抄録
The effects of p-chloromercuribenzoic acid (PCMB), one of the inhibitors of transglutaminase (TGase), on the elasticity of suwari gel from Alaska pollack frozen surimi paste were investigated in order to clarify the role of TGase in the setting of the paste. The amount of monodansylcadaverine incorporated to muscular proteins in the paste became zero when more than 0.5% PCMB was added to the paste. The breaking force and breaking strain of the suwari gel decreased to about 65%, the amount of its expressible water increased slightly, and its viscosity decreased with the addition of 0.5% PCMB. Furthermore, in the sodium dodecylsulfate-polyacryl amide gel electrophoresis pattern for the paste, the strengthening of crosslinked myosin heavy chain band and concomitant weakening of the myosin heavy chain band during the setting were suppressed by the addition of PCMB. From the results, it is presumed that the setting still occurs even if TGase does not act at all, although the elasticity of the resulting gel is somewhat weak.
