Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 7, Pages 2691-2699Publisher
WILEY
DOI: 10.1111/ijfs.14522
Keywords
Gel properties; gel structures; higher structures; microstructure; microwave heating; myofibrillar protein
Categories
Funding
- National Natural Science Foundation of China [31371798]
- Post-graduate Research & Practice Innovation Program of Jiangsu Province [KYCX18_1408]
- Priority Academic Program Development of Jiangsu Higher Education Institutions [yxk1403]
Ask authors/readers for more resources
Structures and properties of myofibrillar protein gel prepared at different power (300-800 W) were evaluated. Amino acid analysis demonstrated that changes in microwave power did not alter primary structure of gel. However, an increase in microwave power could change higher structures of gel. As microwave power increased, alpha-helix content decreased and beta-sheet content increased. Increased microwave power probably facilitated protein to unfold and expose the internal groups, causing surface hydrophobicity and the formation of disulphide bonds were enhanced, which indicated changes in tertiary and quaternary structures of protein. At 500 W, gel had the best ultrastructure where surface morphology, springiness and water holding capacity reached the optimum. Our findings suggested that microwave at an appropriate power (500 W) could change higher structures of myofibrillar protein gel to achieve desired processing and quality protein gel characteristics.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available