Abstract：
:We wanted to clarify whether gel properties can be affected by in vivo or in vitro myofibrillar protein oxidation and, thus, to provide relevant information and a scientific foundation for the processing of gel products. To accomplish this, we measured the changes in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), total disulfide (SS) content, surface hydrophobicity (So-ANS), carbonyl content, and gel texture and water-holding capacity (WHC) of isolated myofibrillar protein from bighead carp fillets during frozen storage and under different H2O2 concentrations, which were used to represent in vivo and in vitro conditions, respectively. The results indicated that a certain range in content of disulfide crosslinks (0.91mol/105g protein) would promote gel hardness. Mild protein oxidation caused by a certain degree of frozen storage and hydroxyl radicals can promote gel texture and WHC. Based on those results, freezing bighead carp for a certain period can be used to produce gel products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lu H,Zhang L,Li Q,Luo Ydoi
10.1016/j.foodchem.2016.11.143subject
Has Abstractpub_date
2017-05-15 00:00:00pages
96-103eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31992-6journal_volume
223pub_type
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