Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin

被引：0
|
作者：
Gao Y. [1 ]
Bi B. [1 ]
Jia D. [1 ]
Hu Q. [1 ]
Wang X. [1 ]
机构：
[1] College of Animal Science and Technology, Yunnan Agricultural University, Key Laboratory of Plateau Fishery Resources Conservation and Sustainable Utilization of Yunnan Province, Kunming
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 03期
关键词：
black carp; heat-induced gel; myosin; silver carp;
D O I：
10.13386/j.issn1002-0306.2020030335
中图分类号：
学科分类号：
摘要：
The objective of this work was to investigate the difference of heat-induced gel properties between black carp(Mylopharyngodon piceus)and silver carp(Hypophthalmichthys molitrix). The secondary structure,surface hydrophobicity(S0-ANS),disulfide bonds,average particle size(dz)and dynamic rheology of myosin during heat-induced gel formation were also studied. The results showed that denaturation degree of black carp myosin was higher than that of silver carp during the heat-induced gel formation,indicating more hydrophobic amino acid residues were exposed to form a higher hydrophobic interaction in black carp myosin. Therefore,the dz of black carp myosin was about twice that of silver carp,and G' was higher than silver carp. The results showed that the myosin of black carp had a higher heat-induced gel forming ability than silver carp. The transformation of α-helix to β-fold or β-turn angle were conducive to the gelation of myosin. © 2021 Science and Technology of Food Industry. All rights reserved.
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页码：1 / 5and12
页数：511
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