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Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels.
J Food Sci. 2019 Dec; 84(12):3601-3607.JF

Abstract

Sturgeon meat has been found to be suitable as surimi raw materials. The present study determined the modori phenomenon in sturgeon surimi gels and identified its relationship with cathepsins. In all heat-treated gels (25 to 90 °C, at 5 °C intervals), the 40 °C-incubated sturgeon surimi gel showed the weakest gel properties and water-holding capacity (P < 0.05), a rough protein gel network under SEM, and the highest protein solubility and trichloroacetic acid-soluble peptides content (P < 0.05). SDS-PAGE indicated that the myosin heavy chain band of sturgeon surimi gels was almost completely degraded at 40 °C. Moreover, the highest cathepsin L activity was observed in 40 °C-treated sturgeon surimi gels (P < 0.05). Our results suggested that the modori phenomenon in sturgeon surimi gels occurred at 40 °C, which was partially attributed to cathepsin L, thereby allowing for the better exploitation and utilization of sturgeon surimi.

Authors+Show Affiliations

College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China.College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China.School of Food and Bioengineering, Jiangsu Univ., Zhenjiang, Jiangsu, 212013, China.School of Food Sciences and Engineering, South China Univ. of Technology, Guangzhou, 510641, China.Hisense (Shandong) Refrigerator Co., Ltd, Qingdao, 266100, China.Hisense (Shandong) Refrigerator Co., Ltd, Qingdao, 266100, China.Jiangsu Baoyuan Biotechnology Co., Ltd., Lianyungang, 222100, China.College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China.College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31730276

Citation

Tang, Shuwei, et al. "Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels." Journal of Food Science, vol. 84, no. 12, 2019, pp. 3601-3607.
Tang S, Feng G, Gao R, et al. Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels. J Food Sci. 2019;84(12):3601-3607.
Tang, S., Feng, G., Gao, R., Ren, J., Zhou, X., Wang, H., Xu, H., Zhao, Y., & Zeng, M. (2019). Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels. Journal of Food Science, 84(12), 3601-3607. https://doi.org/10.1111/1750-3841.14919
Tang S, et al. Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels. J Food Sci. 2019;84(12):3601-3607. PubMed PMID: 31730276.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels. AU - Tang,Shuwei, AU - Feng,Guangxin, AU - Gao,Ruichang, AU - Ren,Jiaoyan, AU - Zhou,Xiaodong, AU - Wang,Haiyan, AU - Xu,He, AU - Zhao,Yuanhui, AU - Zeng,Mingyong, Y1 - 2019/11/15/ PY - 2019/08/05/received PY - 2019/10/01/revised PY - 2019/10/07/accepted PY - 2019/11/16/pubmed PY - 2020/2/29/medline PY - 2019/11/16/entrez KW - cathepsin L KW - heat treatment KW - modori phenomenon KW - proteolysis KW - sturgeon surimi SP - 3601 EP - 3607 JF - Journal of food science JO - J Food Sci VL - 84 IS - 12 N2 - Sturgeon meat has been found to be suitable as surimi raw materials. The present study determined the modori phenomenon in sturgeon surimi gels and identified its relationship with cathepsins. In all heat-treated gels (25 to 90 °C, at 5 °C intervals), the 40 °C-incubated sturgeon surimi gel showed the weakest gel properties and water-holding capacity (P < 0.05), a rough protein gel network under SEM, and the highest protein solubility and trichloroacetic acid-soluble peptides content (P < 0.05). SDS-PAGE indicated that the myosin heavy chain band of sturgeon surimi gels was almost completely degraded at 40 °C. Moreover, the highest cathepsin L activity was observed in 40 °C-treated sturgeon surimi gels (P < 0.05). Our results suggested that the modori phenomenon in sturgeon surimi gels occurred at 40 °C, which was partially attributed to cathepsin L, thereby allowing for the better exploitation and utilization of sturgeon surimi. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31730276/Thermal_Gel_Degradation__Modori__in_Sturgeon__Acipenseridae__Surimi_Gels_ L2 - https://doi.org/10.1111/1750-3841.14919 DB - PRIME DP - Unbound Medicine ER -