Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin

doi:10.7506/spkx1002-6630-20201012-086

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (21): 24-31.doi: 10.7506/spkx1002-6630-20201012-086

• Basic Research • Previous Articles Next Articles

Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin

LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun

(1. Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)

Online:2021-11-15 Published:2021-11-23

Abstract

Abstract: This study compared the effect of different heating methods: traditional two-stage water bath heating (40 ℃/30 min + 90 ℃/20 min), and six three-stage heating processes, namely, microwave heating (MH) followed by two-stage water bath heating, microwave-assisted water bath heating (MWH) followed by two-stage water bath heating, water bath heating (WH) followed by two-stage water bath heating, and incorporation of MH, MWH or another WH between the two stages of WH on the structure and physicochemical properties (total sulfhydryl group content, surface hydrophobicity, turbidity, solubility, secondary structure, tertiary structure and thermal stability) of myosin extracted from silver carp. The results showed that the heating time taken by MH and MWH was shortened obviously compared to that taken by WH, indicating an improvement in the heating efficiency. MWH followed by two-stage water bath heating promoted the unfolding of myosin, WH and incorporation of MH between the two stages of WH led to a high denaturation degree of myosin. Both the secondary and tertiary structures were sensitive to MH, leading to the exposure of more amino acid residues. MWH accelerated the heating rate while avoiding excessively high heating rate. Incorporation of MH or MWH before the first-stage WH facilitated the gelation of myosin, and incorporation of WH between the two WH stages promoted myosin aggregation.

Key words: myosin; water bath heating; microwave heating; microwave-assisted water bath heating

CLC Number:

TS254.4

LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun. Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin[J]. FOOD SCIENCE, 2021, 42(21): 24-31.

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Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin

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