Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

Wang, Qian; Jiao, Xidong; Yan, Biao; Meng, Linglu; Cao, Hongwei; Huang, Jianlian; Zhao, Jianxin; Zhang, Hao; Chen, Wei; Fan, Daming

doi:10.1016/j.foodchem.2021.129745

Cited by 29 publications

(10 citation statements)

References 40 publications

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“…Ultrasound and microwave have been widely used as new physical processing methods in the protein modification of surimi gel [4] , [5] , [6] . Ultrasonic pretreatment of protein before chemical reaction can improve the effect of protein modification [4] .…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang

Wang

Feng

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang

Wang

Feng

et al. 2022

Ultrasonics Sonochemistry

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“…This result was similar to previous results reported by Khan et al ( 25 ) that heated and pressurized samples had lower hardness, gumminess, chewiness and higher tenderness, which was attributed to the difference between the pressure and heating medium in the exposure time. Wang et al ( 27 ) showed that compared to water bath heating, microwave heating could induce more protein cross-linking and form a denser protein gel network structure. Generally, the textural characteristics of meat treated with microwave were better.…”

Section: Resultsmentioning

confidence: 99%

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Yang

Wang

et al. 2022

Front. Nutr.

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The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment. The relative content of 1-octen-3-ol with characteristic mushroom aroma was significantly higher with microwave and stepwise retort heating than with general retort heating, while 2-pentyl-furan with poor taste was only detected with general retort heating. The muscle bundles subjected to microwave were neatly arranged, similar to those with no thermal sterilization. Overall, the meat quality after three thermal sterilization treatment was microwave > stepwise retort > general retort.

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“…Therefore, only few sulfhydryl groups were exposed and could form disulfide bonds at this condition. Meanwhile, at 40°C, the protein structure was destroyed by endogenous proteases, resulting in the formation of numerous disulfide bonds due to the exposure of internal sulfhydryl groups ( 36 , 37 ).…”

Section: Resultsmentioning

confidence: 99%

“…Such a decrease may also be related to endogenous proteases that acted on AC and leaded to enzymolysis. Indeed, studies showed that the cathepsin L enzyme isolated from the muscle of mature chum salmon played an active role in the hydrolysis of major protein components of myofibril, such as connectin, nebulin, myosin, a-actinin, and troponins ( 36 , 41 ). In short, the gel softening phenomenon induced by high setting temperatures resulted in the destruction of MHC and AC, which made the bands shallower and wider.…”

Section: Resultsmentioning

confidence: 99%

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

Yang

Bao

et al. 2022

Front. Nutr.

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This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) surimi gel. The obtained results demonstrate that the best gel properties are obtained by two-step heating at 30°C for 120 min while the hardness was 10.418 N and the breaking force was 4.52 N. Gel softening occurs at setting temperatures greater than 40°C due to the effect of endogenous enzymes in destroying the protein structure and increasing the hydrophobic and disulfide interactions. Low-field nuclear magnetic resonance spectra confirm that high two-step setting temperatures induce gel softening and the destruction of the surimi gel structure, as evidenced by the increased water migration at these temperatures. Of all protein conformations in the gel, the β-sheet structure, decreases from 38.40% at 30°C to 11.75% at 60°C when the setting time is 60 min, is the most susceptible to gel softening. Overall, the data reported herein provide a scientific basis for the development of new BD surimi products on an industrial level.

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Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

Cited by 29 publications

References 40 publications

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

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