Ca<sup>2+</sup> Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model

Hemung, Bung-Orn; Yongsawatdigul, Jirawat

doi:10.1111/j.1365-2621.2005.tb11500.x

Cited by 45 publications

(25 citation statements)

References 31 publications

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“…Shear stress of Pacific whiting surimi also increased when 0.2 g CaCl 2 /100 g was added, while lower concentrations (0.05-0.1 g/100 g) were found to be effective in Alaska pollock (Lee and Park, 1998). Besides being a TGase activator, Ca 2þ has been reported to promote hydrophobic interactions and disulfide linkages during setting of fish myosin and actomyosin by inducing the exposure of hydrophobic residues and sulfhydryl groups of the protein molecule (Hemung & Yongsawatdigul, 2005;Yongsawatdigul & Sinsuwan, 2007). Thus, addition of CaCl 2 to lizardfish surimi in the presence of TBSP could enhance hydrophobic interactions and disulfide linkages among molecules, resulting in an increase in breaking force and deformation value.…”

Section: Effect Of Tbsp On Textural Properties Of Lizardfish Surimi Gelsmentioning

confidence: 90%

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Piyadhammaviboon

Yongsawatdigul

2009

LWT - Food Science and Technology

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Section: Effect Of Tbsp On Textural Properties Of Lizardfish Surimi Gelsmentioning

confidence: 90%

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Piyadhammaviboon

Yongsawatdigul

2009

LWT - Food Science and Technology

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“…This confirmed that endogenous TGase, which is a Ca 2+ -dependent enzyme and known to mainly improve breaking force value, could be partly responsible for gel improvement of SC mince, especially at 40 • C. However, an increase in breaking force observed at other heating regimes was unlikely to be caused by TGase-catalyzed reaction, as the condition at 25, 65, and 90 • C is not optimal for TGase activity. It has been reported that Ca 2+ contributed to an increase in hydrophobic interactions and the formation of disulfide linkages of threadfin bream myosin and tilapia actomyosin at 10-100 mM equivalent to 0.1-1.0% (Hemung and Yongsawatdigul, 2005;Yongsawatdigul and Sinsuwan, 2007). Enhancement of such interactions could in part contribute to the positive effect of Ca 2+ on breaking force of SC and CC mince gels at heating regimes other than 40 • C.…”

Section: Effect Of Cacl 2 On Gel-forming Abilitymentioning

confidence: 91%

“…The gel-suppressing effect of Ca 2+ on carp surimi could be due to extensive conformational changes of myosin induced by Ca 2+ . α-Helical content of threadfin bream myosin drastically decreased as Ca 2+ concentration increased from 10 to 100 mM (Hemung and Yongsawatdigul, 2005). In addition, high concentrations of Ca 2+ at 200 mM also perturbed globular head of myosin, decreasing Ca 2+ -ATPase activity (Hemung and Yongsawatdigul, 2005).…”

Section: Effect Of Cacl 2 On Gel-forming Abilitymentioning

confidence: 98%

“…Setting or suwari of tropical marine fish has been reported to be optimal at relatively higher temperatures of 40 • C as their myosin exhibits higher thermal stability, requiring higher temperature to unfold and expose reactive groups of glutamine and lysine for endogenous TGase (Lee and Park, 1998;Hemung and Yongsawatdigul, 2005). The addition of Ca 2+ to fish protein paste has been reported to increase the textural properties of gels, particularly those subjected to setting (Lee and Park, 1998;Yongsawatdigul et al, 2002).…”

Section: Introductionmentioning

confidence: 97%

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Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Yongsawatdigul

Pivisan

Wongngam

et al. 2013

Journal of Aquatic Food Product Technology

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Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl 2 addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85-90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65 • C. SC exhibited superior gel-forming ability to CC. Two-and three-washing cycles in conjunction with a 40 • C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl 2 increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl 2 , respectively, as compared to without CaCl 2 . However, it showed negative effects on surimi gels of both species. Both SC and CC are potential freshwater fish resources for mince and washed mince production with reasonable good gel-forming ability.

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“…Apart from ε-(γ -glutamyl) lysine isopeptide bonds catalyzed by Ca 2+ -dependent endogenous TGase, hydrophobic interactions and disulphide linkages could be involved during setting of fish protein. 98 Benjakul and Visessanguan 92 found that the addition of CaCl 2 in the sol of surimi from both species of bigeye snapper (P. tayenus and P. macracanthus) prior to setting either at 25 or 40 • C, followed by heating at 90 • C, resulted in an increase in both breaking force and deformation of surimi from both species. The increase was more pronounced with increasing calcium chloride levels (0-100 mmol kg −1 ).…”

Section: Endogenous Tgasementioning

confidence: 99%

Enzymes in Fish Processing

Benjakul

Klomklao

Simpson

2009

Enzymes in Food Technology

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Enzyme technology is currently being applied in the fish processing industry to increase fish meat yield and to facilitate the processing as well as to improve the quality of finished products. Enzymes are capable of accelerating desirable reactions, from which a number of advantages can be obtained. Additionally, the enzymatic reactions employed are mild and do not cause an adverse effect, such as the loss of nutritive values of products. Reactions can be manoeuvred or regulated easily without undesirable effects. Various enzymes can be used in seafood industry to increase processing efficacy. However, the maximization of desirable endogenous enzymes or lowering the enzymes causing a negative impact on the seafood quality is the promising means to obtain seafood products with prime quality. Enzymes, especially industrial enzymes, can be used as fish processing aids. However, the industry has to afford for the high cost of those enzymes. Therefore, the recovery of fish enzymes for further uses has been paid attention to in order to gain the potential processing aids cost effectively. Furthermore, the unique characteristics of those enzymes can be exploited.Different enzymes have been used in seafood processing as the aid to improve yield and quality. Modes of action of different enzymes vary and the processes involved should be carefully considered so as to maximize the benefit of the enzymatic reactions employed. PROTEASESProteases play an essential role in the growth and survival of all living organisms. The hydrolysis of peptide bonds catalyzed by proteases is a common reaction in nature. Proteases from plants, animals and microorganisms are polyfunctional enzymes catalyzing the hydrolytic degradation of proteins. 1 Proteases can be classified on the basis of their similarity to well-characterized proteases as trypsin, chymotrypsin, chymosin or cathepsin-like. They may be classified on the basis of their pH sensitivities as acid, neutral or alkaline proteases. They are also characterized by common names and trade names, preferential specificity and response to inhibitor specificity. In the EC system for enzyme nomenclature, all proteases (peptide hydrolases) belong to subclass 3.4, which is further divided into 3.4.11-19 (the exopeptidases) and 3.4.21-24 (the endopeptidases or proteinases). 2 Endopeptidases cleave the polypeptide chain at particularly susceptible peptide bonds distributed along the chain, whereas exopeptidases hydrolyze one amino acid from N terminus (amino peptidases) or from C terminus (carboxypeptidases). Enz y mes in Food Technology , Second editionEdited by Robert J. Whitehurst and Maarten van Oort

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Ca²⁺ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model

Cited by 45 publications

References 31 publications

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Enzymes in Fish Processing

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Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model

Cited by 45 publications

References 31 publications

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Enzymes in Fish Processing

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Product

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Ca²⁺ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model