کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586798 1492075 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
ترجمه فارسی عنوان
اثرات تغییرات فشار بالا بر خواص پیوند و خواص ژل پروتئین میوفیبریلر
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of high pressure (HP) treatment (100-500 MPa) on conformation and gelation properties of myofibrillar protein (MP) were investigated. As pressure increased (0.1-500 MPa), α-helix and β-sheet changed into random coil and β-turn, proteins unfolded to expose interior hydrophobic and sulfhydryl groups, therefore surface hydrophobicity and formation of disulfide bonds were strengthened. At 200 MPa, protein solubility and gel hardness reached their maximum value, particle size had minimum value, and gel microstructure was dense and uniform. DSC data showed that actin and myosin completely denatured at 300 MPa and 400 MPa, respectively. Rheological modulus (G′ and G″) of HP-treated MP decreased as pressure increased during thermal gelation. Moderate HP treatment (≦200 MPa) strengthened gelation properties of MP, while stronger HP treatment (⩾300 MPa) weakened the gelation properties. 200 MPa was the optimum pressure level for modifying MP conformation to improve its gelation properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 678-686
نویسندگان
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