化学
日本使徒
海参
食品科学
变性(裂变材料)
氧化磷酸化
氨基酸
生物化学
生物物理学
核化学
生物
生态学
作者
Xin Xiong,Wancui Xie,Jingwen Xie,Honglan Qi,Xiaojuan Yang,Hongyan Li,Hongxia Che,Sheng‐Xiang Lin,Xiufang Dong
标识
DOI:10.1016/j.lwt.2021.111231
摘要
Low-temperature tenderization is an important aspect in the processing of sea cucumber. Oxidative reactions induce protein aggregation or degradation during thermal treatment. However, whether protein oxidation occurs in sea cucumber during tenderization is unclear. Moreover, the effects of heat treatment on the protein structure in sea cucumber have not been well explored. In this study, Apostichopus japonicus body wall (AJBW) were tenderized at 37 °C and changes in the protein microstructure of AJBW and the relative indicators of oxidative reactions, including carbonyl, sulfhydryl, and amino constituents, were investigated. The findings indicated that the collagen fibers were depolymerized and the maximum denaturation temperature of collagen was significantly reduced after tenderization, suggesting that this process induced structural changes in collagen fibers. Furthermore, amino acid side-chain modifications and the formation of an unstable secondary and tertiary conformation indicated oxidation of the water-soluble proteins. The findings revealed that tenderization of AJBW caused the destruction of the collagen fiber structure and resulted in protein oxidation and degradation. Therefore, our study lays the foundation for subsequent research for determining the mechanism of tenderization.
科研通智能强力驱动
Strongly Powered by AbleSci AI