Improvement of water retention quality of Beijing roast duck: Analysis from protein structure perspective

文献类型： 外文期刊

第一作者： Liu, Yanxia

作者： Liu, Yanxia;Zhang, Dequan;Wang, Zhenyu;Chen, Li;Liu, Yanxia;Zhang, Dequan;Wang, Zhenyu;Chen, Li;Liu, Yanxia;Liu, Chun;Wang, Ke;Wang, Changqing

作者机构：

关键词： Roast duck; Myofibrillar protein; Water transfer; Secondary structure; Surface hydrophobicity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 193 卷

页码：

收录情况： SCI

摘要： Water loss from Beijing roast duck has always been a problem in the food industry. The relationship between the protein structural changes and water migration during the roasting process of Beijing roast ducks was evaluated using Fourier transform infrared spectroscopy and low-field nuclear magnetic resonance. The secondary structure analysis showed a decrease in the a-helix content from 25.58% to 19.24%, whereas the (i-sheet, (i -turn, and random coil contents increased. Furthermore, the decrease in the a-helix content resulted in the release of more water from the meat proteins, which was accompanied by an increase in the (i -turn and random coil content. In addition, the surface hydrophobicity of the actomyosin gradually increased from 12.12 mu g to 41.63 mu g during heating (P < 0.05). With an increase in the center temperature, the water content rapidly decreased, the immobilized water content decreased, and the amount of free water increased significantly. Therefore, the accelerated loss of water can be attributed to the gradual expansion of the protein structure and an increase in the surface hydrophobicity of the Beijing roast duck.

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