Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

Fisheries Science

Volumn 67, Issue 4, 2001, Pages 710-717

  Hossain, Mohammed Ismail ^a   Itoh, Yoshiaki ^a   Morioka, Katsuji ^b   Obatake, Atsushi ^b  

^a KOCHI UNIVERSITY   (Japan)

^b EHIME UNIVERSITY   (Japan)

Author keywords

Disulfide bond; Gel formation; Myosin heavy chain; Suwari; Walleye pollack surimi

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0034852154     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2001.00310.x     Document Type: Article

References (25)

1. Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting
2. Cross-linking reaction of myosin in fish paste during setting (SUWARI)
3. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B
4. A study on the cross-linking reaction of myosin in kamaboko 'Suwari' gels
5. ε-(γ-glutamyl) lysine crosslink formation in sardine myofibril sol during setting at 25°C
6. Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting
7. Effects of sulfhydryl reagents on the gel formation of carp actomyosin by heating
8. Changes to higher molecular weight of protein molecules during the gel formation of carp actomyosin by heating and participation of SH groups in these changes
9. Formation of polymeric molecules of protein resulting from intermolecular SS bonds formed during the gel formation of carp actomyosin by heating
10. Polymerization behavior of various actomyosin through disulfide bonding upon heating
11. Physico-chemical behavior of fish meat proteins-II. Reactivities of side groups of polypeptide chains during setting of fish meat paste
12. Participation of SS bonding in the appearance of setting
13. Contribution of SS bonds to the elasticity of actomyosin gel in which coexisting transglutaminase was inactivated
14. Species variations in the gel-forming characteristics of fish meat paste
15. The reliability of molecular weight determinations by dodecylsulfate-polyacrylamide gel electrophoresis
16. Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting
17. Effect of cysteine protease inhibitor on the setting of Alaska pollack surimi paste
18. Effect of serine protease inhibitor on the setting of Alaska pollack surimi paste
19. Quality of kamaboko gels from walleye pollack frozen surimis of different grades with bovine plasma powder
20. Quality of kamaboko gels from walleye pollack frozen surimis of different grades on applying additive containing TGase
21. Heat-induced change in myosin heavy chains in salt-ground meat with a food additive containing transglutaminase
22. Microbial transglutaminase and ε-(γ-glutamyl) lysine crosslink effects on elastic properties of kamaboko gels
23. Suppression of surimi gel setting by transglutaminase inhibitors
24. Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through disulfide bonding upon heating of actomyosin
25. Quantitative aspect for protective effect of sugar and sugar alcohol against denaturation of fish myofibrils