Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

The effects of high-pressure treatment (100–200 MPa) on the emulsion and gelation properties of rabbit myosin were investigated. When the myosin treatment pressure was increased from 0.1 (control) to 150 MPa, the proportion of α-helix significantly decreased, those of β-sheet and β-turn significantl...

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Veröffentlicht in:Food science & technology 2022-01, Vol.154, p.112719, Article 112719
Hauptverfasser: Bai, Yun, Zhang, Yulong, Cui, Xuhai, Deng, Shaolin, Gao, Tingxuan, Sun, Xiaomei, Zhou, Guanghong, Xu, Xinglian
Format: Artikel
Sprache:eng
Schlagworte:
Emulsion gel
High pressure
Myosin
Rabbit muscle
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Zusammenfassung:The effects of high-pressure treatment (100–200 MPa) on the emulsion and gelation properties of rabbit myosin were investigated. When the myosin treatment pressure was increased from 0.1 (control) to 150 MPa, the proportion of α-helix significantly decreased, those of β-sheet and β-turn significantly increased, and the absolute enthalpy value significantly increased (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112719