Freezing rate; Protein renaturation; Thaw loss; Water re-absorption; Water; Freezing; Protein Denaturation; Protein Renaturation; Myofibrils/chemistry; Water/chemistry; Cold denaturation; Ice crystallization; Myofibrillar proteins; Re-absorption; Renaturation; Water mobility; Myofibrils; Analytical Chemistry; Food Science; General Medicine
Abstract :
[en] This study aimed to facilitate the understanding on the origin of thawing drip under different freezing rate. Eventually we observed significantly greater thaw loss produced by slow freezing (8.58%) as compared to fast freezing (6.41%) after 24 h of thawing. Back to the freezing, ice crystallization induced decline in pH and the cold denaturation of myofibrillar protein. However, independent of freezing rate, we noticed protein renaturation with pH restoring during thawing, evidenced by the decreasing surface hydrophobicity, increasing solubility and thermal stability, and gradually stabilized secondary structure. Meanwhile, the water-holding of myofibrils increased with thawing process along with the rising water mobility. Under fast freezing, the results indicated less extensive protein cold denaturation and lower water mobility during thawing. Besides, we proposed that the microenvironment of lower ionic strength in fast freezing should benefit the protein renaturation and water re-absorption, ultimately contributed to lower thaw loss.
Disciplines :
Food science
Author, co-author :
Qian, Shuyi ; Université de Liège - ULiège > TERRA Research Centre
Hu, Feifei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Li, Xia ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: lixia05@caas.cn
Zhang, Chunhui; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: dr_zch@163.com
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
On the emerging of thawing drip: Role of myofibrillar protein renaturation.
The authors would like to thank the Natural Science Foundation of China (Grant No. 32172150) and the Key scientific and technological projects of Xinjiang production and Construction Corps (Grant No. 2020AB012).
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