Effect of electron irradiation on the gel properties of Collichthys lucidus surimi

被引：7
|
作者：
Deng, Siyao [1 ,2 ,3 ]
Lv, Liangyu [1 ,3 ]
Yang, Wenge [1 ,2 ,3 ]
Xu, Dalun [1 ]
Lou, Qiaoming [1 ]
Zhang, Jinjie [1 ]
机构：
[1] Ningbo Univ, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China
[2] Ningbo Univ, Collaborat Innovat Ctr Zhejiang Marine High Effic, Ningbo 315211, Zhejiang, Peoples R China
[3] Ningbo Univ, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315211, Zhejiang, Peoples R China
来源：
RADIATION PHYSICS AND CHEMISTRY | 2017年 / 130卷
基金：
中国国家自然科学基金;
关键词：
Electron irradiation; Surimi gel; Gel properties; Protein secondary structure; RAMAN-SPECTROSCOPY; STRUCTURAL-CHANGES; PHYSICOCHEMICAL PROPERTIES; MUSCLE PROTEINS; FORMING ABILITY; GELATION; STORAGE; HEAT;
D O I：
10.1016/j.radphyschem.2016.08.022
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
This study evaluated the effect of electron irradiation on the gel properties of Collichthys lucidus surimi. The results showed that irradiation decreased the trichloroacetic acid-soluble peptide content of the surimi gel. At 5 kGy, a more compact and ordered gel network structure was achieved, resulting in a higher gel strength, whiteness, and water-holding capacity than non-irradiated surimi gel. During heat induced formation of the gel, the alpha-helix content decreased, whilst the beta-sheet and beta-turn content increased. Irradiation treatments also decreased the alpha-helix content and increased beta-sheet content, and this transformation is beneficial for the protein denaturation and gel formation. Collectively, the results suggest that electron irradiation, at an optimal dose of 5 kGy, could be an effective method for application in the surimi manufacturing industry (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：316 / 320
页数：5
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