Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field
文献类型： 外文期刊
作者： Huang, Jian 1 ; Que, Feng 1 ; Xiong, Guangquan 1 ; Qiao, Yu 1 ; Wu, Wenjin 1 ; Wang, Jun 1 ; Ding, Anzi 1 ; Liao, Li 1 ; Shi, Liu 1 ; Wang, Lan 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn, Hubei Key Lab Ind Microbiol, Wuhan 430068, Peoples R China
3.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China
关键词： High-voltage electrostatic field; Channel catfish; Myofibrillar protein; Physicochemical and functional properties
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.581； 五年影响因子：5.472 ）
ISSN： 1935-5130
年卷期：
页码：
收录情况： SCI
摘要： The effects of high-voltage electrostatic field (HVEF) on the physicochemical and functional properties of myofibrillar protein (MP) extracted from channel catfish were investigated. All samples were treated by HVEF with different voltage (0, 10, 20, 30, and 40 kV) for 20 min. The results showed that HVEF treatment reduced the surface hydrophobicity, Ca2+-ATPase activity, total sulfhydryl content, and emulsifying properties of the samples compared with the control (sample without HVEF treatment). However, the solubility, particle size, the absolute value of zeta potential, fluorescence intensity, and G' were increased and maximized at 30 kV, then reduced with the increment of the voltage. The result revealed that HVEF treatment led to the protein aggregation and degeneration, but HVEF at 30 kV showed better protection effect on the myofibrillar protein conformation and properties. This research provided the theoretical references for the application of HVEF on the aquatic protein products.
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