Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

•Radio frequency (RF) heating reduced the total time for preparing the gel.•RF heating of electrode gap of 140 or 160 mm increased water holding capacity.•RF (160 mm) heating increased immobilized water but reduced free water.•RF (140 and 160 mm) heating promoted α-helix turning into random coil.•Th...

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Veröffentlicht in:	Food chemistry 2021-05, Vol.343, p.128557-128557, Article 128557
Hauptverfasser:	Wang, Limei, Wang, Xian, Ma, Jing, Yang, Kun, Feng, Xiaolong, You, Xiaopeng, Wang, Shaojin, Zhang, Yunhua, Xiong, Guangquan, Wang, Lan, Sun, Weiqing
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Carps - metabolism Disulfides - chemistry Fish Proteins - chemistry Gels - chemistry Grass carp myofibrillar proteins Hydrophobic and Hydrophilic Interactions Microscopy, Electron, Scanning Radio frequency heating Radio Waves Spectrum Analysis, Raman Structural characteristics Temperature Water - chemistry Water distribution
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