Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin

被引：1
作者：
Shi H. [1 ]
Zhang M. [1 ]
Zhang J. [1 ]
Yin T. [1 ]
Hu Y. [1 ]
You J. [1 ]
Xiong S. [1 ]
Liu R. [1 ]
机构：
[1] National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 03期
关键词：
Gel properties; Myosin; Nano-scaled fish bone; Silver carp;
D O I：
10.7506/spkx1002-6630-20200125-270
中图分类号：
学科分类号：
摘要：
In this paper, nano-scaled fish bone (NFB) and micro-scaled fish bone (MFB) were prepared from silver carp bones and were added separately to silver carp myosin.Using CaCl2 as a control, the effects of these different calcium sources on the gel properties of myosin were comparatively evaluated through measurements of static rheology, dynamic rheology, surface hydrophobicity, reactive sulfhydryl content and solubility.The results showed that all myosin samples exhibited a shear thinning phenomenon.The addition of NFB and CaCl2 could increase the apparent viscosity of myosin, which was closely related to the promotion of protein-protein interactions by the release of calcium ions from NFB and CaCl2, while the opposite result was observed for MFB, which could interfere with protein-protein interactions due to its large particle size.Upon heating, the addition of NFB and CaCl2 could promote myosin viscoelasticity through the formation of disulfide bonds and hydrophobic interactions.NFB was similarly effective to CaCl2 and significantly more effective than MFB in improving the gel properties of myosin.This study will provide data support for the application of NFB in surimi products. © 2021, China Food Publishing Company. All right reserved.
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页码：71 / 76
页数：5
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