文献类型：期刊文献

英文题名：Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein

作者：Wei, Qihang[1];Sun, Qinxiu[1,2];Hou, Qian[1];Zheng, Ouyang[1];Xiao, Naiyong[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Lab Marine Biol Prod,Guangdong, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2025

卷号：471

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001421115500001)、、EI(收录号：20250217676553)、Scopus(收录号：2-s2.0-85214576130)、WOS

基金：This study was supported by the Youth Fund of the National Natural Science Foundation of China [grant number: 32302165] ; the Guang-dong Basic and Applied Basic Research Foundation [grant number: 2024A1515010217] ; the Guangdong Basic and Applied Basic Research Foundation [grant number: 2023A1515011513] .

语种：英文

外文关键词：Static magnetic field-assisted freezing; Pacific white shrimp (Litopenaeus vannamei ); Protein structure; Protein gel properties; Protein emulsifying properties

外文摘要：The effects of static magnetic field-assisted freezing (MF) on the structural and functional characteristics of Litopenaeus vannamei myofibrillar protein (MP) at various temperatures (-35 similar to -20 degrees C) were examined to assess its influence on MP and its energy-saving potential. The results indicated that -35 degrees C MF (MF-35) exhibited greater solubility and lower turbidity than -35 degrees C immersion freezing (IF-35), suggesting that MF-35 inhibited MP aggregation. MF-35 prevented the reduction in fluorescence intensity and alpha-helix content, protecting the MP tertiary and secondary structures. The emulsifying stability and gel strength of MF-35 surpassed those of the other frozen samples, indicating that MF-35 was the most efficient at mitigating the degradation of MP emulsifying and gel properties generated by freezing. No significant differences in solubility, surface hydrophobicity, emulsifying activity, and gel strength were detected between IF-35 and MF-25 (P > 0.05). In conclusion, MF impeded the denaturation of MP and exhibited energy-saving potential.