Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Measurement of Cathepsin B and Cathepsin L Activities in Myofibrils under Hydroxyl Radical-Generation Oxidizing System
2.3. Preparation of Myofibrillar Protein from Bighead Carp Fillets
2.4. Incubation of Myofibrillar Protein in Hydroxyl Radical-Generation Oxidizing System
2.5. SDS-PAGE
2.6. Determination of Protein Oxidation
2.6.1. Carbonyl Content
2.6.2. Total Sulfhydryl Contents
2.7. Preparation of Gels and Gel Properties
2.7.1. Preparation of Heat-Induced Gel
2.7.2. Gel Strength
2.7.3. WHC
2.8. Chemical Interactions between Myofibrillar Protein/Gels
2.9. Statistical Analysis
3. Results
3.1. Cathepsin B and Cathepsin L Activity
3.2. SDS-PAGE
3.3. Protein Oxidation Parameters
3.3.1. Carbonyl Content
3.3.2. Total Sulfhydryl Content
3.4. Chemical Interactions of Myofibrillar Protein (Before Heating) and Gel (After Heating)
3.5. Gel Properties
3.5.1. Gel Strength
3.5.2. WHC
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Lu, H.; Liang, Y.; Zhang, X.; Wen, G. Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System. Foods 2022, 11, 330. https://doi.org/10.3390/foods11030330
Lu H, Liang Y, Zhang X, Wen G. Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System. Foods. 2022; 11(3):330. https://doi.org/10.3390/foods11030330
Chicago/Turabian StyleLu, Han, Yunhong Liang, Xiangmei Zhang, and Gang Wen. 2022. "Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System" Foods 11, no. 3: 330. https://doi.org/10.3390/foods11030330