Numerical Simulation of Protein Denaturation of Scallop Adductors during Heating Based on Temperature Distribution and Water Status Distribution

SHI Qilong; LIU Jing; ZHAO Ya

doi:10.13386/j.issn1002-0306.2024030367

Volume 46 Issue 5

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(5): 239-247. > DOI: 10.13386/j.issn1002-0306.2024030367

SHI Qilong, LIU Jing, ZHAO Ya. Numerical Simulation of Protein Denaturation of Scallop Adductors during Heating Based on Temperature Distribution and Water Status Distribution[J]. Science and Technology of Food Industry, 2025, 46(5): 239−247. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030367.

Citation:

PDF (3041 KB)

Numerical Simulation of Protein Denaturation of Scallop Adductors during Heating Based on Temperature Distribution and Water Status Distribution

School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China

More Information

Received Date: March 24, 2024
Available Online: December 23, 2024

Graphical Abstract

Abstract

Abstract

Protein denaturation is the key point affecting quality attributes of the scallop adductors (SA) during thermal processing such as drying, sous-vide cooking and traditional cooking. It is of crucial importance to establish a kinetics model of protein denaturation and reveal its relationship with water status of SA for regulating the quality of SA with thermal processing. Protein denaturation kinetics parameters were obtained by using differential scanning calorimeter (DSC). Protein denaturation during heating was numerically simulated based on the temperature distribution and water status distribution. The water status and distribution was measured by using low-field nuclear magnetic resonance (LF-NMR). The result indicated that the initial and complete denaturation temperatures of myosin were 32.50 ℃ and 55.00 ℃, respectively. While the counterparts of actin were 51.25 ℃ and 77.50 ℃, respectively. Ultrasonic (US) pre-treatment improved thermal stability of protein because the denaturation temperature of myosin and action was increased by 3.75 ℃ compared to the control group. The relaxation time of the tightly bound water (T_2b) and loosely bound water (T₂₁) fluctuated with a narrow range (T_2b 0.19~0.25 ms, T₂₁ 1.38~2.97 ms), and the immobilized water (T₂₂) and free water (T₂₃) decreased with the increase of protein denaturation degree. While the proportion of T₂₂ decreased significantly, and that of T_2b and T₂₁ increased slightly, but the proportion of T₂₃ remained a dynamic stable state. Compared to the control group, US pre-treatment resulted in a decrease in the T₂₂ and its proportion. The denaturation of myosin and actin was negatively correlated with the free water, immobilized water and its proportion. Therefore, the denaturation degree of myosin and actin during heating can be non-destructively and quickly evaluated by monitoring the water status and distribution of SA.
- scallop adductors,
- ultrasonic,
- protein denaturation,
- kinetic model,
- numerical simulation,
- low-field nuclear magnetic resonance

FullText(HTML)

References (34)

