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Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

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Title: Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.
Authors: Yang, Fang1, Rustad, Turid2, Xu, Yanshun1, Jiang, Qixing1, Xia, Wenshui1 xiaws@jiangnan.edu.cn
Source: Food Chemistry. Apr2015, Vol. 172, p551-558. 8p.
Subjects: Proteolytic enzymes, Muscle proteins, Cathepsin B, Atlantic cod, Food storage, Hydrolysis
Abstract: The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS–PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.
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  Data: <searchLink fieldCode="AR" term="%22Yang%2C+Fang%22">Yang, Fang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rustad%2C+Turid%22">Rustad, Turid</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Xu%2C+Yanshun%22">Xu, Yanshun</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Jiang%2C+Qixing%22">Jiang, Qixing</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Xia%2C+Wenshui%22">Xia, Wenshui</searchLink><relatesTo>1</relatesTo><i> xiaws@jiangnan.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Apr2015, Vol. 172, p551-558. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Proteolytic+enzymes%22">Proteolytic enzymes</searchLink><br /><searchLink fieldCode="DE" term="%22Muscle+proteins%22">Muscle proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Cathepsin+B%22">Cathepsin B</searchLink><br /><searchLink fieldCode="DE" term="%22Atlantic+cod%22">Atlantic cod</searchLink><br /><searchLink fieldCode="DE" term="%22Food+storage%22">Food storage</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrolysis%22">Hydrolysis</searchLink>
– Name: Abstract
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  Data: The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS–PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.foodchem.2014.09.086
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      – Code: eng
        Text: English
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        PageCount: 8
        StartPage: 551
    Subjects:
      – SubjectFull: Proteolytic enzymes
        Type: general
      – SubjectFull: Muscle proteins
        Type: general
      – SubjectFull: Cathepsin B
        Type: general
      – SubjectFull: Atlantic cod
        Type: general
      – SubjectFull: Food storage
        Type: general
      – SubjectFull: Hydrolysis
        Type: general
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      – TitleFull: Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.
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            NameFull: Yang, Fang
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            NameFull: Rustad, Turid
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            NameFull: Xu, Yanshun
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            NameFull: Jiang, Qixing
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            NameFull: Xia, Wenshui
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              Text: Apr2015
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              Y: 2015
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