Nippon Suisan Gakkaishi 66 (3), 469-474 (2000)

Effect of Endogenous Transglutaminase on Heat-denatured Carp Actomyosin

Yasuyuki Tsukamasa,* Yasuyoshi Miyake,*
Masashi Ando,* and Yasuo Makinodan*

To clarify the effect of heat-stability of actomyosin (AM) on the setting induced by endogenous transglutaminase (TGase), AM prepared from carp which is classified as a hard setting group was pre-heated at 40°C until 90 min and then incubated with TGase extracted from the same individual at 25°C. The rates of reduction in the amount of myosin heavy chain (HC) monomer and of formation of HC polymers increased with an extension in heat treatment of AM. However, the polymerization rate of HC monomer was slightly reduced by the addition of 5% sucrose which is a protectant against thermal denaturation of AM at pre-heating at 40°C. Since heat-denaturation of AM promoted polymerization of HC monomer, heat-stability of AM is suggested to relate to setting induced by TGase.


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