Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used induce formation surimi. The sensory, water holding capacity and strength of DPCD induced gels superior heat-induced gels. Fourier-transform infrared spectroscopy was investigate the role quality golden pompano surimi changes structure. intermolecular forces were analyzed terms ionic hydrogen bonds, disulfide covalent non-disulfide as well hydrophobic interactions. Correlation analysis relationship between advanced during DPCD-induced results showed α-helix random coil levels significantly decreased ( p < 0.05), while β-sheet β-turn content increased 0.05). number bonds proteins interactions, 0.05) after treatment. β-sheets, β-turns, strongly positively correlated with strength, whereas α-helices, coils, negatively Therefore, structures transformed into Hydrophobic main Ionic not forces. provide fundamental data for elucidating mechanism formation.