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Quality Improvement of Mackerel Surimi with NADPH‐Sulfite Reductase from Escherichia coli
Author(s) -
Wu J.,
Li C.Y.,
Ho M.L.,
Jiang S.T.
Publication year - 2000
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/j.1365-2621.2000.tb10620.x
Subject(s) - sulfite reductase , sulfite , mackerel , reductase , chemistry , food science , escherichia coli , biochemistry , enzyme , fishery , biology , fish <actinopterygii> , gene
The application of NADPH‐sulfite reductase, produced from Escherichia coli , on mackerel surimi was investigated. The activity of this reductase was very stable. There was about 70%, 80%, and 90% activity left even after 8–wk storage at 25 °C and 12–wk storage at 4 or ‐30 °C, respectively. Increase in mackerel‐surimi gel properties containing reductase was consistent with the amounts of reactive sulfhydryl groups detected. SDS‐PAGE indicated that NADPH‐sulfite reductase could reconstitute myosin heavy‐chain and increase soluble actomyosin. From the data obtained, E. coli NADPH‐sulfite reductase effectively improved the gel properties of mackerel surimi.
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