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

• Published in: Journal of agricultural and food chemistry 2020-11, Vol.68 (45), p.12683-12691
• Main Authors: Kominami, Yuri, Nakakubo, Hiroki, Nakamizo, Ryoko, Matsuoka, Yoko, Ueki, Nobuhiko, Wan, Jianrong, Watabe, Shugo, Ushio, Hideki
• Format: Article
• Language: English
• Subjects: Animals; Fish Products - analysis; Fishes; Food and Beverage Chemistry/Biochemistry; Food Handling; Gels - chemistry; Hot Temperature; Peptides - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.0c04427

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.