RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP (CTENOPHARYNGODON IDELLUS)

文献类型： 外文期刊

第一作者： Lin, Wan-Ling

作者： Lin, Wan-Ling;Lin, Wan-Ling;Zeng, Qing-Xiao;Zhu, Zhi-Wei;Song, Guo-Sheng;Song, Guo-Sheng;Lin, Wan-Ling

作者机构：

关键词： Amino acids;crisp grass carp;DSC;grass carp;proteins;Raman spectroscopy;TPA

期刊名称：JOURNAL OF TEXTURE STUDIES （ 影响因子：3.223； 五年影响因子：2.783 ）

ISSN： 0022-4901

年卷期： 2012 年 43 卷 1 期

页码：

收录情况： SCI

摘要： This article focuses on the study of textural and protein characteristics of crisp grass carp (CGC) and grass carp (GC) fillets. The higher texture profile analysis (TPA) texture characteristics of CGC are related to a higher content of myofibrillar, sarcoplasmic, stromal proteins, sulfur amino acids and hydrophobic amino acids. Raman spectroscopy further revealed that the secondary and tertiary structural changes in the two fish meat proteins relate to the differences in TPA texture characteristics of the fillets. Lower a-helix contents and higher beta-sheet contents are closely correlated to the special mastication properties of CGC fillets. More importantly, the disulfide bond content is another factor that affects the texture of CGC fillets. Furthermore, differential scanning calorimetry revealed that the special mastication properties of CGC fillets result from the greater stabilization afforded by proteins. Overall, the results show that the special texture characteristics of CGC fillet correlates positively with the protein characteristics found in fish muscle tissue.

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