数字农科院2.0

Effect of Sarcoplasmic Protein Solutions Dried at Different Times and Rates on Water Migration in Lamb Myofibril In Vitro

文献类型： 外文期刊

作者： Weili Rao;Sijia Liu;Shiquan Kong;Zhenyu Wang;Zidan Shi;Jianming Cai

作者机构：

关键词： air-drying;denaturation;myofibril;sarcoplasmic protein;water migration

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2024 年 13 卷 6 期

页码：

收录情况： SCIE（2024版）

摘要： To determine whether sarcoplasmic proteins affected water migration in myofibrils during air-drying, with protein denaturation as an indicator of sarcoplasmic protein changes, the extent of sarcoplasmic protein changes in lamb during air-drying was first studied. The results showed that sarcoplasmic protein’s thermal stability decreased and secondary structure changed, indicating sarcoplasmic protein denatured in lamb during air-drying (35 °C, 60% RH, 3 m/s wind speed). Subsequently, the effect of sarcoplasmic protein solutions, dried at different times and rates, on myofibril protein–water interaction was studied in vitro. Two sets of sarcoplasmic protein solutions were dried for 0, 3, 6, and 9 h in a drying oven, resulting in different degrees of change. These two sets with higher or lower drying rates were achieved by controlling the contact area between sarcoplasmic protein solution and air. These dried sarcoplasmic protein solutions were then mixed with extracted myofibril and incubated for 2 h. The results showed a significant increase in T21 relaxation time of the incubation system when sarcoplasmic protein solution was dried at 35 °C for 3 h. This indicated that myofibrillar protein–water interaction was weakened, facilitating water migration from the inside to the outside of myofibrils. The denaturation degree of sarcoplasmic proteins was slowed by a higher drying rate, thereby alleviating the increase in the amount of immobile water within myofibrils when dried for 6 h. In conclusion, the properties of sarcoplasmic proteins were influenced by both drying rate and time, thereby influencing the water migration within myofibrils during air-drying.

分类号：

  • 相关文献

[1]Lf-Nmr To Explore Water Migration A.nd Water-Protein Interaction Of L amb Meat Being Air-Dried At 35 Degrees C. Rao, WL, Wang, ZY, Shen, QW, Li, GX, Song, X, Zhang, DQ. 2018

[2]Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste. Wang, Qun Hui,Liu, Ying Ying,Ma, Hong Zhi,Wang, Xiao Qiang,Wang, Xu Ming.

[3]Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin. Fang, Tian,Han, Mengfan,Wang, Yue,Xiang, Xiaomei,Chen, Lin,Yang, Huijuan,Kang, Zhuangli,Huang, Feng,Fan, Xiaojing,Han, Minyi,Xu, Xinglian,Zhou, Guanghong,Ullah, Niamat,Feng, Xianchao. 2023

[4]Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive. Qu, Yang,Guo, Qin,Li, Tian,Liu, Hongzhi,Wang, Qiang. 2022

[5]Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus). Meng jia Li,Lei Shan,Li Tao Tong,Bei Fan,Li ya Liu,Ruo qi Sun,Ya Tao Huang,Feng zhong Wang,Li li Wang. 2022

[6]Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1. Yuyan Zhang,Hongwei Zhou,Haiyan Zhao,Xiaoke Zhang,Boli Guo,Yingquan Zhang. 2024

[7]How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration. Lin, Hengxun,Chen, Yong,Yang, Yiping,Cui, Liye,Wu, Guangyu,Chisoro, Prince,Chen, Xiangning,Li, Xia,Zhang, Chunhui,Blecker, Christophe. 2025

[8]Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization. Zhang M.,He L.,Wang Y.,Li C.,Jin Y.,Jin G.,Tang X.. 2024

[9]Effects of water migration and grain structural evolution on substance dissolution and consistency variation during cooking of different foxtail millet varieties porridge. Sang, Luman,Zhu, Yiqing,Wang, Chao,Zhang, Xinyu,Zhao, Liangxing,Zhang, Shi,Liu, Dan,Yang, Fan,Diao, Xianmin,Zhao, Qingyu,Xue, Yong,Shen, Qun. 2025

[10]Effects of static magnetic field exposure timing and duration at postmortem on water-holding capacity of fresh pork. Dongmei Leng,Yuqian Xu,Su Wang,Debao Wang,Xiaolu Wang,Chengli Hou,Xin Li,Dequan Zhang. 2025

作者其他论文 更多>>