Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

2020 ◽  
Vol 13 (4) ◽  
pp. 589-598 ◽  
Author(s):  
Yanting Chen ◽  
Anqi Xu ◽  
Rong Yang ◽  
Ru Jia ◽  
Jinjie Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Structure ◽  
Myofibrillar Protein ◽  
Gel Properties

Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Guochuan Jiang ◽  
Lili Tian ◽  
Ruifeng Hu ◽  
Hongrui Sun ◽  
Yuan Fu ◽  
...  
Keyword(s):  
Protein Structure ◽  
Hydrophobic Interactions ◽  
Sulfhydryl Group ◽  
Myofibrillar Protein ◽  
Control Group ◽  
Perccottus Glenii ◽  
Scanning Calorimetry ◽  
Gel Properties ◽  
Protein Gels ◽  
Group Protein

Abstract In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.

Effect of high-pressure processing on myofibrillar protein structure

2003 ◽  
Vol 84 (1) ◽  
pp. 66-74 ◽  
Author(s):  
Nicolas Chapleau ◽  
Cécile Mangavel ◽  
Jean-Pierre Compoint ◽  
Marie de Lamballerie-Anton
Keyword(s):  
High Pressure ◽  
Protein Structure ◽  
Myofibrillar Protein ◽  
High Pressure Processing

Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure

2013 ◽  
Vol 33 (2) ◽  
pp. 415-424 ◽  
Author(s):  
Jin-Song He ◽  
Tai-Hua Mu ◽  
Xishan Guo ◽  
Songming Zhu ◽  
Norihiro Azuma ◽  
...  
Keyword(s):  
High Pressure ◽  
Gel Properties ◽  
Gel Forming Ability ◽  
Β Lactoglobulin

scholarly journals Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

2021 ◽  
Vol 19 (1) ◽  
pp. 378-388
Author(s):  
Li Dongdong ◽  
Peng Yaling ◽  
Zhang Haihong ◽  
Tao Yingmei ◽  
Liu Dunhua
Keyword(s):  
High Pressure ◽  
Myofibrillar Protein ◽  
Pressure Treatment ◽  
Quality Changes ◽  
High Pressure Treatment

scholarly journals 3P012 Dynamic polymorphism of bacterial flagellar filaments at high pressure(01A. Protein: Structure,Poster)

2013 ◽  
Vol 53 (supplement1-2) ◽  
pp. S213
Author(s):  
Masayoshi Nishiyama ◽  
Yoshiyuki Sowa
Keyword(s):  
High Pressure ◽  
Protein Structure

High Pressure Effects on Protein Structure

1998 ◽  
pp. 59-86 ◽  
Author(s):  
Kenneth E. Prehoda ◽  
Ed S. Mooberry ◽  
John L. Markley
Keyword(s):  
High Pressure ◽  
Protein Structure ◽  
Pressure Effects ◽  
High Pressure Effects
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