Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time |
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| Authors: | Mohammed Ismail Hossain Yoshiaki Itoh Katsuji Morioka Atsushi Obatake |
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| Institution: | Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University, Nankoku, Kochi 783-8502 and; The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Ehime, 790-8566, Japan |
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| Abstract: | ABSTRACT: To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a variety of hours prior to heating at 80°C for 20 min. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns of cooked gels were analyzed with and without reducing the samples, which were solubilized in 8 M urea–2% SDS solution. The formation of polymers by disulfide bonding in cooked gels was almost constant in each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurred during cooking at 80°C and not during preheating. |
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| Keywords: | disulfide bond gel formation myosin heavy chain suwari walleye pollack surimi |
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