首页|The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition
The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
This study explored the effect of direct current magnetic field (DCMF) of 3.8 mT combined with temperatures (4 +/- 1 degrees C, low temperature, LT; 22 +/- 1 degrees C, room temperature, RT) on the properties of low-salt myofibrillar protein (MP) gel. DCMF with LT treatment could improve the water holding capacity (WHC) of MP gel from 22.76% to 24.24%, but had no effect on the gel treated with RT. This could be explained that DCMF incubation promoted the cross-linking between protein molecules by disulfide bonds in heating process, which contributed to the network structure of gel, thus improving the WHC. Furthermore, the microstructure of MP gel showed that DCMF incubation at LT could alter the network structure of gel, verified by Raman spectroscopic analysis that a conversion of 8-turn to random coil in the secondary structure of MP gel, which supported this explanation.
Myofibrillar proteinDirect current magnetic fieldChemical forceRaman spectroscopy
NSTL
Elsevier
