Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

2014 ◽  
Vol 49 (10) ◽  
pp. 2331-2337 ◽  
Author(s):  
Bung-Orn Hemung ◽  
Koo B. Chin
Keyword(s):  
Rheological Properties ◽  
Myofibrillar Protein ◽  
Microbial Transglutaminase ◽  
Sarcoplasmic Proteins ◽  
Treated Fish

Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

2018 ◽  
Vol 11 (10) ◽  
pp. 1876-1886 ◽  
Author(s):  
Luyun Cai ◽  
Jianhui Feng ◽  
Ailing Cao ◽  
Hongyu Tian ◽  
Jing Wang ◽  
...  
Keyword(s):  
Grass Carp ◽  
Myofibrillar Protein ◽  
Microbial Transglutaminase

Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by Lactobacillus plantarum

1999 ◽  
Vol 65 (8) ◽  
pp. 3540-3546 ◽  
Author(s):  
Silvina Fadda ◽  
Yolanda Sanz ◽  
Graciela Vignolo ◽  
M.-Concepción Aristoy ◽  
Guillermo Oliver ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Myofibrillar Protein ◽  
Myofibrillar Proteins ◽  
Muscle Proteins ◽  
Whole Cells ◽  
Sarcoplasmic Proteins ◽  
Cell Extracts ◽  
Hydrophobic Nature ◽  
Hydrolysis Of

ABSTRACT Strains of Lactobacillus plantarum originally isolated from sausages were screened for proteinase and aminopeptidase activities toward synthetic substrates; on the basis of that screening,L. plantarum CRL 681 was selected for further assays on muscle proteins. The activities of whole cells, cell extracts (CE), and a combination of both on sarcoplasmic and myofibrillar protein extracts were determined by protein, peptide, and free-amino-acid analyses. Proteinase from whole cells initiated the hydrolysis of sarcoplasmic proteins. The addition of CE intensified the proteolysis. Whole cells generated hydrophilic peptides from both sarcoplasmic and myofibrillar proteins. Other peptides of a hydrophobic nature resulted from the combination of whole cells and CE. The action of both enzymatic sources on myofibrillar proteins caused maximal increases in lysine, arginine, and leucine, while the action of those on sarcoplasmic proteins mainly released alanine. In general, pronounced hydrolysis of muscle proteins required enzyme activities from whole cells in addition to those supplied by CE.

Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Tiantian Zhou ◽  
Yana Zhao ◽  
Shengnan Fu ◽  
Wenhang Wang ◽  
Anjun Liu
Keyword(s):  
Rheological Properties ◽  
Three Dimensional ◽  
Myofibrillar Protein ◽  
Pig Skin ◽  
Composite Gels ◽  
Gelling Properties ◽  
Dimensional Network ◽  
Composite Gel ◽  
Sds Page

AbstractThe effects of the mixture of pig skin (PS) and coconut powder (CP) on the gelling and rheological properties of composite gel prepared with squid myofibrillar protein (MP) and lard were studied. The addition of PS and CP gel had significantly improved the water-holding capacity (WHC) and gelling properties of MP-Lard composite gel. Besides, composite gels with an adequate amount of PS and CP gel had a better texture and higher whiteness. The SDS-PAGE results showed that the presence of PS and CP gel did not affect the coagulated proteins in composite gels. The three-dimensional network structures of composite gels containing PS and CP gel were more compact and homogeneous. In general, the mixture of PS and CP could enhance the gel quality of MP-Lard composite gel and it could be used as a fat substitute in surimi products.

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