期刊
FOOD CHEMISTRY
卷 254, 期 -, 页码 64-69出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.165
关键词
Tegillarca granosa; Electron beam irradiation; Myofibrillar protein; Biochemical property; Protein structure
资金
- Science and Technology Ministry of P.R. China [2015BAD17B02-3]
- Public Welfare Technology Research Project of Zhejiang Province [GN18C200034]
- Major Science and Technology Special of Ningbo - K.C. Wong Magna Fund at Ningbo University [2015C110002]
The effect of electron beam irradiation at doses of 0-9 kGy on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa (T. granosa) was investigated. There was no effect of irradiation on the surface hydrophobicity of the myofibrillar protein, however total sulfhydryl content and Ca2+-ATPase activity both declined to varying extents with increasing irradiation dose. Irradiation also affected the composition of the myofibrillar protein; with increasing dose of irradiation, the actin, paramyosin and myosin heavy chain contents of the myofibrillar protein were partially degraded. Irradiation reduced the a-helix content and increased the beta-sheet content but these effects were less dependent on the dose of irradiation. The 'hardness', 'gumminess', 'chewiness' and 'resilience' of T. granosa meat were improved at irradiation doses of 3-5 kGy. Collectively, our results support an optimum irradiation dose of 3-5 kGy for the preservation of T. granosa meat.
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