Intervention of transglutaminase in surimi gel under microwave irradiation

被引：44

作者：

Cao, Hongwei ^{[1
,3
,4
]}

Fan, Daming ^{[1
,2
,3
,4
,5
]}

Jiao, Xidong ^{[3
,4
]}

Huang, Jianlian ^{[2
]}

Zhao, Jianxin ^{[1
,3
,4
,5
]}

Yan, Bowen ^{[1
,3
,4
]}

Zhou, Wenguo ^{[2
]}

Zhang, Wenhai ^{[2
]}

Ye, Weijian ^{[2
]}

Zhang, Hao ^{[1
,3
,4
,5
]}

Chen, Wei ^{[1
,3
,4
,5
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquatie Prod Pr, Xiamen 361022, Peoples R China

[3] Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China

[4] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[5] Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 268卷

关键词：

Microwave; TGase activity; Secondary structure; Conformation; Surimi gelation; PROTEIN CROSS-LINKING; ELECTROMAGNETIC-FIELDS; MICROBIAL TRANSGLUTAMINASE; DIELECTRIC-PROPERTIES; HIGH-PRESSURE; MEAT BATTERS; CONFORMATION; SPECTROSCOPY; AGGREGATION; ENZYME;

D O I：

10.1016/j.foodchem.2018.06.067

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Transglutaminase (TGase) was selected as model enzyme to investigate the effects of microwave (MW) heating on its activity and structure compared to water bath (WB) heating. MW heating can enhance the activity of TGase and reach the maximum at 20 min, whereas conduction heating has lithe effect on the activity of TGase. The difference of dielectric properties between MW heating and WB heating were not obvious, but MW heating had higher conductivity than WB heating. The results of ultraviolet and fluorescence spectra show that MW heating can change the enzyme activity by changing the conformation of TGase. The decrease of alpha-helix and an increase of beta-sheet and beta-turn investigated by circular dichroism (CD) indicated the secondary structures of TGase were changed when treated by MW heating. Further gel properties test confirmed that TGase treated by MW could improve the functional and mechanical properties of surimi gel.

引用

页码：378 / 385

页数：8

共 43 条

[1] Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix) [J].

An, Yueqi ;

You, Juan ;

Xiong, Shanbai ;

Yin, Tao .

FOOD CHEMISTRY, 2018, 257 :216-222

[2] Influence of transglutaminase treatment on the thermoreversible gelation of gelatin [J].

Babin, H ;

Dickinson, E .

FOOD HYDROCOLLOIDS, 2001, 15 (03) :271-276

[3] Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi [J].

Balange, Amjad Khansaheb ;

Benjakul, Soottawat .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (06) :1059-1064

[4]

Cao Yan Cao Yan, 2005, Journal of Fisheries of China, V29, P547

[5] Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase [J].

Chanarat, Sochaya ;

Benjakul, Soottawat .

FOOD HYDROCOLLOIDS, 2013, 30 (02) :704-711

[6] Development of continuous microwave-assisted protein digestion with immobilized enzyme [J].

Chen, Zhengyi ;

Li, Yongle ;

Lin, Shuhai ;

Wei, Meiping ;

Du, Fuyou ;

Ruan, Guihua .

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 2014, 445 (02) :491-496

[7] Can electromagnetic fields influence the structure and enzymatic digest of proteins? A critical evaluation of microwave-assisted proteomics protocols [J].

Damm, Markus ;

Nusshold, Christoph ;

Cantillo, David ;

Rechberger, Gerald N. ;

Gruber, Karl ;

Sattler, Wolfgang ;

Kappe, C. Oliver .

JOURNAL OF PROTEOMICS, 2012, 75 (18) :5533-5543

[8]

Dang Z., 2006, CIRCULAR DICHROISM P

[9] Opposite effects of Ca2+ and GTP binding on tissue transglutaminase tertiary structure [J].

Di Venere, A ;

Rossi, A ;

De Matteis, F ;

Rosato, N ;

Agrò, AF ;

Mei, G .

JOURNAL OF BIOLOGICAL CHEMISTRY, 2000, 275 (06) :3915-3921

[10]

FOLK JE, 1965, J BIOL CHEM, V240, P2951

← 1 2 3 4 5 →