Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment

被引：3
|
作者：
Li, Kaifeng [1 ]
Shen, Huixing [2 ]
Li, Bo [1 ]
Wang, Hang [1 ]
Luo, Yongkang [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst, Engn Res Ctr Anim Product, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Sci, Beijing 100083, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 07期
基金：
中国国家自然科学基金;
关键词：
Water-soluble proteins; Heat treatment; Crucian carp; Physicochemical properties; SARCOPLASMIC PROTEINS; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; MYOFIBRILLAR PROTEIN; THERMAL-DENATURATION; STRUCTURAL-CHANGES; MUSCLE; ACTOMYOSIN; SURIMI; GEL;
D O I：
10.1007/s13197-012-0651-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In order to understand physicochemical properties of water-soluble proteins obtained from crucian carp, turbidity, total sulfhydryl content, hydrophobicity and SDS-PAGE of crucian carp water-soluble proteins during heat treatment were investigated. Turbidity remained unchanged up to 44A degrees C and considerably increased from 46A degrees C to 54A degrees C, one peak of increase rate was found at 50A degrees C; total SH content decreased rapidly when heated from 50A degrees C to 55A degrees C; hydrophobicity increased sharply when heated up to 45A degrees C, indicating the conformation of water-soluble proteins from crucian carp began to unfold and expose the buried nonpolar amino acids at temperatures above 45A degrees C; analysis of SDS-PAGE indicating the formation of disulfide linkage of creatine kinase and glyceraldehy-3-phosphate dehydrogenase when the temperature reached 65A degrees C and 80A degrees C, respectively.
引用
收藏
页码：1396 / 1400
页数：5
相关论文
共 50 条
  • [31] WATER-SOLUBLE GLYCOCONJUGATES OF VEGETABLES .1. ISOLATION AND PROPERTIES OF ARABINOGALACTAN-PROTEINS FROM CABBAGE
    YASUFUKU, H
    AZUMA, J
    KIDO, S
    KOSHIJJIMA, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (12): : 3429 - 3435
  • [32] Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water
    Bourtoom, T
    Chinnan, MS
    Jantawat, P
    Sanguandeekul, R
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2006, 39 (04) : 406 - 419
  • [33] Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR
    Ulrichs, Timo
    Drotleff, Astrid M.
    Ternes, Waldemar
    FOOD CHEMISTRY, 2015, 172 : 909 - 920
  • [34] Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
    Wu, Chao
    Wang, Jiamei
    Yan, Xinyu
    Ma, Wuchao
    Wu, Di
    Du, Ming
    FOOD HYDROCOLLOIDS, 2020, 100
  • [35] CHANGES IN MOLECULAR-WEIGHT OF WATER-SOLUBLE AND EDTA-SOLUBLE PECTIN FRACTIONS FROM CARROT AFTER HEAT-TREATMENTS
    BENSHALOM, N
    PLAT, D
    LEVI, A
    PINTO, R
    FOOD CHEMISTRY, 1992, 45 (04) : 243 - 245
  • [36] Effect of plasticizer type and concentration on the properties of edible film from water-soluble fish proteins in surimi wash-water
    Bourtoom, T
    Chinnan, MS
    Jantawat, P
    Sanguandeekul, R
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2006, 12 (02) : 119 - 126
  • [37] Changes in physicochemical properties and water-soluble small molecular compounds of dry-cured Xuanwei ham during processing
    Zhang, Jingjing
    Wang, Guiying
    Zou, Yinling
    Zhao, Yaying
    Ge, Changrong
    Liao, Guozhou
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (09)
  • [38] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .7. EXTRACTION AND ELECTROPHORETIC CHARACTERIZATION OF WATER-SOLUBLE AND SALT-SOLUBLE PROTEINS FROM UNFERMENTED BREAD DOUGH
    DEBARBER, CB
    COLLAR, C
    BARBER, S
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (03): : 425 - 438
  • [39] Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner
    Chatsuwan, Niphattha
    Nalinanon, Sitthipong
    Puechkamut, Yuporn
    Lamsal, Buddhi P.
    Pinsirodom, Praphan
    JOURNAL OF CHEMISTRY, 2018, 2018
  • [40] Molecular properties of recombinant and mutant water-soluble chlorophyll proteins from cauliflower and rapeseed expressed in E-coli
    Satoh, H
    Nakayama, K
    Okada, M
    PLANT PHYSIOLOGY, 1997, 114 (03) : 1045 - 1045
12345