1993
DOI: 10.1111/j.1365-2621.1993.tb09358.x
|View full text |Cite
|
Sign up to set email alerts
|

ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

Abstract: The quantitative change of e-(y-glutamyl)lysine (EGL) crosslink and relationship between crosslink content and gel-strength were examined on salt-ground myofibril sol from sardine (Sardinops melanosfictus) during incubation at 25°C. In the presence of EGTA, no EGL crosslinks were detected in myofibril sol and gelation did not occur. The EGL crosslink content and breaking strength of gels increased in proportion to incubation time. High correlation was observed between the logarithm of breaking strength and log… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
26
1
1

Year Published

1995
1995
2017
2017

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 48 publications
(29 citation statements)
references
References 12 publications
1
26
1
1
Order By: Relevance
“…Formation of the GL crosslink by endogenous fish TGases in surimi has been reported Kumazawa et al, 1993b;Tsukamasa et al, 1993). In gels prepared from surimi manufactured without MTGase (0 U/g protein), the GL crosslink may be formed by such endogenous TGases in Alaska pollock.…”
Section: In the Sutumimentioning
confidence: 89%
“…Formation of the GL crosslink by endogenous fish TGases in surimi has been reported Kumazawa et al, 1993b;Tsukamasa et al, 1993). In gels prepared from surimi manufactured without MTGase (0 U/g protein), the GL crosslink may be formed by such endogenous TGases in Alaska pollock.…”
Section: In the Sutumimentioning
confidence: 89%
“…Kumazawa et al (1995) suggested that non-disulfide bonds could contribute to strengthening the gel matrix in tropical species, and that these are preferably formed during heating, possibly due to high enzyme activity and to a better orientation of the residues involved in the cross-linking reactions. Wan et al (1995) found that the lower gel-forming capacity in salmon was primarily attributed to low TGase activity and to low contents of myosin and calcium ions as compared to Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system SUAREZ, D. M. et al http://bjft.ital.sp.gov.br Braz. J.…”
Section: Biochemical and Functional Properties Of The Gel Pastes Frommentioning
confidence: 99%
“…Αντίθετα, στα φυτά και τους μι κροοργανισμούς είναι ένζυμα τα οποία δρουν ανε ξάρτητα από την παρουσία ιόντων Ca 2+ . Πρέπει να ση μειωθεί, επίσης, ότι το φαινόμενο σχηματισμού γέλης (setting) σε θερμοκρασίες 0-40°C, το οποίο παρατη ρείται κατά την παρασκευή ιχθυοσκευασμάτων, έχει συνδεθεί με τη δράση της ενδογενούς TG των ψαριών, η οποία εξαρτάται από την παρουσία ιόντων Ca 2+ (Seki et al 1990, Tsukamasa et al 1993, Lee et al 1997). …”
Section: εισαγωγηunclassified