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Titolo:
INTERACTION OF SUCROSE AND ZINC FOR CRYOPROTECTION OF SURIMI
Autore:
MACDONALD GA; LANIER TC; GIESBRECHT FG;
Indirizzi:
N CAROLINA STATE UNIV,DEPT FOOD SCI,BOX 7624 RALEIGH NC 27695 N CAROLINA STATE UNIV,DEPT FOOD SCI RALEIGH NC 27695
Titolo Testata:
Journal of agricultural and food chemistry
fascicolo: 1, volume: 44, anno: 1996,
pagine: 113 - 118
SICI:
0021-8561(1996)44:1<113:IOSAZF>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
GEL-FORMING PROPERTIES; SKELETAL-MUSCLE; ENHANCED PROTECTION; DIVALENT-CATIONS; PROTEINS; STABILIZATION; SUGARS; PHOSPHOFRUCTOKINASE; DENATURATION; MECHANISM;
Keywords:
FISH; PROTEIN; GEL(ATION); CATION; FREEZING; STABILITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
39
Recensione:
Indirizzi per estratti:
Citazione:
G.A. Macdonald et al., "INTERACTION OF SUCROSE AND ZINC FOR CRYOPROTECTION OF SURIMI", Journal of agricultural and food chemistry, 44(1), 1996, pp. 113-118

Abstract

Stabilization of fish myofibrillar proteins by low molecular weight carbohydrates and polyols during frozen storage forms the basis of the surimi process. Studies have shown that certain divalent cations, notably zinc, may enhance the effectiveness of cryoprotective solutes for stabilizing labile enzymes. This study investigated the interaction ofsucrose and zinc for cryoprotection of fish actomyosin(AM). Initial freeze-thaw studies, using a model actomyosin system, showed addition of ZnSO4 generally destabilized AM with a loss of Ca(2+)ATPase activity. This was confirmed by making surimi and comparing denaturation (Ca(2)ATPase, salt-soluble protein) and loss of gel-forming ability beforeand after freeze-thaw treatment. In addition, the surimi studies demonstrated the dual effect of sucrose, that of stabilizing the AM proteins while depressing the gelation properties of the surimi. Prior to freezing, ZnSO4 reversed the effects of sucrose somewhat and improved gelation properties when high levels of sucrose were present.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 16:55:27