Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)

被引：0
|
作者：
Deng, Siyang [1 ]
Wang, Bo [1 ]
Li, Haijing [1 ]
Zhong, Qiang [1 ]
Dong, Chunhui [1 ]
Xia, Xiufang [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 11期
关键词：
Amino acids - Thawing - Value engineering - Emulsification - Freezing - Proteins - Hydrophobicity;
D O I：
10.7506/spkx1002-6630-20180606-079
中图分类号：
学科分类号：
摘要：
The effect of freeze-thaw cycles on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio var. specularis) was investigated by measuring the changes in the emulsifying properties, solubility, δ-potential, surface hydrophobicity and content of sulfydryl, free amino acids, dityrosine, surface hydrophobicity and α-helix. The results indicated that the solubility, emulsifying activity and emulsion stability of myofibrillar protein decreased to 62.85%, 20.67 m2/g and 34.83%, respectively after five freeze-thaw cycles (P © 2019, China Food Publishing Company. All right reserved.
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页码：95 / 101
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