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Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
Food Chem. 2012 Oct 15; 134(4):2014-20.FC

Abstract

Cathepsin L (Cat L) in carp (Cyprinus carpio) dorsal muscles was purified and its molecular weight determined by SDS polyacrylamide gel electrophoresis (SDS-PAGE) was 36 kDa. Its optimal temperature and pH were 50 °C and 5.5, respectively. The results of the effects of specific substrates, activators and inhibitors on the enzymatic activity showed that Cat L belongs to the family of cysteine proteinases containing thiol. Compared to the control, the gel strength of surimi with the addition of purified Cat L decreased significantly by 24.33% while that of surimi with both purified Cat L and inhibitors increased by 13.7% and 21.6%, respectively, suggesting the participation of Cat L in the modori phenomenon occurring in carp surimi. Both the SDS-PAGE electrophoretic pattern and microstructure figure revealed that Cat L could hydrolyse the main protein in carp surimi and was one of the enzymes involved in the modori phenomenon.

Authors+Show Affiliations

Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang Province, China. yqhu@zju.edu.cnNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23442651

Citation

Hu, Yaqin, et al. "Participation of Cathepsin L in Modori Phenomenon in Carp (Cyprinus Carpio) Surimi Gel." Food Chemistry, vol. 134, no. 4, 2012, pp. 2014-20.
Hu Y, Ji R, Jiang H, et al. Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel. Food Chem. 2012;134(4):2014-20.
Hu, Y., Ji, R., Jiang, H., Zhang, J., Chen, J., & Ye, X. (2012). Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel. Food Chemistry, 134(4), 2014-20. https://doi.org/10.1016/j.foodchem.2012.04.060
Hu Y, et al. Participation of Cathepsin L in Modori Phenomenon in Carp (Cyprinus Carpio) Surimi Gel. Food Chem. 2012 Oct 15;134(4):2014-20. PubMed PMID: 23442651.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel. AU - Hu,Yaqin, AU - Ji,Rong, AU - Jiang,Hai, AU - Zhang,Jinjie, AU - Chen,Jianchu, AU - Ye,Xingqian, Y1 - 2012/04/19/ PY - 2011/12/22/received PY - 2012/03/23/revised PY - 2012/04/02/accepted PY - 2013/2/28/entrez PY - 2013/2/28/pubmed PY - 2013/8/24/medline SP - 2014 EP - 20 JF - Food chemistry JO - Food Chem VL - 134 IS - 4 N2 - Cathepsin L (Cat L) in carp (Cyprinus carpio) dorsal muscles was purified and its molecular weight determined by SDS polyacrylamide gel electrophoresis (SDS-PAGE) was 36 kDa. Its optimal temperature and pH were 50 °C and 5.5, respectively. The results of the effects of specific substrates, activators and inhibitors on the enzymatic activity showed that Cat L belongs to the family of cysteine proteinases containing thiol. Compared to the control, the gel strength of surimi with the addition of purified Cat L decreased significantly by 24.33% while that of surimi with both purified Cat L and inhibitors increased by 13.7% and 21.6%, respectively, suggesting the participation of Cat L in the modori phenomenon occurring in carp surimi. Both the SDS-PAGE electrophoretic pattern and microstructure figure revealed that Cat L could hydrolyse the main protein in carp surimi and was one of the enzymes involved in the modori phenomenon. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23442651/Participation_of_cathepsin_L_in_modori_phenomenon_in_carp__Cyprinus_carpio__surimi_gel_ DB - PRIME DP - Unbound Medicine ER -