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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

cardoso, c (Autor) Outra; mendes, r (Autor) Outra; vaz-pires, p (Autor) ICBAS; nunes, ml (Autor) Outra

Revista

Título: LWT - Food Science and Technology

Vol. 44

Páginas: 825-833

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge - 4 Citações

Scopus - 4 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9