{Reference Type}: Journal Article
{Title}: Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties.
{Author}: Yu J;Wang Y;Yu G;Cao X;Ma Z;Xue Y;Xue C;
{Journal}: Food Chem
{Volume}: 457
{Issue}: 0
{Year}: 2024 May 29
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139843
{Abstract}: Dried-bonito (Katsuobushi) exhibits a unique uniform "glass-like" texture after traditional smoke-drying. Herein, we developed a novel processing method for dried-bonito and elucidated the mechanism of transformation of loose muscle into a "glass-like" texture in terms of texture, microstructure, and protein properties. Our findings showed that the unfolding and aggregation of proteins after thermal induction was a key factor in shaping the "glass-like" texture in bonito muscle. During processing, myofibrils aggregated, the originally alternating thick and thin filaments contracted laterally and aligned into a straight line, and protein cross-linking increased. Secondary structural analysis revealed a reduction in unstable β-turn content from 26.28% to 15.06%. Additionally, an increase in the content of SS bonds was observed, and the conformation changed from g-g-t to a stable g-g-g conformation, enhanced protein conformational stability. Taken together, our findings provide a theoretical basis for understanding the mechanism of formation of the uniform "glass-like" texture in dried-bonito.