title: Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide.
abstract: Dense phase carbon dioxide (DPCD) could induce protein conformation changes. Myosin and shrimp surimi from Litopenaeus vannamei were treated with DPCD at 5-25MPa and 40-60°C for 20min. Myosin secondary structure was investigated by circular dichroism and shrimp surimi gel strength was determined using textural analysis to develop correlations between them. DPCD had a greater effect on secondary structure and gel strength than heating. With increasing pressure and temperature, the α-helix content of DPCD-treated myosin decreased, while the β-sheet, β-turn and random coil contents increased, and the shrimp surimi gel strength increased. The α-helix content was negatively correlated with gel strength, while the β-sheet, β-turn and random coil contents were positively correlated with gel strength. Therefore, when DPCD induced myosin to form a gel, the α-helix of myosin was unfolded and gradually converted to a β-sheet. Such transformations led to protein-protein interactions and cross-linking, which formed a three-dimensional network to enhance the gel strength.
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China.
authors.forename: Minghui
authors.initials: M
authors.lastname: Guo
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China. Electronic address: Lsc771017@163.com.
authors.forename: Shucheng
authors.initials: S
authors.lastname: Liu
authors.affiliation: Department of Chemical & Materials Engineering, University of Auckland, Auckland, New Zealand.
authors.forename: Marliya
authors.initials: M
authors.lastname: Ismail
authors.affiliation: Department of Chemical & Materials Engineering, University of Auckland, Auckland, New Zealand. Electronic address: m.farid@auckland.ac.nz.
authors.forename: Mohammed M
authors.initials: MM
authors.lastname: Farid
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China.
authors.forename: Hongwu
authors.initials: H
authors.lastname: Ji
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China.
authors.forename: Weijie
authors.initials: W
authors.lastname: Mao
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Gao
authors.affiliation: College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China.
authors.forename: Chengyong
authors.initials: C
authors.lastname: Li
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000737:chemistry*; D002942:Circular Dichroism; D006358:Hot Temperature; D009218:Myosins / Q000737:chemistry*; D033561:Penaeidae / Q000378:metabolism; D011312:Pressure; D017433:Protein Structure, Secondary
chemical_list: D002245:Carbon Dioxide; D009218:Myosins
keywords: Dense phase carbon dioxide; Gel strength; Myosin; Secondary structure; Shrimp surimi