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

More Information
  • Received Date: March 25, 2020
  • Available Online: February 02, 2021
  • 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.
  • [1]
    中国渔业统计年鉴:2019[M].北京:中国农业出版社2019.
    [2]
    时浩楠,张梦玲,张晋,等.纳米鱼骨对鲢鱼肌球蛋白凝胶性能的影响[J/OL].食品科学,2020:1-9. http://kns.cnki.net/kcms/detail/11.2206.

    TS.20200416.1826.008.html.
    [3]
    Liu J H,Fang C H,Xu X,et al. Physico-chemical and functional properties of silver carp myosin glycated with konjac oligo-glucomannan:Effects of deacetylation[J].Food Chemistry,2019,291:223-230.
    [4]
    An Y Q,Liu Q,Xie Y R,et al. Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system[J].Journal of the Science of Food and Agriculture,2018,98(14):5335-5343.
    [5]
    谢亚如,刘庆,熊善柏,等.高强度超声作用下鲢鱼肌球蛋白的结构及流变学特性变化[J].食品科学,2019,40(5):77-84.
    [6]
    黄渊,岳世阳,熊善柏,等.2种天然抗氧化剂与鲢鱼肌球蛋白的相互作用[J].食品科学,2019,40(4):14-20.
    [7]
    杨京梅.大宗淡水鱼原料特性研究[D].无锡:江南大学,2011.
    [8]
    谷绒,万国福.青鱼鱼鳞明胶提取工艺研究及主要性能测定[J].农产品加工,2016(17):16-18,22.
    [9]
    杨宏旭.不同低温贮藏对青鱼肉品质的影响[D].无锡:江南大学,2016.
    [10]
    翁丽萍,邹礼根,邱静,等.池塘内循环"水槽式"与池塘传统养殖青鱼的肌肉质构差异分析[J].科学养鱼,2018(11):72-73.
    [11]
    邹礼根,郭水荣,翁丽萍,等.两种不同养殖模式对青鱼肌肉营养品质的影响[J].宁波大学学报(理工版),2018,31(4):25-30.
    [12]
    杨宏旭,刘大松,李珺珂,等.低温贮藏条件下青鱼肉中蛋白和组织结构的变化对鱼肉品质的影响[J].食品与发酵工业,2016,42(8):208-213.
    [13]
    张屹环,夏文水.大宗淡水鱼糜凝胶性质比较研究[J].食品与生物技术学报,2012,31(6):654-660.
    [14]
    Jia D,Huang Q L,Xiong S B.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2016,196:1180-1187.
    [15]
    Liu R,Zhao S M,Xiong S B,et al. Rheological properties of fish actomyosin and pork actomyosin solutions[J].Journal of Food Engineering,2008,85(2):173-179.
    [16]
    杨方.鱼肉内源酶对发酵鱼糜凝胶和抗氧化特性影响的研究[D].无锡:江南大学,2016.
    [17]
    Jia D,You J,Hu Y,et al. Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting[J].Food Chemistry,2015,185:212-218.
    [18]
    Yongsawatdigul J,Park J W.Thermal denaturation and aggregation of threadfin bream actomyosin[J].Food Chemistry,2003,83(3):409-416.
    [19]
    Liu R,Zhao S M,Xiong S B,et al. Studies on fish and pork paste gelation by dynamic rheology and circular dichroism[J]. Journal of Food Science,2007,72(7):E399-E403.
    [20]
    Guo Z B,Li Z Y,Wang J Y,et al. Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing[J].Food Hydrocolloids,2019,95:43-52.
    [21]
    Gao R C,Shi T,Sun Q C,et al. Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin:Bighead carp(Aristichthys nobilis)[J].Food Chemistry,2019,295:320-326.
    [22]
    Liu R,Zhao S M,Yang H,et al. Comparative study on the stability of fish actomyosin and pork actomyosin[J].Meat Science,2011,88(2):234-240.
    [23]
    Hemung B O,Li-Chan E C Y,Yongsawatdigul J.Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases[J].Food Chemistry,2008,111(2):439-446.
    [24]
    Ma Y L,Xiong S B,You J,et al. Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp(Hypophthalmichthys molitrix)[J].Food Chemistry,2018,245:557-563.
    [25]
    Lund M N,Lametsch R,Hviid M S,et al. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage[J].Meat Science,2007,77(3):295-303.
    [26]
    Fukushima H,Satoh Y,Nakaya M,et al. Thermal effects on fast skeletal myosins from Alaska pollock,white croaker,and rabbit in relation to gel formation[J].Journal of Food Science,2003,68(5):1573-1577.
    [27]
    Xiong Y L,Blanchard S P.Dynamic gelling properties of myofibrillar protein from skeletal muscles of different chicken parts[J].Journal of Agricultural and Food Chemistry,1994,42(3):670-674.
    [28]
    Yoon W B,Gunasekaran S,Park J W.Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi[J].Journal of Food Science,2004,69(7):338-343.
  • Related Articles

