Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment
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- 作者：Lili Zhang ; Fengxiang Zhang ; 381843218@qq.com" class="auth_mail" title="E-mail the corresponding author ; Xia Wang
- 关键词：High-temperature treatment ; Surimi gel ; Infrared spectroscopy ; Raman spectroscopy
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：171
- 期：Complete
- 页码：159-163
- 全文大小：449 K
文摘
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The changes of the protein secondary structures of the surimi gels were studied.
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The secondary structure of the surimi gels treated with 100–120 °C was mainly random coil.
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The random coil structure damaged as treating temperature increased.
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High-temperature treatment resulted in serious damage to the network structure of the surimi gels.