THE CHANGES OF PROTEIN STRUCTURE IN TILAPIA SURIMI DURING GELATION BY RAMAN SPECTROSCOPY

Do Thi Yen

Abstract


Structural changes, textural properties in Tilapia surimi myofibrillar protein during gelation were studied by Raman spectroscopy. The change in the amide I (1600-1700 cm-1) region indicated that the decrease in a-helices content accompanied by increase in ß-sheet and random coil after heating. The conformation of S-S bond was observed in the Raman spectrum near 500-600 cm-1 in the samples of 30-40 oC incubation temperature which produce textural profile with high gel strength. Intensity of the band near 758 cm-1 as well as a slight decrease in I853/I826 ratio when the heat increase 60-70 oC showed that the hydrophobic interaction was involved in the heat-induced gelation of surimi protein.

 


Keywords


tilapia surimi, protein structure, Raman spectroscopy.

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DOI: https://doi.org/10.15625/2525-2518/55/5A/12197 Display counter: Abstract : 104 views. PDF : 70 views.

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Published by Vietnam Academy of Science and Technology