Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Jafarpour, Ali ^a,b   Gorczyca, Elisabeth M ^a  

^a RMIT UNIVERSITY   (Australia)

^b SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

Author keywords

Cross linking; Gel strength; Myofibrillar proteins; Sarcoplasmic proteins; Surimi

Indexed keywords

CARRIER PROTEIN; FISH PROTEIN; MYOSIN BINDING PROTEIN C; MYOSIN HEAVY CHAIN; MYOSIN-BINDING PROTEIN C; PROTEINASE; PROTEINASE INHIBITOR;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD HANDLING; GEL; METABOLISM; METHODOLOGY; PH; SEA FOOD;

ANIMALS; CARRIER PROTEINS; ENDOPEPTIDASES; FISH PRODUCTS; FISH PROTEINS; FISHES; FOOD HANDLING; GELS; HYDROGEN-ION CONCENTRATION; MYOSIN HEAVY CHAINS; PROTEASE INHIBITORS;

EID: 84857131201     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02521.x     Document Type: Article

References (83)

1. Alvarez C, Couso I, Tejada M. 1995. Sardine surimi gels as affected by salt concentration, blending, heat treatment and moisture. J Food Sci 60(3):622-6.
2. An H, Peters MY, Seymour TA. 1996. Roles of endogenous enzymes in surimi gelation. Trends Food Sci Technol 7(10):321-7.
3. Araki H, Seki N. 1993. Comparison of reactivity of transglutaminase to various fish actomyosins. Nippon Suisan Gakkaishi 59(4):711-6.
4. Asghar A, Samejima K, Yasui T. 1985. Functionality of muscle proteins in gelation machanisms of structured meat products. CRC Crit Rev Food Sci Nutr 22:27-107.
5. Banlue K, Morioka K, Itoh Y. 2010. Effect of KBrO3 on gel forming properties of Walleye Pollack surimi through setting with or without transglutaminase inhibitor. Pakistan J Biol Sci 13(1):1-8.
6. Benjakul S, Visessanguan W, Riebroy S, Ishizaki s, Tanaka M. 2002. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice. J Sci Food Agric 82:1442-51.
7. Benjakul S, Visessanguan W, Kwalumtharn Y. 2004. The effect of whitening agents on the gel-forming ability and whiteness of surimi. Intl J Food Sci Technol 39:773-81.
8. Bourne MC. 2002. Principle of Objective Texture Measurement. In: Bourne MC, editor. Food texture and viscosity: concept and measurement. 2nd ed. San Diego, Calif.: Academic Press, An Elsevier Science Imprint. p 107-87.
9. Breen WM. 1975. Application of texture profile analysis to instrumental food texture evaluation. J Texture Stud 6:53-82.
10. Folk JE. 1980. Transglutaminase. Annu Rev Biochem 49:517-31.
11. Grabowska J, Sikorski ZE. 1976. The gel-forming capacity of fish myofibrillar proteins. Lebensmittel-Wissenschaft und-Technologie 9:33-5.
12. Hamann DD, MacDonald GA. 1992. Rheology and texture properties of surimi and surimi-based foods. In: Lanier TC, Lee CM, editors. Surimi technology. New York, N.Y. : Marcel Dekker Inc. p 429-500.
13. Hastings RJ, Keay JN, Young KW. 1990. The properties of surimi and kamaboko gels from nine British species of fish. Int. J Food Sci Technol 25(3):281-94.
14. Hsu SY. 1990. The effect of selected processing variables on the quality of raw surimi. J Food Eng 11(3):241-50.
15. Hu Y, Morioka K, Itoh Y. 2010. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste. J Sci Food Agric 90:370-5.
16. Hultin HO, Kelleher SD inventors; Patent Serial No. 08/797, 929, assignee. 1997 Feb 12. Process for isolating a protein composition from a muscle source and protein composition. U.S. patent 08/797, 929.
17. Hultin HO, Kelleher SD. 2000. Surimi processing from dark muscle fish. In: Park JW, editor. Surimi and surimi seafood. New York, N.Y. : Marcel Dekker Inc. p 59-77.
