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Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.
Food Chem. 2022 Oct 15; 391:133184.FC

Abstract

The reduction of the salt content of foods is of interest for health reasons. The present study showed that low-salt surimi gels could be produced using a combination of l-arginine (Arg) and transglutaminase (TGase) under microwave (MW) irradiation. The low-salt surimi gels produced by MW had similar physicochemical properties as regular-salt surimi gels produced by conventional two-stage water bath heating. Compared to low-salt surimi gels containing TGase alone, Arg increased the water holding capacity and gel strength (P < 0.05) and promoted the formation of a more homogeneous and compact three-dimensional gel network. As a result, there was a significant increase in the proportion of immobilized water and decrease in the proportion of free water (P < 0.05). The nature of the binding sites between Arg and myosin heavy chain was predicted using the molecular docking simulations analysis. These results may be useful for the development of low-salt surimi products.

Authors+Show Affiliations

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.College of Food Science and Technology, Bohai University, Jinzhou, Liaoning Province 121013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.Bio-resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China. Electronic address: jinwengang@nwafu.edu.cn.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China. Electronic address: xiyuan2008@ujs.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35640331

Citation

Shi, Tong, et al. "Mechanism of Low-salt Surimi Gelation Induced By Microwave Heating Combined With L-arginine and Transglutaminase: On the Basis of Molecular Docking Between L-arginine and Myosin Heavy Chain." Food Chemistry, vol. 391, 2022, p. 133184.
Shi T, Wang X, Li M, et al. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem. 2022;391:133184.
Shi, T., Wang, X., Li, M., Xiong, Z., McClements, D. J., Bao, Y., Song, T., Li, J., Yuan, L., Jin, W., & Gao, R. (2022). Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chemistry, 391, 133184. https://doi.org/10.1016/j.foodchem.2022.133184
Shi T, et al. Mechanism of Low-salt Surimi Gelation Induced By Microwave Heating Combined With L-arginine and Transglutaminase: On the Basis of Molecular Docking Between L-arginine and Myosin Heavy Chain. Food Chem. 2022 Oct 15;391:133184. PubMed PMID: 35640331.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. AU - Shi,Tong, AU - Wang,Xin, AU - Li,Mengzhe, AU - Xiong,Zhiyu, AU - McClements,David Julian, AU - Bao,Yulong, AU - Song,Teng, AU - Li,Jianrong, AU - Yuan,Li, AU - Jin,Wengang, AU - Gao,Ruichang, Y1 - 2022/05/13/ PY - 2021/12/08/received PY - 2022/04/08/revised PY - 2022/05/06/accepted PY - 2022/6/1/pubmed PY - 2022/6/1/medline PY - 2022/5/31/entrez KW - Low-salt surimi KW - Microwave KW - Molecular docking KW - Protein structure KW - Transglutaminase KW - l-arginine SP - 133184 EP - 133184 JF - Food chemistry JO - Food Chem VL - 391 N2 - The reduction of the salt content of foods is of interest for health reasons. The present study showed that low-salt surimi gels could be produced using a combination of l-arginine (Arg) and transglutaminase (TGase) under microwave (MW) irradiation. The low-salt surimi gels produced by MW had similar physicochemical properties as regular-salt surimi gels produced by conventional two-stage water bath heating. Compared to low-salt surimi gels containing TGase alone, Arg increased the water holding capacity and gel strength (P < 0.05) and promoted the formation of a more homogeneous and compact three-dimensional gel network. As a result, there was a significant increase in the proportion of immobilized water and decrease in the proportion of free water (P < 0.05). The nature of the binding sites between Arg and myosin heavy chain was predicted using the molecular docking simulations analysis. These results may be useful for the development of low-salt surimi products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35640331/Mechanism_of_low_salt_surimi_gelation_induced_by_microwave_heating_combined_with_l_arginine_and_transglutaminase:_On_the_basis_of_molecular_docking_between_l_arginine_and_myosin_heavy_chain_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(22)01146-3 DB - PRIME DP - Unbound Medicine ER -