Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585672 | Food Chemistry | 2018 | 7 Pages |
Abstract
The present study investigated the effect of different irradiation dose (0, 3, 5 and 7â¯kGy) on the emulsifying properties development of pork myofibrillar protein (MP) and sacroplasmic protein (SP). The results showed that emulsifying activities of SP was significantly impaired by the increasing irradiation dose, while that of MP were only observed to be significantly improved at 3â¯kGy irradiation (Pâ¯<â¯.05). The increasing irradiation dose caused the increase of SP carbonyl groups and the decrease of its sulfhydryl groups (Pâ¯<â¯.05), while 3â¯kGy irradiation decreased the carbonyl groups of MP and increased ζ-potential significantly (Pâ¯<â¯.05). LF-NMR results revealed that the water hydration in MP structure was dose-dependent. FT-IR data displayed that irradiation caused minor change of SP in the amide I region from 1700 to 1600â¯cmâ1, while â¥5â¯kGy irradiation significantly contributed to the denatured aggregated β-sheet components of MP.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chengliang Li, An Peng, Lichao He, Sumin Ma, Wenmin Wu, Haiyan Yang, Xiuxiu Sun, Qi Zeng, Guofeng Jin, Jianhao Zhang, Meihu Ma,