Structures and properties of chicken myofibrillar protein gel induced by microwave heating,International Journal of Food Science & Technology

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Structures and properties of chicken myofibrillar protein gel induced by microwave heating
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-27 , DOI: 10.1111/ijfs.14522
Sumeng Wei ₁ , Yuling Yang ₁ , Xiao Feng ₁ , Shanshan Li ₁ , Lei Zhou ₁ , Jingyu Wang ₂ , Xiaozhi Tang ₁

Affiliation

Structures and properties of myofibrillar protein gel prepared at different power (300–800 W) were evaluated. Amino acid analysis demonstrated that changes in microwave power did not alter primary structure of gel. However, an increase in microwave power could change higher structures of gel. As microwave power increased, α‐helix content decreased and β‐sheet content increased. Increased microwave power probably facilitated protein to unfold and expose the internal groups, causing surface hydrophobicity and the formation of disulphide bonds were enhanced, which indicated changes in tertiary and quaternary structures of protein. At 500 W, gel had the best ultrastructure where surface morphology, springiness and water holding capacity reached the optimum. Our findings suggested that microwave at an appropriate power (500 W) could change higher structures of myofibrillar protein gel to achieve desired processing and quality protein gel characteristics.

中文翻译：

微波加热诱导鸡肌原纤维蛋白凝胶的结构与性能

评价了在不同功率（300–800 W）下制备的肌原纤维蛋白凝胶的结构和性质。氨基酸分析表明，微波功率的变化不会改变凝胶的一级结构。但是，微波功率的增加可能会改变凝胶的更高结构。随着微波功率的增加，α-螺旋含量降低，β-片层含量增加。微波功率的增加可能促进了蛋白质的展开和暴露内部基团，从而导致表面疏水性和二硫键的形成得到增强，这表明蛋白质的三级和四级结构发生了变化。在500 W下，凝胶具有最佳的超微结构，其中表面形态，弹性和保水能力达到最佳。

更新日期：2020-01-27

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