On the emerging of thawing drip: Role of myofibrillar protein renaturation

文献类型： 外文期刊

第一作者： Qian, Shuyi

作者： Qian, Shuyi;Hu, Feifei;Li, Xia;Zhang, Chunhui;Qian, Shuyi;Blecker, Christophe

作者机构：

关键词： Freezingrate; Thawloss; Proteinrenaturation; Waterre-absorption

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 393 卷

页码：

收录情况： SCI

摘要： This study aimed to facilitate the understanding on the origin of thawing drip under different freezing rate. Eventually we observed significantly greater thaw loss produced by slow freezing (8.58%) as compared to fast freezing (6.41%) after 24 h of thawing. Back to the freezing, ice crystallization induced decline in pH and the cold denaturation of myofibrillar protein. However, independent of freezing rate, we noticed protein renatur-ation with pH restoring during thawing, evidenced by the decreasing surface hydrophobicity, increasing solu-bility and thermal stability, and gradually stabilized secondary structure. Meanwhile, the water-holding of myofibrils increased with thawing process along with the rising water mobility. Under fast freezing, the results indicated less extensive protein cold denaturation and lower water mobility during thawing. Besides, we pro-posed that the microenvironment of lower ionic strength in fast freezing should benefit the protein renaturation and water re-absorption, ultimately contributed to lower thaw loss.

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