title: Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.
abstract: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.
authors.affiliation: OSU Seafood Laboratory, 2001 Marine Dr. nr 253, Astoria, OR 97103, USA.
authors.forename: Joo D
authors.initials: JD
authors.lastname: Park
authors.forename: Jae W
authors.initials: JW
authors.lastname: Park
mesh_terms: D000645:Ammonium Sulfate; D000704:Analysis of Variance; D000818:Animals; D001798:Blood Proteins; D002152:Calorimetry, Differential Scanning; D002417:Cattle; D004591:Electrophoresis, Polyacrylamide Gel; D000431:Ethanol; D005396:Fish Products; D029941:Fish Proteins / Q000737:chemistry* / Q000302:isolation & purification; D048388:Gadiformes; D005780:Gelatin / Q000737:chemistry*; D009211:Myoglobin / Q000737:chemistry* / Q000302:isolation & purification; D010140:Pacific Ocean; D010860:Pigments, Biological; D012212:Rheology; D013696:Temperature
chemical_list: D001798:Blood Proteins; D029941:Fish Proteins; D009211:Myoglobin; D010860:Pigments, Biological; D000431:Ethanol; D005780:Gelatin; D000645:Ammonium Sulfate