Abstract
In this study, the effect of distilled spirit on the myofibril protein solubility, emulsification, turbidity, surface hydrophobicity, gel properties and sulfhydryl content were investigated in the saury. The results showed that, with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness, elasticity, mastication, cohesion and water retention of myofibril protein first increased and then decreased. However, no significant change was found in the gel whiteness, and the turbidity, surface hydrophobicity and sulfhydryl content were first decreased and then increased. In conclusion, the distilled spirit processing had a great influence on the functional characteristics of the myofibrillar protein in saury, and the improvement effect on the gel characteristics was better when the additive amount of distilled spirit at 5%～7%. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) studies indicated that the distilled spirit could promote the dissolution of protein and make the dissolved proteins form macromolecular substances through polymerization.
Publication Date
7-28-2018
First Page
11
Last Page
16
DOI
10.13652/j.issn.1003-5788.2018.07.003
Recommended Citation
Wei, DONG; Xuehua, HE; Chuanlin, DOU; and Yongbiao, SHANG
(2018)
"Effect of distilled spirit on the structural changes and functional properties of myofibrillar protein in saury,"
Food and Machinery: Vol. 34:
Iss.
7, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.07.003
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/3
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