Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein
Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100°C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40°C, the solubility of Sp-P decreased and its surfac...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1992, Vol.58(7), pp.1327-1331 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Kawai, Yuji Uematsu, Sachiko Shinano, Haruo |
| description | Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100°C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40°C, the solubility of Sp-P decreased and its surface hydrophobicity and reactive SH content increased with a rise in heating temperature. For the soluble fraction of heat-treated Sp-P, the surface hydrophobicity and total SH contents at 50-100°C treatment were somewhat smaller than those at 20-40°C. A 12 kDa component largely remained soluble at 70°C or above and was assumed to be parvalbumin. The emulsifying activity of Sp-P was minimal at 60°C, and thus it was considered to be attributable to heat-coagulable soluble proteins for the lower temperature treatment and to parvalbumin for the higher temperature treatment. |
| doi_str_mv | 10.2331/suisan.58.1327 |
| format | Article |
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Faculty of Fisheries</creatorcontrib><description>Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100°C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40°C, the solubility of Sp-P decreased and its surface hydrophobicity and reactive SH content increased with a rise in heating temperature. For the soluble fraction of heat-treated Sp-P, the surface hydrophobicity and total SH contents at 50-100°C treatment were somewhat smaller than those at 20-40°C. A 12 kDa component largely remained soluble at 70°C or above and was assumed to be parvalbumin. The emulsifying activity of Sp-P was minimal at 60°C, and thus it was considered to be attributable to heat-coagulable soluble proteins for the lower temperature treatment and to parvalbumin for the higher temperature treatment.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.58.1327</identifier><identifier>CODEN: NSUGAF</identifier><language>eng ; jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>carp ; carpa ; carpe ; chemicophysical properties ; emulsificacion ; emulsification ; emulsifying ; heat treatment ; muscle ; muscles ; musculos ; propiedades fisico quimicas ; propriete physicochimique ; proteinas ; proteine ; proteins ; solubilidad ; solubilite ; solubility ; traitement thermique ; tratamiento termico</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1992, Vol.58(7), pp.1327-1331</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1993 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1992</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c480t-3ba455914d3a67c965483059d7cb118154d9a3ca89d0cf185fd109dd62f13bb33</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1876,4009,27902,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4413577$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kawai, Yuji</creatorcontrib><creatorcontrib>Uematsu, Sachiko</creatorcontrib><creatorcontrib>Shinano, Haruo</creatorcontrib><creatorcontrib>Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries</creatorcontrib><title>Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100°C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40°C, the solubility of Sp-P decreased and its surface hydrophobicity and reactive SH content increased with a rise in heating temperature. For the soluble fraction of heat-treated Sp-P, the surface hydrophobicity and total SH contents at 50-100°C treatment were somewhat smaller than those at 20-40°C. A 12 kDa component largely remained soluble at 70°C or above and was assumed to be parvalbumin. The emulsifying activity of Sp-P was minimal at 60°C, and thus it was considered to be attributable to heat-coagulable soluble proteins for the lower temperature treatment and to parvalbumin for the higher temperature treatment.