Surimi Enzymology and Biotechnology
نویسندگان
چکیده
The mechanisms of gelation, proteinase effects on gel softening and the nature of changes associated with surimi quality are complex. Based on the results thus far studied, this review will focus on the proteinases/inhibitors and transglutaminase (TGase and MTGase) effects on the quality of surimi. Seafood industry might be interested in how to prevent the deterioration of protein gels and consequently keep the quality of surimi-based products. Developments of some economic bio-productions of natural inhibitors and MTGase make the prevention of gel-softening on surimibased process possible. Therefore, production of MTGase and cystatin, an inhibitor of cysteine proteinases, using biotechnology and their effects on inhibition of surimi gel softening will also be discussed.
منابع مشابه
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