18. Jafarpour A, Gorczyca EM. 2008. Alternating techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio). J Food Sci 73(9):E415-24.
19. Jafarpour A, Gorczyca EM. 2009. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel. J Food Sci 74(1):N16-N22.
20. Jafarpour A, Sherkat F, Leonard B, Gorczyca EM. 2008. Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for making surimi. Intl J Food Sci Technol 43:1602-9.
21. Jiang S-T, Ho M-L, Jiang S-H, Lo L, Chen H-C. 1998. Color and quality of mackerel surimi as affected by alkaline washing and ozonation. J Food Sci 63(4):652-5.
22. Joseph D, Lanier TC, Hamann DD. 1994. Temperature and pH affect transglutaminase-catalyzed setting of crude fish actomyosin. J Food Sci 59:1018-36.
23. Karthikeyan M, Mathew S, Shamsundar BA, Prakash V. 2004. Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella iongiceps): Influence on the thermal Gelation behavior of washed meat. J Food Sci 69(3):FEP79-84.
24. Kim BY, Park JW, Yoon WB. 2005. Rheology and texture properties of surimi gels. In: Park JW, editor. Surimi and surimi seafoods. 2nd ed. Astoria, Oreg. : Marcel Dekker, Inc. p 491-582.
25. Kim JM, Liu CH, Eun JB, Park JW, Oshimi R, Hayashi K, Ott B, Aramaki T, Sekine M, Horikita Y, Fujimoto K, Aikawa T, Welch L, Long R. 1996. Surimi from fillet frames of channel catfish. J Food Sci 61(2):428-32.
26. Kim YS, Park JW. Characteristics of sarcoplasmic proteins at various pH and their interaction with myofibrillar proteins 2001. Chicago, Ill.: Inst. of Food Techcnol.
27. Kim YS, Yongsawatdigul J, Park JW, Thawornchinsombut S. 2005. Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins. J Food Biochem 29:517-32.
28. Klesk K, Yongsawatdigul J, Park JW, Viratchakul S, Virulhakul P. 2000. Gel forming ability of tropical Tilapia surimi as compared with Alaska pollock and Pacific whiting surimi. J Aquat Food Prod Technol 9(3):91-104.
29. Ko WC, Hwang MS. 1995a. Contribution of milkfish sarcoplasmic protein to the thermal gelation of myofibrillar protein. Fish Sci 61:75-8.
30. Ko WC, Hwang MS. 1995b. Some characteristics of the milkfish sarcoplasmic protein recovered using an ultrafiltration unit. Nippon Shokuhin Kagaku Kogaku Kaishi 42(9):715-9.
31. Kristinsson HG, Mony SS, Petty HT. 2005. Properties of Tilapia carboxy- and oxyhemoglobin at postmortem pH. J Agric Food Chem 53:35643-9.
32. Kudo G, Okada M, Miyauchi D. 1973. Gel-forming capacity of washed and unwashed flesh of some pacific coast species of fish. Mar Fish Rev 35:10-5.
33. Lauro GJ, Inami O, Johnson C. 2005. Color measurement and colorants for surimi seafood. In: Park JW, editor. Surimi and surimi seafoods. 2nd ed. Boca Raton, Fla.: Taylor & Francis Group.
34. Lee CM, Chung KH. 1989. Analysis of surimi gel properties by compression and penetration tests. J Texture Stud 20:363-77.
35. Lee CM, Toledo RT. 1976. Factors affecting textural characteristics of cooked comminuted fish muscle. J Food Sci 41:391-7.
36. Macfarlane JJ, Schmidt GR, Turner RH. 1977. Binding of meat pieces: a comparison of myosin, actomyosin and sarcoplasmic proteins as binding agents. J Food Sci 42(6):1603-5.
37. Miyaguchi Y, Hayashi Y, Sakamoto T. 2007. Physiochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein. Ani Sci J 78:77-84.
38. Moosavi-nasab M. 2003. Protein structural changes during preparation and storage of surimi [PhD thesis]. Montreal, Canada : McGill Univ. 186 p.
39. Morioka K, Shimizu Y. 1990. Contribution of sarcoplasmic proteins to gel forming of fish meat. Nippon Suisan Gakkaishi 56:929-33.
