Protein Structure Changes in Porcinelongissimus Muscle as Influenced by Multiple Freeze-Thaw Cycles

X. Xia; M. Zhang; F. Li; B. Kong

Protein Structure Changes in Porcinelongissimus Muscle as Influenced by Multiple Freeze-Thaw Cycles

In: 63rd International Congress of Meat Science and Technology

Authors:

X. Xia

X. Xia College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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M. Zhang

M. Zhang College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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F. Li

F. Li College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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, and

B. Kong

B. Kong College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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Type:: Chapter

Pages:: 117–118

DOI:: https://doi.org/10.3920/9789086868605_041

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This study investigated the effects of multiple freeze-thaw (F-T) cycles on protein structure changes in porcine longissimus muscle. In this study, myofibrillar protein (MP) was extracted form muscles which were subjected 1-5 F-T cycles, free amine group, circular dichroism (CD) spectropolarimeter and UV absorption spectra could use to reveal the change in structure. Results show that multiple F-T cycles caused protein cross-linking and oxidation. In addition, multiple F-T cycles could cause α-helix structure disruption, hydrophobic domain exposure.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Protein Structure Changes in Porcinelongissimus Muscle as Influenced by Multiple Freeze-Thaw Cycles

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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