| Issue |
E3S Web Conf.
Volume 251, 2021
2021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)
|
|
|---|---|---|
| Article Number | 02043 | |
| Number of page(s) | 4 | |
| Section | Environmental Ecological Analysis and Sustainable Development Research | |
| DOI | https://doi.org/10.1051/e3sconf/202125102043 | |
| Published online | 15 April 2021 | |
Effects of Gallic Acid by Ultrasound on Physicochemical Properties of Lateolabrax Japonicas Myofibrillar Protein
College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, 121013 Jinzhou, China
* Corresponding author: liyingchangsy@126.com; yishumin@163.com
The effects of different concentrations of gallic acid (0 mg/g, 1 mg/g, 2 mg/g, 4 mg/g, and 6 mg/g) on the physicochemical properties of Lateolabrax japonicas myofibrillar protein were studied with 400 W ultrasound. The results showed that gallic acid decreased the particle size, total sulfhydryl group, carbonyl and dimer tyrosine content and Ca2+-ATPase activity (P<0.05) of myofibrillar protein, however, increased the zeta potential. Ultrasonic wave could cooperate with gallic acid to slow down protein oxidation and make the protein solution system more stable. When the concentration of gallic acid was 2 mg/g, the indicators of protein solution were most favorable, which improved the properties of protein.
© The Authors, published by EDP Sciences, 2021
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