• 제목/요약/키워드: heat-induced gels

검색결과 13건 처리시간 0.026초

아세트산 처리 갑오징어(Sepia esculenta)갑을 이용한 어묵의 품질 개선 (Quality Improvement of Heat-Induced Surimi Gel using Calcium Powder of Cuttle, Sepia esculents Bone Treated with Acetic Acid)

  • 김진수;조문래;허민수
    • 한국수산과학회지
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    • 제36권3호
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    • pp.198-203
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    • 2003
  • Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

  • Noh, Sin-Woo;Song, Dong-Heon;Ham, Youn-Kyung;Kim, Tae-Kyung;Choi, Yun-Sang;Kim, Hyun-Wook
    • 한국축산식품학회지
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    • 제39권2호
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    • pp.229-239
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    • 2019
  • The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

  • Choi, Yun-Sang;Park, Kwoan-Sik;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Chung, Hai-Jung;Lee, Ju-Woon;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • 제31권6호
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    • pp.817-826
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    • 2011
  • The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

기계발골 계육으로부터 닭고기 수리미의 제조 (Surimi Preparation from mechanically Deboned Chicken Meat)

  • 이성기
    • 한국가금학회지
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    • 제26권2호
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    • pp.85-95
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    • 1999
  • The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

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냉동수리미의 등급에 따른 품질특성 (Quality Characteristics by Grade of Commercial Frozen Surimi)

  • 안병수;김병균;전은비;이인석;오광수
    • 한국수산과학회지
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    • 제52권6호
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    • pp.555-561
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    • 2019
  • We examined the quality characteristics of four kinds of Alaska pollack Theragra chalcogramma surimi (APS), five kinds of golden threadfin bream Nemipterus virgatus surimi (GTS), and two kinds of giant squid Ommastrephes bartrami surimi (GSS) used in Korea. The volatile basic nitrogen contents of APS, GTS, and GSS increased with decreasing grade to 6.8-9.8, 5.5-8.3, and 143.5-177.7 mg/100 g, respectively. The Ca2+-ATPase activities of APS and GTS decreased with decreasing grade to 0.63-0.83 and 0.60-0.80 pi μmole/min/mg, respectively. The Ca2+-ATPase activity of RA-grade GSS was 0.82-0.91 pi μmole/min/mg. The whiteness values of APS, GTS, and GSS heat-induced gels were 54.0-71.4, 53.9-71.0, and 52.2-70.3, respectively, and that of both APS and GTS decreased with decreasing grade. The gel strengths of APS and GTS heat-induced gels were 412.3-769.4 and 280.2-456.5 g·cm, respectively, and decreased with decreasing grade. The total amino acid contents of SA-grade APS, SSA-grade GTS, and RA-grade GSS were 17,328.1, 17,965.0, and 14,846.8 mg/100 g, respectively, and the major amino acids were glutamic acid, aspartic acid, arginine, leucine, lysine, proline, alanine, and phenylalanine. The primary minerals were sodium (136.6-164.9 mg/100 g), potassium (45.7-160.4 mg/100 g), phosphorus (35.0-73.5 mg/100 g), sulfur (22.8-56.4 mg/100 g), and calcium (18.0-203.4 mg/100 g).

첨가물질에 따른 알파-락트알부민 겔의 총 유리 SH 그룹, Half-Cystine 및 S-S 결합 함량 (Total Free SH Groups, Half Cystine and S-S Bond Contents of $\alpha$-Lactalbumin Gels by Various Additives)

