The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

文献类型： 外文期刊

第一作者： Wei, Xiangru

作者： Wei, Xiangru;Pan, Teng;Liu, Huan;Boga, Laetithia Aude Ingrid;Hussian, Zubair;Suleman, Raheel;Zhang, Dequan;Wang, Zhenyu

作者机构：

关键词： myosin; myosin thermal stability; gel quality; Beijing duck; age

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2020 年 40 卷 4 期

页码：

收录情况： SCI

摘要： The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80 degrees C (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序