Mechanism for the Gelation of Unheated Surimi by Vinegar Curing
スポンサーリンク
概要
- 論文の詳細を見る
The mechanism for the formation of vinegar-cured, unheated surimi-gel, so called shime-kamaboko in Japan, from Alaska pollack frozen surimi was investigated. In the SDS-PAGE pattern, a band due to the myosin heavy chain disappeared after dialyzing a sol of the salted fish flesh, shio-surimi, against Walpole buffer (pH0.5-6.5). The breaking force and deformation of shime-kamaboko were maximized at around pH4.0,but remained constant in the pH range of 1.0-4.2 if the muscle proteins of the surimi were succinylated. These values were increased by adding salt, but decreased by adding urea or guanidine-HCl. The fluorescence intensity of shio-surimi measured in the presence of ANS-Na was scarcely affected by reducing the pH value.
- 社団法人日本農芸化学会の論文
- 1992-01-23
著者
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Niwa E
Mie Univ. Mie Jpn
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Niwa Eiji
Faculty Of Bioresources Mie University
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Ueno S
Univ. Electro-communications Chofu‐shi Jpn
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Kanoh S
Mie Univ. Mie Jpn
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Kanoh S
Univ. Tokyo Tokyo Jpn
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Kanoh Satoshi
Faculty Of Fisheries Mie University
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Kanoh Satoshi
Faculty Of Bioresources Mie University
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UENO Seiji
Faculty of Bioresources, Mie University
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Ueno Seiji
Faculty Of Bioresources Mie University
関連論文
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- Influence of the Fluidity of Water within a Hydrogel Model on Its Physical Parameters(Food & Nutrition)
- Cross-sectional Area-corrected Compression Modulus of Food Gel(Food & Nutrition)
- Contribution of Transglutaminase to the Setting of Fish Pastes at Various Temperatures
- Effect of Sarcoplasmic Proteins on the Setting of Transglutaminase-free Paste
- Contribution of SS Bonds to the Elasticity of Actomyosin Gel in which Coexisting Transglutaminase was inactivated
- Effect of Reagents Related to Non-covalent Bonds of Proteins on the Dynamic Visco-elasticity of Suwari Gel
- Species-Specificity of Suwari Gel-Formability of Fish Flesh Paste in Which Transglutaminase was Inactivated
- Contribution of Transglutaminase on the Setting of Various Actomyosin Pastes
- Setting of Transglutaminase-free Actomyosin Paste Prepared from Alaska Pollack Surimi
- Setting of Surimi Paste in Which Transglutaminase Is Inactivated by N-Ethylmaleimide
- Setting of Surimi Paste in Which Transglutaminase Is Inactivated by p-Chloromercuribenzoate
- Mechanism for the Gelation of Unheated Surimi by Vinegar Curing
- Influence of the Fluidity of Water on the Visco-elasticity of Food Hydrogels examined by using Models of a Closed System(Food & Nutrition)
- Thermal Exposure of Basic Amino Acid Residues of Fish Muscle Proteins Examined by Van Slyke Method
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- Effects of urea on surface hydrophobicity of requiem shark myosin
- Incorporation of Dansyl Glutamine into Muscle Protein during Incubation of Fish Flesh Sol at 30℃
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