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Application of polymannosylated cystatin to surimi from roe‐herring to prevent gel weakening
Author(s) -
Nakamura Soichiro,
Ogawa Masahiro,
Saito Masayoshi,
Nakai Shuryo
Publication year - 1998
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/s0014-5793(98)00437-2
Subject(s) - proteolysis , autolysis (biology) , chemistry , cystatin , food science , glycosylation , biochemistry , chromatography , cystatin c , enzyme , renal function
A recombinant glycosylated cystatin with a polymannosyl chain was added to roe‐herring surimi for preventing gel weakening due to autolysis during cooking. Proteolysis of myosin heavy chain in the surimi was effectively suppressed while cooking at 90°C for 20 min after preincubation at 40°C for 30 min. The glycosylation of cystatin improved the stability against heating as well as proteolysis by cathepsin D. This process markedly improved the texture of the cooked surimi gel with gel strength 2.5 times that of unglycosylated control cystatin.