Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation

文献类型: 外文期刊

第一作者: Yu, Gang

作者: Yu, Gang;Gao, Ruichang;Feng, Xueping;Li, Wenwen;Yuan, Li;Ge, Jing;Lu, Daoli;Chen, Bin

作者机构:

关键词: Raman spectroscopy;white shrimp;protein;structures;denaturation

期刊名称:FOOD SCIENCE AND BIOTECHNOLOGY ( 影响因子:2.391; 五年影响因子:2.108 )

ISSN: 1226-7708

年卷期: 2016 年 25 卷 1 期

页码:

收录情况: SCI

摘要: Changes in white shrimp (Litopenaeus vannamei) protein during thermal denaturation were studied using Raman spectroscopy and isotopic H/D exchange. Denaturation of shrimp protein began after heating for 10 min at 50A degrees C. A decrease in the percentage of alpha-helices accompanied by an increase in the percentage of beta-sheets occurred while the total percentage of disordered structures increased. With extension of the exchange time, the relative intensity of the O-D bond increased, accompanied by a higher relative O-D bond intensity for heated shrimp, compared with unheated shrimp. H/D exchange revealed a higher rate of deuteration kinetics in heated shrimp than for unheated shrimp, especially during the first 2 h, consistent with water loss from denatured white shrimp protein. Physical property changes in muscle tissue can be caused by changes in hydrogen bonding and hydrophobicity during thermal processes.

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