EFFECT OF HIGH INTENSITY ULTRASOUND ON THE GEL AND STRUCTURAL PROPERTIES OF CTENOPHARYNGODON IDELLUS MYOFIBRILLAR PROTEIN

被引：23
|
作者：
Wen, Qing-Hui [3 ]
Tu, Zong-Cai [1 ,2 ,3 ]
Zhang, Lu [1 ,2 ]
Wang, Hui [3 ]
Chang, Hai-Xia [3 ]
机构：
[1] Jiangxi Normal Univ, Minist Educ, Key Lab Funct Small Organ Mol, Nanchang, Jiangxi, Peoples R China
[2] Jiangxi Normal Univ, Coll Life Sci, Nanchang, Jiangxi, Peoples R China
[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Jiangxi, Peoples R China
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 2017年 / 41卷 / 01期
基金：
中国国家自然科学基金;
关键词：
EMULSIFYING PROPERTIES; GRASS CARP; FUNCTIONAL-PROPERTIES; FOOD; MECHANISM; GELATION; CHICKEN; ISOLATE; BEEF;
D O I：
10.1111/jfbc.12288
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Effect of ultrasound US) treatment at 0-800 W on the gel properties of Ctenopharyngodon idellus myofibrillar protein MP) was first evaluated by analyzing the textural properties, water-holding capacity WHC) and whiteness. Particle size, fluorescence spectra, free sulfhydryl SH) groups and microstructure were measured to investigate the structure changes. The MP gel treated with US at 600 W gave the best gel properties, including the highest gel strength, hardness, gumminess, chewiness, WHC and whiteness. Compared with untreated gel, the gel network structure of MP gel treated by US was also more denser and uniform. The reduced particle size, narrowed particle distribution, decreased free SH content and intrinsic fluorescence, as well as improved surface hydrophobicity caused by US treatment indicated the unfolding and disaggragation of MP, which could also be the possible mechanism of improved gel properties.
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页数：10
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