Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

被引：165

作者：

Benjakul, S ^{[1
]}

Visessanguan, W

Ishizaki, S

Tanaka, M

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90110, Songkhla, Thailand

[2] Natl Sci & Technol Dev Agcy, Natl Ctr Genet Engn & Biotechnol, Bangkok, Thailand

[3] Tokyo Univ Fisheries, Dept Food Sci & Technol, Tokyo 108, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 09期

关键词：

natural actomyosin; bigeye snapper; gelation; surimi;

D O I：

10.1111/j.1365-2621.2001.tb15207.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Natural actomyosin (NAM) of P tayenus exhibited higher turbidity and storage modulus (G') upon heating, compared to that of P. macracanthus, suggesting the higher protein aggregation and rigidity. At temperature above 35 degreesC, P. tayenus NAM had higher surface hydrophobicity and disulfide bond formation than P. macracanthus NAM. The a-helix content of NAM from both fish species decreased as the temperature increased, indicating changes in structural conformation during heating. NAM gel from P. tayenus rendered more three-dimensional network than that from P. macracanthus. These results indicated that P tayenus NAM possessed superior gelling characteristic to P. macracanthus NAM due to the higher aggregation of protein caused by both hydrophobic interaction and disulfide bond.

引用

页码：1311 / 1318

页数：8

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