透射电子显微镜
纤维
胶原纤维
扫描电子显微镜
纹理(宇宙学)
光学显微镜
偏振光显微镜
微观结构
电子显微镜
解聚
显微镜
生物物理学
三螺旋
化学
材料科学
高分子
结晶学
复合材料
纳米技术
光学
生物化学
高分子化学
立体化学
生物
图像(数学)
物理
人工智能
计算机科学
作者
Min Zhang,Yuxin Liu,Guanhua Zhao,Lina Song,Zixuan Wu,Pengfei Jiang,Dayong Zhou,Beiwei Zhu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-01
卷期号:400: 134055-134055
被引量:9
标识
DOI:10.1016/j.foodchem.2022.134055
摘要
The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG signal imaging, light microscopy, scanning electron microscopy and transmission electron microscopy indicated the hierarchical structures of collagen in SCBW underwent progressive destruction with the prolongation of boiling time, including the depolymerization of collagen fibres, the uncoiling and disaggregation of collagen fibrils, the destruction of collagen microfibrils, the loosing of triple helix structure of collagen, and the degradation and gelatinization of collagen, which contributed to the progressive decline in texture indicators including shear force and hardness. SHG analysis also indicated that although collagen macromolecules such as collagen fibres, collagen fibrils and collagen microfibrils could be observed in 0.5 h-boiled and 2 h-boiled SCBW, monomeric collagen, the basic structural components of those macromolecules, has been already damaged.
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