Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.370
Shaohui Zhang, T. Ohashi
Whey syrup was prepared by immobilized β-galactosidase and its specific rotation was determined. The rate of lactose hydrolysis and the specific rotation of whey syrup increased as the reaction time increased. The specific rotation of whey was +52.41°and that of whey syrup markedly increased and finally reached +78.82°by enzymatic reaction. The increase in specific rotation in the whey syrup indicates that its sweetness increases, and therefore, the whey syrup can be used in such foods as canned fruit, soft drinks, ice cream, and frozen yogurt as a sweetener. There was a positive correlation between the changes in specific rotation and the rate of lactose hydrolysis within a definite reaction time; therefore, a novel method based on the measurement of specific rotation can be used to calculate the rate of lactose hydrolysis and sweetness in the process of whey syrup production. Changes in specific rotation coincided with the changes in galactose content during the reaction; thus, galactose production is the most important factor which determines the changes in specific rotation in the whey syrup.
{"title":"Studies on the Optical Rotation of Whey Syrup Prepared by Immobilized .BETA.-Galactosidase.","authors":"Shaohui Zhang, T. Ohashi","doi":"10.3136/FSTI9596T9798.3.370","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.370","url":null,"abstract":"Whey syrup was prepared by immobilized β-galactosidase and its specific rotation was determined. The rate of lactose hydrolysis and the specific rotation of whey syrup increased as the reaction time increased. The specific rotation of whey was +52.41°and that of whey syrup markedly increased and finally reached +78.82°by enzymatic reaction. The increase in specific rotation in the whey syrup indicates that its sweetness increases, and therefore, the whey syrup can be used in such foods as canned fruit, soft drinks, ice cream, and frozen yogurt as a sweetener. There was a positive correlation between the changes in specific rotation and the rate of lactose hydrolysis within a definite reaction time; therefore, a novel method based on the measurement of specific rotation can be used to calculate the rate of lactose hydrolysis and sweetness in the process of whey syrup production. Changes in specific rotation coincided with the changes in galactose content during the reaction; thus, galactose production is the most important factor which determines the changes in specific rotation in the whey syrup.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"71 1","pages":"370-372"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88315810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.362
Y. Kato, H. Watanabe, T. Matsuda
The anitigenic activity of ovomucoid (OM) remaining in bread samples containing egg white was analyzed at several stages of bread making; dough preparation, kneading, fermentation and baking. Change in OM antigenicity at each stage was examined using competitive ELISA with rabbit anti-OM serum. OM antigenicity was remarkably reduced by baking but not by kneading and fermentation. The antigenicity completely disappeared in the breads baked at 150°C for 4 min or more, even though it substantially remained when egg white was heated alone under the same condition. OM in the baked bread samples was solubilized with SDS/2-ME-containing solution but not with the solution containing SDS alone, suggesting that baking with wheat flour induced irreversible denaturation of OM with a disulfide exchange reaction leading to the loss of its antigenic activity.
{"title":"Decrease in Ovomucoid Antigenicity in the Processes of Breadmaking Supplemented with Egg White","authors":"Y. Kato, H. Watanabe, T. Matsuda","doi":"10.3136/FSTI9596T9798.3.362","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.362","url":null,"abstract":"The anitigenic activity of ovomucoid (OM) remaining in bread samples containing egg white was analyzed at several stages of bread making; dough preparation, kneading, fermentation and baking. Change in OM antigenicity at each stage was examined using competitive ELISA with rabbit anti-OM serum. OM antigenicity was remarkably reduced by baking but not by kneading and fermentation. The antigenicity completely disappeared in the breads baked at 150°C for 4 min or more, even though it substantially remained when egg white was heated alone under the same condition. OM in the baked bread samples was solubilized with SDS/2-ME-containing solution but not with the solution containing SDS alone, suggesting that baking with wheat flour induced irreversible denaturation of OM with a disulfide exchange reaction leading to the loss of its antigenic activity.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"37 1","pages":"362-365"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73390109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.339
Tomoki Ohta, A. Iwashita, S. Sasaki, Y. Kawamura
The antihypertensive action of protease hydrolysates derived from chum salmon head was investigated by oral administration to spontaneously hypertensive rats (SHR), and the angiotensin I-converting enzyme (ACE) [EC 3.4.15.1] inhibitory peptides were isolated from them. Hydrolysates by Biopurase SP-10 showed the highest ACE inhibitory activity in vitro. The systolic blood pressure of SHR treated with the hydrolysates orally decreased from 200.6±5.0 to 177.2±9.9 (0.05
