title: Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis).
abstract: 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,100,150,300,400,500MPaP-20°C/25min), pressure shift freezing (PSF,200MPaP-20°C/25min), and immersion freezing (0.1MPaP-20°C/5min) after pressure was released to 0.1MPa, as compared to normal immersion freezing process (IF,0.1MPaP-20°C/30min). Results indicated that PSF (200MPaP-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.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
authors.forename: Lina
authors.initials: L
authors.lastname: Cheng
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig,http://www.ucd.ie/sun.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
authors.forename: Zhiwei
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
authors.forename: Zhihang
authors.initials: Z
authors.lastname: Zhang
mesh_terms: D000205:Actomyosin / Q000737:chemistry*; D000818:Animals; D005615:Freezing; D033561:Penaeidae / Q000737:chemistry*; D011312:Pressure; D011489:Protein Denaturation
chemical_list: D000205:Actomyosin
keywords: Denaturation; HPF; Natural actomyosin; Prawn; Pressure; Temperature