References

[1]	赵亚, 朱智壮, 石启龙, 等. 成膜预处理提高扇贝柱超声波辅助热泵干燥效率及品质[J]. 农业工程学报,2022,38(18):274−283. [ZHAO Ya, ZHU Zhizhuang, SHI Qilong, et al. Coating pretreatment imporved drying efficiency and quality attributes of ultrasonic assisted heat pump dried scallop adductors[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2022,38(18):274−283.] doi: 10.11975/j.issn.1002-6819.2022.18.030 ZHAO Ya, ZHU Zhizhuang, SHI Qilong, et al. Coating pretreatment imporved drying efficiency and quality attributes of ultrasonic assisted heat pump dried scallop adductors[J]. Transactions of the Chinese Society of Agricultural Engineering （Transactions of the CSAE）, 2022, 38（18）: 274−283. doi: 10.11975/j.issn.1002-6819.2022.18.030
[2]	赵亚, 朱智壮, 刘静, 等. 超声波预处理时间对扇贝柱热泵干燥动力学及品质特性的影响[J]. 食品科学,2022,43(21):93−101. [ZHAO Ya, ZHU Zhizhuang, LIU Jing, et al. Effect of ultrasonic pretreatment time on the drying kinetics and quality attributes of heat pump-dried scallop adductors[J]. Food Science,2022,43(21):93−101.] doi: 10.7506/spkx1002-6630-20210918-224 ZHAO Ya, ZHU Zhizhuang, LIU Jing, et al. Effect of ultrasonic pretreatment time on the drying kinetics and quality attributes of heat pump-dried scallop adductors[J]. Food Science, 2022, 43（21）: 93−101. doi: 10.7506/spkx1002-6630-20210918-224
[3]	朱智壮, 张越翔, 刘静, 等. 亲水胶体成膜预处理对扇贝柱热泵干燥动力学与品质的影响[J]. 食品工业科技,2021,42(12):55−60. [ZHU Zhizhuang, ZHANG Yuexiang, LIU Jing, et al. Effects of hydrocolloids coating pretreatment on drying kinetics and quality attributes of heat pump dried scallop adductors[J]. Science and Technology of Food Industry,2021,42(12):55−60.] ZHU Zhizhuang, ZHANG Yuexiang, LIU Jing, et al. Effects of hydrocolloids coating pretreatment on drying kinetics and quality attributes of heat pump dried scallop adductors[J]. Science and Technology of Food Industry, 2021, 42（12）: 55−60.
[4]	王舒娴, 杜瀚, 林端权, 等. 不同干燥方式对低盐腌制鲍鱼复水及品质特性的影响[J]. 食品工业科技,2024,45(10):57−65. [WANG Shuxian, DU Han, LIN Duanquan, et al. Effects of different drying methods on the rehydration and quality characteristics of low-salt pickled abalone[J]. Science and Technology of Food Industry,2024,45(10):57−65.] WANG Shuxian, DU Han, LIN Duanquan, et al. Effects of different drying methods on the rehydration and quality characteristics of low-salt pickled abalone[J]. Science and Technology of Food Industry, 2024, 45（10）: 57−65.
[5]	LIU Jing, ZHAO Ya, SHI Qilong, et al. Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods[J]. Journal of Food Composition and Analysis,2023,115:104966. doi: 10.1016/j.jfca.2022.104966
[6]	WU Xiaotian, ZHAO Ya, SHI Qilong, et al. Effects of ethanol pretreatment on drying kinetics and quality attributes of scallop adductors during heat pump drying[J]. Drying Technology,2023,41(9):1514−1531. doi: 10.1080/07373937.2023.2166059
[7]	刘静, 赵亚, 石启龙. 果蔬和水产品新型干燥预处理技术研究进展及未来展望[J]. 食品工业科技,2022,43(10):32−42. [LIU Jing, ZHAO Ya, SHI Qilong. Research progress and future prospects of novel pretreatment technologies for the drying of fruits and vegetables and aquatic products[J]. Science and Technology of Food Industry,2022,43(10):32−42.] LIU Jing, ZHAO Ya, SHI Qilong. Research progress and future prospects of novel pretreatment technologies for the drying of fruits and vegetables and aquatic products[J]. Science and Technology of Food Industry, 2022, 43（10）: 32−42.
[8]	ZHU Z Z, ZHAO Y, ZHANG Y X, et al. Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying[J]. Journal of the Science of Food and Agriculture,2021,101(15):6239−6247. doi: 10.1002/jsfa.11290
[9]	姜珊珊, 刁志杰, 蒋慧丽, 等. 低温真空慢煮加工对半壳扇贝肌肉品质特性的影响[J]. 食品工业科技,2024,45(4):70−77. [JIANG Shanshan, DIAO Zhijie, JIANG Huili, et al. Effect of low temperature vacuum slow cooking on muscle quality characteristics of half shell scallop[J]. Science and Technology of Food Industry,2024,45(4):70−77.] JIANG Shanshan, DIAO Zhijie, JIANG Huili, et al. Effect of low temperature vacuum slow cooking on muscle quality characteristics of half shell scallop[J]. Science and Technology of Food Industry, 2024, 45（4）: 70−77.
[10]	CHEN Wenqing, MA Haile, WANG Yaoyao. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality:Potential mechanisms, combination with other methods, equipment innovations and future directions[J]. Ultrasonic Sonochemistry,2022,85:105993. doi: 10.1016/j.ultsonch.2022.105993
[11]	LI Na, ZHANG Kexin, DU Jiayi, et al. High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein[J]. Ultrasonic Sonochemistry,2022,90:106217. doi: 10.1016/j.ultsonch.2022.106217
[12]	KIM Y J, LEE M H, KIM S M, et al. Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers[J]. Ultrasonic Sonochemistry,2023,92:106263. doi: 10.1016/j.ultsonch.2022.106263
[13]	LI Zhiyu, WANG Jianyi, ZHENG Baodong, et al. Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar proteins and hydrolysates[J]. Ultrasonics Sonochemistry,2020,65:105063. doi: 10.1016/j.ultsonch.2020.105063
