Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 242 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032840

Effects of heating temperature on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein

  • LI Ling ,
  • YANG Mingliu ,
  • ZHOU Yingqin ,
  • YIN Junfeng ,
  • CHEN Xiao'e ,
  • XIE Ningning
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  • 1(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China)
    2(Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)
    3(Department of Economics and Trade, Chongzuo Preschool Education College, Chongzuo 530022, China)

Received date: 2022-07-01

  Revised date: 2022-09-05

  Online published: 2023-11-01

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Abstract

To study the effect of heating temperature (40-90 ℃) on thermally induced gelation of mandarin fish (Siniperca chuatsi) myofibrillar protein, gel strength, texture, and sulfhydryl groups content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), low-field nuclear magnetic resonance (LF-NMR), and Raman spectroscopy were applied. Results showed that the heating temperature significantly affected the formation of protein gels. With the temperature increased to 90 ℃, the gel strength gradually increased from 107.19 g·cm to 422.50 g·cm, and the sulfhydryl group content gradually decreased. Besides, the gel's α-helix structure was converted into a β-sheet during the period, α-helix decreased by 15.30%, β-sheet increased by 14.7%. As the temperature increased to 80 ℃, the gel's hardness and springiness gradually increased, and the actin and tropomyosin bands in SDS-PAGE gradually deepened. In addition, the hardness and springiness slightly decreased, and the actin and tropomyosin bands were degraded at 90 ℃. Between 70 ℃ and 90 ℃, free water could be observed and gradually increased by 1.43%, while their relaxation time gradually decreased by 5 602.917 ms. At 80 ℃, the protein exhibited an excellent gel performance. In short, mandarin fish's myofibrillar protein exerts great potential for developing functional fish products.

Key words： mandarin fish; myofibrillar protein; temperature; gel strength; secondary structure; moisture state

Cite this article

LI Ling , YANG Mingliu , ZHOU Yingqin , YIN Junfeng , CHEN Xiao'e , XIE Ningning . Effects of heating temperature on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein[J]. Food and Fermentation Industries, 2023 , 49(19) : 242 -248 . DOI: 10.13995/j.cnki.11-1802/ts.032840

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