Structural and biochemical properties of silver carp surimi as affected by comminution method

文献类型： 外文期刊

第一作者： Yin, Tao

作者： Yin, Tao;He, Yating;Xiong, Shanbai;You, Juan;Hua, Yang;Huang, Qilin;Yin, Tao;Liu, Lulu;Xiong, Shanbai;You, Juan;Hua, Yang;Huang, Qilin;Shi, Liu

作者机构：

关键词： Comminution; Myofibrillar protein; Conformational structure; Surface hydrophobicity; Ca2+-ATPase

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： 2019 年 287 卷

页码：

收录情况： SCI

摘要： Effects of two typical comminution methods (shearing and blending) on structural and biochemical properties of silver carp surimi were comparatively investigated. Surimi myofibrils in striated appearance were progressively disrupted within 15 min of blending. The myofibrils were completely disintegrated after shearing for 5 min. Surface hydrophobicity of surimi increased and then gradually decreased (p < 0.05) under shearing, while it continuously increased (p < 0.05) under blending. As shearing time was extended, alpha-helical structure decreased and beta-sheet structure increased simultaneously; surface active sulfhydryl content (SH) increased and then decreased (p < 0.05); and intensity of myosin heavy chain (MHC) was gradually reduced. However, secondary structure, MHC intensity and SH were slightly changed as blending time extended. Ca2+-ATPase activities increased and then declined (p < 0.05) with transition times at 1 min and 5 min under shearing and blending, respectively. Results indicated that shearing disrupted the ultrastructure and changed biochemical properties of surimi more pronouncedly than blending.

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