{"title":"Antihypertensive Action of the Orally Administered Protease Hydrolysates of Chum Salmon Head and Their Angiotensin I-Converting Enzyme Inhibitory Peptides","authors":"Tomoki Ohta, A. Iwashita, S. Sasaki, Y. Kawamura","doi":"10.3136/FSTI9596T9798.3.339","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.339","url":null,"abstract":"The antihypertensive action of protease hydrolysates derived from chum salmon head was investigated by oral administration to spontaneously hypertensive rats (SHR), and the angiotensin I-converting enzyme (ACE) [EC 3.4.15.1] inhibitory peptides were isolated from them. Hydrolysates by Biopurase SP-10 showed the highest ACE inhibitory activity in vitro. The systolic blood pressure of SHR treated with the hydrolysates orally decreased from 200.6±5.0 to 177.2±9.9 (0.05<p<0.1) 24 h after administration. From the hydrolysates, two peptides having ACE inhibitory activity were isolated. Their amino acid sequence was Gly-Ile-Gly and Asp-Trp and had the IC50 values of 730 μM and 13 μM, respectively. Asp-Trp was one of the strongest ACE inhibitory dipeptides ever reported in food protein hydrolysates.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"339-343"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79948356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.301
R. Yamauchi
The antioxidant activity of vitamin E (α-tocopherol) during the peroxidation of unsaturated lipids has been reviewed based on its reaction products. Free-radical scavenging reactions of α-tocopherol take place via the α-tocopheroxyl radical as an intermediate. If a suitable free radical is present, a non-radical product can be formed from the coupling of the free radical with the α-tocopheroxyl radical. The reaction products of α-tocopherol with lipid-peroxyl radicals are 8a-(lipid-dioxy)-α-tocopherones which are hydrolyzed to α-tocopherylquinone. If the supply of oxygen is insufficient, α-tocopherol can trap the carbon-centered radicals of lipids to form 6-O-(lipid-alkyl)-α-tocopherols. On the other hand, the dimer and trimer of α-tocopherol is formed by the bimolecular self-reaction of the α-tocopheroxyl radical in a reaction mixture containing a large amount of α-tocopherol. The other product-forming pathway yields isomeric epoxy-α-tocopherylquinones and their precursors, epoxyhydroperoxy-α-tocopherones, but the mechanism of this pathway remains unknown. The reaction products of other vitamin E compounds (γ- and δ-tocopherols) during lipid peroxidation are almost the same as those formed from the α-tocopherol. The tocopheroxyl radicals of γ- and δ-tocopherols prefer to react with each other to form dimeric products that are still effective as antioxidants.
{"title":"Vitamin E: Mechanism of Its Antioxidant Activity","authors":"R. Yamauchi","doi":"10.3136/FSTI9596T9798.3.301","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.301","url":null,"abstract":"The antioxidant activity of vitamin E (α-tocopherol) during the peroxidation of unsaturated lipids has been reviewed based on its reaction products. Free-radical scavenging reactions of α-tocopherol take place via the α-tocopheroxyl radical as an intermediate. If a suitable free radical is present, a non-radical product can be formed from the coupling of the free radical with the α-tocopheroxyl radical. The reaction products of α-tocopherol with lipid-peroxyl radicals are 8a-(lipid-dioxy)-α-tocopherones which are hydrolyzed to α-tocopherylquinone. If the supply of oxygen is insufficient, α-tocopherol can trap the carbon-centered radicals of lipids to form 6-O-(lipid-alkyl)-α-tocopherols. On the other hand, the dimer and trimer of α-tocopherol is formed by the bimolecular self-reaction of the α-tocopheroxyl radical in a reaction mixture containing a large amount of α-tocopherol. The other product-forming pathway yields isomeric epoxy-α-tocopherylquinones and their precursors, epoxyhydroperoxy-α-tocopherones, but the mechanism of this pathway remains unknown. The reaction products of other vitamin E compounds (γ- and δ-tocopherols) during lipid peroxidation are almost the same as those formed from the α-tocopherol. The tocopheroxyl radicals of γ- and δ-tocopherols prefer to react with each other to form dimeric products that are still effective as antioxidants.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"12 1","pages":"301-309"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86727653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.353
H. Matsuoka, A. Takahashi, K. Yanagi, Y. Uda
2-Thioxo-3-pyrrolidinecarbaldehyde (TPC), a major product generated from the pungent principle of radish in an aqueous medium was studied to characterize the mode of antimicrobial action. The minimum inhibitory concentration (MIC) of TPC was measured using 25 strains of microbes. The MICs against fungi and bacteria ranged from 50 to 400 μg/ml, while yeasts were more resistant. The effects of TPC on the growth of spores and mycelia of Eurotium chevalieri and on the survival of Staphylococcus epidermidis were investigated, which suggested that the antifungal and antibacterial actions were due to the sporicidal and bactericidal activities. Also, the effects of TPC on uptake of oxygen and radioactive precursors for RNA, DNA, proteins, peptideglycans, and lipids were examined in S. epidermidis. A dose-dependent inhibition of the uptakes of both oxygen and the precursors was observed, suggesting that TPC caused damage to the mitochondrial functions and biosynthetic systems of the biological materials.