[14]	JIN G F, LIU Y Y, ZHANG Y, et al. Underlying formation mechanism of ultrasound-assisted brined porcine meat:The role of physicochemical modification, myofiber fragmentation and histological organization[J]. Ultrasonic Sonochemistry,2023,94:106318. doi: 10.1016/j.ultsonch.2023.106318
[15]	LLAVE Y, MORINAGA K, FUKUOKA M, et al. Characterization of ohmic heating and sous-vide treatment of scallops:Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes[J]. Innovative Food Science & Emerging Technologies,2018,50:112−123.
[16]	MAO W J, LI X L, FUKUOKA M, et al. Study of Ca²⁺-ATPase activity and solubility in the whole kuruma prawn (Marsupenaeus japonicus) meat during heating:Based on the kinetics analysis of myofibril protein thermal denaturation[J]. Food and Bioprocess Technology,2016,9(9):1511−1520. doi: 10.1007/s11947-016-1739-5
[17]	FAN Hailong, FAN Daming, HUANG Jianlian, et al. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating:A visualized strategy to understand the heat-induced quality changes of food[J]. Innovative Food Science & Emerging Technologies,2020,62:102368.
[18]	ISHIWATARI N, FUKUOKA M, SAKAI N. Effect of protein denaturation degree on texture and water state of cooked meat[J]. Journal of Food Engineering,2013,117(3):361−369. doi: 10.1016/j.jfoodeng.2013.03.013
[19]	ELGENDY A E T, ABDEL-ATY A, YOUSSEF A A, et al. Exact solution of Arrhenius equation for non-isothermal kinetics at constant heating rate and n-th order of reaction[J]. Journal of Mathematical Chemistry,2019,58(5):922−938.
[20]	OZAWA T. Kinetics analysis of derivative curves in thermal analysis[J]. Journal of Thermal Analysis,1970,2(3):301−324. doi: 10.1007/BF01911411
[21]	CHENG Shasha, TANG Yingqiang, ZHANG Tan, et al. Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI[J]. Drying Technology,2017,36(7):841−848.
[22]	PAREDI M E, TOMAS M C, AÑON M C, et al. Thermal stability of myofibrillar proteins from smooth and striated muscles of scallop (Chlamys tehuelchus):A differential scanning calorimetric study[J]. Journal of Agricultural and Food Chemistry,1998,46:3971−3976. doi: 10.1021/jf980261g
[23]	SANCHES M A R, COLOMBO SILVA P M O, BARRETTO T L, et al. Technological and diffusion properties in the wet salting of beef assisted by ultrasound[J]. LWT-Food Science and Technology,2021,149:112036. doi: 10.1016/j.lwt.2021.112036
[24]	UDDIN M, AHMAD M U, JAHAN P, et al. Differential scanning calorimetry of fish and shellfish meat[J]. Asian Journal of Chemistry,2001,13(3):965−968.
[25]	SKIPNES D, der PLANCKEN I V, LOEY A V, et al. Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)[J]. Journal of Food Engineering,2008,85(1):51−58. doi: 10.1016/j.jfoodeng.2007.06.030
[26]	赵亚, 吴小恬, 石启龙. 乙醇耦合其他预处理提高扇贝柱热泵干燥效率及品质[J]. 农业工程学报,2024,40(2):72−81. [ZHAO Ya, WU Xiaotin, SHI Qilong. Enhancing the heat pump drying rate and quality attributes of scallop adductors using ethanol coupled with other pre-treatments[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2024,40(2):72−81.] doi: 10.11975/j.issn.1002-6819.202307182 ZHAO Ya, WU Xiaotin, SHI Qilong. Enhancing the heat pump drying rate and quality attributes of scallop adductors using ethanol coupled with other pre-treatments[J]. Transactions of the Chinese Society of Agricultural Engineering （Transactions of the CSAE）, 2024, 40（2）: 72−81. doi: 10.11975/j.issn.1002-6819.202307182
[27]	LLAVE Y, SHIBATA-ISHIWATARI N, WATANABE M, et al. Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna[J]. Journal of Food Processing and Preservation,2018,42(1):e13347. doi: 10.1111/jfpp.13347
[28]	LI X L, LLAVE Y, MAO W J, et al. Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment:A computational study with experimental validation[J]. Journal of Food Engineering,2018,238:30−43. doi: 10.1016/j.jfoodeng.2018.06.010
[29]	MCDONNELL C K, ALLEN P, MORIN C, et al. The effect of ultrasonic salting on protein and water-protein interactions in meat[J]. Food Chemistry,2014,147:245−251. doi: 10.1016/j.foodchem.2013.09.125
[30]	WANG Yaoyao, YAN Jingkun, DING Yanhua, et al. Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms[J]. LWT-Food Science and Technology,2021,150:111922. doi: 10.1016/j.lwt.2021.111922
[31]	JIANG Shuai, ZHANG Miao, LIU Hui, et al. Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging[J]. Food Chemistry,2022,377:131811. doi: 10.1016/j.foodchem.2021.131811
[32]	LÜ Ruiling, LIU Donghong, WANG Wenjun, et al. Proteomic response and molecular regulatory mechanisms of Bacillus cereus spores under ultrasound treatment[J]. Ultrasonics Sonochemistry,2021,78:105732. doi: 10.1016/j.ultsonch.2021.105732
[33]	STADNIK J, DOLATOWSKI Z J, BARANOWSKA H M. Effect of ultrasound treatment on water holding properties and microstructure of beef (M. semimembranosus) during ageing[J]. LWT-Food Science and Technology,2008,41(10):2151−2158. doi: 10.1016/j.lwt.2007.12.003
[34]	LI Yuan, LI Cijian, CHEN Meiyu, et al. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than tranditional cooking:Mechanisms of moisture migration[J]. Journal of Food Science,2022,87(9):3953−3964. doi: 10.1111/1750-3841.16260

