Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu

Autor:	Jianrong Wan, Yuri Kominami, Hiroki Nakakubo, Hideki Ushio, Ryoko Nakamizo, Nobuhiko Ueki, Shugo Watabe, Yoko Matsuoka
Rok vydání:	2020
Předmět:	Bonefish Proteases Biochemistry biology Chemistry Myosin Proteolytic degradation General Chemistry Light Meromyosin General Agricultural and Biological Sciences Cleavage (embryo) biology.organism_classification SH3 domain
Zdroj:	Journal of Agricultural and Food Chemistry. 68:12683-12691
ISSN:	1520-5118 0021-8561
DOI:	10.1021/acs.jafc.0c04427
Popis:	Surimi gel is a commonly found gelled product in Japan. Disintegration of the surimi gel is mainly caused by proteolytic degradation of the myosin heavy chain (MHC) under an inappropriate heating process. Many studies have reported the decrease in MHC in the disintegrated surimi gel but the mechanistic details of this degradation remain unclear. This study employed peptidomic analysis of disintegrated surimi gels from deep-sea bonefish Pterothrissus gissu to reveal the MHC cleavage causing gel disintegration. More peptides derived from an MHC rod were found in the disintegrated P. gissu surimi gels than in the integrated gel. Most MHC peptides were derived from the Src homology 3 domain or near the skip residues. The results of the terminome analysis suggest that the catalytic type of the proteases is responsible for light meromyosin cleavage activated at ∼35 °C. These results showed the temperature-dependent cleavage of the MHC rod, causing disintegration of the P. gissu surimi gel.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f1a7db8b9894e57dcf13573dc4750781 https://doi.org/10.1021/acs.jafc.0c04427 Zobrazit plný text záznamu