EFFECT OF HIGH INTENSITY ULTRASOUND ON THE GEL AND STRUCTURAL PROPERTIES OF CTENOPHARYNGODON IDELLUS MYOFIBRILLAR PROTEIN

被引：26

作者：

Wen, Qing-Hui ^{[3
]}

Tu, Zong-Cai ^{[1
,2
,3
]}

Zhang, Lu ^{[1
,2
]}

Wang, Hui ^{[3
]}

Chang, Hai-Xia ^{[3
]}

机构：

[1] Jiangxi Normal Univ, Minist Educ, Key Lab Funct Small Organ Mol, Nanchang, Jiangxi, Peoples R China

[2] Jiangxi Normal Univ, Coll Life Sci, Nanchang, Jiangxi, Peoples R China

[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Jiangxi, Peoples R China

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2017年 / 41卷 / 01期

基金：

中国国家自然科学基金;

关键词：

EMULSIFYING PROPERTIES; GRASS CARP; FUNCTIONAL-PROPERTIES; FOOD; MECHANISM; GELATION; CHICKEN; ISOLATE; BEEF;

D O I：

10.1111/jfbc.12288

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Effect of ultrasound US) treatment at 0-800 W on the gel properties of Ctenopharyngodon idellus myofibrillar protein MP) was first evaluated by analyzing the textural properties, water-holding capacity WHC) and whiteness. Particle size, fluorescence spectra, free sulfhydryl SH) groups and microstructure were measured to investigate the structure changes. The MP gel treated with US at 600 W gave the best gel properties, including the highest gel strength, hardness, gumminess, chewiness, WHC and whiteness. Compared with untreated gel, the gel network structure of MP gel treated by US was also more denser and uniform. The reduced particle size, narrowed particle distribution, decreased free SH content and intrinsic fluorescence, as well as improved surface hydrophobicity caused by US treatment indicated the unfolding and disaggragation of MP, which could also be the possible mechanism of improved gel properties.

引用

页数：10

共 35 条

[1] Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally
Arfat, Yasir Ali
Benjakul, Soottawat
[J]. FOOD CHEMISTRY, 2013, 141 (03) : 2848 - 2857
[2] Comparative study of high intensity ultrasound effects on food proteins functionality
Arzeni, C.
Martinez, K.
Zema, P.
Arias, A.
Perez, O. E.
Pilosof, A. M. R.
[J]. JOURNAL OF FOOD ENGINEERING, 2012, 108 (03) : 463 - 472
[3] Applications of ultrasound in analysis, processing and quality control of food: A review
Awad, T. S.
Moharram, H. A.
Shaltout, O. E.
Asker, D.
Youssef, M. M.
[J]. FOOD RESEARCH INTERNATIONAL, 2012, 48 (02) : 410 - 427
[4] GORNALL AG, 1949, J BIOL CHEM, V177, P751
[5] Structural and functional changes in ultrasonicated bovine serum albumin solutions
Gulseren, Ibrahim
Guezey, Demet
Bruce, Barry D.
Weiss, Jochen
[J]. ULTRASONICS SONOCHEMISTRY, 2007, 14 (02) : 173 - 183
[6] Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins
Hong, Geun-Pyo
Xiong, Youling L.
[J]. MEAT SCIENCE, 2012, 91 (01) : 36 - 42
[7] Horwitz W., 2002, Official methods of analysis of AOAC international
[8] The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
Hu, Hao
Li-Chan, Eunice C. Y.
Wan, Li
Tian, Ming
Pan, Siyi
[J]. FOOD HYDROCOLLOIDS, 2013, 32 (02) : 303 - 311
[9] Production of sub-micron emulsions by ultrasound and microfluidization techniques
Jafari, Seid Mahdi
He, Yinghe
Bhandari, Bhesh
[J]. JOURNAL OF FOOD ENGINEERING, 2007, 82 (04) : 478 - 488
[10] Effect of ultrasound treatment on particle size and molecular weight of whey proteins
Jambrak, Anet Rezek
Mason, Timothy J.
Lelas, Vesna
Paniwnyk, Larysa
Herceg, Zoran
[J]. JOURNAL OF FOOD ENGINEERING, 2014, 121 : 15 - 23

← 1 2 3 4 →