Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing
| Autor: | Baoyu He, Hang Qi, Hao Sun, Zhang Xiaoyu, Di Jiang, Chenxu Yu, Sijia Chang, Xiufang Dong, Hui Fu |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Reactive oxygen species Molecular mass biology Patinopecten yessoensis 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Cathepsin L chemistry.chemical_compound 0404 agricultural biotechnology chemistry Biochemistry Scallop Myosin biology.protein Sodium dodecyl sulfate Polyacrylamide gel electrophoresis Food Science |
| Zdroj: | International Journal of Food Properties. 20:S2495-S2507 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2017.1373123 |
| Popis: | In this study, the effects of low-temperature long-time (LTLT) processing on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated at 55°C. The texture of processed PYAM was characterized by textural profile analysis (TPA), and significant increases of cook loss, hardness, and shear force with time during LTLT processing were observed. The degradation of structural proteins was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and fragments with molecular weights of 208 kDa (myosin heavy chain, MHC), 97 kDa (paramyosin) and 35–40 kDa, respectively, were among the main products. Chemical characterization revealed elevated levels of activity in cathepsin L and caspase-3 and oxidation of proteins and lipids. Electron spin resonance spin trapping indicated reactive oxygen species (ROS) production in the PYAM during LTLT processing. Based on these results, it is proposed that the sequence of events in PYAM during LTLT processing includes ROS→ en... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |