This study aimed to understand the effects of ultra-high pressure (UHP) treatment on the protein structures and gel properties of myofibrillar protein (MP), and the secondary structure and quality of sausage gels developed by Cirrhinus molitorella. MP was treated with 100, 200, and 300 MPa for 3, 9, and 15 min separately. Observations suggested that UHP treatment improved MP aggregation α-helix and β-Sheet converted to random coil in MP structures as pressure increased. Myosin heavy chain (180 kDa) and actin (48 kDa) are the most important protein bands in C. molitorella MP. When the pressure reached to 300 MPa for 9 min during UHP-thermal processing, the gel strength, water holding capacity, and the chewiness and hardness of fish sausage gels reached to the peak value of 1,296.8 g cm, 83.60%, 3864.02 g/mm and 2169.94 g, respectively. 300 MPa for 9 min was the optimum UHP condition to modify the conformation to improve gel properties of MP, and to improve the quality characteristics of heat-induced sausage gels. Collectively, UHP had the potential in expanding the application of fish protein in food industry by modifying MP structure, as well as in developing novel fish products.

本研究旨在了解超高压 (UHP) 处理对肌原纤维蛋白 (MP) 的蛋白质结构和凝胶特性的影响，以及由Cirrhinus molitorella开发的香肠凝胶的二级结构和质量。MP 分别用 100、200 和 300 MPa 处理 3、9 和 15 分钟。观察表明，随着压力的增加，UHP 处理改善了 MP 聚集 α-螺旋和 β-Sheet 在 MP 结构中转化为无规卷曲。肌球蛋白重链 (180 kDa) 和肌动蛋白 (48 kDa) 是C. molitorella中最重要的蛋白质条带议员。超高压热处理过程中压力达到300 MPa、9 min时，鱼肠凝胶的凝胶强度、持水性、咀嚼性和硬度达到峰值1,296.8 g·cm, 83.60%, 3864.02 g/mm和 2169.94 克，分别。300 MPa 9 min 是改变构象以改善MP 凝胶性能和改善热致香肠凝胶质量特性的最佳UHP 条件。总的来说，UHP 具有通过改变 MP 结构来扩大鱼蛋白在食品工业中的应用以及开发新型鱼产品的潜力。