  • 박인덕;홍윤호
    • 한국식품영양과학회지
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    • 제25권6호
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    • pp.922-927
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    • 1996
  • 본 연구에서는 열처리에 의한 $알파-락트알부민(\alpha-La)겔의$ 특성을 규명하기 위하여 겔형성에 관여하는 인자들 즉, 염의 종류와 농도, pH, $\alpha-La$ 농도, 티올시약(NEM, Dn)의 농도를 각각 변화시켜 $90^{\circ}C에서$ 40분간 가열하여 만든 알파-락트알부민 겔의 총유리 SH그룹, half-cystine 함량, S-S 결합 함량을 측정하였다. 총 유리 SH 그룹, half-cystine 함량, S-S 결합은 첨가된 염의 종류와 농도 변화에는 큰 의존성을 나타내지 않았다. pH 2.5~3.5에서는 SH 그룹의 반응성이 낮아 pH 6.5~8.5에서의 총 유리 SH 그룹 보다 함량이 더 높고 half-cystine 함량은 일정하였으나 형성된 S-S 결합은 더 낮아 pH가 증가할수록 SH산화속도와 겔망상 구조의 형성 이 가속화됨을 확인할 수 있었다. $\alpha-La의$ 농도 증가로 half-cystine 함량은 큰 변화가 없었으나 총 유리 SH 그룹은 약간 감소하고 S-S 결합은 약간 증가하여 $\alpha-La의$ 농도 증가에 따라 겔지지체에서 S-S 결합의 관여가 큼을 나타내었다. NEM첨가의 경우는 총 유리 SH그룹과 half-cystine 함량이 급격히 감소하였으나 S-S 결합은 증가하여 NEM 첨가로 SH그룹이 반응성을 잃어 결국 $\alpha-La의$ 겔형성에 지장을 줌을 확인하였다. DTT 첨가로는 새로운 분자간 티올-이황화물 상호교환반응이 용이하게 되어 총 유리 SH 그룹은 낮고 S-S 결합은 높은 함량을 나타내었다.

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스트레스-유도 열충격단백질 27(Heat Shock Protein 27)의 활성과 물리치료의 상관성 (The Activation of Stress-induced Heat Shock Protein 27 and the Relationship of Physical Therapy)

  • 김미선;이성호;김일현;황병용;김중환
    • The Journal of Korean Physical Therapy
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    • 제20권1호
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    • pp.57-65
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    • 2008
  • Purpose: Heat shock proteins (HSPs) are a group of proteins that are activated when cells are exposed to a variety of environmental stresses, such as infection, inflammation, exposure to toxins, starvation, hypoxia, brain injury, or water deprivation. The activation of HSPs by environmental stress plays a key role in signal transduction, including cytoprotection, molecular chaperone, anti-apoptotic effect, and anti-aging effects. However, the precise mechanism for the action of small HSPs, such as HSP27 and mitogen-activated protein kinases (MAPKs: extracellular-regulated protein kinase 1/2 (ERK1/2), p38MAPK, stress-activated protein kinase/c-Jun N-terminal kinase (SAPK/JNK), is not completely understood, particularly in application of cell stimulators including platelet-derived growth factor (PDGF), angiotensin II (AngII), tumor necrosis factor $\alpha$ (TNF$\alpha$), and $H_2O_2$. This study examined the relationship between stimulators-induced enzymatic activity of HSP27 and MAPKs from rat smooth and skeletal muscles. Methods: 2-dimensional electrophoresis (2DE) and matrix assisted laser desorption ionizationtime-of-flight/time-of-flight (MALDI-TOF/TOF) analysis were used to identify HSP27 from the intact vascular smooth and skeletal muscles. Three isoforms of HSP27 were detected on silver-stained gels of the whole protein extracts from the rat aortic smooth and skeletal muscle strips. Results: The expression of PDGF, AngII, TNF$\alpha$, and $H_2O_2$-induced activation of HSP27, p38MAPK, ERK1/2, and SAPK/JNK was higher in the smooth muscle cells than the control. SB203580 (30${\mu}$M), a p38MAPK inhibitor, increased the level of HSP27 phosphorylation induced by stimulators in smooth muscle cells. Furthermore, the age-related and starvation-induced activation of HSP27 was higher in skeletal muscle cells (L6 myoblast cell lines) and muscle strips than the control. Conclusion: These results suggest, in part, that the activity of HSP27 and MAPKs affect stressors, such as PDGF, AngII, TNF$\alpha$, $H_2O_2$, and starvation in rat smooth and skeletal muscles. However, more systemic research will be needed into physical therapy, including thermotherapy, electrotherapy, radiotherapy and others.

