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Effects of high pressure on biochemical properties and structure of myofibrillar protein from Tegillarca granosa
Author(s) -
Lv Mingchun,
Tan Beibei,
Yang Rong,
Xu Anqi,
Zhang Jinjie,
Xu Dalun,
Yang Wenge
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14425
Subject(s) - chemistry , myofibril , extraction (chemistry) , nuclear chemistry , yield (engineering) , breaking strength , high pressure , pascalization , biophysics , food science , biochemistry , chromatography , metallurgy , materials science , biology , engineering physics , engineering , composite material
Summary The effects of high‐pressure (HP) treatment parameters (300 MPa for 5 min, 350 MPa for 3 or 5 min and 400 MPa for 1 min) on the biochemical properties and structure of myofibrillar protein (MP) from Tegillarca granosa were investigated. The results showed that HP significantly affected the biochemical properties of MP. Under the HP treatment at 400 MPa for 1 min, the MP extraction yield was reduced from 32.21 to 18.34 mg g −1 , and its surface hydrophobicity was increased from 89.29 to 104.69 µg. Ca 2+ ‐ATPase activity of MP decreased from 0.019 to 0.011 µmol (pi) mg −1 (pro) min −1 , and both total and reactive sulfhydryl contents significantly declined. Furthermore, HP caused MP to undergo conformational changes. This study provides a reference data for the processing of T. granosa using HP treatment.