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

文献类型： 外文期刊

作者： Gao, Ruichang 2 ; Feng, Xueping 2 ; Li, Wenwen 2 ; Yuan, Li 2 ; Ge, Jing 2 ; Lu, Daoli 2 ; Chen, Bin 2 ; Yu, Gang 1 ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China

2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

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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