Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments

Cortés-Ruiz, Juan Antonio; Pacheco‐Aguilar, Ramón; Ramírez‐Suárez, Juan Carlos; Lugo‐Sánchez, María Elena; García-Orozco, Karina D.; Sotelo‐Mundo, Rogerio R.; Peña-Ramos, Aida

doi:10.1016/j.foodchem.2015.09.054

Cited by 48 publications

(20 citation statements)

References 25 publications

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“…Muscle proteins are responsible to retain water molecules being associated with juiciness of the final product, besides, is well correlate with desirable taste and textural attributes by sensory panelists (Kolodziejska et al, ). Mantle muscle proteins have been used to make protein gels with high quality (Cortes‐Ruiz et al, ; García‐Sánchez et al, ; Tolano‐Villaverde, Torres‐Arreola, Ocaño‐Higuera, & Marquez‐Rios, ). From consumer point of view, WHC of proteins may be related with desirable palatability and textural attributes of seafood.…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Torres‐Arreola¹,

Ocaño‐Higuera²,

Ezquerra‐Brauer³

et al. 2017

J Food Process Preserv

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Jumbo squid (Dosidicus gigas) is an important commercialized fishery in Mexico; however, during its post‐catch processing, several physicochemical changes occur in flesh, which could result in texture modifications. In this research, changes in water‐holding capacity, protein solubility (PS), firmness, fibrils microstructure, and color of squid muscle (mantle, fins, and arms) during cooking (30 min at 100 °C) were evaluated. Throughout cooking were exhibited different shrinkage and weight loss behavior among three anatomical regions (p < .05). After cooking, PS of muscle from fins and arms remained similar, meanwhile, mantle muscle PS decreased 75%. Shear force (SF) magnitude order (p < .05) registered in fresh muscle was fins > arms > mantle, whereas at ending cooking, mantle muscle required the lowest SF. Microscopic analysis revealed a major quantity of collagen fibers in fins and arm muscle suggesting its possible relation to their hardness, in both fresh and cooked state. Practical applications Jumbo squid (Dosidicus gigas) is an important marine resource in Mexico and many Asiatic and European countries. Its muscle (fins, arms, and mantle) edible items are commercialized and consumed in fresh, brined, and cooked presentations. Squid muscle protein structures (fibril and stromal) are organized different than fish as well as beef, pork and poultry; therefore its textural, physicochemical and sensorial (quality parameters) changes induced by cooking are distinctive. Squid meat acceptance by consumers is related mainly by texture than the taste or color attributes. Therefore, from economic point of view of domestic and large‐scale markets, the establishment of best cooking conditions of squid became essential.

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Section: Resultsmentioning

confidence: 99%

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Torres‐Arreola¹,

Ocaño‐Higuera²,

Ezquerra‐Brauer³

et al. 2017

J Food Process Preserv

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“…Secondly, it is hypothesised that more hydrophobic groups and sulphydryl groups were exposed on the surface of the alkali‐induced proteins, and thus, hydrophobic interaction and the formation of disulphide bonds were promoted. The increased inter‐ and intramolecular interaction of proteins favours superior gels (Cortés‐Ruiz et al ., ; Zhao et al ., ). This could be related to the result of gel microstructure (Fig.…”

Section: Resultsmentioning

confidence: 99%

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

Li¹,

Xue²,

Zhang³

et al. 2017

Int J of Food Sci Tech

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Summary Isoelectric solubilisation/precipitation (ISP) process was applied to goose liver (GL) for protein extraction. The gelation properties of proteins extracted by acid processes (ACP, pH 2.0, 2.5 and 3.0) and alkaline processes (ALP, pH 11.0, 11.5 and 12.0) were estimated, where the unextracted ground GL was set as the control. Nearly 58.39~79.00% of GL proteins were recovered by ISP treatments. High molecular weight (100~250 kDa) proteins were found to be partially hydrolysed by ACP, while few changes in proteins occurred during ALP. As evidenced by rheological and textural measurements, ALP proteins formed gels with high elasticity and superior texture, whereas ACP proteins had inferior gelation properties. Moreover, ALP proteins were able to form a highly interconnected and homogeneous three‐dimensional microstructure. Predominantly, gels produced by 11.0 had optimal texture and the lowest cooking loss (P < 0.05). These results suggested that the ISP process (ALP) is a potential method to improve the economic value of GL.

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“…The effects of salt concentration on the behavior of skip residues should be examined to know more about the mechanisms of gel formation and freezing/thawing induced structural changes of squid myosin (García-Sánchez et al 2015). Furthermore, the fact revealed in the present study could help understanding of the behavior of squid myosin throughout processing (Deng et al 2015, Cortés-Ruiz et al 2016.…”

Section: Figurementioning

confidence: 80%

Thermal Stability of Synthetic Peptides Mimicking the Sequence of the Region Containing the Skip Residues in Squid Myosin Rod

et al. 2017

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Citation: Ochiai Y, Nurilmala M, Wang GF, Watabe S. 2017. Thermal stability of synthetic peptides mimicking the sequence of the region containing the skip residues in squid myosin rod. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(2): 319-328. AbstractMyosin is the major protein in skeletal muscles including those of fish and shellfish. The characteristics of this protein are closely related to the biological function and the quality and physical properties of muscle food. In the myosin rod (the coiled-coil region of myosin), several amino acid residues, known as skip residues, seem to destabilize the ordered structure (heptad repeat). These residues might be responsible for reducing thermal stability. Attempts were thus made to examine the role of these residues in the rod of squid myosin, based on the thermodynamic properties of synthetic peptides which have been designed to mimic the partial sequence of myosin heavy chain from the squid Todarodes pacificus mantle muscle. Five peptides, namely, with the sequence of Trp 1343 -Ala 1372 having the skip residue Glu 1357 at the center (Peptide WT), without the skip residue (Peptide Δ), with the replacements of the skip residue (Glu) by Ile, Gln and Pro (Peptides E/I, E/Q, and E/P, respectively) to modify the helix forming propensity, were synthesized. The results obtained showed that the stability of the peptides as measured by circular dichroism spectrometry was in the order of Peptide Δ > Peptide WT > Peptide E/Q > Peptide E/P > Peptide E/I. It is suggested that the presence of the skip residues dexterously tunes the stability or flexibility of the coiled-coil structure, thus possibly regulating thick filament formation and further gel formation ability of myosin.Keywords: Coiled-coil, myosin, skip residue, synthetic peptide, thermal stability Stabilitas Termal Peptida Sintetis yang menyerupai Daerah Sekuen yang Mengandung Skip Residue pada Myosin Rod Cumi-CumiAbstract Miosin adalah protein utama pada otot rangka (skeletal muscle) yang terdapat pada ikan dan kerangkerangan. Sifat protein ini berhubungan dengan fungsi biologisnya dan sifat fisik dari muscle food. Beberapa residu asam amino, yang disebut juga skip residue berperan dalam ketidakstabilan struktur (hepted repeat) dari miosin rod (daerah koil-koil miosin). Asam amino-asam amino ini bertanggungjawab pada penurunan stabilitas termal. Penelitian ini dilakukan untuk memeriksa peran residu beberapa asam amino pada rod miosin dari cumi-cumi, berdasarkan sifat termodinamika pada peptida sintetik yang didesain mirip sekuen parsial miosin heavy chain otot mantel cumi-cumi (Todarodes pacificus). Lima peptida, yang dimulai dari sekuen posisi Trp 1343

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Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments

Cited by 48 publications

References 25 publications

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

Thermal Stability of Synthetic Peptides Mimicking the Sequence of the Region Containing the Skip Residues in Squid Myosin Rod

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