Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins

Journal of Food Biochemistry

Volumn 29, Issue 5, 2005, Pages 517-532

  Kim, Young S ^a   Yongsawatdigul, Jirawat ^a   Park, Jae W ^a   Thawornchinsombut, Supawan ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

THERAGRA CHALCOGRAMMA;

EID: 27844457007     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2005.00023.x     Document Type: Article

References (31)

1. ANGSUPANICH, K., EDDE, M. and LEDWARD, D.A. 1999. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. J. Agric. Food Chem. 47, 92-99.
2. AUTIO, K., KIESVAARA, M. and POLVINEN, K. 1989. Heat-induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting. J. Food Sci. 54, 805-808, 823.
3. BRADFORD, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248-254.
4. CHEN, H.H. 1995. Thermal stability and gel-forming ability of shark muscle as related to ionic strength. J. Food Sci. 60, 1237-1240.
5. 6: A fluorescence spectoroscopic study. Photochem. Photobiol. 75, 488-494.
6. EGELANSDAL, B., FRETHEIM, K. and SAMEJIMA, K. 1986. Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate. J. Sci. Food Agric. 37, 915-926.
7. FENG, Y. 2000. Effect of pH on the functional properties of myofibrillar proteins at reduced salt concentrations. PhD Dissertation, 172 pp., University of Massachusetts, Amherst, MS.
8. HULTIN, H.O. and KELLEHER, S.D. 1999. Process for isolating a protein composition from a muscle source and protein composition. U.S. patent 6,005,073.
9. HULTIN, H.O., KELLEHER, S.D., FENG, Y., KRISTINSSON, H.G., RICHARDS, M.P., UNDELAND, I.E. and KE, S. 2000. High efficiency alkaline protein extraction. U.S. patent application No. 60/230,397.
10. KELLEHER, S.D. and HULTIN, H.O. 1999. Functional chicken protein isolates prepared using low ionic strength, acid solubilization/precipitation. In 53rd Annual Reciprocal Meat Conference: Meat Science in the New Millenium 2000, pp. 76-81, American Meat Science Association, Savoy, IL.
11. KO, W.C. and HWANG, M.S. 1995. Contribution of milkfish sarcoplasmic protein to the thermal gelation of myofibrillar protein. Fish. Sci. 61, 75-78.
12. KRISTINSSON, H.G. and HULTIN, H.O. 2004. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH. J. Agric. Food Chem. 52, 3633-3643.
13. LANIER, T.C. 2000. Surimi gelation chemistry. In Surimi and Surimi Seafood (J.W. Park, ed.) p. 239, Marcel Dekker, New York, NY.
14. LOWRY, O.H., ROSEBROUGH, N.J., FARR, A.L. and RANDALL, R.J. 1951. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193, 256-275.
15. MIRELES DEWITT, C.A., GOMEZ, G. and JAMES, J.M. 2002. Protein extraction from beef heart using acid solubilization. J. Food Sci. 67, 3335-3341.
16. MORIOKA, K. and SHIMIZU, Y. 1990. Contribution of sarcoplasmic proteins to gel formation of fish meat. Nippon Suisan Gakkaishi 56, 929-933.
17. MORIOKA, K., KURUSHIMI, K. and SHIMIZU, Y. 1992. Heat-gelling properties of fish sarcoplasmic protein. Nippon Suisan Gakkaishi 55, 767-772.
18. MORIOKA, K., NISHIMIRA, T. and OBATAKE, A. 1998. Changes in the strengths of heat-induced gels from myofibrils in combination with sarcoplasmic proteins from lizardfish and Pacific mackerel. Fish. Sci. 64, 503-504.
19. MORIOKA, K., NISHIMURA, T., OBAKATE, A. and SHIMIZU, Y. 1997. Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel. Fish. Sci. 63, 111-114.
20. NOMURA, A., ITOH, Y., TOYODA, H. and OBATAKE, A. 1995. Inhibitory effect of sarcoplasmic protein fraction of fish meat upon modoriphenomenon induced at about 40C by washing meat. Nippon Suisan Gakkaishi 61, 744-749.
21. NOWSAD, A.A., KATOH, S., KANOH, S. and NIWA, E. 1995. Effect of sarcoplasmic proteins on the setting of transglutaminase-free paste. Fish. Sci. 61, 1039-1040.
22. OKADA, M. 1964. Effect of washing on the gelly forming ability offish meat. Bull. Jap Soc. Sci. Fish. 30, 255-261.
23. OKADA, M. 1999. Science of Kamaboko, p. 43, Seizandoshoten, Tokyo, Japan.
24. PARK, J.W. 1994. Functional protein additives in surimi gels. J. Food Sci. 59, 525-527.
25. PARK, J.W., LANIER, T.C. and GREEN, D.P. 1988. Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollock surimi. J. Food Sci. 53, 1-3.
26. RICHARDS, M.P. and HULTIN, H.O. 2002. Contributions of blood and blood components to lipid oxidation in fish muscle. J. Agric. Food Chem. 50, 555-564.
27. SANO, T., NOGUCHI, S.F., TSUCHIYA, T. and MATSUMUTO, J.J. 1988. Dynamic viscoelasticity behavior of natural actomyosin and myosin during thermal gelation. J. Food Sci. 52, 924-928.
28. SANO, T., OHNO, T., OTSUKA-FUCHINO, H., MATSUMOTO, J.J. and TSUCHIYA, T. 1994. Carp natural actomyosin: Thermal denaturation mechanism. J. Food Sci. 59, 1002-1008.
29. SHIMIZU, Y. and NISHIOKA, F. 1974. Interactions between horse mackerel actomyosin and sarcoplasmic proteins during heat coagulation. Nippon Suisan Gakkaishi 40, 231-234.
30. THAWORNCHINSOMBUT, S. and PARK, J.W. 2005. Role of ionic strength in biochemical properties of soluble fish proteins isolated from cryoprotected Pacific whiting mince. J. Food Biochem. 29(2), 132-151.
31. YONGSAWATDIGUL, J. and PARK, J.W. 2004. Effect of alkaline and acid sulubilization on gelation characteristics of rockfish proteins. J. Food Sci. 69, 499-505.