Physicochemical and structural properties of myofibrillar proteins in abalone (Haliotis discus hannai): Effects of pulsed electric fields
Zhao-Ming Lin, Hai-Hong Wu, Jia-Yin Huang, Kang Liu, Min-Jie Cao, Duanquan Lin, Le-Chang Sun · 2026
Read Physicochemical and structural properties of myofibrillar proteins in abalone (Haliotis discus hannai): Effects of pulsed electric fields by Zhao-Ming Lin, Hai-Hong Wu, Jia-Yin Huang, Kang Liu, Min-Jie Cao, Duanquan Lin, Le-Chang Sun (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13262161.txt.
Description
Zhao-Ming Lin and co-authors examined in 2026 how pulsed electric fields change the muscle proteins of abalone, a prized seafood. The treatment zaps food with short high-voltage bursts to slow spoilage without cooking it. Their team treated the myofibrillar protein at settings from ten to thirty kilovolts.
Higher voltage steadily raised protein solubility, fragmentation, and oxidation markers while enzyme activity tied to freshness fell. Several qualities peaked at the gentlest setting, including clinging groups, surface water-shyness, and charge. The protein's size distribution stayed untouched, showing the backbone was not chopped. Internal structure shifted toward more helix and more sulfur crosslinks. The authors say the gentlest setting best balances preservation gains against protein damage, giving processors a tuning guide for abalone handling.
Catalog record
| CREATOR | Zhao-Ming Lin, Hai-Hong Wu, Jia-Yin Huang, Kang Liu, Min-Jie Cao, Duanquan Lin, Le-Chang Sun |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 59 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |