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Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field

文献类型： 外文期刊

作者： Wang, Limei 1 ; Yang, Kun 1 ; Wang, Xian 1 ; Wu, Di 1 ; You, Xiaopeng 1 ; Ma, Jing 1 ; Zhang, Yunhua 2 ; Xiong, Guangquan 3 ; Wang, Lan 3 ; Sun, Weiqing 1 ;

作者机构： 1.Yangtze Univ, Coll Life Sci, Jingzhou 434023, Hubei, Peoples R China

2.Yangtze Univ, Sch Mech Engn, Jingzhou, Peoples R China

3.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan, Peoples R China

关键词： grass carp myofibrillar protein; low field NMR; radio frequency heating and magnetic field; Raman spectroscopy

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 4 期

页码：

收录情况： SCI

摘要： This study evaluated the effects of radio frequency (RF)-replaced water bath (WB) or/and magnetic field (MF)-assisted WB heating on various quality parameters of grass carp myofibrillar protein (GCMP) gel and to understand the thermal gelling mechanism. Compared with the control, RF-replaced 40 degrees C WB combining MF-assisted 80 degrees C WB heating promoted GCMP structural changes, that was random coil content observably increased from 28.87% to 32.3% at the expense of alpha-helix reducing from 17.93% to 15.80%, even promoting the self-assembly of exposed residues. These structural changes were conducive to form relatively smooth and loose gel network structures, thus significantly increasing immobilized and bound water and improving water holding capacity. The electrostatic repulsion between exposed residues was conducive to the stability of protein molecules and gel structure. Overall, the RF-replaced 40 degrees C WB combining MF-assisted 80 degrees C WB heating was a desirable thermal alternative to conventional WB heating for improving gel quality.

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