Effect of gluconate salt on mechanical and structural properties of heat-induced myosin gel

Ooi, Atsushi; Sakurai, Yoshie; Tamura, Youjiro; Yano, Fumiaki; Okagaki, Tsuyoshi; Shirai, Jun

doi:10.2331/fishsci.68.sup2_1665

Cited by 2 publications

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References 6 publications

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“…As a consequence of our preliminary research, 9 the possibility has emerged that suppression of myosin denaturation in salt‐ground surimi by Na‐gluconate may affect the physical properties of two‐step heated gel. A physico‐chemical approach to the effect of Na‐gluconate on thermal gelation of myosin 10 has also suggested that the increase of hydrated water stabilizes myosin and results in modification of gel formation.…”

Section: Introductionmentioning

confidence: 99%

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

et al. 2007

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Changes in physical properties of two-step heated gels on addition of gluconate were investigated in terms of relationships between breaking strength and gel stiffness. Regression lines between the breaking strength and the gel stiffness were extended to the x-axis (gel stiffness), and the intercept was defined as SBS0. The SBS0 of the two-step heated gels increased with gluconate contents in salt-ground surimis, suggesting that the harder but less elastic gels formed on addition of gluconate were dose-dependent. Conversely, the denaturation rate constants of myosin in salt-ground surimis during preheating estimated by means of Ca-ATPase inactivation, loss of salt solubility, and decrease of denaturant solubility were considerably reduced by gluconate. Thus, the progress of myosin denaturation was strongly suppressed. Increments of SBS0 (DSBS0) of the two-step heated gels on addition of gluconate were inversely correlated with the denaturation rate constants of myosin in salt-ground surimis for every index. Thus, the changes in physical parameters of two-step heated gel caused by gluconate may be associated with the sluggish progress of myosin denaturation in salt-ground surimi during preheating.

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Section: Introductionmentioning

confidence: 99%

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

et al. 2007

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Effect of gluconate on heat-induced gelation of myosin from red sea bream

Ooi¹,

Tamura²,

Okagaki³

2010

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The aim of this study was to clarify the eŠect of gluconate on heat-induced gelation of myosin. Myosin puried from ordinary muscle of red sea bream Pagrus major was incubated at 80°C and then cooled to make heat-induced gel. The breaking strength of the gel formed with gluconate was 4 6 fold larger than that formed with chloride salt. Scanning microscopy showed that the gel with gluconate had aˆner and more regular network structure.Gluconate strongly suppressed the thermal denaturation of myosin, but the eŠect of the suppression was similar to that in the case of sorbitol. On the other hand, gluconate heightened the gel-melting temperature more eŠectively than sorbitol. The partial speciˆc volume of myosin in sodium gluconate solution was 0.65 cm 3 /g, which was much smaller than that in sodium chloride solution (0.71 cm 3 /g). Furthermore, the values of the adiabatic compressibility of myosin in chloride salt solution were positive, while those in gluconate solution were negative, indicating that gluconate remarkably increased the amount of hydration of myosin. These results suggested that gluconate strengthened intermolecular hydrophobic interactions by changing the water structure around myosin molecules.

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Effect of gluconate salt on mechanical and structural properties of heat-induced myosin gel

Cited by 2 publications

References 6 publications

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

Effect of gluconate on heat-induced gelation of myosin from red sea bream

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