Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste

Authors

  • S. Park,

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author
  • S. CHO,

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author
  • T. Yoshioka,

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author
  • M. Kimura,

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author
  • H. Nozawa,

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author
  • N. Seki

    1. Authors Park, Kimura, Nozawa, and Seki are with the Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido Univ., Hakodate 041-8611, Japan. Author Cho is with the Dept. of Food Science, Kangunung Natl. Univ., Kangwon 210-720, Korea. AuthorYoshiokais with the Hokkaido Industrial Technology Center, Hakodate 041-0801, Japan. Direct inquiries to author Park (E-mail: sharangj@fish.hokudai.ac.jp).
    Search for more papers by this author

  • This research was supported in part by a Grant-in-Aid from Hakodate City, Japan and a Grant-in-Aid from the Towa Food Research Foundation, Japan.

Abstract

ABSTRACT: Thermal gelation of salted squid mantle muscle paste was studied in relation to endogenous proteases and transglutaminase. Myosin in the paste was preferentially degraded into 130-kDa and 90-kDa fragments at an optimum temperature of 30 °C. Degradation was inhibited with EDTA or 1,10 phenanthroline, suggesting the presence of metalloproteases. Myosin degradation was markedly reduced above 40 °C. Although 10 mM Ca2+ increased cross-linking of myosin heavy chains by activating the endogenous transglutaminase, setting effect on thermal gelation of the paste was offset by degradation induced by simultaneously activated calpains. Ca2+ and the alpain inhibitor, E64, significantly improved the breaking strength and strain of thermal gels preincubated at 40 °C.

Ancillary