Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cook...
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ftdoajarticles:oai:doaj.org/article:851d36ad0f92433ebead59f190947c4a 2023-05-15T15:59:37+02:00 Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa Qian Zhang Ru Liu Margrét Geirsdóttir Shiyu Li Tumi Tomasson Shanbai Xiong Xiuchen Li María Gudjónsdóttir 2022-04-01T00:00:00Z https://doi.org/10.3390/pr10050847 https://doaj.org/article/851d36ad0f92433ebead59f190947c4a EN eng MDPI AG https://www.mdpi.com/2227-9717/10/5/847 https://doaj.org/toc/2227-9717 doi:10.3390/pr10050847 2227-9717 https://doaj.org/article/851d36ad0f92433ebead59f190947c4a Processes, Vol 10, Iss 847, p 847 (2022) Cucumaria frondosa autolysis enzyme inactivation thermal processing protein denaturation texture Chemical technology TP1-1185 Chemistry QD1-999 article 2022 ftdoajarticles https://doi.org/10.3390/pr10050847 2022-12-30T22:30:10Z The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability. Article in Journal/Newspaper Cucumaria frondosa Directory of Open Access Journals: DOAJ Articles Processes 10 5 847 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Cucumaria frondosa autolysis enzyme inactivation thermal processing protein denaturation texture Chemical technology TP1-1185 Chemistry QD1-999 |
spellingShingle |
Cucumaria frondosa autolysis enzyme inactivation thermal processing protein denaturation texture Chemical technology TP1-1185 Chemistry QD1-999 Qian Zhang Ru Liu Margrét Geirsdóttir Shiyu Li Tumi Tomasson Shanbai Xiong Xiuchen Li María Gudjónsdóttir Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
topic_facet |
Cucumaria frondosa autolysis enzyme inactivation thermal processing protein denaturation texture Chemical technology TP1-1185 Chemistry QD1-999 |
description |
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability. |
format |
Article in Journal/Newspaper |
author |
Qian Zhang Ru Liu Margrét Geirsdóttir Shiyu Li Tumi Tomasson Shanbai Xiong Xiuchen Li María Gudjónsdóttir |
author_facet |
Qian Zhang Ru Liu Margrét Geirsdóttir Shiyu Li Tumi Tomasson Shanbai Xiong Xiuchen Li María Gudjónsdóttir |
author_sort |
Qian Zhang |
title |
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
title_short |
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
title_full |
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
title_fullStr |
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
title_full_unstemmed |
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa |
title_sort |
thermal-induced autolysis enzymes inactivation, protein degradation and physical properties of sea cucumber, cucumaria frondosa |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/pr10050847 https://doaj.org/article/851d36ad0f92433ebead59f190947c4a |
genre |
Cucumaria frondosa |
genre_facet |
Cucumaria frondosa |
op_source |
Processes, Vol 10, Iss 847, p 847 (2022) |
op_relation |
https://www.mdpi.com/2227-9717/10/5/847 https://doaj.org/toc/2227-9717 doi:10.3390/pr10050847 2227-9717 https://doaj.org/article/851d36ad0f92433ebead59f190947c4a |
op_doi |
https://doi.org/10.3390/pr10050847 |
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