40. Morioka K, Shimizu Y. 1992. Heat-coagulation property of fish sarcoplasmic proteins. Nippon Suisan Gakkaishi 58(8):1529-33.
41. Morioka K, Shimizu Y. 1993. Relationship between the heat-gelling property and composition of fish sarcoplasmic proteins. Nippon Suisan Gakkaishi 59(9):1631.
42. Morioka K, Kurashima K, Shimizu Y. 1992. Material of fish muscle-forming proteins. 2. Heat-gelling properties of fish sarcoplasmic protein. Nippon Suisan Gakkaishi 58(4):767-72.
43. Nakagawa T, Nagayama F. 1988. Extractability of glycolytic enzymes from fish muscle. Nippon Suisan Gakkaishi 54(11):1971-4.
44. Nakagawa T, Watabe S, Hashimoto K. 1988a. Electrophoretic analysis of sarcoplasmic proteins from fish muscle on polyacrilamide gels. Nippon Suisan Gakkaishi 54(6):993-8.
45. Nakagawa T, Watabe S, Hashimoto K. 1988b. Identification of three major components in fish sarcoplasmic proteins. Nippon Suisan Gakkaishi 54(6):999-1004.
46. Nakagawa T, Nagayama F, Ozaki H, Watabe S, Hashimoto K. 1989. Effect of glycolytic enzymes on the gel-forming ability of fish muscle. Nippon Suisan Gakkaishi 55:1045-50.
47. Nakayama T, Sato Y. 1971. Relationship between binding quality of meat and myofibrillar proteins. 4. The contribution of native tropomyosin and actin in myosin B to rheological properties of heat set minced-meat gels. J Texture Stud 2:475-88.
48. Ni S, Nozawa H, Seki N. 2001. Effect of pH on the gelation of Walleye Pollack surimi and carp actomyosin pastes. Fish Sci 67(5):920-7.
49. Nishioka F, Tokunaga T, Fujiwara T, Yoshioka S. 1983. Development of a new leaching technology and a system to manufacture high quality frozen surimi in Meetings of Commission C2. Paris : Chilling and Freezing of New Fish Products. p 123-30.
50. Nowsad AA, Kanoh S, Niwa E. 1995a. Contribution of transglutaminase on the setting of various actomyosin pastes. Fish Sci 61(1):79-81.
51. Nowsad AA, Katoh E, Kanoh S, Niwa E. 1995b. Effect of sarcoplasmic proteins on the setting of transglutaminase-free paste. Fish Sci 61(6):1039-40.
52. Okada M. 1964. Effect of washing on the jelly forming ability of fish meat. Nippon Suisan Gakkaishi 30:255-61.
53. Park JD, Jung C-H, Kim J-S, Cho D-M, CHo MS, Choi YJ. 2003a. Effect of sarcoplasmic protein and NaCl on heating gel from fish muscle surimi prepared by acid and alkaline processing. J Korean Soc Food Sci Nutr 32(4):567-73.
54. Park JD, Jung C-H, Kim J-S, Cho D-M, CHo MS, Choi YJ. 2003b. Surimi processing using acid and alkali solublization of Fish Muscle Protein. J Korean Soc Food Sci Nutr 32(3):400-5.
55. Perez-Mateos M, Amato PM, Lanier TC. 2004 Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization. J Food Sci 69(4): FCT328-33.
56. Piyadhammaviboon P, Yongsawatdigul J. 2009. Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream. LWT, Food Sci Technol 42:37-43.
57. Piyadhammaviboon P, Yongsawatdigul J. 2010. Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.). J Sci Food Agric 90:291-8.
58. Pons M, Fiszman SM. 1996. Instrumental texture profile analysis with particular reference to gelled systems. J Texture Stud 27:597-624.
59. Ramirez JA, Rodriguez-Sosa R, Morales OG, Vazquez M. 2000. Surimi gel from striped mullet (Mugil cephalus) employing microbial transglutaminase. Food Chem 70:443-9.
60. Reppond KD, Babbitt JK. 1997. Gel properties of surimi from various fish species as affected by moisture content. J Food Sci 62(1):33-6.
