Visible and Ultraviolet Light

doi:10.1002/9783527677719.ch03

Polymers and Electromagnetic Radiation 2014

DOI: 10.1002/9783527677719.ch03

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Visible and Ultraviolet Light

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2020

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Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Wei

Yang

Feng

et al. 2020

Int J of Food Sci Tech

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SummaryStructures and properties of myofibrillar protein gel prepared at different power (300–800 W) were evaluated. Amino acid analysis demonstrated that changes in microwave power did not alter primary structure of gel. However, an increase in microwave power could change higher structures of gel. As microwave power increased, α‐helix content decreased and β‐sheet content increased. Increased microwave power probably facilitated protein to unfold and expose the internal groups, causing surface hydrophobicity and the formation of disulphide bonds were enhanced, which indicated changes in tertiary and quaternary structures of protein. At 500 W, gel had the best ultrastructure where surface morphology, springiness and water holding capacity reached the optimum. Our findings suggested that microwave at an appropriate power (500 W) could change higher structures of myofibrillar protein gel to achieve desired processing and quality protein gel characteristics.

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Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Wei

Yang

Feng

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Visible and Ultraviolet Light

Cited by 1 publication

References 182 publications

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

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