Application of polymannosylated cystatin to surimi from roe‐herring to prevent gel weakening

FEBS Letters

Nakai, Shuryo¹  Nakamura, Soichiro¹  Ogawa, Masahiro¹  Saito, Masayoshi¹ 

[1] Department of Food Science, The University of British Columbia, 6650 N.W. Marine Drive, Vancouver, BC V6T 1Z4, Canada

关键词: Polymannosylated cystatin;    Molecular stability;    Surimi;    Heat-induced gel;    Roe-herring;   

DOI  :  10.1016/S0014-5793(98)00437-2

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

A recombinant glycosylated cystatin with a polymannosyl chain was added to roe-herring surimi for preventing gel weakening due to autolysis during cooking. Proteolysis of myosin heavy chain in the surimi was effectively suppressed while cooking at 90°C for 20 min after preincubation at 40°C for 30 min. The glycosylation of cystatin improved the stability against heating as well as proteolysis by cathepsin D. This process markedly improved the texture of the cooked surimi gel with gel strength 2.5 times that of unglycosylated control cystatin.

【 授权许可】

Unknown