Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities

Yongsawatdigul, Jirawat; Piyadhammaviboon, Penprabha; Singchan, Koon

doi:10.1007/s00217-006-0266-4

Cited by 9 publications

(5 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The system was incubated at the desired temperature for 4 h. Double volume of 10 % (w/v) TCA was then added, and the mixture was centrifuged at 13,5009g for 10 min. TCA-soluble oligopeptides in the supernatant obtained were determined by the Lowry method [22][23][24] and expressed as milligrams of bovine serum albumin released per gram dry guts.…”

Section: Autolysis Of Sea Cucumber Gutsmentioning

confidence: 99%

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Zheng

Zhu

et al. 2012

Eur Food Res Technol

View full text Add to dashboard Cite

Oligopeptides were prepared from the guts of sea cucumber Stichopus japonicus by autolysis method. Optimum autolysis conditions for preparing oligopeptides from the guts of sea cucumber were determined by response surface methodology using a central composite rotatable design. The effects of two independent variables, namely temperature and pH, on the response of trichloroacetic acid-soluble oligopeptides (mg/g on dry basis) were investigated. Regression analysis indicated that more than 95 % of the variation could be explained by the fitted models. Temperature at 48.30°C and pH at 4.43 were found to be the optimal conditions to obtain oligopeptides from the guts of sea cucumber. The autolysis hydrolysates prepared at the optimized conditions were further fractionated into four major fractions (I-IV) by size exclusion chromatography on a Sephadex G-15 column. Fraction IV, which exhibited the highest DPPH radical scavenging capacity, Fe 2? -chelating ability and protective effect against hydroxyl radical-induced DNA damage, was then analyzed by ESI-MS for molecular mass determination and ESI-MS/MS for the characterization of peptides. Two tetrapeptides (Val-Thr-Pro-Tyr and Val-Leu-Leu-Tyr) and a hexapeptide (Val-Gly-Thr-Val-Glu-Met) were found to exhibit protective effects against hydroxyl radical-induced DNA damage. These results suggest that antioxidant oligopeptides derived from the guts of sea cucumber by autolysis method could be utilized for functional foods.

show abstract

Section: Autolysis Of Sea Cucumber Gutsmentioning

confidence: 99%

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Zheng

Zhu

et al. 2012

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Autolysis of fish muscle protein by endogenous proteinases resulted in degradation of myosin heavy chain at relatively high temperature of 55 to 60 °C for temperate fish like Pacific whiting (An and others 1994) and arrowtooth flounder (Visessanguan and others 2001). Higher optimum temperature at 60 to 70 °C was found in tropical species, including tilapia (Yongsawatdigul and others 2000), lizardfish (Benjakul and others 2003; Yongsawatdigul and Piyadhammaviboon 2004), and small mud carp (Yongsawatdigul and others 2006). It should be noted that information about autolytic activity of striped catfish is lacking, particularly under various washing treatments.…”

Section: Introductionmentioning

confidence: 99%

“…Salt (NaCl) addition is usually required to extract myofibrillar proteins to induce protein gelation via formation of disulfide bonds and hydrophobic interactions during cooking of conventional surimi. Setting is also used to improve textural properties of fish protein gel (Kumazawa and others 1995; Yongsawatdigul and others 2006; Yongsawatdigul and Sinsuwan 2007). Although setting phenomenon has been widely investigated in various fish species, setting information related to striped catfish muscle does not exist.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein

Tadpitchayangkoon¹,

Yongsawatdigul²

2009

Journal of Food Science

View full text Add to dashboard Cite

The effect of washing treatments (water and alkali washing) and alkali extraction/acid precipitation on the physicochemical and textural properties of striped catfish (Pangasius hypophthalmus) muscle protein was compared. Alkali extraction/acid precipitation process resulted in the highest protein recovery of 98.77% (dry weight basis) and lowest fat content of 0.98% (dry weight basis). The extractable proteins of fish protein isolates (FPI) at various ionic strengths (0 to 0.6 M NaCl) exhibited majority of protein at 38 kDa with trace amount of others. Unsaturated fatty acids, namely, oleic, linoleic, and docosahexaenoic acid, were greatly reduced in FPI. Water-washed mince (W) exhibited higher autolytic activity than mince (M), suggesting the presence of myofibril-bound proteinase(s). Autolytic activity was lowest in the FPI. Breaking force of striped catfish gels was greatly improved when set at 40 degrees C for 30 min, regardless of preparation treatment. The typical water washing process was effective to improve gel-forming ability of striped catfish. FPI gels contained the lower total sulfhydryl content, indicating the greater extent of disulfide bond formation as compared to that of washed mince. The FPI gels showed higher breaking force but lower deformation values than W and alkali-washed (AW) gels. Addition of NaCl improved deformation, but adversely affected breaking force of FPI gel. Whiteness of FPI gel increased with NaCl addition.

show abstract

“…In addition, setting gel at 65 o C (modori gel) could be affected by endogenous protease. Previous studies [3], [4] have reported that the weakening of gel is caused by endogenous protease under heating at 50 -70 o C. Moreover, these enzymes degrade the myofibrillar protein, especially myosin, and prevent the development of the three-dimensional gel network, reducing the quality of the gel [21], [22], [19]. The modori gel improved with the addition of 3% WPC, though the textural properties were not as high as those of kamaboko gel.…”

Section: A Effect Of Whey Protein Concentrate On Texturalmentioning

confidence: 93%

“…The increased textural properties of gel set at 40 o C (kamaboko gel) may be due to endogenous transglutaminase (TGase). TGase catalyses the acyl transfer reaction between glutamine and lysine residues of muscle proteins, resulting in the formation of  -(glutamyl) lysine cross-links [19], [20]. In addition, setting gel at 65 o C (modori gel) could be affected by endogenous protease.…”

Section: A Effect Of Whey Protein Concentrate On Texturalmentioning

confidence: 99%

Effect of Whey Protein Concentrate on Gel-Forming Ability of Rohu (Labeo rohita)

Sutloet¹,

Sompongse²,

Morioka³

2017

JOAAT

View full text Add to dashboard Cite

The gel-forming ability of rohu (Labeo rohita) was investigated. Unwashed and washed gel was prepared under different setting conditions including kamaboko gel (40 o C, 30 min) and modori gel (60 and 65 o C for washed and unwashed gel, respectively, 30 min), then both gels were heated at 90 o C for 20 min. The gel-forming ability was investigated using the folding test, gel strength, and waterholding capacity expressed by the expressible water content. The addition of whey protein concentrate (WPC) at 3% improved the folding test, gel strength, and water-holding capacity of unwashed modori gel. The addition of (WPC) at 2% increased the gel strength of unwashed kamaboko gel and improved the water-holding capacity. The increases in gel strength of both washed gels were found with WPC at 1%. The water-holding capacity of washed modori gel was improved at this concentration, while the addition of WPC did not affect the water-holding capacity of the washed kamaboko gel. Although WPC improved the modori gel, the increases were not as high as those for the kamaboko gel either unwashed or washed. Determinations of whiteness showed that the addition of WPC affected the whiteness of unwashed gel, while not affecting the washed gel.

show abstract

Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities

Cited by 9 publications

References 23 publications

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein

Effect of Whey Protein Concentrate on Gel-Forming Ability of Rohu (Labeo rohita)

Contact Info

Product

Resources

About