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Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

AutorSánchez González, Ignacio; Carmona, Pedro ; Moreno, Pilar ; Borderías, A. Javier ; Sánchez Alonso, Isabel ; Rodríguez-Casado, Arantxa; Careche, Mercedes
Palabras claveFish surimi
Gel
Water structure
Protein structure
H/D exchange
Raman spectroscopy
Alaska pollock
Southern blue whiting
Fecha de publicación1-ene-2008
EditorElsevier
CitaciónFood Chemistry 106(1): 56-64 (2008)
ResumenStructural changes of proteins and water during gelation of fish surimi, have been studied by isotopic H/D exchange of water and Raman spectroscopy assisted by monitoring of rheological characteristics, in order to get insights into the structural and functional properties of surimi gels. The results indicate the following: (i) Protein hydrogen bond rearrangements occur involving mainly α-helix to β-sheet transition, (ii) the relative intensity of the symmetric H2O stretching band near 3220 cm−1 tends to decrease upon gelation, (iii) H/D exchange reveal a slower deuteration kinetics in the gels as compared to the surimi, (iv) the low temperature scanning electron microscopy shows a smaller pore size of the gel network as compared to the surimi, and suggests that water domains in gel are more inaccessible to D2O, which is consistent with higher water holding capacity in the gel.
Descripción9 pages, 6 figures.-- Available online Jun 2, 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.05.067
URIhttp://hdl.handle.net/10261/12045
DOI10.1016/j.foodchem.2007.05.067
ISSN0308-8146
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