A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel
Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegra...
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2025-05-01
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| author | Ryoko Nakamizo Tatsuya Hayashi Yuri Kominami Hideki Ushio |
| author_facet | Ryoko Nakamizo Tatsuya Hayashi Yuri Kominami Hideki Ushio |
| author_sort | Ryoko Nakamizo |
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| description | Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegration in surimi is primarily attributed to the proteolytic degradation of MHC. This study focused on golden threadfin bream <i>Nemipterus virgatus</i>, a species characterized by low TGase activity and high protease activity at elevated temperatures. We investigated the competition between non-enzymatic polymerization and proteolytic degradation of MHC and their effects on gel mechanical properties using a mathematical model. A mathematical model based on kinetic reactions accurately reflected the changes in MHC observed through SDS-PAGE analysis during <i>N. virgatus</i> gel disintegration. Our results indicate that not only unpolymerized but also polymerized MHC was significantly degraded, which substantially contributed to the reduction in the mechanical properties of the <i>N. virgatus</i> surimi. Mathematically understanding the dynamics of MHC in surimi during heating helps promote the utilization of noncommercial fish species for surimi processing by enabling better control over surimi gel properties. |
| format | Article |
| id | doaj-art-9991bef186ea45c5bd3bc1f987e0ad78 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Gels |
| spelling | doaj-art-9991bef186ea45c5bd3bc1f987e0ad782025-08-20T03:47:54ZengMDPI AGGels2310-28612025-05-0111534810.3390/gels11050348A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi GelRyoko Nakamizo0Tatsuya Hayashi1Yuri Kominami2Hideki Ushio3Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, JapanFaculty of Science and Engineering, Yamato University, Suita-shi 564-0082, JapanGraduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, JapanGraduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, JapanSurimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegration in surimi is primarily attributed to the proteolytic degradation of MHC. This study focused on golden threadfin bream <i>Nemipterus virgatus</i>, a species characterized by low TGase activity and high protease activity at elevated temperatures. We investigated the competition between non-enzymatic polymerization and proteolytic degradation of MHC and their effects on gel mechanical properties using a mathematical model. A mathematical model based on kinetic reactions accurately reflected the changes in MHC observed through SDS-PAGE analysis during <i>N. virgatus</i> gel disintegration. Our results indicate that not only unpolymerized but also polymerized MHC was significantly degraded, which substantially contributed to the reduction in the mechanical properties of the <i>N. virgatus</i> surimi. Mathematically understanding the dynamics of MHC in surimi during heating helps promote the utilization of noncommercial fish species for surimi processing by enabling better control over surimi gel properties.https://www.mdpi.com/2310-2861/11/5/348surimi gel<i>Nemipterus virgatus</i>gel disintegrationprotein gelmathematical model |
| spellingShingle | Ryoko Nakamizo Tatsuya Hayashi Yuri Kominami Hideki Ushio A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel Gels surimi gel <i>Nemipterus virgatus</i> gel disintegration protein gel mathematical model |
| title | A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel |
| title_full | A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel |
| title_fullStr | A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel |
| title_full_unstemmed | A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel |
| title_short | A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream <i>Nemipterus virgatus</i> Surimi Gel |
| title_sort | mathematical model of myosin heavy chain dynamics in the disintegration of golden threadfin bream i nemipterus virgatus i surimi gel |
| topic | surimi gel <i>Nemipterus virgatus</i> gel disintegration protein gel mathematical model |
| url | https://www.mdpi.com/2310-2861/11/5/348 |
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