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Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake

Cardoso, Carlos, Rogério Mendes,, Vaz-Pires, Paulo, Nunes, Maria L.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.4 pp. 825-833
bass, cysteine, disulfide bonds, fish products, frozen storage, gels, hake, mechanism of action, raw materials
A new concept was applied to fish products. Chemical reagents targeting specific chemical bonds were incorporated in to gel products for assessing the importance of non-covalent (sodium dodecylsulphate, 1.0%, w/w), disulphide (dithiothreitol, 0.2%, w/w) or transglutaminase-catalyzed (N-ethylmaleimide, 0.2%, w/w) bonding. These reagents acting as chemical probes were applied to the study of sea bass and hake protein gels and the effect of MTGase (0.5%, w/w). These reagents were valuable for reaching conclusions. The action of an endogenous cysteine TGase in hake products was detected. It was found that frozen storage and protein denaturation are fundamental not only for explaining differences between raw materials, but also seem to favour a different action mode of MTGase in each raw material. Moreover, this study may help to improve processed products, for instance, the positive interaction between MTGase and the disruption of disulphide bonds in hake gels may find a useful application through incorporation of cysteine + MTGase.