GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen. Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin[J]. Science and Technology of Food Industry, 2021, 42(3): 1-5,12. DOI: 10.13386/j.issn1002-0306.2020030335
Citation: GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen. Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin[J]. Science and Technology of Food Industry, 2021, 42(3): 1-5,12. DOI: 10.13386/j.issn1002-0306.2020030335

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

  • 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.
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