Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide

doi:10.7506/spkx1002-6630-201719008

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (19): 42-48.doi: 10.7506/spkx1002-6630-201719008

• Basic Research • Previous Articles Next Articles

Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide

LIU Shucheng, CHEN Yali, GUO Minghui, JI Hongwu, GAO Jing, LI Chengyong, MAO Weijie

Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial Seafood Engineering Technology Research Center, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Online:2017-10-15 Published:2017-09-29

Abstract

Abstract: Dense phase carbon dioxide (DPCD) is a promising non-thermal food processing technology, which can induce protein denaturation and self-assembly to form gel. In order to clarify the mechanism of myosin gelation induced by DPCD, the effects of pressure, temperature and treatment time on the turbidity and solubility of Litopenaeus vannamei myosin solution were explored. The results showed that DPCD treatment at pressure below 10 MPa and 25 ℃ for 5 min could increase the turbidity of myosin solution and decrease the solubility of myosin significantly (P < 0.05), but the two parameters were little changed with the increase in pressure, temperature or treatment time. Considering turbidity and solubility, DPCD treatment for over 20 min at pressures above 10 MPa and temperatures above 40 ℃ was suitable to induce myosin gelation. These results provide basic data for clarifying the mechanism of DPCD-induced myosin gelation.

Key words: dense phase carbon dioxide, solubility, turbidity, myosin, Litopenaeus vannamei

CLC Number:

T254.4

LIU Shucheng, CHEN Yali, GUO Minghui, JI Hongwu, GAO Jing, LI Chengyong, MAO Weijie. Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide[J]. FOOD SCIENCE, 2017, 38(19): 42-48.

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Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide

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