Pulsed electric field (PEF), as a promising non-thermal technology, has demonstrated its potential in improving the quality characteristics of meat products. To give an in-depth insight, the effects of PEF with varied electric field intensity (0-7.5 kV/cm) and treatment time (0-90 s) (equivalent to 0.76 Ã— 103-5.32 Ã— 103 kJ/kg energy input) on the conformation and gelling properties of vital myofibrillar protein (MP) were evaluated. With the augmenting pulse intensity and time, Î±-helix of MP decremented with a coinstantaneous increase of Î²-sheet, Î²-turn, and random coil. Upon PEF treatment, the surface hydrophobicity increased extensively (up to 46%) whereas total sulfhydryls endured a massive loss, contributing to the enhancement of hydrophobic interactions and disulfide bonds. Consequently, more fine-stranded strong gels with transcendent elasticity and water holding capacity (WHC) were generated. However, when the output of PEF exceeded a pivotal level (intensity >7.5 kV/cm, time >...
Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein.
Mangang Wu, College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Qingling Wang, Ranran Wei, Juan Hu, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu; Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: