Intervention of transglutaminase in surimi gel under microwave irradiation

Hongwei Cao; Daming Fan; Xidong Jiao; Jianlian Huang; Jianxin Zhao; Bowen Yan; Wenguo Zhou; Wenhai Zhang; Weijian Ye; Hao Zhang; Wei Chen

doi:10.1016/j.foodchem.2018.06.067

Intervention of transglutaminase in surimi gel under microwave irradiation

Food Chem. 2018 Dec 1:268:378-385. doi: 10.1016/j.foodchem.2018.06.067. Epub 2018 Jun 15.

Authors

Hongwei Cao¹, Daming Fan², Xidong Jiao³, Jianlian Huang⁴, Jianxin Zhao⁵, Bowen Yan¹, Wenguo Zhou⁴, Wenhai Zhang⁴, Weijian Ye⁴, Hao Zhang⁵, Wei Chen⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China. Electronic address: [email protected].
³ National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
⁵ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China.

PMID: 30064772
DOI: 10.1016/j.foodchem.2018.06.067

Abstract

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 little 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 α-helix and an increase of β-sheet and β-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.

Keywords: Conformation; Microwave; Secondary structure; Surimi gelation; TGase activity.

MeSH terms

Circular Dichroism
Fish Proteins / chemistry*
Gels / chemistry*
Microwaves*
Protein Structure, Secondary
Seafood / analysis
Transglutaminases / metabolism*

Substances

Fish Proteins
Gels
Transglutaminases