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Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis).
Food Chemistry 2017 August 16
Effects of protein denaturation caused by high pressure freezing, involving Pressure-Factors (pressure, time) and Freezing-Factors (temperature, phase transition, recrystallization, ice crystal types), are complicated. In the current study, the conformation and functional changes of natural actomyosin (NAM) under pressure assisted freezing (PAF, (100,150,300,400,500MPa)P-20°C/25min), pressure shift freezing (PSF, (200MPa)P-20°C/25min), and immersion freezing ((0.1MPa)P-20°C/5min) after pressure was released to 0.1MPa, as compared to normal immersion freezing process (IF, (0.1MPa)P-20°C/30min). Results indicated that PSF ((200MPa)P-20°C/30min) could reduce the denaturation of frozen NAM and a pressure of 300MPa was the critical point to induce such a denaturation. During the periods of B→D in PSF or B→C→D in PAF, the generation and growth of ice crystals played an important role on changing the secondary and tertiary structure of the treated NAM.
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