Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation

doi:10.7506/spkx1002-6630-201804001

Abstract

Abstract: The structural changes of muscle sarcoplasmic protein from crisp grass carp during crispness formation were investigated by measuring total sulfhydryl content, surface hydrophobicity, fluorescence spectrum and infrared spectrum. The results indicated that total sulfhydryl content was decreased along with crispness formation, showing a decrease of 35.02% at the end of the process (P < 0.05). Surface hydrophobicity showed an increase of 65.83% until the end of crispness formation (P < 0.05). The peak position in the fluorescence spectrum was significantly blue-shifted by 5.24% at the end of crispness formation (P < 0.05). Furthermore, infrared spectroscopy showed that characteristic absorption peaks (amides A, B, Ⅰ, Ⅱ and Ⅲ) were observed for muscle sarcoplasmic protein during crisp formation, the position of each of which was fluctuated. The secondary structure of sarcoplasmic protein showed that the relative contents of α-helix were decreased whereas those of β-sheet, β-turn and random coil were increased along with crispness formation. The structure of muscle sarcoplasmic protein changed gradually during crispness formation in grass carp, thereby affecting crispness formation.

Key words: crisp grass carp, sarcoplasmic protein, structural changes, grass carp

CLC Number:

TS254.1

FENG Jing, LIN Wanling, LI Laihao, YANG Xianqing, WANG Jinxu, WU Yanyan, HUANG Hui, HU Xiao, HAO Shuxian. Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation[J]. FOOD SCIENCE, 2018, 39(4): 1-5.

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Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation

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