Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F20%3A43900872" target="_blank" >RIV/60076658:12520/20:43900872 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foodchem.2020.126637" target="_blank" >https://doi.org/10.1016/j.foodchem.2020.126637</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2020.126637" target="_blank" >10.1016/j.foodchem.2020.126637</a>
Alternative languages
Result language
angličtina
Original language name
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein
Original language description
Effects of 0, 1, 5, 25 and 125 mu mol/g gallic acid (GA) without or with ultrasound treatment (20 kHz, 400 w, 5 min) (NU or U groups) on properties of Japanese seerfish myofibrillar protein (MP) were studied. After sonication, tryptophan fluorescence decreased while surface hydrophobicity, free amine and SH content (not U125) and solubility increased. After heating, NU125 showed the heaviest polymers among NU groups, but U5 exhibited the strongest while U125 showed the weakest polymers in U groups. Storage modulus (G') of NU groups showed a dose-dependent style, but for U groups, U5 had the highest G' while U125 had the lowest G'. Mass analysis confirmed the formation of Cys-GA-Cys and Lys-GA-Lys polymers in U125. Thus, ultrasound promoted structural unfolding and reactive groups exposure, producing GA quinone by triggering OH% These together led to the G' improvement by low dose GA but deterioration by high does GA.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
320
Issue of the periodical within the volume
neuveden
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
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UT code for WoS article
000527557100061
EID of the result in the Scopus database
2-s2.0-85082392637