Abstract：For the preparation of heat-induced myosin gels, myosin solution was subjected to ultra high pressure (UHP) pretreatment at 100—600 MPa and 20 ℃ before heat treatment. Heat-induced myosin gels with and without UHP pretreatment were determined for texture properties and water-holding capacity. Fourier transform infrared spectroscopy was used to examine secondary structure changes of myosin. In addition, the relationships of secondary structure contents with 7 texture parameters and water-holding capacity was analyzed using a correlation coefficient matrix. The results obtained demonstrated that UHP pressure did not significantly influence the hardness of myosin gels but had a significant negative correlation with the water-holding capacity. UHP treatments at 100 MPa and 200 MPa did not cause significant differences in the water-holding capacity of myosin gels in comparison with control groups, although UHP treatments at a pressure level higher than 300 MPa resulted in a significant reduction in the water-holding capacity of myosin gels. The molecular structure of myosin was unfolded after UHP treatment, causing a decrease in the amount of ordered structures such asβ-sheet and an increase in the amount of unordered structures such asβ-turn. Heat-induced myosin gels showed a significant correlation of secondary structure contents with adhesiveness, springiness and water-holding capacity.
曹莹莹；张亮；王鹏；周光宏；徐幸莲. 超高压结合热处理对肌球蛋白凝胶特性及蛋白二级结构的影响[J]. 肉类研究, 2013, 27(1): 1-7.
CAO Ying-ying;ZHANG Liang;WANG Peng;ZHOU Guang-hong;XU Xing-lian. Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin. Meat Research, 2013, 27(1): 1-7.
2013, Vol. 27 
