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Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.
J Food Sci. 2007 May; 72(4):C202-7.JF

Abstract

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.

Authors+Show Affiliations

OSU Seafood Laboratory, 2001 Marine Dr. nr 253, Astoria, OR 97103, USA.No affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17995761

Citation

Park, Joo D., and Jae W. Park. "Extraction of Sardine Myoglobin and Its Effect On Gelation Properties of Pacific Whiting Surimi." Journal of Food Science, vol. 72, no. 4, 2007, pp. C202-7.
Park JD, Park JW. Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. J Food Sci. 2007;72(4):C202-7.
Park, J. D., & Park, J. W. (2007). Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. Journal of Food Science, 72(4), C202-7.
Park JD, Park JW. Extraction of Sardine Myoglobin and Its Effect On Gelation Properties of Pacific Whiting Surimi. J Food Sci. 2007;72(4):C202-7. PubMed PMID: 17995761.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. AU - Park,Joo D, AU - Park,Jae W, PY - 2007/11/13/pubmed PY - 2008/1/3/medline PY - 2007/11/13/entrez SP - C202 EP - 7 JF - Journal of food science JO - J Food Sci VL - 72 IS - 4 N2 - Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995761/Extraction_of_sardine_myoglobin_and_its_effect_on_gelation_properties_of_Pacific_whiting_surimi_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00322.x DB - PRIME DP - Unbound Medicine ER -