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(14)

1.	杨永学，孙晓璐. 基于GC-IMS技术的精酿龙井茶啤酒酿造过程中挥发性风味物质分析. 延边大学农学学报. 2025(01): 87-93 .
2.	韦金雁，卢志金，韩佳临，刘兴胥，马婷婷. 不同基酒添加对百香果增味精酿啤酒风味影响的对比研究. 食品安全导刊. 2025(09): 109-111+128 .
3.	何猛超，邬子璇，西玉玲，张德中，陈玉莲，李坤，井会涵，王鸿博，刘海坡，陈杉彬，韩兴林. 通过外源添加芽孢杆菌提升北方地区高温大曲的品质. 食品工业科技. 2024(01): 145-154 . 本站查看
4.	黄书源，张立强，冉茂芳，魏阳，涂荣坤，杨平，王松涛，宋萍，沈才洪. 不同原料添加提升曲药酱香风味的研究. 中国酿造. 2024(05): 41-46 .
5.	刘倩，白艳龙，贾建华，肖琳，王晓娟，周小龙，邱然. 基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质. 食品工业科技. 2024(14): 215-223 . 本站查看
6.	邓仕彬，蔡伊萍，林坍霖，李思瑶. 果酿啤酒的酿造工艺和品质研究进展. 中国酿造. 2023(02): 16-21 .
7.	宋艺君，庞来祥，袁筱，庞柏均，郭涛. GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异. 食品与生物技术学报. 2023(02): 58-65 .
8.	罗跃中，匡燕，李忠英，姚琦. 响应面法优化黄桃精酿啤酒发酵工艺. 武汉轻工大学学报. 2023(06): 99-105 .
9.	田林平，张琪，李瑞，任小林. 正丁醇处理对‘粉红女士’苹果贮藏期间挥发性物质的影响. 食品工业科技. 2022(18): 337-345 . 本站查看
10.	邬子璇，杨洋，李美吟，陈礼嘉，许驰，张春艳，林园，王健. 气相色谱-离子迁移谱法结合多元统计学分析不同陈酿时间白兰地的挥发性香气成分差异. 食品安全质量检测学报. 2022(18): 5795-5803 .
11.	龚霄，陈廷慧，胡小军，范威威，李亚军，赵新强. 基于GC-IMS技术的百香果果啤风味分析. 食品与机械. 2022(11): 46-52+75 .
12.	方灵，孔宝玉，韦航，颜孙安，刘文静，司瑞茹，史梦竹，梁启富，任丽花，傅建炜. 不同发育阶段黄金百香果挥发性成分差异性研究. 果树学报. 2022(12): 2376-2389 .
13.	李林波，杭金龙，张士双，杨天佑，王宝石，张明霞. 精酿果啤的酿造工艺及风味影响因素的研究进展. 食品与发酵工业. 2022(24): 337-345 .
14.	涂京霞，杨青，王玉海，张智皓，陈明. 果酿啤酒酿造工艺与品质的研究. 中外酒业. 2022(21): 28-33 .