Effect of CaCl2 on water holding capacity and microstructure of tilapia myosin gel under the low salt condition

Authors

FENG Rui, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China
HONG Peng-zhi, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China ；Southern Marine Science and Engineering Guangdong Laboratory〔Zhanjiang〕, Zhanjiang, Guangdong 524025 , China
YANG Ping, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China ；Southern Marine Science and Engineering Guangdong Laboratory〔Zhanjiang〕, Zhanjiang, Guangdong 524025 , China
ZHOU Chun-xia, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China ；Southern Marine Science and Engineering Guangdong Laboratory〔Zhanjiang〕, Zhanjiang, Guangdong 524025 , China

Abstract

Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl₂ addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca²⁺on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked strands and large cavities, and the water holding capacity of gels was low. Hydrophobic interactions were responsible for the heat-induced gel formation of myosin. During the gelation process, the addition of 10 mmol/L CaCl₂ promoted the unfolding of myosin and caused α-helices to partially turn into β-sheets with the reduced hydrogen bond interactions, thus resulted in stronger disulfide linkages between myosin molecules (P＜0.05), which contributed to the ordered and dense three-dimensional network with significantly improved water holding capacity of myosin gel (P＜0.05). Moreover, this improvement was more obvious at 1 mmol/L NaCl. Therefore, an appropriate amount of CaCl₂ can effectively improve the gel properties of myosin under low salt conditions.

Publication Date

5-28-2020

First Page

39

Last Page

45

DOI

10.13652/j.issn.1003-5788.2020.05.008

Recommended Citation

Rui, FENG; Peng-zhi, HONG; Ping, YANG; and Chun-xia, ZHOU (2020) "Effect of CaCl2 on water holding capacity and microstructure of tilapia myosin gel under the low salt condition," Food and Machinery: Vol. 36: Iss. 5, Article 8.
DOI: 10.13652/j.issn.1003-5788.2020.05.008
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/8

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