61. Reppond KD, Babbitt JK, Berntsen S, Tsuruta M. 1995. Gel properties of surimi from Pacific Herring. J Food Sci 60(4):707-10.
62. Salfi V, Fucetola F, Pannunzio G. 1985. A micro-method for the differentiation of fresh from frozen fish muscle. J Sci Food Agric 36:811-4.
63. Sano T, Noguchi SF, Matsumoto JJ, Tsuchiya T. 1988. Dynamic viscoelastic behavior of natural actomyosin and myosin during thermal gelation. J Food Sci 53(3):924-8.
64. Sato S, Tsuchiya T. 1970. Relationship between binding quality of meat and myofibrillar proteins. 1. Discussion of the binding quality of minced meats based on their rheological properties before and after heating. J Texture Stud 1:309-26.
65. Scopes RK. 1970. Characterization and study of sarcoplasmic proteins. In: Briskey EJ, Cassens RG, Marsh BB, editors. Physiology and biochemistry of muscle as food. Madison, Wis. : Univ. of Wisconsin Press. p 471-92.
66. Seki N, Uno H, Lee N, Kimura I, Toyoda K, Fujita T, Arai K. 1990. Transglutaminase activity in Alaska Pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi 56(1):125-32.
67. Shie JS, Park JW. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J Food Sci 64(2):287-90.
68. Shimizu Y, Ikeda K. 1979. Precipitation of sarcoplasmic proteins of red meat fish caused by intersection with myofibrils at low ionic strengths. Nippon Suisan Gakkaishi 45(4):533-6.
69. Shimizu Y, Karata T, Nishioka F. 1976. Extractability of proteins from fish skeletal muscle at low ionic strengths. Nippon Suisan Gakkaishi 42(9):1025-31.
70. Shimizu Y, Toyohara H, Lanier TC. 1992. Surimi production from fatty and dark-fleshed fish species. In: Lanier TC, Lee CM, editors. Surimi technology. New York, N.Y. : Marcel Dekker, Inc. p 181-207.
71. Stone AP, Stanley DW. 1992. Mechanisms of fish muscle gelation. Food Res Intl 25:381-388.
72. Suzuki T. 1981. Fish an krill protein: processing technology. London, U.K. : Applied Science Publ. Ltd. p 62-147.
73. Szczesniak AS. 1963. Classification of textural characteristics. J Food Sci 28:285-9.
74. Tanaka T. 1981. Gels. Sci Am 244:124-38.
75. Tejada M. 1994. Gelation of myofibrillar fish proteins. J Food Sci Technol Intl 34(3):257-73.
76. Toyohara H, Makinodan Y, Tanaka K, Ikeda S. 1983. Detection of calpastatin and trypsin inhibitor in carp muscle. J Agric Biol Chem 47(5):1151-54.
77. Wiles JL, Green BW, Bryant R. 2004. Texture profile analysis and composition of a minced catfish product. J Texture Stud 35:325-37.
78. Worratao A, Yongsawatdigul J. 2005. Purification and characterization of transglutaminase from tropical tilapia (Oreochromis niloticus). J Food Chem 93:651-8.
79. Yasueda H, Kumazawa Y, Motoki M. 1994. Purification and characterization of a tissue-type transglutaminase from red sea bream (Pagrus major). J Biosci Biotechnol Biochem 58:2041-5.
80. Yongsawatdigul J, Hemung B-O. 2010. Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization. J Food Chem 75(3):C251-7.
81. Yongsawatdigul J, Piyadhammaviboon P. 2007. Gel-enhancing effect and protein cross linking ability of tilapia scroplasmic proteins. J Sci Food Agric 87:2810-6.
82. Yongsawatdigul J, Worratato W, Park JW. 2002. Effect of endogenaous transglutaminase on threadfin bream surimi gelation. J Food Sci 67:3258-63.
83. Yoshioka K, Yamada A. 2002. Textural properties and sensory evaluation of soft surimi gel treated by high pressurization. In: Hayashi R, editor. Trends in high pressure bioscience and biotechnology. Amsterdam : Elsevier. p 475-80.