Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi

Joo D. Park; Jae W. Park

doi:10.1111/j.1750-3841.2007.00322.x

Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi

Joo D. Park, Jae W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.

Original language	English
Pages (from-to)	C202-C207
Journal	Journal of Food Science
Volume	72
Issue number	4
DOIs	https://doi.org/10.1111/j.1750-3841.2007.00322.x
Publication status	Published - 2007 May

Keywords

Ethanol extraction
Gelation
Myoglobin
Pacific sardine
Pacific whiting

ASJC Scopus subject areas

Food Science

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10.1111/j.1750-3841.2007.00322.x

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abstract = "Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.",

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AB - Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.

KW - Ethanol extraction

KW - Gelation

KW - Myoglobin

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KW - Pacific whiting

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Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi

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