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식육단백질과 친수성 콜로이드의 상호결합 특성을 이용한 저지방 육제품 제조기술 개발 - I 모델연구를 이용한 상호반응의 최적화 (Development of Low-fat Meat Processing Technology Using Interactions between Meat Proteins and Hydrocolloids- I Optimization of Interactions between Meat Proteins and Hydrocolloids by Model Study)

  • 진구복;정보경
    • 한국식품영양과학회지
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    • 제31권3호
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    • pp.438-444
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    • 2002
  • 본 연구는 저지방 세절소시지의 제조원리를 이해하기 위하여 돈육의 후지로 부터 염용성 단백질을 추출하여 친수성 콜로이드와 상호결합의 최적조건을 설정하고 이를 저지방 육제품 제조기술에 응용하기 위하여 실시하였다. 모델 연구에서 사용된 요인 중에서 추출한 염용성 단백질과 친수성 콜로이드 혼합물의 pH에 따른 가열 겔의 특성을 조사한 결과, pH가 6.0이상이 되었을 때 탄력성이 있는 가열 겔을 생성할 수 있었고 친수성 콜로이드의 첨가량이 증가함에 따라 겔 강도가 증진되었다. pH가 높아짐에 따라 염용성 단백질과 친수성콜로이드와의 반응에 의한 가열 겔의 강도가 증진되어 pH 6.5에서는 친수성 콜로이드 첨가량이 증가할수록 겔 강도가 높았다. 친수성 콜로이드 중에서 kappa-CN이 겔 생성능력이 현저히 높은 반면 KF와 LBG은 겔 생성능력이 상대적으로 낮았다. 친수성 콜로이드의 첨가량에 따른 가열 겔의 강도는 pH에 상관없이 첨가량이 증가할수록 증가하였으나 pH가 6.0인 경우 1.0% 이상 첨가할 경우 유의차를 보이지 않았다. 가열온도에 따른 겔 특성은 pH와 상관관계가 있어서 pH가 6.0일 경우 가열온도의 증가에 따라 겔 강도의 차이를 보이지 않았으나, pH가 5.5 혹은 6.5일 경우 가열온도가 높아짐에 따라 겔 강도가 높은 경향이었다.

Optimisation of Calcium Alginate and Microbial Transglutaminase Systems to form a Porcine Myofibrillar Protein Gel

  • Hong, Geun-Pyo;Chin, Koo-Bok
    • 한국축산식품학회지
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    • 제29권5호
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    • pp.590-598
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    • 2009
  • The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients ($R^2$) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-$\delta$-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.

염증성 치은조직과 치주인대세포에서 Cytokine에 의해 유도되는 열충격단백 발현에 관한 연구 (Expression of Heat Shock Protein in Cytokine Stimulated PDL Cells and Inflamed Gingival Tissue)

  • 조인호;김덕규;김은철;유형근;신형식
    • Journal of Periodontal and Implant Science
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    • 제28권1호
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    • pp.103-120
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    • 1998
  • Prokaryotic and eukaryotic cells respond to heat stress and other environmental abuses by synthesizing a small set of stress proteins and by inhibiting post-transcription synthesis of normal proteins. The purpose of the present study was to document the stress response produced by inflamed gingival tissue in vivo, and cytokine inducted human periodontal ligament cells. Human PDL cells were exposed to TNF-$\alpha$(1ng/ml), INF-$\gamma$(200 U/ml), LPS(100ug/ml), combination of cytokine, and SDS-PAGE gels running and Western blotting analysis was done. In vivo studies, the healthy gingival tissusse of a control group and inflamed gingival tissue of adult periodontitis were studied by immunohistochemistry and histology. The results were as follows 1. HSP 47 was distributed on basal layer in healthy gingiva, but stronger stained in basal, suprabasal, and spinous layer of inflamed gingiva. 2. HSP 47 was rare on endothelial cells and mononuclear cells in healthy gingiva, but stronger expressed in inflamed gingiva. 3. HSP 70 expression was rare on epihelium and inflammatory cells hi both healthy & inflamed gingiva. 4. HSP 70 was actively expressed on endothelial cells and inflammatory cells of capillary lumen in moderately & mild inflamend gingiva. 5. PDL cells showed low level of HSP 47 protein expression which was significantly induced by cytokine stimulation (LSP only and combination). 6. Maximum HSP 70 protein induction was seen with stimulation by a combination of the cytokine, Combination of TNF-$\alpha$, INF-$\gamma$, LPS have been shown to synergistically effects of HSP 70 expression. On the above findings, HSP Is influenced by cytokine and chronic inflammation in vivo, and may be involved in protection of tissue during periodontal inflammatiom.

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