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Study on the estimation of the frozen Litopenaeus vannamei quality using Raman spectroscopy assisted by isotopic H/D exchange method in Dr. Ruichang Gao group
Litopenaeus vannamei has fresh and tender meat, rich in nutrition, is one of the aquatic product favored by many people. It is a necessary way to frozen for keeping the quality of Litopenaeus vannamei. However, the protein denaturation is closely related with the quality of aquatic products during refrigerated or frozen. The experiment measured peak intensity of O-D and exchange kinetics of vannamei protein in different frozen conditions by H/D exchange. This research shows that the protein at -40℃ has a more stable structure than at -18℃.Fraction unexchanged in H/D exchange kinetics could characterize the denaturation degree in protein. By fitting the relationship between fraction unexchanged and frozen time, linear regression equation was obtained (y=-0.00245x+0.6507,-18℃; y= -0.027x+0.7044,-40℃), whereby, we can predict the changes of protein denaturation conditions in the process of freezing storage.

Table1 The changes of secondary structure percentage in amide I at -18℃

Secondary structure(%)

Fresh

1 week

2 weeks

3 weeks

4 weeks

8 weeks

12 weeks

α-helix

56.22

37.31

35.98

36.97

34.71

24.69

20.46

β-sheet

24.71

34.53

34.23

33.31

37.81

35.56

39.61

β-turn

19.07

28.17

29.79

29.72

27.48

39.75

39.93

Table2 The changes of secondary structure percentage in amide I at -40℃

Secondary structure (%)

Fresh

1 week

2 weeks

3 weeks

4 weeks

8 weeks

12 weeks

α-helix

56.22

43.03

40.98

38.38

34.10

32.66

28.99

β-sheet

24.71

32.83

32.29

33.66

39.10

34.56

38.73

β-turn

19.07

24.13

25.73

27.96

26.80

32.69

32.28

(School of Food and Biological Engineerin)

Returns〗 Hits: Date:2015-06-18
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