Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince

► The tissue TGase from four fish species have been isolated and characterised. ► The molecular weight of isolated TGase was in the range of 73–95kD. ► The TGase activity was dependant on calcium chloride and maximum activity was found at a concentration of 50ppm. ► The effect of inhibitors on TGase...

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Bibliographic Details
Published in:Food chemistry 2012-06, Vol.132 (4), p.1922-1929
Main Authors: Binsi, P.K., Shamasundar, B.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Characterisation
Cynoglossus
Cyprinus carpio
Fish
Food industries
Freshwater
Fundamental and applied biological sciences. Psychology
Purification
Rheology
Sardinops
Tilapia
Transglutaminase
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Summary:► The tissue TGase from four fish species have been isolated and characterised. ► The molecular weight of isolated TGase was in the range of 73–95kD. ► The TGase activity was dependant on calcium chloride and maximum activity was found at a concentration of 50ppm. ► The effect of inhibitors on TGase activity was dependent on concentration and nature of inhibitor. ► The addition of isolated TGase to fish mince of Cynoglossus sp. improved setting and gelling ability. The transglutaminase (TGase) enzyme from four different fish species, namely bigeye snapper, Indian oil sardine, tilapia and common carp have been isolated and characterised. The specific activity of the enzyme was higher in tilapia followed by oil sardine, common carp and bigeye snapper. The molecular weight of pure TGase was found to be in the range of 73–95kD for four different fish species. The temperature optima for maximum activity of TGase varied amongst four species studied. The effect of activator (calcium chloride) and inhibitors (ethylenediaminetetraacetic acid (EDTA), ammonium chloride and free lysine–hydrochloride) at different concentrations on the TGase enzyme activity have been evaluated. The addition of isolated TGase to fish mince from Cynoglossus sp. was attempted in order to evaluate the setting and gelling ability. The setting and gelling ability of fish mince in presence of TGase improved considerably as revealed by small strain and large strain test.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.12.027