4.7 Article

Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.lwt.2021.112047

Keywords

Nano eggshell calcium; Myosin; Microstructure; Gel properties; Synergistic mechanism

Funding

  1. National Key Research and Development Program of China [2018YFD0400302]
  2. Foundation of Guizhou Educational Committee [[2021] 008, [2020] 014]
  3. Outstanding Master Degree Thesis Funding Fund of Fujian Agriculture and Forestry University [1122YS01005]

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The addition of moderate amount of NEC enhances the gel strength and surface hydrophobicity of myosin, while excessive addition weakens its structural properties. NEC induces the unfolding of myosin and promotes conformational transition, facilitating the formation of a homogeneous and dense three-dimensional network structure in myosin gel.
In order to explore the mechanism of nano eggshell calcium (NEC) enhancing the gel properties of surimi. The effects of NEC on the structure, physicochemical, and gel properties of myosin were investigated. The results revealed that the addition of NEC improved gel strength, storage modulus G', and surface hydrophobicity of myosin. The maximum value was reached when the addition was 1.0 g/100 g. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the addition of NEC has a significant effect on the cross-linking of myosin heavy chain (MHC). FT-IR and fluorescence spectroscopy analysis indicated that NEC could induce the unfolding of myosin and promoted the conformational transition from alpha-helix to beta-sheet. Scanning electron microscopy (SEM) observed that adding a moderate content of NEC (<= 1.0 g/100 g) was conducive to the formation of homogeneous and dense three-dimensional network structure of myosin mixed gel. However, the addition of excessive NEC (>= 1.25 g/100 g) weakened its structural properties. These results of the present study suggested that NEC has potential to be applied in surimi seafood products, and has potential applications in improving the gel structure and gel properties.

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