Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

文献类型： 外文期刊

第一作者： Wang, Limei

作者： Wang, Limei;Wang, Xian;Ma, Jing;Yang, Kun;Feng, Xiaolong;You, Xiaopeng;Sun, Weiqing;Wang, Shaojin;Zhang, Yunhua;You, Xiaopeng;Xiong, Guangquan;Wang, Lan

作者机构：

关键词： Radio frequency heating; Water distribution; Structural characteristics; Grass carp myofibrillar proteins

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 343 卷

页码：

收录情况： SCI

摘要： This study explored effects of radio frequency (RF, 27.12 MHz, 3 kW) heating replacing the first stage (electrode gaps of 120, 140 and 160 mm) or/and the second stage (95 mm) of the water bath heating on water distribution and structural characteristics of grass carp myofibrillar proteins gels. Compared with control, RF heating (140) during the first stage significantly reduced the total time to prepare gels from 70 min to 45.3 min and increased springiness and water holding capacity from 62.9% to 68.3%. It may be attributed to the appropriate RF heating contributing to alpha-helix turning into random coil and cross-linking via hydrophobic interactions and disulfide bonds, thus forming smooth gels with clear network structures. Structural changes further affected water distribution (immobilized water increasing from 97.8% to 98.7%). Namely, RF (140 mm) heating improved water distribution and structural characteristics of gels, which provided basic information for RF heating surimi gels.

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