Dietary fibers effect on muscle tissue structure formation of the deep-sea fishing object of the giant grenadier in the presence of transglutaminase

The aim of research is to study the structure formation in the system of muscle proteins of the giant grenadier Albatrossia pectoralis under the action of transglutaminase when using dietary fibers of animal origin as substrates. The objectives of the study are to determine the change in the viscosity of collagen and chitosan solutions under the action of transglutaminase, to determine the rheological properties and fractional composition of muscle tissue proteins of the object of deep-sea fishing of the giant grenadier in the presence of dietary fibers and transglutaminase. The study was conducted on the basis of the Research Institute of Innovative Biotechnologies of the Far Eastern State Technical Fisheries University in Vladivostok. The efficiency of the catalytic action of the enzyme was evaluated by changing the viscosity of solutions when collagen and its combined solutions containing high-molecular-weight chitosan or its derivative (chitosan lactate) were used as substrates. A direct dependence of viscosity on the concentration of the enzyme is shown with its greatest increase in the presence of chitosan lactate. An analysis of the dynamics of changes in viscosity suggested that chitosan lactate affects the direction of formation of intra- and intermolecular bonds of collagen. The addition of collagen and chitosan lactate to the minced muscle tissue of the giant grenadier in the presence of transglutaminase made it possible to increase the strength of the samples by 90 % compared to the initial raw material, ensuring the retention of water and the preservation of the shape of finished products after heat treatment. The fractional composition of proteins in the muscle tissue of the giant grenadier after fermentation was studied by electrophoresis. The changes corresponding to the polymerization of proteins, the preservation of the direction of enzymatic catalysis with a decrease in the amount of low molecular weight proteins and an increase in the amount of high molecular weight protein aggregates, which enhance the strength of the samples, are shown. The resulting product can be positioned as a functional product.