Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field

文献类型： 外文期刊

第一作者： Huang, Jian

作者： Huang, Jian;Que, Feng;Xiong, Guangquan;Qiao, Yu;Wu, Wenjin;Wang, Jun;Ding, Anzi;Liao, Li;Shi, Liu;Wang, Lan;Que, Feng;Huang, Jian

作者机构：

关键词： High-voltage electrostatic field; Channel catfish; Myofibrillar protein; Physicochemical and functional properties

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.581； 五年影响因子：5.472 ）

ISSN： 1935-5130

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页码：

收录情况： SCI

摘要： The effects of high-voltage electrostatic field (HVEF) on the physicochemical and functional properties of myofibrillar protein (MP) extracted from channel catfish were investigated. All samples were treated by HVEF with different voltage (0, 10, 20, 30, and 40 kV) for 20 min. The results showed that HVEF treatment reduced the surface hydrophobicity, Ca2+-ATPase activity, total sulfhydryl content, and emulsifying properties of the samples compared with the control (sample without HVEF treatment). However, the solubility, particle size, the absolute value of zeta potential, fluorescence intensity, and G' were increased and maximized at 30 kV, then reduced with the increment of the voltage. The result revealed that HVEF treatment led to the protein aggregation and degeneration, but HVEF at 30 kV showed better protection effect on the myofibrillar protein conformation and properties. This research provided the theoretical references for the application of HVEF on the aquatic protein products.

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