scholarly journals The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112457
Author(s):  
Juanjuan Du ◽  
Changyu Zhou ◽  
Qiang Xia ◽  
Ying Wang ◽  
Fang Geng ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Myofibrillar Proteins ◽  
Gelling Properties

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

2020 ◽  
Vol 11 (3) ◽  
pp. 1996-2004 ◽  
Author(s):  
Yungang Cao ◽  
Wenhui Ma ◽  
Jiankang Wang ◽  
Shuhua Zhang ◽  
Zhenyu Wang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hydroxyl Radical ◽  
Rheological Behavior ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gelling Properties

Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).

scholarly journals Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

2014 ◽  
Vol 17 (1) ◽  
pp. 8-18 ◽  
Author(s):  
Daniela Mariel Suarez ◽  
Emilio Manca ◽  
Marcos Crupkin ◽  
Maria Elida Paredi
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Profile Analysis ◽  
Muscle Protein ◽  
Activity Index ◽  
Gel Strength ◽  
Myofibrillar Proteins ◽  
Gelling Properties ◽  
Water Holding

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p<0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p<0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures.

Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions

2020 ◽  
Vol 11 (11) ◽  
pp. 9560-9572
Author(s):  
Jinling Li ◽  
Sadia Munir ◽  
Xiaoyue Yu ◽  
Tao Yin ◽  
Juan You ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Molecular Interactions ◽  
Rheological Behavior ◽  
Molecular Conformation ◽  
Epigallocatechin Gallate ◽  
Myofibrillar Proteins

The rheological behavior, assembly measurements, thermal stability, molecular conformation, and molecular interactions of myofibrillar proteins (MP) modified by transglutaminase (TGase) and epigallocatechin-3-gallate (EGCG) were investigated.

scholarly journals Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1181
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran ◽  
Pornpot Nuthong
Keyword(s):  
Secondary Structure ◽  
Textural Properties ◽  
The Other ◽  
Optimum Level ◽  
Myofibrillar Proteins ◽  
Breaking Force ◽  
Plantago Ovata ◽  
Protein Patterns ◽  
Surimi Gel ◽  
Gelling Properties

Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

2019 ◽  
Vol 97 ◽  
pp. 105199 ◽  
Author(s):  
Yan Li ◽  
Qiumin Wang ◽  
Liping Guo ◽  
Harvey Ho ◽  
Baowei Wang ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Myofibrillar Proteins ◽  
Gelling Properties
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