Effects of Transgluninase and GDL on Gel Properties of Chicken Myofibrillar Proteins

2012 ◽  
Vol 554-556 ◽  
pp. 1148-1151
Author(s):  
Kun Sheng Zhang ◽  
Yun Xia Ren ◽  
Na Liu ◽  
Yong Qing Tao
Keyword(s):  
Protein Concentration ◽  
Myofibrillar Protein ◽  
Gel Strength ◽  
Myofibrillar Proteins ◽  
Optimum Conditions ◽  
Gel Properties ◽  
Protein Gel ◽  
Nacl Concentration

Myofibrillar protein gel properties were studied. Based on which Box-Benhnken center-united experiment was designed for optimization of ratio scheme for gelation strength. The optimum conditions for best gel strength were found to the transgluninase 0.37% of myofibrillar proteins, GDL 1.19%, in 0.88mol/L NaCl concentration at pH 5.96 to form 40mg/ml protein concentration solution. The gel strength was 316.953g. The study showed that transgluninase and GDL could interact significantly in improving gel strength (P <0.01).

Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiation

2020 ◽  
Vol 51 (4) ◽  
pp. 601-611
Author(s):  
Baoyu He ◽  
Yixin Shi ◽  
Meiran Jin ◽  
Yuan Pu ◽  
Xiuping Dong ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Strength ◽  
Uva Irradiation ◽  
Protein Gel ◽  
Scomberomorus Niphonius

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

2019 ◽  
Vol 301 ◽  
pp. 125206 ◽  
Author(s):  
Na Jia ◽  
Fengxue Zhang ◽  
Qian Liu ◽  
Letian Wang ◽  
Shiwen Lin ◽  
...  
Keyword(s):  
Protein Conformation ◽  
Myofibrillar Protein ◽  
Gel Properties ◽  
Beneficial Effects ◽  
Protein Gel

scholarly journals Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) During Long-Time Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 629
Author(s):  
Qinxiu Sun ◽  
Baohua Kong ◽  
Shucheng Liu ◽  
Ouyang Zheng ◽  
Chao Zhang
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Properties ◽  
Frozen Food ◽  
Protein Gel ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio) during frozen storage were investigated with air freezing (AF) and immersion freezing (IF) as controls. The results showed that the carbonyl and dityrosine content of UF samples were lower and the free amine content was higher than those of AF and IF samples during frozen storage indicating that UF inhibited protein oxidation caused by frozen storage. The particle size of UF myofibrillar protein was the smallest among all the groups indicating that UF inhibited the protein aggregation. The UF sample had higher G’, G” value, gel strength and gel water holding capacity than AF and IF groups showing that UF reduced the loss of protein gel properties. The gel microstructure showed that UF protein gel was characterized by smaller and finer pores than other samples, which further proves that UF inhibited loss of gel properties during frozen storage. The UF sample had shorter T2 transition time than other samples demonstrating that UF decreased the mobility of water. In general, UF is an effective method to reduce protein oxidation and gel properties loss caused by frozen storage.

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

2021 ◽  
Vol 357 ◽  
pp. 129745
Author(s):  
Qian Wang ◽  
Xidong Jiao ◽  
Bowen Yan ◽  
Linglu Meng ◽  
Hongwei Cao ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Cathepsin L ◽  
Inhibitory Effect ◽  
Myofibrillar Protein ◽  
Protein Gel

Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

1996 ◽  
Vol 2 (2) ◽  
pp. 111-122 ◽  
Author(s):  
P. Montero ◽  
M.C. Gómez-Guillén ◽  
J. Borderías
Keyword(s):  
Protein Aggregation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Strength ◽  
Vacuum Packaging ◽  
Bay Of Biscay ◽  
Sardina Pilchardus ◽  
Different Seasons ◽  
Gel Forming Ability ◽  
Minced Muscle

This paper examines the gel-forming ability of minced muscle of sardine - caught from the Bay of Biscay and the Mediterranean at different seasons - kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage.

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