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Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi.
J Food Sci. 2008 May; 73(4):C227-34.JF

Abstract

The effect of rainbow trout plasma protein (RPP) on the gelation of Alaska pollock surimi was determined to evaluate the possibility of its commercialization as a new protein additive. For modori gel, the breaking force, deformation, whiteness, and water holding capacity increased as the addition amount of RPP (0 to 0.75 mg/g) increased, and decreased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). Protein solubility of modori gel in the mixture of SDS, urea, and beta-mercaptoethanol decreased as the addition amount of RPP increased up to 0.75 mg/g, and increased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). The contents of trichloroacetic acid-soluble peptide decreased as the addition amount of RPP (0 to 1.50 mg/g) increased (P < 0.05). Based on the result of sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), most myosin heavy chain of surimi was not degraded when RPP was added. Thus, RPP was supposed to act as a protease inhibitor in the gelation of Alaska pollock surimi. An RPP of 0.75 mg/g was the optimal concentration to prevent the gel weakening of Alaska pollock surimi. Compounds with molecular weights less than 10 kDa in RPP had no significant effect on the gelation of Alaska pollock surimi based on the result of the dialyzed RPP.

Authors+Show Affiliations

College of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, China.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18460115

Citation

Li, D K., et al. "Effect of Rainbow Trout (Oncorhynchus Mykiss) Plasma Protein On the Gelation of Alaska Pollock (Theragra Chalcogramma) Surimi." Journal of Food Science, vol. 73, no. 4, 2008, pp. C227-34.
Li DK, Lin H, Kim SM. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi. J Food Sci. 2008;73(4):C227-34.
Li, D. K., Lin, H., & Kim, S. M. (2008). Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi. Journal of Food Science, 73(4), C227-34. https://doi.org/10.1111/j.1750-3841.2008.00712.x
Li DK, Lin H, Kim SM. Effect of Rainbow Trout (Oncorhynchus Mykiss) Plasma Protein On the Gelation of Alaska Pollock (Theragra Chalcogramma) Surimi. J Food Sci. 2008;73(4):C227-34. PubMed PMID: 18460115.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi. AU - Li,D K, AU - Lin,H, AU - Kim,S M, PY - 2008/5/8/pubmed PY - 2008/6/17/medline PY - 2008/5/8/entrez SP - C227 EP - 34 JF - Journal of food science JO - J Food Sci VL - 73 IS - 4 N2 - The effect of rainbow trout plasma protein (RPP) on the gelation of Alaska pollock surimi was determined to evaluate the possibility of its commercialization as a new protein additive. For modori gel, the breaking force, deformation, whiteness, and water holding capacity increased as the addition amount of RPP (0 to 0.75 mg/g) increased, and decreased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). Protein solubility of modori gel in the mixture of SDS, urea, and beta-mercaptoethanol decreased as the addition amount of RPP increased up to 0.75 mg/g, and increased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). The contents of trichloroacetic acid-soluble peptide decreased as the addition amount of RPP (0 to 1.50 mg/g) increased (P < 0.05). Based on the result of sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), most myosin heavy chain of surimi was not degraded when RPP was added. Thus, RPP was supposed to act as a protease inhibitor in the gelation of Alaska pollock surimi. An RPP of 0.75 mg/g was the optimal concentration to prevent the gel weakening of Alaska pollock surimi. Compounds with molecular weights less than 10 kDa in RPP had no significant effect on the gelation of Alaska pollock surimi based on the result of the dialyzed RPP. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18460115/Effect_of_rainbow_trout__Oncorhynchus_mykiss__plasma_protein_on_the_gelation_of_Alaska_pollock__Theragra_chalcogramma__Surimi_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00712.x DB - PRIME DP - Unbound Medicine ER -