Characteristics of Sarcoplasmic Proteins and Their Interaction With Myofibrillar Proteins

Kim, Young S.; Yongsawatdigul, Jirawat; Park, Jae W.; Thawornchinsombut, Supawan

doi:10.1111/j.1745-4514.2005.00023.x

Cited by 87 publications

(88 citation statements)

References 30 publications

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“…While the protein concentrate is mainly composed by myofibrillar protein and a small fraction of sarcoplasmic protein (DihortGarcia et al, 2011), the mantle mince is composed of all the muscle proteins. In this sense, different authors described that during sol-gel transition, sarcoplasmic proteins coagulate and adhere to myofibrillar proteins, making difficult the formation of gels (Kim et al, 2005). This is one of the reasons it is difficult to develop strong and elastic gels from pelagic species (Choi and Park, 2002) characterized by a high content of sarcoplasmic proteins.…”

Section: Resultsmentioning

confidence: 99%

“…It is thought that it is more than likely due to the action of transglutaminase on the sarcoplasmic proteins. However, the muscle of cephalopods contains little endogenous transglutaminase activity and it is necessary to use a microbial transglutaminase isolated from microorganisms (Streptoverticilium) (Pérez-Mateos et al, 2004;Kim et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

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A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

Tolano-Villaverde¹,

Ezquerra‐Brauer²,

Ocaño‐Higuera

et al. 2013

FSTR

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Jumbo squid (Dosidicus gigas) is an important fishery resource in Mexico. It is abundant, but with little or nothing added value, therefore is necessary to search alternatives of processing. Due to its muscle characteristics, the aim of this study was to obtain protein concentrates by means of alkaline-aided solubilization followed by isoelectric protein precipitation. A protein concentrate (PC) was obtained from jumbo squid, and then compared with unwashed mantle mince (M). Surface hydrophobicity of PC was lower than M. Zeta potential showed a major potential of aggregation for PC. The total and reactive sulfhydryls groups were higher in M, while in sol-gel transition a reduction of total sulfhydryl groups was noticed. Thermogravimetric analysis revealed that PC loses water more easily that M, while the rheological evaluation showed that M formed a more elastic gel. The gelling properties of PC and M are governed by the physicochemical properties of proteins, which are affected by processing conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

Tolano-Villaverde¹,

Ezquerra‐Brauer²,

Ocaño‐Higuera

et al. 2013

FSTR

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“…Chicken surimi thermogram normally contained two endothermic transitions. Referring to previous DSC studies of similar (Figure 3) samples (Sych et al 1990(Sych et al , 1991Herrera & Mackie 2004;Kim et al 2005;Thawornchinsombut & Park 2006), it can be assumed that the two peaks in this study are related to the thermal denaturation of myosin and actin. The data related to thermal transition temperatures (t p ) of myosin and actin are presented in Table 1.…”

Section: Results and Discusionmentioning

confidence: 63%

Cryoprotective effect of polydextrose on chicken surimi

Kovačević¹,

Mastanjević²,

Kordić³

2011

Czech J. Food Sci.

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Kovačević D., Mastanjević K., Kordić J. (2011): Cryoprotective effect of polydextrose on chicken surimi. Czech J. Food Sci., 29: 226-231.Two thermal analysis techniques -Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), -were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25°C. Initial freezing point (t i ), thermal transition temperature (t p ), and denaturation enthalpy (ΔH) were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point t i were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH indicate higher cryoprotective effects of polydextrose.

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“…For instance, Farouk et al (2002) reported that sarcoplasmic proteins are important in determining the cohesiveness of cooked sausage batter. Results from Kim et al (2005) showed that the inclusion of sarcoplasmic proteins positively contributed to the gelation properties of myofi brillar proteins (surimi).…”

Section: Creatine Kinase and Meat Qualitymentioning

confidence: 99%

Implications of skeletal muscle creatine kinase to meat quality

Daroit¹,

Brandelli²

2008

J. Anim. Feed Sci.

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Creatine kinase (CK) is a key enzyme for the energetic metabolism of tissues with high and fl uctuating energy demands in vivo, as it is the case of the skeletal muscle tissue, which is the most important for the meat industry. This enzyme is generally utilized as an indicator of physical stress and/or muscle damage in animal production. However, CK continues to exert important functions after the slaughter, participating in the transformation of the muscles into meat. This article considers the main aspects of the post-mortem behaviour of CK in the skeletal musculature of meat animals, and the possible implications on meat quality.

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Characteristics of Sarcoplasmic Proteins and Their Interaction With Myofibrillar Proteins

Cited by 87 publications

References 30 publications

A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

Cryoprotective effect of polydextrose on chicken surimi

Implications of skeletal muscle creatine kinase to meat quality

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