Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

LIU Qiumei; WANG Zefu; LIU Zhenyang; SUN Qinxiu; WEI Shuai; XIA Qiuyu; HAN Zongyuan; JI Hongwu; SHI Wenzheng; LIU Shucheng

doi:10.13386/j.issn1002-0306.2022020069

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 107-114. > DOI: 10.13386/j.issn1002-0306.2022020069

LIU Qiumei, WANG Zefu, LIU Zhenyang, et al. Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating[J]. Science and Technology of Food Industry, 2022, 43(21): 107−114. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020069.

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Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

1.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
2.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
3.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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Received Date: February 13, 2022
Available Online: August 31, 2022

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Abstract

Abstract

In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was characterized and compared by solubility method, SDS-PAGE method, circular dichroism and fluorescence spectrum. The results showed that solubility method, SDS-PAGE method, circular dichroism and fluorescence spectroscopy were consistent in characterizing the denaturation degree of shrimp head protein during heating. The denaturation degree of shrimp head protein with different concentrations showed an S-shaped upward trend during heating, but there was a difference in denaturation rate between heating 1~4 min. Among them, the denaturation degree of protein solubility was the most sensitive to heating time. This showed that solubility was more convenient to choose as a method to characterize the denaturation degree of shrimp head protein. The results provide a method reference for characterizing the degree of protein denaturation in food processing.
- shrimp head protein,
- denaturation degree,
- characterization method,
- heat treatment,
- heat denaturation

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References

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