Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince
The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially at higher levels (1.8 and 1.4).The expressible moisture and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially at higher levels was effective in the color of the gels so that it increased L* and decreased a*andb* value. SDS-PAGE study revealed that myosin heavy chain underwent polymerization to a higher extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more ordered fibrillar structure compared with those of gels without MTGase. Therefore it could be concluded that at MTGase play an important role in improving the gel properties of kiddi shrimp mince.
Main Authors: | , , , , |
---|---|
Format: | Journal Contribution biblioteca |
Language: | Persian |
Published: |
2014
|
Subjects: | Microbial transglutaminase, Gel, Kiddi shrimp, Mince, Parapenaeopsis stylifera, |
Online Access: | http://hdl.handle.net/1834/13715 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-aquadocs-1834-13715 |
---|---|
record_format |
koha |
spelling |
dig-aquadocs-1834-137152021-11-22T20:52:50Z Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince Hosseini, Seyyed Nasrollah Shabanpour, Bahareh Jafarpour, Seyed Ali Shabani, Ali Peiqanbari, Seyed Yosef Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially at higher levels (1.8 and 1.4).The expressible moisture and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially at higher levels was effective in the color of the gels so that it increased L* and decreased a*andb* value. SDS-PAGE study revealed that myosin heavy chain underwent polymerization to a higher extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more ordered fibrillar structure compared with those of gels without MTGase. Therefore it could be concluded that at MTGase play an important role in improving the gel properties of kiddi shrimp mince. Published 2018-08-05T11:04:47Z 2018-08-05T11:04:47Z 2014 Journal Contribution Refereed 2008-8965 http://hdl.handle.net/1834/13715 fa 12455 pp.11-20 Iran |
institution |
UNESCO |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-aquadocs |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Repositorio AQUADOCS |
language |
Persian |
topic |
Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera |
spellingShingle |
Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera Hosseini, Seyyed Nasrollah Shabanpour, Bahareh Jafarpour, Seyed Ali Shabani, Ali Peiqanbari, Seyed Yosef Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
description |
The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial
transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the
gels improved by adding MTGase espacially at higher levels (1.8 and 1.4).The expressible moisture
and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially at
higher levels was effective in the color of the gels so that it increased L* and decreased a*andb*
value. SDS-PAGE study revealed that myosin heavy chain underwent polymerization to a higher
extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more
ordered fibrillar structure compared with those of gels without MTGase. Therefore it could be
concluded that at MTGase play an important role in improving the gel properties of kiddi shrimp
mince. |
format |
Journal Contribution |
topic_facet |
Microbial transglutaminase Gel Kiddi shrimp Mince Parapenaeopsis stylifera |
author |
Hosseini, Seyyed Nasrollah Shabanpour, Bahareh Jafarpour, Seyed Ali Shabani, Ali Peiqanbari, Seyed Yosef |
author_facet |
Hosseini, Seyyed Nasrollah Shabanpour, Bahareh Jafarpour, Seyed Ali Shabani, Ali Peiqanbari, Seyed Yosef |
author_sort |
Hosseini, Seyyed Nasrollah |
title |
Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
title_short |
Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
title_full |
Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
title_fullStr |
Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
title_full_unstemmed |
Effect of microbial transglutaminase on gelling properties of kiddi shrimp (Parapenaeopsis stylifera) mince |
title_sort |
effect of microbial transglutaminase on gelling properties of kiddi shrimp (parapenaeopsis stylifera) mince |
publishDate |
2014 |
url |
http://hdl.handle.net/1834/13715 |
work_keys_str_mv |
AT hosseiniseyyednasrollah effectofmicrobialtransglutaminaseongellingpropertiesofkiddishrimpparapenaeopsisstyliferamince AT shabanpourbahareh effectofmicrobialtransglutaminaseongellingpropertiesofkiddishrimpparapenaeopsisstyliferamince AT jafarpourseyedali effectofmicrobialtransglutaminaseongellingpropertiesofkiddishrimpparapenaeopsisstyliferamince AT shabaniali effectofmicrobialtransglutaminaseongellingpropertiesofkiddishrimpparapenaeopsisstyliferamince AT peiqanbariseyedyosef effectofmicrobialtransglutaminaseongellingpropertiesofkiddishrimpparapenaeopsisstyliferamince |
_version_ |
1756076599707435008 |