Effect Of some biogenic amines on protein cross-linking and gel forming ability of surimi from Nile tilapia induced by microbial transglutaminase

Sochaya Chanarat, Soottawat Benjakul, Youling Xiong

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Impact of different biogenic amines including putrescine, histamine and tyramine at various levels (0, 2 and 5 mmol/kg) on gel properties of surimi from Nile tilapia added with microbial transglutaminase (MTGase) at 0.4 units/g was studied. All biogenic amines were able to act as an acyl acceptor in MTGase catalysed reaction, in which ammonia was released as by-product. The addition of biogenic amines into surimi had no impact on gel forming ability in the absence of MTGase. In the presence of MTGase (0.4 units/g), breaking force and water holding capacity of all gels increased, compared to those of gels without MTGase. Nevertheless, breaking force of gel containing MTGase was lowered in the presence of biogenic amine at a level of 5 mmol/kg. Polymerisation of myosin heavy chain in gel was enhanced when MTGase was added, but took place at a slightly lower degree when biogenic amines were present. Thus, biogenic amines, especially at high concentrations, decreased gel strengthening effect of MTGase in surimi.

Original languageEnglish
Pages (from-to)41-53
Number of pages13
JournalCarpathian Journal of Food Science and Technology
Volume9
Issue number4
StatePublished - 2017

Bibliographical note

Funding Information:
The authors would like to express their sincere thanks to Thailand Research Fund under the Royal Golden Jubilee PhD Program to Sochaya Chanarat (PHD/0138/2551) and the Grant-in-Aid for dissertation from Graduate School, Prince of Songkla University, Thailand for the financial support. The TRF Distinguished Research Professor Grant was also acknowledged for the financial support.

Keywords

  • Biogenic amines
  • Cross-linking
  • Gel
  • Microbial tranglutaminase
  • Surimi

ASJC Scopus subject areas

  • Food Science

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