Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
文献类型： 外文期刊
作者： Jiang, Guochuan 2 ; Tian, Lili 3 ; Hu, Ruifeng 4 ; Sun, Hongrui 5 ; Fu, Yuan 2 ; Guo, Wanchun 6 ; Liu, Xuejun 1 ; Yan, Xiaohui 2 ;
作者机构： 1.Jilin Agr Univ, Changchun 130118, Peoples R China
2.Jilin Business & Technol Coll, Changchun 130507, Peoples R China
3.Ground Dairy Ind Co Ltd, Changchun 130000, Peoples R China
4.Spicy Duck Food Co Ltd, Changchun 130000, Peoples R China
5.Jilin Acad Agr Sci, Changchun 130033, Peoples R China
6.Agr Stn Nongan Town, Changchun 130299, Peoples R China
关键词： gel property; glutamine transaminase; myofi-brillar protein; Perccottus glenii; protein structure; ultrasound
期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.832； 五年影响因子：1.667 ）
ISSN： 2194-5764
年卷期： 2021 年 17 卷 12 期
页码：
收录情况： SCI
摘要： In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.
- 相关文献
作者其他论文 更多>>
-
Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus
作者：Chi, Yanping;Kang, Lining;Liu, Xiangying;Sun, Hongrui;Meng, Yue;Zhang, Jialin;Kang, You;Dai, Yonggang
关键词：rice bran fermentation broth; preparation; purification; characterization; antioxidant activity
-
Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
作者：Sun, Hongrui;Meng, Yue;Zeng, Xianpeng;Chi, Yanping;Kang, Lining;Liu, Xiangying;Zhang, Jialin;Yang, Zhiqiang;Tian, Zhigang;Shi, Haihui;Fan, Jieying
关键词：tiger nut; paste; volatile components; enzyme activity
-
Effects of ?-aminobutyric acid on freshness and processing properties of eggs during storage
作者：Jiang, Guochuan;Fu, Yuan;Wang, Liyan;Liu, Xuejun;Sun, Hongrui;Sun, Hongjiao;Li, Xuefeng
关键词：Eggs; Freshness; ?-aminobutyric acid; Storage; Processing properties
-
Effects of treatment methods on the formation of resistant starch in purple sweet potato
作者：Sun, Hongrui;Fan, Jieying;Tian, Zhigang;Meng, Yue;Yang, Zhiqiang;Zeng, Xianpeng;Liu, Xiangying;Kang, Lining;Nan, Xiping;Ma, Linyuan
关键词：Purple sweet potato; Resistant starch; Autoclaving; Pullulanase; Structure characterisation
-
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions
作者：Sun, Hongrui;Fan, Jieying;Meng, Yue;Zeng, Xianpeng;Yang, Zhiqiang;Nan, Xiping;Kang, Lining;Liu, Xiangying;Sun, Hongjiao;Jiang, Guochuan
关键词：mung bean protein isolate; freeze-thaw stability; protein structure; albumin and globulin content; emulsion parameters; flexibility measurement; functional properties; fourier-transform infrared spectroscopy; circular dichroism
-
Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
作者：Sun, Hongrui;Liu, Xiangying;Tian, Zhigang;Fan, Jieying;Meng, Yue;Nan, Xiping;Yang, Zhiqiang;Zeng, Xianpeng;Kang, Lining
关键词：potato flour; dough; steamed bread; correlation
