Degradation kinetics of myosin heavy chain of Pacific whiting surimi

Jirawat Yongsawatdigul, Jae W. Park, Edward Kolbe

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Pacific whiting surimi paste was ohmically heated to investigate degradation of myosin heavy chain (MHC) caused by endogenous proteinase over a range of 40-85°C and 0.5-35 min. Degradation was best described with an apparent reaction order of 1.4. Changes of degradation rate increased with temperature and reached a maximum at 57°C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75°C. E(a) values of activation and inactivation zone were 142.3 and 83.1 kJ/mol, respectively. Generally, failure shear stress and shear strain increased linearly with MHC content. Proteolytic degradation of actin exhibited the same trend as that of MHC but at a slower rate. The synergistic effect of actin in the gelation of whiting surimi was predominant at ≤75°C.

Original languageEnglish
Pages (from-to)724-728
Number of pages5
JournalJournal of Food Science
Volume62
Issue number4
Publication statusPublished - 1997 Jul 1
Externally publishedYes

Fingerprint

Merluccius productus
surimi
Myosin Heavy Chains
myosin heavy chains
kinetics
degradation
Actins
shear stress
actin
Temperature
Ointments
whiting
gelation
Peptide Hydrolases
inactivation
temperature
proteinases

ASJC Scopus subject areas

  • Food Science

Cite this

Yongsawatdigul, J., Park, J. W., & Kolbe, E. (1997). Degradation kinetics of myosin heavy chain of Pacific whiting surimi. Journal of Food Science, 62(4), 724-728.

Degradation kinetics of myosin heavy chain of Pacific whiting surimi. / Yongsawatdigul, Jirawat; Park, Jae W.; Kolbe, Edward.

In: Journal of Food Science, Vol. 62, No. 4, 01.07.1997, p. 724-728.

Research output: Contribution to journalArticle

Yongsawatdigul, J, Park, JW & Kolbe, E 1997, 'Degradation kinetics of myosin heavy chain of Pacific whiting surimi', Journal of Food Science, vol. 62, no. 4, pp. 724-728.
Yongsawatdigul J, Park JW, Kolbe E. Degradation kinetics of myosin heavy chain of Pacific whiting surimi. Journal of Food Science. 1997 Jul 1;62(4):724-728.
Yongsawatdigul, Jirawat ; Park, Jae W. ; Kolbe, Edward. / Degradation kinetics of myosin heavy chain of Pacific whiting surimi. In: Journal of Food Science. 1997 ; Vol. 62, No. 4. pp. 724-728.
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