Degradation kinetics of myosin heavy chain of Pacific whiting surimi

被引：3

作者：

Yongsawatdigul, J ^{[1
]}

Park, JW ^{[1
]}

Kolbe, E ^{[1
]}

机构：

[1] OREGON STATE UNIV, SEAFOOD LAB, ASTORIA, OR 97103 USA

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期

关键词：

kinetics; myosin degradation; proteolysis; Pacific whiting;

D O I：

10.1111/j.1365-2621.1997.tb15444.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pacific whiting surimi paste was ohmically heated to investigate degradation of myosin heavy chain (MHC) caused by endogenous proteinase over a range of 40-85 degrees C and 0.5-35 min. Degradation was best described with an apparent reaction order of 1.4. Changes of degradation rate increased with temperature and reached a maximum at 57 degrees C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75 degrees C. E-a values of activation and inactivation zone were 142.3 and 83.1 kJ/mol, respectively. Generally, failure shear stress and shear strain increased linearly with MHC content. Proteolytic degradation of actin exhibited the same trend as that of MHC but at a slower rate. The synergistic effect of actin in the gelation of whiting surimi was predominant at greater than or equal to 75 degrees C.

引用

页码：724 / 728

页数：5

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