期刊
FOOD CHEMISTRY
卷 373, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131530
关键词
Penaeus vannamei; Acetylated distarch adipate; Myofibrillar protein; Texture; Microstructure; Water state
资金
- National Key R&D Program of China [2020YFD0900903]
The addition of ADA to shrimp myofibrillar protein gel resulted in increased breaking force, gel strength, water holding capacity, and a denser network structure. ADA had little significant effect on the secondary structure of the protein. The main chemical bonds in myofibrillar protein were hydrogen and ionic bonds, while in the gel were mainly hydrophobic and disulfide bonds.
To investigate the effect of acetylated distarch adipate (ADA) on the physicochemical properties and structure of shrimp myofibrillar protein (MP), the changes in chemical bonds, secondary structure and protein composition of shrimp MP and MP gel (MPG) were analyzed. Besides, the microstructure, water state, texture properties and water holding capacity (WHC) of MPG with different ADA additions were compared. The results showed that the shrimp MPG with 1% ADA addition had the highest breaking force and gel strength, WHC, and the densest three-dimensional network structure. The ADA had little significant effect on the secondary structure of MP and MPG. In addition, hydrogen and ionic bonds were the main chemical bonds of MP, while MPG is mainly dominated by hydrophobic and disulfide bonds. The correlation analysis of gel properties and water state of MPG showed that bound water and immobilized water had a positive effect on the gel strength.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据