ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The NADPH-sulfite reductase from Escherichia coli was purified to electrophoretic homogeneity by ammonium sulfate fractionation, and DEAE Sephacel and Sephacryl S-300 HR chromatography. The recovery and molecular weight were 31.7% and 119000, while the optimal pH and temperature for the activity were 7.7 and 25°C, respectively. It was strongly inhibited by PCMB, KCN, Hg2+, Fe2+, Fe3+, Ca2+, Co2+, and Cu2+, moderately by NEM, PMSF, IAA, Cd2+, Zn2+, Mn2+, and Ba2+. Addition of purified reductase significantly increased the reactive SH and gel strength of surimi prepared from frozen mackerel. The data suggest the high potential of microbial NADPH-sulfite reductase in surimi processing using frozen fish or denatured muscle proteins as raw materials. Keywords: Escherichia coli, sulfite reductase, mackerel, purification, characterization
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09587.x
