Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases

Hemung, Bung-Orn; Li‐Chan, Eunice C.Y.; Yongsawatdigul, Jirawat

doi:10.1016/j.foodchem.2008.04.014

Cited by 35 publications

(19 citation statements)

References 31 publications

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“…-ATPase activity (as an indicator of myosin integrity) also demonstrates that 20 min and 30 min of ultrasonic exposure significantly perturb the conformation of myosin head. As reported, unfolding of myosin is accompanied by increased hydrophobicity (Hemung et al 2008) due to exposure of deeply buried hydrophobic amino acids, present in native state, to the surface of protein (Riebroy et al 2008). The results of our study indicate that hydrophobic regions of unsonicated native myofibrils were located deep within the interior of protein complex, while the ultrasonication associated cavitation might have exposed some of the hydrophobic regions to the surface.…”

Section: Surface Hydrophobicitysupporting

confidence: 74%

Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

Saleem

Ahmad

2016

J Food Sci Technol

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Ultrasonication has been suggested as a new promising technique to improve the quality of meat and other meat products. In this study ultrasonication at low frequency (20 kHz) was carried out to investigate the effect on structural and biochemical properties of myofibril proteins. The possible implications between ultrasonicationinduced structural changes and gelation properties were also investigated. Structural changes were investigated by ATPase activity, SDS-PAGE, circular dichroism and fluorescence spectroscopy. Microstructural changes in heat induced gels were observed by SEM and water holding capacity was determined by centrifugation. Ultrasonic treatment for 30 min significantly reduced the Ca 2? -ATPase activity. Moreover significant change in structure of proteins at secondary level, as indicated by marked decrease in a-helicity, was observed. Marginal change in fluorescence at 10 min was followed by significant increase at 20 and 30 min reflecting exposure of hydrophobic residues on surface during unfolding. Microstructural analyses of gels showed marked improvement in regular three dimensional network at 20 and 30 min of sonication. WHC at 20 min and 30 min were significantly higher than control. Our results suggest that ultrasonication at low frequency (20 kHz) can prove beneficial for improving functional properties of meat and meat products.

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Section: Surface Hydrophobicitysupporting

confidence: 74%

Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

Saleem

Ahmad

2016

J Food Sci Technol

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“…Ca 2+ can reduce the free energy by transferring non‐polar groups into water and extending the protein conformation . A similar result was also found in tilapia actomyosin and threadfin bream myosin . Moreover, the S 0 ‐ANS of myosin showed a notable increase after ultrasound treatment ( P < 0.05), indicating further changes in protein conformation.…”

Section: Resultssupporting

confidence: 73%

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound–calcium combination system

Liu

Xie

et al. 2018

J Sci Food Agric

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The combination system reported in the present study was beneficial for myosin unfolding, facilitating intermolecular interactions between Ca and myosin. Ultrasound treatment promoted myosin aggregation via the induction of Ca and reduced the critical concentration of Ca required to aggregate myosin. In the fish processing industry, this combination system can enhance the gelation properties of surimi-based products. © 2018 Society of Chemical Industry.

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“…Studies have also demonstrated that the gel‐forming behavior of surimi was affected largely by temperature, span of chopping, and salting time as well as by species and environment. It is, therefore, likely that not only processing conditions but the species and fish habitat temperature have also been observed to modulate the functionality of surimi (Douglas‐Schwarz & Lee, ; Fukushima et al, ; Hemung, Li‐Chan, & Yongsawatdigul, ; Poowakanjana & Park, ). The extensive culture of common carp ( Cyprinus carpio ) in Asia, Europe, Australia, and South America is due to accelerated growth rate, easy cultivation, and great feed efficiency ratio (Irawan, Vuthiphandchai, & Nimrat, ).…”

Section: Introductionmentioning

confidence: 99%

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

Singh

Kaur

et al. 2019

J Food Process Preserv

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The present study showed the physicochemical and functional properties of protein isolates prepared from male and female common carp (Cyprinus carpio) muscle using pH‐shift method. The alkali (BPIs) and acid (APIs) protein isolates showed higher protein content than raw muscle. The decline in fat and ash content due to the removal of connective tissue during separation process was observed. The color properties of isolates varied significantly between gender as well as processing methods which could be related to total pigment content. The processing methods and gender differences resulted a significant variation in water absorption capacity, emulsifying activity index, emulsifying stability index, foaming stability, storage modulus, loss modulus, and Greinforcement. The SDS‐PAGE analysis showed the presence of different molecular weight polypeptides influencing functional and rheological properties of protein isolates from both genders. The present study overall depicted rheological and functional properties of BPIs and APIs from male were better than that of female. Practical applications Common carp being an exotic fish is cultured throughout India, especially in northern region. The present study entails comparative analysis of physicochemical, functional, and rheological properties of FPIs (BPIs and APIs) by pH‐shift method from both genders. The results from present study suggested that understanding the functionality of protein isolates prepared from different genders and processing methods can enhance their application as ingredients in food industry to make them more suitable for human consumption.

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Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases

Cited by 35 publications

References 31 publications

Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound–calcium combination system

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

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