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Effects of High Pressure on Myofibrillar Protein and Moisture Distribution of Shrimp (Solenocera melantho) Muscle
Journal of Aquatic Food Product Technology ( IF 1.6 ) Pub Date : 2020-01-29 , DOI: 10.1080/10498850.2020.1718818
Mingchun Lv 1, 2 , Han Zhang 1 , Kalin Mei 1 , Wenge Yang 1, 2 , Zhiyan Wang 1
Affiliation  

ABSTRACT The effects of high pressure (100–500 MPa) treatment on myofibrillar protein (MP) contents and distribution of water in Solenocera melantho muscle were investigated. The results showed that the shrimp treated with 200 MPa had the highest shelling score, and the solubility of MP in meat of shrimp treated with 300 MPa was significantly reduced. Moreover, the surface hydrophobicity of MP increased with increasing pressure. Treatment of shrimp with 200–300 MPa high pressure partially converted the structure of MP from an α-helix structure to a β-sheet structure, allowing for greater exposure of the tryptophan residues present. Treatment of shrimp with 100–200 MPa led to a significant loss in the amount of immobilized water in shrimp muscle. However, the treatment did not significantly change the moisture distribution. Overall, pressures of 100 to 200 MPa are considered the most suitable for the processing of S. melantho.

中文翻译:

高压对虾(Solenocera melantho)肌肉肌原纤维蛋白和水分分布的影响

摘要 研究了高压 (100–500 MPa) 处理对黑纹海葵肌肉中肌原纤维蛋白 (MP) 含量和水分分布的影响。结果表明,200 MPa处理的虾脱壳评分最高,300 MPa处理的虾肉中MP的溶解度显着降低。此外,MP 的表面疏水性随着压力的增加而增加。用 200-300 MPa 高压处理虾,部分地将 MP 的结构从 α-螺旋结构转变为 β-折叠结构,从而使存在的色氨酸残留物更多地暴露。用 100-200 MPa 处理虾导致虾肌肉中固定水量的显着减少。然而,该处理并未显着改变水分分布。全面的,
更新日期:2020-01-29
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