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The Pepsin Digestibility of Thermal Gel Products Made from White Croaker ( Pennahia argentata ) Muscle in Associating with Myosin Polymerization Levels
Author(s) -
Ueki Nobuhiko,
Wan Jianrong,
Watabe Shugo
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12704
Subject(s) - myosin , polymerization , pepsin , chemistry , urea , biochemistry , food science , breaking strength , enzyme , chromatography , polymer , organic chemistry , materials science , composite material
Thermal gels were made from white croaker ( Pennahia argentata ) surimi at various polymerization levels of myosin heavy chains induced by suwari treatment at 38 °C for various time periods and subsequently heated at 85 °C for 20 min. Myosin heavy chain polymerization levels were also achieved in the presence of microbial transglutaminase (MTG) added at various concentrations in the surimi. The breaking strength and breaking strain rate were markedly increased during suwari treatment up to 60 min in accordance with the increased levels of myosin heavy chain polymerization. MTG enhanced myosin heavy chain polymerization during suwari treatment for 15 and 30 min, resulting in the increase of breaking strength. The solubilization in 8 M urea and pepsin digestibility of these gels as well as angiotensin I‐converting enzyme (ACE) inhibitory activity of their pepsin digests were decreased with the increased levels of myosin heavy chain polymerization. These results suggest that myosin heavy chain polymerization affects not only rheological properties of thermal gels but also their functional properties for human health.