Effect of Distilled Spirit on the Structural Changes of Myofibrillar Protein from Zhedong Goose Meat
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Abstract:
Raman spectroscopy was applied to study the structural changes caused by the volume fraction of distilled spirit on myofibrillar proteins extracted from Zhedong goose breast meat. The results indicated that increasing the volume fraction of the distilled spirit caused the solubility of myofibrillar protein to increase (p<0.05) and the surface hydrophobicity to decrease (p<0.05). As evidenced by scanning electron microscopy, a good gel property and a uniform microstructure were obtained when the volume fraction of the distilled spirit was low; however, with increasing volume fraction of the distilled spirit, the gel network pore size was increased and the water-holding capacity of proteins was decreased significantly (p<0.05). The increase in the volume fraction of distilled spirit caused conversions among the three conformations of the disulfide bond. For the control group, the main amide I Raman band was found at 1655 cm-1, with an α-helix of 40.45%. At a 2% volume fraction, the main band was found at 1668 cm-1 (random coil), the relative contents of the α-helix and β-sheet decreased significantly (p<0.05), and the random coil content increased significantly (34.40%) (p<0.05). This indicates that distilled spirit can affect the structure and gel properties of myofibrillar protein.
