Food and Fermentation Industries >

2018 , Vol. 44 >Issue 7: 96 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015954

Effect of ultrasonic and ultrahigh pressure on the functional properties of skipjack myofibrillar protein

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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China) 2(East China Sea Fisheries Research Institute, Shanghai 200090,China) 3(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306,China) 4(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China)

Online published: 2018-09-05

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Abstract

To explore the effect of ultrasound and ultrahigh pressure on the functional properties of myofibrillar protein (MP) and added value of bonito fish, the improvement of the functional properties of myofibrillar protein were studied by the experiment with different ultrasonic time and ultrahigh pressure treatment. The results showed that the solubility and emulsification of MP increased with the extension of ultrasonic time. After treatment with different ultrahigh pressure intensity, the solubility of MP reaches maximum at 200-300 MPa, and emulsification was the best at 200 MPa. During temperature scanning, the elastic module was decreased with ultrasonic time and the intensity of the pressure. The ultrasonic and ultrahigh pressure treatment can affect the weight of protein molecular.

Key words： ultrasonic; ultra-high pressure; myofibrillar; functional properties

Cite this article

LI Chang-le et al . Effect of ultrasonic and ultrahigh pressure on the functional properties of skipjack myofibrillar protein[J]. Food and Fermentation Industries, 2018 , 44(7) : 96 -101 . DOI: 10.13995/j.cnki.11-1802/ts.015954

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