Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)

doi:10.7506/spkx1002-6630-20180606-079

Abstract

Abstract: The effect of freeze-thaw cycles on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio var. specularis) was investigated by measuring the changes in the emulsifying properties, solubility, δ-potential, surface hydrophobicity and content of sulfydryl, free amino acids, dityrosine, surface hydrophobicity and α-helix. The results indicated that the solubility, emulsifying activity and emulsion stability of myofibrillar protein decreased to 62.85%, 20.67 m2/g and 34.83%, respectively after five freeze-thaw cycles (P < 0.05). The δ-potential, surface hydrophobicity and dityrosine content increased constantly with the increase of freeze-thaw cycles, while the sulfydryl, free amino acid and α-helical contents decreased gradually. These changes suggested that freeze-thaw cycles damaged the structural integrity and functional properties of fish myofibrillar protein.

Key words: freeze-thaw cycle, Cyprinus carpio var. specularis, myofibrillar protein, functional properties, structure

CLC Number:

TS254.4

DENG Siyang, WANG Bo, LI Haijing, ZHONG Qiang, DONG Chunhui, XIA Xiufang. Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)[J]. FOOD SCIENCE, 2019, 40(11): 95-101.

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Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)

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