Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
Por:
Velazquez, Gonzalo, Mendez-Montealvo, Ma Guadalupe, Welti-Chanes, Jorge, RAMIREZ, JOSE ALBERTO, Martinez-Maldonado, Miguel Angel
Publicada:
1 jul 2021
Categoría:
Food science
Resumen:
This study was carried out to evaluate the effect of high pressure
processing (HPP) and thermal treatments on the gelling properties of
proteins from blue crab meat. Crabmeat was pressurized at 100, 300, and
500 MPa (10 degrees C/5 min) with and without heating (90 degrees C/20
min) after the HPP treatment. Treated samples were analyzed by protein
interactions, differential scanning calorimetry (DSC), Fourier transform
infrared spectroscopy (FTIR), and dynamic rheometry. Protein gelation
after pressurization was based on physical interactions which were
modified after HPP treatment; meanwhile, thermal gelation was based
mainly on the formation of covalent bonds. DSC showed that pressure
levels over 300 MPa reduced myosin denaturation temperature indicating
protein unfolding. HPP treatment at 100 MPa led to a partial protein
denaturation effect. FTIR results showed a reduction in the fraction of
alpha-helix structure along with a development of beta-sheet portion as
a result of protein denaturation promoted by the application of
pressure. The sweep temperature analysis indicated that the combination
of treatments stabilized the protein network in the gels from blue crab
meat. The combination of pressure (100 MPa) and heat (90 degrees C)
treatments allowed obtaining gels from crabmeat proteins with optimal
rheological properties.
Filiaciones:
Velazquez, Gonzalo:
Inst Politecn Nacl, CICATA Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Queretaro, Mexico
Mendez-Montealvo, Ma Guadalupe:
Inst Politecn Nacl, CICATA Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Queretaro, Mexico
Welti-Chanes, Jorge:
Tecnol Monterrey, Ctr Biotecnol FEMSA, Escuela Ingn & Ciencias, Monterrey, NL, Mexico
RAMIREZ, JOSE ALBERTO:
Univ Autonoma Tamaulipas, Ctr Univ, Unidad Acad Trabajo Social & Ciencias Humanidades, Ciudad Victoria 87040, Tamaulipas, Mexico
Inst Tecnol Super Huichapan ITESHU TecNM, Div Gastron, Dom Conocido S-N, Huichapan 42411, Mexico
Martinez-Maldonado, Miguel Angel:
Inst Tecnol Super Huichapan ITESHU TecNM, Div Gastron, Dom Conocido S-N, Huichapan 42411, Mexico
Univ Nacl Autonoma Mexico, Ctr Fis Aplicada & Tecnol Avanzada, Blvd Juriquilla 3001, Queretaro 76230, Qro, Mexico
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