein cross-linking accelerator, and the SDS- polyacrylamide gel electrophoresis and the nephelometry were used to examine the effect of the covalent cross-linking between MPI and SPI by transglutaminase, the water-holding capacity and the texture were adopted to measure the influence of TG to the MPI and SPI gelatin. With the catalysis of TG, electrophoresis patterns of the proteins showed that the color of the major protein bands became lighter, while the color of the macromolecular protein band at the top of the map appeared deeper, and the nephelometry showed that the OD value （A320 nm）increased; the water-holding capacity and the gelatin strength were apparently improved by the catalysis of TG and the addition of SPI.
Keywords：transglutaminase (TG)black shark myofibrillar protein isolatesoy protein isolatecovalent cross-linking
Publication Date：2012-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 50-56 )