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Effect of Heat Treatment and Lyophilization on the Physicochemical Properties of Water‐Soluble Proteins from Silver Carp ( H ypophthalmichthys molitrix )
Author(s) -
You Juan,
Luo Yongkang,
Shen Huixing
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12012
Subject(s) - silver carp , hypophthalmichthys , chemistry , solubility , chromatography , sodium dodecyl sulfate , denaturation (fissile materials) , gel electrophoresis , food science , biochemistry , nuclear chemistry , organic chemistry , fishery , fish <actinopterygii> , biology
The effect of heat treatment at different temperatures ranging from 30 to 80 C on the physicochemical properties of water‐soluble proteins from silver carp ( H ypophthalmichthys molitrix ) was investigated. Silver carp water‐soluble proteins would suffer huge denaturation and aggregation from 40 to 55 C . Both solubility and total sulfhydryl groups remained constant below 40 C and sharply decreased from 50 to 55 C . Surface hydrophobicity started to increase at 40 C and reached maximum at 70 C . Sodium dodecyl sulfate–polyacrylamide gel electrophoresis of heated water‐soluble proteins showed that the molecular weights of the main proteins ranged from 30 to 97 kDa . Most of silver carp water‐soluble proteins precipitated at 55 C . Lyophilization could increase surface hydrophobicity of water‐soluble proteins, but decrease its solubility and sulfhydryl groups. Practical Applications The results indicate that the physiochemical properties of silver carp water‐soluble proteins were greatly affected by processing and it would be a beneficial ingredient for functional food and pharmaceuticals at proper food processing conditions.