</description><subject>carp</subject><subject>carpa</subject><subject>carpe</subject><subject>chemicophysical properties</subject><subject>emulsificacion</subject><subject>emulsification</subject><subject>emulsifying</subject><subject>heat treatment</subject><subject>muscle</subject><subject>muscles</subject><subject>musculos</subject><subject>propiedades fisico quimicas</subject><subject>propriete physicochimique</subject><subject>proteinas</subject><subject>proteine</subject><subject>proteins</subject><subject>solubilidad</subject><subject>solubilite</subject><subject>solubility</subject><subject>traitement thermique</subject><subject>tratamiento termico</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNo9kM9rHCEYhqW00CXJtccitNfZ-I06o8cS0rQl0B5a6E2-cXTXML-ibmH_-zrMshcFfd_nhYeQD8D2Nedwn04h4bSXag-8bt-QHXChK63V37dkx1gNleS6fk_uUgodY0yLhjO1I6-P3jub6ezp0WGucizn6KbyMtE0j44ux3MKdrZHNwaLA13ivLiYg0sUp5668TSk4M9hOlC0OfwL-bzSLMaFJox2XgZMpboWswvTLXnncUju7nLfkD9fH38_fKuefz59f_jyXFmhWK54h0JKDaLn2LRWN1IozqTuW9sBKJCi18gtKt0z60FJ3wPTfd_UHnjXcX5DPm3csvt6cimbl_kUpzJpQLQShCqKSmq_pWycU4rOmyWGEePZADOrWbOZNVKZ1WwpfL5gMRUdPuJkQ7q2hAAu2zX2tMVeUsaDu_5jMWcHd6GC5vVKbrdjHbgm7BGjcVMhfdxIHmeDh1jGfvwCrRsGQjZc8_-qX55Q</recordid><startdate>1992</startdate><enddate>1992</enddate><creator>Kawai, Yuji</creator><creator>Uematsu, Sachiko</creator><creator>Shinano, Haruo</creator><general>The Japanese Society of Fisheries Science</general><general>Nippon Suisan Gakkai</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope></search><sort><creationdate>1992</creationdate><title>Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein</title><author>Kawai, Yuji ; Uematsu, Sachiko ; Shinano, Haruo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c480t-3ba455914d3a67c965483059d7cb118154d9a3ca89d0cf185fd109dd62f13bb33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1992</creationdate><topic>carp</topic><topic>carpa</topic><topic>carpe</topic><topic>chemicophysical properties</topic><topic>emulsificacion</topic><topic>emulsification</topic><topic>emulsifying</topic><topic>heat treatment</topic><topic>muscle</topic><topic>muscles</topic><topic>musculos</topic><topic>propiedades fisico quimicas</topic><topic>propriete physicochimique</topic><topic>proteinas</topic><topic>proteine</topic><topic>proteins</topic><topic>solubilidad</topic><topic>solubilite</topic><topic>solubility</topic><topic>traitement thermique</topic><topic>tratamiento termico</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kawai, Yuji</creatorcontrib><creatorcontrib>Uematsu, Sachiko</creatorcontrib><creatorcontrib>Shinano, Haruo</creatorcontrib><creatorcontrib>Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kawai, Yuji</au><au>Uematsu, Sachiko</au><au>Shinano, Haruo</au><aucorp>Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1992</date><risdate>1992</risdate><volume>58</volume><issue>7</issue><spage>1327</spage><epage>1331</epage><pages>1327-1331</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>Sarcoplasmic protein (Sp-P) from carp Cyprinus carpio was heated at various temperatures from 20 to 100°C for 15 min at pH 7.0, and the physicochemical properties and emulsifying activity of heat-treated Sp-P were investigated. By treatment above 40°C, the solubility of Sp-P decreased and its surface hydrophobicity and reactive SH content increased with a rise in heating temperature. For the soluble fraction of heat-treated Sp-P, the surface hydrophobicity and total SH contents at 50-100°C treatment were somewhat smaller than those at 20-40°C. A 12 kDa component largely remained soluble at 70°C or above and was assumed to be parvalbumin. The emulsifying activity of Sp-P was minimal at 60°C, and thus it was considered to be attributable to heat-coagulable soluble proteins for the lower temperature treatment and to parvalbumin for the higher temperature treatment.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.58.1327</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0021-5392 |
| ispartof | NIPPON SUISAN GAKKAISHI, 1992, Vol.58(7), pp.1327-1331 |
| issn | 0021-5392 1349-998X |
| language | eng ; jpn |
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| source | J-STAGE Free; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | carp carpa carpe chemicophysical properties emulsificacion emulsification emulsifying heat treatment muscle muscles musculos propiedades fisico quimicas propriete physicochimique proteinas proteine proteins solubilidad solubilite solubility traitement thermique tratamiento termico |
| title | Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein |
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