Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake

• Type: Article in International Scientific Journal
• Date: 2011

Authors

cardoso, c (Author) Other; mendes, r (Author) Other; vaz-pires, p (Author) ICBAS; nunes, ml (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 44

Pages: 825-833

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 4 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-S9P

DOI: 10.1016/j.lwt.2010.12.015

Abstract (EN): A new concept was applied to fish products. Chemical reagents targeting specific chemical bonds were incorporated in to gel products for assessing the importance of non-covalent (sodium dodecylsulphate, 1.0%, w/w), disulphide (dithiothreitol, 0.2%, w/w) or transglutaminase-catalyzed (N-ethylmaleimide, 0.2%, w/w) bonding. These reagents acting as chemical probes were applied to the study of sea bass and hake protein gels and the effect of MTGase (0.5%, w/w) These reagents were valuable for reaching conclusions. The action of an endogenous cysteine TGase in hake products was detected. It was found that frozen storage and protein denaturation are fundamental not only for explaining differences between raw materials, but also seem to favour a different action mode of MTGase in each raw material. Moreover, this study may help to improve processed products, for instance, the positive interaction between MTGase and the disruption of disulphide bonds in hake gels may find a useful application through incorporation of cysteine + MT-Gase.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9