Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
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Guochuan Jiang
and
Xiaohui Yan
Abstract
In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: The authors would like to thank the Science and Technology Development Program of Jilin Province (grant no. 20130206061YY) for financial support.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
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- Study on crystallization kinetics of dry fractionation products of beef tallow
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- Drying kinetics and quality characteristics of daylily dried by mid-infrared
- Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
- Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
- Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
Articles in the same Issue
- Frontmatter
- Critical Review
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
- Articles
- Study on crystallization kinetics of dry fractionation products of beef tallow
- Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
- Drying kinetics and quality characteristics of daylily dried by mid-infrared
- Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
- Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
- Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
