Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Binsi, P.K.; Shamasundar, B.A.; Dileep, A.O.

doi:10.1016/j.foodres.2006.07.008

Cited by 16 publications

(19 citation statements)

References 35 publications

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“…The values of n 0 of YAM and GAM gels were smaller than that of actomyosin solutions before heating, indicating that the network of actomyosin solution is far from its developed stable gel state. A similar effect has been reported by Binsi et al [34] for actomyosin from 5 Protein concentration dependence of gelation temperature of actomyosin from yellowcheek carp and grass carp green mussels. The values of n 0 of actomyosin solution and gel from green mussels were 0.2803 and 0.0138, respectively.…”

Section: Dependence Of Gelation Temperature On Actomyosin Concentrationsupporting

confidence: 86%

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Ding

Liu

Rong

et al. 2012

Eur Food Res Technol

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Dynamic rheological behavior of actomyosin from yellowcheek carp (YAM) and grass carp (GAM) during gelling was investigated at different protein concentrations. The viscoelastic properties of YAM and GAM solutions and gels were also studied. Before heating, YAM and GAM solutions exhibited the weak gel-like behavior. After heating and cooling, G 0 of YAM was much higher than the corresponding value of GAM. During heating and cooling, the G 0 values of actomyosin showed a strong relationship with protein concentration for both yellowcheek carp and grass carp. The thermal gelation profiles of YAM and GAM solutions were remarkably different. The gelation temperature of actomyosin decreased with the increasing protein concentration. The gelation temperature of GAM exhibited stronger concentration dependence than that of YAM. Enthalpy of gelation reaction of YAM and GAM was 509.2 and 146.6 kJ/mol, respectively.

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Section: Dependence Of Gelation Temperature On Actomyosin Concentrationsupporting

confidence: 86%

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Ding

Liu

Rong

et al. 2012

Eur Food Res Technol

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“…Another reason for the oxidative stability during pH shift processing could be the presence of carotenoids in the mussel meat. In fact, studies have shown that protein isolates and hydrolysates from crustaceans exhibit antioxidant properties owing to the presence of peptides and carotenoids 30, 43…”

Section: Discussionmentioning

confidence: 99%

“…Taskaya et al 25 reported no gelling ability of proteins recovered by the pH shift method from whole carp unless gel enhancers were added. In order to make comparisons with gels from other marine bivalve molluscs, one must go to studies on isolated green mussel ( Perna viridis ) actomyosin43 and paste from fresh scallop striated adductor muscle 51. Gels from both these materials were reported to have relatively weak gel‐forming ability as indicated by frequency sweep (i.e.…”

Section: Discussionmentioning

confidence: 99%

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

Vareltzis

Undeland

2012

J Sci Food Agric

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“…; Binsi et al . ). The residue left after extraction of sarcoplasmic and myofibrillar proteins is known as stromal protein (1.4% of total protein nitrogen) (Wilhelmsson et al .…”

Section: Resultsmentioning

confidence: 97%

Spoilage Profiles of Green-Lipped MusselPerna viridis

Tan

Jian

Wang

et al. 2016

Journal of Food Processing and Preservation

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Spoilage profiles of green‐lipped mussel (Perna viridis) were investigated by the determination of degree of hydrolysis (DH), sodium dodecyl sulfate polyacrylamide gel electrophoresis and microbiological analysis. Spoilage activities rose along with the increase of temperature and the maximal degree of hydrolyzation of mussel protein was 35% occurred after 24 h incubation at 55C. Bacteria boosted after 4 h incubation at 25 and 35C, but were suppressed at temperature higher than 45C. DH increased sharply within 4–8 h, and then its growth slowed down. Photobacterium, Vibrio and Shewanella were predominant bacteria propagated in spoilage. Practical Applications A clear understanding of spoilage would be needed in maintaining the quality of the seafood, developing methods to curb the process, preserving the delicate flavor and obtaining desired functional peptides. The objective of this study is to explore spoilage mechanism under different temperatures and investigate the bacteria involved. Elucidation of spoilage mechanism will shed light on preservation of green‐lipped mussel meat and the functional study of its protein hydrolysate.

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Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Cited by 16 publications

References 35 publications

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

Spoilage Profiles of Green-Lipped MusselPerna viridis

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