立陶宛
大虾
化学
肌原纤维
食品科学
溶解度
喷射(流体)
大气压力
生物化学
色谱法
生物物理学
小虾
生物
渔业
有机化学
地质学
物理
海洋学
热力学
作者
Flora-Glad Chizoba Ekezie,Jun‐Hu Cheng,Da‐Wen Sun
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2018-09-20
卷期号:276: 147-156
被引量:218
标识
DOI:10.1016/j.foodchem.2018.09.113
摘要
The aim of this study was to ascertain the impact of atmospheric pressure plasma jet treatment (APPJ) as a function of treatment times (0, 2, 4, 6, 8 and 10 min) on the conformation and physicochemical properties of myofibrillar proteins (MPs) extracted from king prawn (Litopenaeus vannamei). The results showed that the pH and protein solubility were decreased after 10 min treatment of APPJ. These results were also confirmed by dynamic light scattering, which indicated an increase in mean particle diameter of MPs from 654 to 2297 nm. Complementary methodologies used to characterize the structural changes confirmed the exposure of hydrophobic groups and promotion of protein-protein interactions. These occurrences were particularly more intense at the longest treatment duration. The high energetic and oxidizing species contained in the plasma gas may have considerable implications on the physical and structural characteristics of MPs from king prawn.
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