    [1]LIU Xueqing, LÜ Xinran, BAI Fengling, Li Jianrong. Biofilm Formation, Antimicrobial Resistance and Control of Vibrio Based on Quorum Sensing: A Review[J]. Science and Technology of Food Industry, 2023, 44(2): 445-452. DOI: 10.13386/j.issn1002-0306.2022020156
    [2]HAN Xiangpeng, CHEN Qingying, ZHANG Xingguo, HE Shuang, ZHONG Qingping. Inhibitory Effects of Enterococcus faecalis Z096 on Biofilm and Quorum Sensing of Vibrio parahaemolyticus[J]. Science and Technology of Food Industry, 2022, 43(19): 167-176. DOI: 10.13386/j.issn1002-0306.2021120291
    [3]SHANGGUAN Wendan, CHEN Ke, CHEN Qingying, ZHANG Xingguo, ZHONG Qingping. Quenching Effects of Lactobacillus pentosus DF9 on Quorum Sensing of Vibrio parahaemolyticus[J]. Science and Technology of Food Industry, 2022, 43(6): 126-132. DOI: 10.13386/j.issn1002-0306.2021070267
    [4]YU Shuchi, XING Wenjun, FENG Zilan, LIANG Yuqing, YANG Bo, XU Xiaoxiong, PEI Zhisheng. Inhibition of Kuding Tea Polyphenols against the Spoilage Characteristics of Pseudomonas fluorescens Based on Quorum Sensing[J]. Science and Technology of Food Industry, 2021, 42(21): 148-157. DOI: 10.13386/j.issn1002-0306.2021020127
    [5]SHAN Ke, GUO Quan-you, LI Bao-guo. Effects of NaCl and pH on Carbon Source Metabolism Ability of Proteus vulgaris and Hafnia alvei[J]. Science and Technology of Food Industry, 2019, 40(10): 168-173. DOI: 10.13386/j.issn1002-0306.2019.10.028
    [6]ZHANG Yu-jiao, LI Li-ping, CAO Xiao-juan, CHEN Zhong-jun, HU Wei-dong. Formation and Interaction of Multi-species Biofilm Formed by Foodborne Bacteria[J]. Science and Technology of Food Industry, 2019, 40(4): 312-316. DOI: 10.13386/j.issn1002-0306.2019.04.052
    [7]GUO Mu-han, LIAO Jian-meng, SUN Li-jun, WANG Ya-ling, FANG Zhi-jia, LIU Ying, XU De-feng. Detecting of quorum sensing signal molecules N-acyl-homoserine lactones during the biofilm formation of V.parahaemolyticus by high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)[J]. Science and Technology of Food Industry, 2018, 39(12): 261-266. DOI: 10.13386/j.issn1002-0306.2018.12.046
    [8]WU Hui-ying, HAN Xue, ZHANG Li-juan, WANG Yue. Quorum sensing system and its role in regulation of biofilm formation in lactic acid bacteria[J]. Science and Technology of Food Industry, 2018, 39(1): 318-322. DOI: 10.13386/j.issn1002-0306.2018.01.058
    [9]ZHANG Teng, TIAN Jian-jun, LI Zi-yuan, JIA Yuan-bo, HE Yin-feng. Reseach of the relationship between AI-2 /LuxS quorum sensing system and biofilm formation in Lactobacillus plantarum HE-1[J]. Science and Technology of Food Industry, 2014, (05): 130-132. DOI: 10.13386/j.issn1002-0306.2014.05.082
    [10]Research progress in specific spoilage organisms and quorum sensing in chilled meat[J]. Science and Technology of Food Industry, 2012, (22): 395-399. DOI: 10.13386/j.issn1002-0306.2012.22.091
  • Cited by

    Periodical cited type(1)

    1. 范洪臣,茜琳,丁警驰,韩双,唐慧,陈凤莲. 3种乳酸菌发酵米浆对发糕品质的影响比较研究. 食品安全质量检测学报. 2023(18): 260-268 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (291) PDF downloads (41) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return