Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Abstract

Oratosquilla oratoria rich in myofibrillar protein is often shelled, but traditional methods of shelling have certain limitations. In order to better apply the ultra-high pressure (UHP) technology for shelling, the effects of UHP on rheological properties and structure of myofibrillar protein (MP) from O. oratoria treated with a pressure of 300-400 MPa were determined by rheometer and circular dichroism spectrometer. The results showed that in the frequency ramp tests using rheometer, the complex viscosity and G' of MP decreased by 59.08% and 73.70%, respectively, when the pressure reached 400 MPa with holding time of 8 min. As frequency increased, the MP exhibited shear thinning; meanwhile, its storage modulus (G') increased, and solid characteristics became more prominent. In the temperature ramp tests, the MP denatured and its fluidity increased with the increase of temperature. Moreover, the MP from O. oratoria treated with UHP was degraded, and the ionic bond and hydrogen bond were destroyed, while the hydrophobic interaction and disulfide bond increased; the structure of α-helix and β-sheet in the MP converted to β-turn with the increase of pressure and holding time. These findings can provide references for the application of UHP in food processing.

Effects of heating process on 3D printing properties of Pennahia argentata surimi: Water distribution, gel formation, rheology, chemical bonds

“…The η indicates the bonding ability of materials (Liu et al, 2017). Figure 5 shown that all samples exhibited the phenomenon of shear thinning that the viscosity decreased with shear rates increasing (Li et al, 2019). The samples with shear thinning could promote the process of squeezing out form barrel.…”

“…According to method of Li et al (2019), 1 g of surimi mixing with 5 ml solutions of A, B, C, D, E to made five different solutions separately which A, B, C, D, and E were 0.05 mol L À1 NaCl, 0.6 mol L À1 NaCl, a mixture of 0.6 mol L À1 NaCl and 1.5 mol L À1 urea, a mixture of 0.6 mol L À1 NaCl and 8 mol L À1 urea, and a mixture of 0.6 mol L À1 NaCl, 8 mol L À1 urea and 0.05 mol L À1 β-mercaptoethanol, respectively. After stilling on the stand at 4 C for 1 h, samples were centrifuged at 10,000 rpm for 15 min.…”

“…According to the methods ofLi et al (2019), the samples were added into the bottom plane of a mold of Rheometer (Rheo Stress 6000, Counter Valley Technology Development Shanghai Co., Ltd.). Then the excess samples were scraped off by paper for frequency scanning.…”

Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting

“…In previous studies, we have successfully improved the physicochemical properties of WBMP using glycosylation ( Wang et al, 2022d ), high-intensity ultrasound ( HIU ), and preheating technology ( Wang et al, 2022a ). Other methods that have been reported to change the structure and solubility of proteins include ultra-high pressure ( Li et al, 2019a ) and pH-shifting ( Li et al, 2022 ). Among these, pH-shifting and HIU are 2 commonly used and effective techniques.…”