Xu Mingfeng, Ni Xiangxiang, Liu Qiwei, Chen Chengcheng, Deng Xiaohong, Wang Xiu, Yu Rongrong
College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China.
School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing 314001, China.
Food Chem X. 2023 Dec 9;21:101061. doi: 10.1016/j.fochx.2023.101061. eCollection 2024 Mar 30.
This study investigated the effects of ultra-high pressure (UHP) at different levels on the physicochemical properties, gelling properties, and digestion characteristics of myofibrillar protein (MP) in Tai Lake whitebait. The α-helix gradually unfolded and transformed into β-sheet as the pressure increased from 0 to 400 MPa. In addition, the elastic modulus (G') and viscous modulus (G'') of the 400 MPa-treated MP samples increased by 4.8 and 3.8 times, respectively, compared with the control group. The gel properties of the MP also increased significantly after UHP treatment, e.g., the gel strength increased by a 4.8-fold when the pressure reached 400 Mpa, compared with the control group. The results of simulated digestion showed that the 400 MPa-treated MP gel samples showed a 1.8-fold increase in digestibility and a 69.6 % decrease in digestible particle size compared with the control group.
本研究考察了不同水平超高压（UHP）对太湖银鱼肌原纤维蛋白（MP）的理化性质、凝胶特性及消化特性的影响。随着压力从0兆帕增加到400兆帕，α-螺旋逐渐展开并转变为β-折叠。此外，与对照组相比，经400兆帕处理的MP样品的弹性模量（G'）和粘性模量（G''）分别增加了4.8倍和3.8倍。超高压处理后MP的凝胶特性也显著增强，例如，当压力达到400兆帕时，凝胶强度相比对照组增加了4.8倍。模拟消化结果表明，与对照组相比，经400兆帕处理的MP凝胶样品的消化率提高了1.8倍，可消化颗粒尺寸减小了69.6%。
