Effect of High Hydrostatic Pressure Processing on Myofibril Protein Structure of Grass Carp Fillets

Abstract:

In order to explore the effect of different high pressure processing conditions on myofibril protein structure of grass carp fillets. The influence of the structure indexes，such as the total sulfhydryl and surface-reactive sulfhydryl content，Raman spectroscopy of the grass carp fillets myofibril protein structure was studied by high pressure processing（Pressure：0.1~600 MPa，holding time：15 min）.Results show that with the increase of pressure，the total sulfhydryl content and Ca2 + - ATPase activity decreased. Surface-reactive sulfhydryl content increased first then decreased，and surface hydrophobicity continued to increase. Endogenous fluorescence spectrum showed that ultrahigh pressure processing affect the myofibril protein tertiary structure，meanwhile the microenvironment of tryptophan is changed. Raman spectroscopy analyzed the change of myofibril protein secondary structure by high pressure processing，with the decrease of alpha helix shrinking，beta fold or random curly increase.