Effect of corn starch on the structure, physicochemical and gel properties of hairtail (Trichiurus haumela) myosin

被引：15
作者：
Mi, Hongbo [1 ,2 ,3 ]
Liang, Shangyun [1 ,2 ,3 ]
Li, Zhenghan [1 ,2 ,3 ]
Yi, Shumin [1 ,2 ,3 ]
Chen, Jingxin [1 ,2 ,3 ]
Li, Xuepeng [1 ,2 ,3 ]
Li, Jianrong [1 ,2 ,3 ]
机构：
[1] Bohai Univ, Coll Food Sci & Technol, Jinzhou 121013, Liaoning, Peoples R China
[2] Ctr Surimi & Surimi Prod Proc, Natl R&D Branch, Jinzhou 121013, Liaoning, Peoples R China
[3] Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Liaoning, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 06期
基金：
中国国家自然科学基金;
关键词：
Corn starch; gel properties; myosin; physicochemical properties; protein– starch interactions; structure; MYOFIBRILLAR PROTEIN; TILAPIA ACTOMYOSIN; NATURAL ACTOMYOSIN; SURIMI; FISH; MUSCLE; GELATION; CONFORMATION; AGGREGATION; GLUCOMANNAN;
D O I：
10.1111/ijfs.14921
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of corn starch on structure, physicochemical and gel properties of myosin were investigated. Particle size, turbidity, surface hydrophobicity and total sulphhydryl groups of myosin were significantly increased with the increasing of starch concentration, and the increase range of high amylose corn starch (HACS) group was the most significant. Tryptophan residue of myosin was buried, and fluorescence quenching occurred after starch was added. HACS made myosin secondary structure was changed from alpha-helix to beta-sheet. Confocal laser scanning microscopy (CLSM) photographs showed starch was encapsulated by aggregated myosin, which made the protein binding tighter and more beneficial to the formation of gel. Moreover, strength and water holding capacity of heat-induced myosin gels containing starch were significantly higher than that of pure myosin. Starch, especially HACS, could induce myosin aggregation before heating gelatinisation and promote myosin self-assembly at low temperature, which may be conducive to forming a higher quality gel after heating.
引用
收藏
页码：2843 / 2852
页数：10
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