Abstract
The effect of water soluble proteins of hoki surimi on suwari was investigated, and the following results were obtained. 1. The water soluble protein component in the surimi catalyzed the reaction of the cross-linking of myosin heavy chain and formation of suwari kamaboko gel. 2. Ca ion was essential for the cross-linking reaction of myosin heavy chain and formation of suwari kamaboko gel. 3. Formation of e-(γ-glutamyl)-lysine was found in suwari kamaboko gel. These results reinforced the possibility that suwari reaction may involve an enzymatic process catalyzing by transglutaminase.
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