Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

“…This was consistent with a previous description.- [21,26] An increase in PT 22 was also observed in chicken salt-soluble protein gel [19] and chicken actomyosin in the presence of Arg. [18] Increases in the solubility of myosin [12,13] and formation of the gel with fine pores may contribute to the increased PT 22 . The sample treated with KOH had a slightly higher fraction of T 22 distribution (p > 0.05) than the control, but was obviously lower than the sample treated with 0.05% Lys or 0.05% Arg (p < 0.05), respectively.…”

“…Urea at high concentrations is well known to diminish hydrogen bonds and weaken hydrophobic interactions by altering the water structure and increasing the solubility of hydrophobic amino acid side chains. [22] Therefore, the results suggested that hydrogen bonds and/or hydrophobic interactions were involved in the gel networks in all cases. However, the hardness decreased by approximately 57%, 76%, 66%, and 62% in the control and the samples treated with Lys, Arg, and KOH, respectively, showing that the contribution of hydrogen bonds and electrostatic interactions in the four samples were different and decreased in the following order: the sample treated with Lys > the sample treated with Arg > the sample treated with KOH > the control.…”

“…Han et al [21] noted that the structural heterogeneity of myosin gel was also important for the width of the population centred at T 22 . The sample treated with KOH had a more uneven microstructure than the samples treated with 0.05% Lys or Arg, which may contribute to the broader population centred at T 22 .…”

“…Using the procedure described by Li et al [22] with some modifications, of the myosin solutions mentioned in 2.3, four samples (without Lys or Arg, with 0.05% Lys, and with 0.05% Arg, all with their pH adjusted to 6.32 using a dilute KOH solution) were treated with destabilizing reagents as follows: no reagent (control), 0.5 M sodium thiocyanate (NaSCN), 10% (v/v) propylene glycol (PG), 0.2 M 2-mercaptoethanol (2-MeSH), and 0.5 M urea. Samples were fully stirred and homogenized for 30 s at medium speed using a blender.…”

Chitosan: A Bioactive Polysaccharide in Marine-Based Foods

“…In order to prepare a strong and elastic gel from fish species with low commercial value, low quality surimi is produced onshore with the aid of gel-forming biopolymers such as starch. In this way, chitosan is a good option to be incorporated into the products to improve their techno-functional quality (Kataoka, Ishizaki, & Tanaka, 1998;Mao & Wu, 2007;Li & Xia, 2010). Overall, gel-forming ability of surimi depends on both intrinsic and extrinsic factors, namely fish species, physio-chemical properties of muscle proteins, the presence of endogenous enzymes such as proteinase amd transglutaminase, and the conditions used in the product processing (Benjakul, Visessanguan, Phatchrat & Tanaka, 2003).…”