Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships

Food Chemistry

Volumn 196, Issue , 2016, Pages 1180-1187

  Jia, Dan ^a   Huang, Qilin ^a   Xiong, Shanbai ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Black carp actomyosin; Chemical interactions; Gel properties; MTGase; PLSR

Indexed keywords

CHEMICAL ANALYSIS; GELS; LEAST SQUARES APPROXIMATIONS; SULFUR COMPOUNDS;

BLACK CARP ACTOMYOSIN; CHEMICAL INTERACTIONS; GEL PROPERTIES; MTGASE; PLSR;

COVALENT BONDS;

MYOSIN ADENOSINE TRIPHOSPHATASE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; FISH PROTEIN; GEL;

ARTICLE; CARP; CHEMICAL INTERACTION; COOKING; COVALENT BOND; CROSS LINKING; DISULFIDE BOND; GEL; GELATION; HYDROGEN BOND; NONHUMAN; PARTIAL LEAST SQUARES REGRESSION; QUALITY CONTROL; ANIMAL; CHEMISTRY; FLOW KINETICS; METABOLISM;

ACTOMYOSIN; ANIMALS; CARPS; FISH PROTEINS; GELS; RHEOLOGY; TRANSGLUTAMINASES;

EID: 84945232135     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.030     Document Type: Article

References (45)