{"title":"Antimicrobial Action of 2-Thioxo-3-pyrrolidinecarbaldehyde, a Major Thiolactam Compound Generated from the Pungent Principle of Radish in an Aqueous Medium.","authors":"H. Matsuoka, A. Takahashi, K. Yanagi, Y. Uda","doi":"10.3136/FSTI9596T9798.3.353","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.353","url":null,"abstract":"2-Thioxo-3-pyrrolidinecarbaldehyde (TPC), a major product generated from the pungent principle of radish in an aqueous medium was studied to characterize the mode of antimicrobial action. The minimum inhibitory concentration (MIC) of TPC was measured using 25 strains of microbes. The MICs against fungi and bacteria ranged from 50 to 400 μg/ml, while yeasts were more resistant. The effects of TPC on the growth of spores and mycelia of Eurotium chevalieri and on the survival of Staphylococcus epidermidis were investigated, which suggested that the antifungal and antibacterial actions were due to the sporicidal and bactericidal activities. Also, the effects of TPC on uptake of oxygen and radioactive precursors for RNA, DNA, proteins, peptideglycans, and lipids were examined in S. epidermidis. A dose-dependent inhibition of the uptakes of both oxygen and the precursors was observed, suggesting that TPC caused damage to the mitochondrial functions and biosynthetic systems of the biological materials.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"5 1","pages":"353-356"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87329372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.357
K. D. Green, M. Nakajima, S. Ichikawa, K. Mogi
Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipids and lipases were evaluated, with stearic acid and lipase Saiken 100 (Rhizopus japonicus) investigated in more detail. Enzyme protein recovery and activity were influenced by the quantity of stearic acid addition and the pH of the aqueous preparation phase. Modified lipase protein was characterized using SDS-PAGE electrophoresis. In addition, modified lipase was immobilized within alginate beads allowing for easy biocatalyst separation and re-use for hydrolysis reactions in n-hexane.
{"title":"Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane","authors":"K. D. Green, M. Nakajima, S. Ichikawa, K. Mogi","doi":"10.3136/FSTI9596T9798.3.357","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.357","url":null,"abstract":"Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipids and lipases were evaluated, with stearic acid and lipase Saiken 100 (Rhizopus japonicus) investigated in more detail. Enzyme protein recovery and activity were influenced by the quantity of stearic acid addition and the pH of the aqueous preparation phase. Modified lipase protein was characterized using SDS-PAGE electrophoresis. In addition, modified lipase was immobilized within alginate beads allowing for easy biocatalyst separation and re-use for hydrolysis reactions in n-hexane.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"63 1","pages":"357-361"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84347449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.324
Yudong Cheng, N. Sakai, T. Hanzawa
To investigate heat transfer phenomena in cylindrical foods of different dielectric properties with microwave heating, the dielectric constant, loss factor and the temperature distributions of samples were measured. The temperature distributions changed with their dielectric properties (dielectric constant, loss factor and penetration depth). As the penetration depth increased, the region of high temperature moved from the surroundings of the cylinder to the center. To describe these phenomena theoretically, the temperature distributions in the samples were calculated under the same conditions as those in the experiments using the mathematical model. The calculated results agreed closely with the experimental values.
