Thermally induced gelation of paramyosin from scallop adductor muscle

Fukuda, Naoko; Fujiura, Michiko; Kimura, Meiko; Nozawa, Hisanori; Seki, Nobuo

doi:10.1111/j.1444-2906.2006.01284.x

Cited by 11 publications

(2 citation statements)

References 23 publications

(56 reference statements)

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“…Although this could result from cleavage of the molecule during processing, this hypothesis was rejected because the MHC fibers were present in the other two fractions from the same sample of fin (Figure 2). PM fibers has also been related to behavior of muscle protein in food systems because, it is known that its presence in cephalopods muscle confers them with unique properties (Fukuda et al, 2006). We found the PM band (M r 97 kDa) in all fractions extracted, but mainly in the myofibrillar fraction, which is part of the pool of proteins extracted with high ionic strength buffer.…”

Section: Protein Fractions Determined By Sds-pagementioning

confidence: 64%

Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

Rocha

Córdova-Murueta

García‐Carreño

2010

Food sci. technol. int.

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Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and soluble-in-alkali fractions of mantle and only in sarcoplasmic and soluble-in-alkali fractions of fin. An additive effect of salt concentration and pH affected the solubility and foaming properties. Fin and mantle proteins yielded similar results in solubility tests, but significant differences occurred for specific pH and concentrations of salt. Foaming capacity was proportional to solubility; foam stability was also affected by pH and salt concentration. Hardness and fracture strength of fin gels were significantly higher than mantle gels; gels from proteins of both tissues reached the highest level in the folding test. Structural and molecular properties, such as MHC and paramyosin solubility, arrangement of muscle fibers and the content of connective tissue were useful to explain the differences observed in these protein properties. High-strength gels can be formed from squid mantle or fin muscle. Fin displayed similar or better properties than mantle in all tests.

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Section: Protein Fractions Determined By Sds-pagementioning

confidence: 64%

Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

Rocha

Córdova-Murueta

García‐Carreño

2010

Food sci. technol. int.

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“…Gelation is an important functional property of fish muscle proteins (Niwa 1992; Fukuda and others 2006). Apart from fish muscle proteins, those of cephalopod such as octopus and squid have been reported to possess gelling properties (Nagashima and others 1992; Gomez‐Guillen and others 2002).…”

Section: Introductionmentioning

confidence: 99%

Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives

Eakpetch¹,

Benjakul²,

Visessanguan³

et al. 2008

Journal of Food Science

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Autolytic activity of Pacific white shrimp (Litopenaeus vannamei) mince in the absence and in the presence of 2.5%NaCl was investigated. Pacific white shrimp mince exhibited the maximum autolytic activity at 35 and 40 degrees C in the absence and in the presence of 2.5%NaCl, respectively, as evidenced by the highest TCA-soluble peptide content and the greatest disappearance of myosin heavy chain (MHC). The autolysis was more pronounced in the acidic pH values, followed by alkaline pH ranges. Pepstatin A showed the highest inhibition toward autolysis in the acidic condition, revealing that aspartic proteinase was dominant in shrimp muscle. Nevertheless, soybean trypsin inhibitor effectively inhibited the autolysis at neutral and alkaline pH values, suggesting that serine proteinase was present in shrimp mince but contributed to autolysis at a lower extent in shrimp meat. Autolysis in shrimp meat could be inhibited partially by all protein additives, including bovine plasma protein (BPP), egg white (EW), and whey protein concentrate (WPC). The inhibition of autolysis increased when the level of protein additives increased with the concomitant increase in band intensity of MHC retained. WPC and BPP in the range of 2% to 3% exhibited the highest inhibition toward autolysis of shrimp mince.

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Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Ochiai

Ozawa

2020

Fish Sci

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Fish and marine invertebrates constitute an important part of the human diet worldwide, and their muscles are the major edible parts. The muscles are a rich source of proteins, which in other terms determines the nutritional value and the quality of seafood products. Though the fish skeletal muscle proteins share many similarities with their mammalian counterparts, there exist great differences in their biological activity and structural stability. While the muscles of shellfish or aquatic invertebrates share many properties and general structural features with their vertebrate counterparts, they have unique characteristics. Therefore, understanding the biochemical and physicochemical properties of their major protein components is needed from the viewpoint of effective utilization of aquatic bioresources. Thus, in this review, we aimed to assemble the basis of such differences and also to understand the benefits of these proteins as the targets for studies on the structure–stability relationship of proteins.

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Thermally induced gelation of paramyosin from scallop adductor muscle

Cited by 11 publications

References 23 publications

Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

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