1. J. Adler-Nissen Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid Journal of Agricultural and Food Chemistry 27 6 1979 1256 1262
2. S. Benjakul, W. Visessanguan, and C. Chantarasuwan Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish International Journal of Food Science & Technology 39 6 2004 671 680
3. T. Beveridge, S.J. Toma, and S. Nakai Determination of SH- and SS-groups in some food proteins using Ellman's reagent Journal of Food Science 39 1 1974 49 51
4. C. Cardoso, R. Mendes, and M.L. Nunes Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres International Journal of Food Science & Technology 42 11 2007 1257 1264
5. S. Chanarat, and S. Benjakul Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase Food Hydrocolloids 30 2 2013 704 711
6. S. Chanarat, and S. Benjakul Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates Food Chemistry 136 2 2013 929 937
7. S. Chanarat, S. Benjakul, and A. H-Kittikun Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish Journal of the Science of Food and Agriculture 92 4 2012 844 852
8. H. Chen, and M. Han Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics Food Research International 44 5 2011 1514 1520
9. Q.F. Cheng, and D.W. Sun Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methods Meat Science 70 4 2005 691 698
10. S. Chung, H. Heymann, and I.U. Grün Application of GPA and PLSR in correlating sensory and chemical data sets Food Quality and Preference 14 5-6 2003 485 495
11. Y.Q. Ding, R. Liu, J.H. Rong, Y.M. Liu, S.M. Zhao, and S.B. Xiong Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp European Food Research and Technology 235 2 2012 245 251
12. M. Dondero, V. Figueroa, X. Morales, and E. Curotto Transglutaminase effects on gelation capacity of thermally induced beef protein gels Food Chemistry 99 3 2006 546 554
13. A.S. Eissa, and S.A. Khan Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme Food Hydrocolloids 20 4 2006 543 547
14. X.J. Fu, K. Hayat, Z.H. Li, Q.L. Lin, S.Y. Xu, and S.P. Wang Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi Food Hydrocolloids 27 2 2012 301 308
15. A.L.C. Gaspar, and S.P. de Góes-Favoni Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review Food Chemistry 171 2015 315 322
16. M.C. Gómez-Guillén, P. Montero, M.T. Solas, and A.J. Borderías Thermally induced aggregation of Giant squid (Dosidicus gigas) mantle proteins. Physicochemical contribution of added ingredients Journal of Agricultural and Food Chemistry 46 9 1998 3440 3446
17. T. Hatakeyama, H. Kohzaki, and N. Yamasaki A microassay for proteases using succinylcasein as a substrate Analytical Biochemistry 204 1 1992 181 184
18. M.M. Hernández-Herrero, A.X. Roig-Sagués, E.I. López-Sabater, J.J. Rodríguez-Jerez, and M.T. Mora-Ventura Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis Journal of Agricultural and Food Chemistry 47 8 1999 3319 3324
19. J.S. Hwang, K.M. Lai, and K.C. Hsu Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting Food Chemistry 104 2 2007 746 753
20. 2 on denaturation and aggregation of silver carp myosin during setting Food Chemistry 185 2015 212 218
21. M. Korzeniowska, I.W.Y. Cheung, and E.C.Y. Li-Chan Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod Food Chemistry 138 2-3 2013 1967 1975
22. R. Liu, S.M. Zhao, B.J. Xie, and S.B. Xiong Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties Food Hydrocolloids 25 5 2011 898 906
23. R. Liu, S.M. Zhao, S.B. Xiong, B.J. Xie, and H.M. Liu Studies on fish and pork paste gelation by dynamic rheology and circular dichroism Journal of Food Science 72 7 2007 E399 E403
24. Y.K. Luo, H.X. Shen, D.D. Pan, and G.H. Bu Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate Food Hydrocolloids 22 8 2008 1513 1519
25. B. Min, and B.W. Green Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat Journal of Food Science 73 5 2008 E218 E226
26. P. Montero, and C. Gómez-Guillén Thermal aggregation of sardine muscle proteins during processing Journal of Agricultural and Food Chemistry 44 11 1996 3625 3630
27. N. Ni, Z. Wang, F. He, L. Wang, H. Pan, and X. Li D. Zhang Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values Process Biochemistry 49 4 2014 631 636
28. E. Puolanne, and M. Halonen Theoretical aspects of water-holding in meat Meat Science 86 1 2010 151 165
29. J. Ramírez, R. Uresti, S. Téllez, and M. Vázquez Using salt and microbial transglutaminase as binding agents in restructured fish products resembling Hams Journal of Food Science 67 5 2002 1778 1784
30. F.Y. Sun, Q.L. Huang, T. Hu, S.B. Xiong, and S.M. Zhao Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp International Journal of Biological Macromolecules 64 2014 17 24
31. A. Tammatinna, S. Benjakul, W. Visessanguan, and M. Tanaka Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase LWT - Food Science and Technology 40 9 2007 1489 1497
32. C.H. Tang, and C.Y. Ma Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean Food Chemistry 115 3 2009 859 866
33. C. Tang, X. Sun, S. Yin, and C. Ma Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility Food Research International 41 10 2008 941 947
34. P. Trespalacios, and R. Pla Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels Food Chemistry 100 1 2007 264 272
35. M. Uddin, E. Okazaki, H. Fukushima, S. Turza, Y. Yumiko, and Y. Fukuda Nondestructive determination of water and protein in surimi by near-infrared spectroscopy Food Chemistry 96 3 2006 491 495
36. R.M. Uresti, G. Velazquez, M. Vázquez, J.A. Ramírez, and J.A. Torres Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias) Food Chemistry 94 2 2006 202 209
37. W. Visessanguan, S. Benjakul, and M. Tanaka Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper Journal of the Science of Food and Agriculture 83 2 2003 105 112
38. T. Wang, F. Liu, R. Wang, L. Wang, H. Zhang, and Z. Chen Solubilization by freeze-milling of water-insoluble subunits in rice proteins Food & Function 6 2 2015 423 430
39. H. Wang, M. Pato, Z. Pietrasik, and P. Shand Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle Food Chemistry 113 1 2009 21 27
40. G. Xiccato, A. Trocino, F. Tulli, and E. Tibaldi Prediction of chemical composition and origin identification of European sea bass (Dicentrarchus labrax L.) by near infrared reflectance spectroscopy (NIRS) Food Chemistry 86 2 2004 275 281
41. Y.S. Xu, W.S. Xia, F. Yang, and X.H. Nie Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus Food Chemistry 120 3 2010 717 723
42. T. Yin, and J.W. Park Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi Food Chemistry 150 2014 463 468
43. J. Yongsawatdigul, and J.W. Park Thermal denaturation and aggregation of threadfin bream actomyosin Food Chemistry 83 3 2003 409 416
44. J. Yongsawatdigul, and P. Piyadhammaviboon Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi Journal of the Science of Food and Agriculture 85 9 2005 1453 1460
45. L.L. Zhang, Y. Xue, J. Xu, Z.J. Li, and C.H. Xue Effects of high-temperature treatment (≥100 °C) on Alaska Pollock (Theragra chalcogramma) surimi gels Journal of Food Engineering 115 1 2013 115 120