{"title":"Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating","authors":"Yudong Cheng, N. Sakai, T. Hanzawa","doi":"10.3136/FSTI9596T9798.3.324","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.324","url":null,"abstract":"To investigate heat transfer phenomena in cylindrical foods of different dielectric properties with microwave heating, the dielectric constant, loss factor and the temperature distributions of samples were measured. The temperature distributions changed with their dielectric properties (dielectric constant, loss factor and penetration depth). As the penetration depth increased, the region of high temperature moved from the surroundings of the cylinder to the center. To describe these phenomena theoretically, the temperature distributions in the samples were calculated under the same conditions as those in the experiments using the mathematical model. The calculated results agreed closely with the experimental values.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"33 1","pages":"324-328"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85419852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.384
Y. Ota, Taku Takasugi, Masao Suzuki
{"title":"Synthesis of Either Mono- or Diacylglycerol from High-Oleic Sunflower Oil by Lipase-Catalyzed Glycerolysis","authors":"Y. Ota, Taku Takasugi, Masao Suzuki","doi":"10.3136/FSTI9596T9798.3.384","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.384","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"10 1","pages":"384-387"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78599112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.329
K. Sakamoto, Atsuhiko Inoue, M. Nakatani, H. Kozuka, H. Ohta, Y. Osajima
The leaf oil components in hybrid seedlings of ‘Seto unshiu’ (Citrus unshiu MARC.) crossed with ‘Morita ponkan’ (Citrus reticulata BLANCO) as the pollen parent were examined. The leaf and peel oil components in the hybrid seedlings were also compared with those of their parents. Twenty eight of the 32 peaks found in the hydrocarbon fraction of the leaf oils were identified. The major compounds were γ-terpinene and β-caryophyllene in ‘Seto unshiu’ and sabinene and β-ocimene in ‘Morita ponkan.’ All 40 peaks found in the oxygenated compound fraction of the leaf oils were identified. The major compounds were linalool, (Z)-3-hexenal, and (Z)-2-hexenal. There was a correlation between the leaf oil and peel oil in the percentage of the oxygenated compound fraction in the hybrid seedlings. A similar correlation was found for the parents. When the hybrids were classified according to the major kinds of monoterpenes, such as sabinene and γ-terpinene, and thymol and α-sinensal, the same groupings were obtained with the leaf and peel oils. These results suggested that the flavor of the fruit can be predicted by analyzing the oil in the leaf, which can be sampled much earlier than the fruit.
{"title":"Comparison of Essential Oil Components between Leaf and Peel in Citrus Hybrids (‘Seto unshiu’בMorita ponkan’)","authors":"K. Sakamoto, Atsuhiko Inoue, M. Nakatani, H. Kozuka, H. Ohta, Y. Osajima","doi":"10.3136/FSTI9596T9798.3.329","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.329","url":null,"abstract":"The leaf oil components in hybrid seedlings of ‘Seto unshiu’ (Citrus unshiu MARC.) crossed with ‘Morita ponkan’ (Citrus reticulata BLANCO) as the pollen parent were examined. The leaf and peel oil components in the hybrid seedlings were also compared with those of their parents. Twenty eight of the 32 peaks found in the hydrocarbon fraction of the leaf oils were identified. The major compounds were γ-terpinene and β-caryophyllene in ‘Seto unshiu’ and sabinene and β-ocimene in ‘Morita ponkan.’ All 40 peaks found in the oxygenated compound fraction of the leaf oils were identified. The major compounds were linalool, (Z)-3-hexenal, and (Z)-2-hexenal. There was a correlation between the leaf oil and peel oil in the percentage of the oxygenated compound fraction in the hybrid seedlings. A similar correlation was found for the parents. When the hybrids were classified according to the major kinds of monoterpenes, such as sabinene and γ-terpinene, and thymol and α-sinensal, the same groupings were obtained with the leaf and peel oils. These results suggested that the flavor of the fruit can be predicted by analyzing the oil in the leaf, which can be sampled much earlier than the fruit.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"43 1","pages":"329-335"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78047259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-11-25DOI: 10.3136/FSTI9596T9798.3.317
T. Nakayama, S. Hossain, A. Ooi
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. However, actomyosin gel prepared from frozen-stored piranha did not show the change of these rheological parameters and remained unchanged in texture. The addition of transglutaminase resulted in decreasing the creep compliance, by increasing the instantaneous elasticity, retarded elasticity, and Newtonian viscosity whether the gel was prepared from non-stored fish or from frozen-stored fish. The transglutaminase addition resulted in increasing the percentage of the compliance of instantaneous elasticity and decreasing the percentages of the compliances of retarded elasticity and Newtonian viscosity of the gels. Therefore, it was considered that the transglutaminase formed the cross-links more easily between the polypeptide chains which were located very closely each other to get entangled, while some part of polypeptide chains remained without cross-links. As the result, the actomyosin gels became highly elastic.
{"title":"Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage","authors":"T. Nakayama, S. Hossain, A. Ooi","doi":"10.3136/FSTI9596T9798.3.317","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.317","url":null,"abstract":"Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. However, actomyosin gel prepared from frozen-stored piranha did not show the change of these rheological parameters and remained unchanged in texture. The addition of transglutaminase resulted in decreasing the creep compliance, by increasing the instantaneous elasticity, retarded elasticity, and Newtonian viscosity whether the gel was prepared from non-stored fish or from frozen-stored fish. The transglutaminase addition resulted in increasing the percentage of the compliance of instantaneous elasticity and decreasing the percentages of the compliances of retarded elasticity and Newtonian viscosity of the gels. Therefore, it was considered that the transglutaminase formed the cross-links more easily between the polypeptide chains which were located very closely each other to get entangled, while some part of polypeptide chains remained without cross-links. As the result, the actomyosin gels became highly elastic.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"2 1","pages":"317-323"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81959278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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