Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 22, Issue 1, Pages 1310-1321Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2019.1642915
Keywords
Ultra-high pressure; Oratosquilla oratoria; myofibrillar protein; rheological properties; second structure
Categories
Funding
- National Key R&D Program of China [2018YFD0901105]
- Major Science and Technology projects of Ningbo [2015C110002]
- Research Project of Zhejiang Education Department [Y201839330]
- Public Welfare Technology Research Project of Zhejiang Province [LGN18C200020]
Ask authors/readers for more resources
Oratosquilla oratoria rich in myofibrillar protein is often shelled, but traditional methods of shelling have certain limitations. In order to better apply the ultra-high pressure (UHP) technology for shelling, the effects of UHP on rheological properties and structure of myofibrillar protein (MP) from O. oratoria treated with a pressure of 300-400 MPa were determined by rheometer and circular dichroism spectrometer. The results showed that in the frequency ramp tests using rheometer, the complex viscosity and G' of MP decreased by 59.08% and 73.70%, respectively, when the pressure reached 400 MPa with holding time of 8 min. As frequency increased, the MP exhibited shear thinning; meanwhile, its storage modulus (G') increased, and solid characteristics became more prominent. In the temperature ramp tests, the MP denatured and its fluidity increased with the increase of temperature. Moreover, the MP from O. oratoria treated with UHP was degraded, and the ionic bond and hydrogen bond were destroyed, while the hydrophobic interaction and disulfide bond increased; the structure of alpha-helix and beta-sheet in the MP converted to beta-turn with the increase of pressure and holding time. These findings can provide references for the application of UHP in food processing.
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