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

被引：9

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

页码：316 / 320

页数：5

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