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Food Chemistry

Food Chemistry

IF: 8.5
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Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture

Published:23 November 2024 DOI: 10.1016/j.foodchem.2024.142174
Xiaofang Liu, Kaiwen Liu, Shan Shang

Abstract

To preserve the juiciness of Krill muscle, a simple but robust strategy of two-stage thermal treatment (40–70?°C followed by 90?°C) was explored while the alterations in muscles, physicochemical and conformational changes of myofibrillar proteins were investigated. Conventional one-stage boiling treatment was considered as the control. The results revealed that the actomyosin dissociation was most pronounced preheated by 50?°C, supported by higher content of actin and increased surface hydrophobicity with a substantial drop in α-helix. The disulfide bonding for the control and 70?°C group was significantly higher, indicating a pronounced oxidation. The most robust affinity for water of krill was observed when subjected to preheating at 50?°C, exhibiting the wildest separations between muscle bundles and well-preserved fibers, while severe contraction of muscle bundles was observed with fracturing and minor gaps. The findings provide direct proof to support the feasibility of implementing a preheating thermal processing method for krill.

Substances (5)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Sodium chloride 7647-14-5 ClNa 1215 suppliers $5.00-$6678.62
Sodium dodecyl sulfate 151-21-3 C12H25NaO4S 1117 suppliers $6.00-$3140.00
Potassium bromide 7758-02-3 BrK 662 suppliers $1510.00
Bromophenol Blue 115-39-9 C19H10Br4O5S 534 suppliers $16.00-$7361.39
Potassium sodium tartrate 304-59-6 C4H4KNaO6 353 suppliers $25.00-$499.05

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