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Updated: Oct 29, 2026

Differential Scanning Calorimetry — A Method for Assessing the Thermal Stability and Conformation of Protein Antigen
Published on: March 4, 2017
Effects of storage time on protein structure properties in spicy strips
Hongling Chao1, Xiutian Li1, Yujing Ding1
1School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212000, PR China.
Abstract:
This study investigated the hardening mechanism of spicy strips during 180 days of storage. Protein network markers (glutenin macropolymer, free sulfhydryl groups, and sodium dodecyl sulfate-soluble proteins), molecular forces, zeta potential, and moisture distribution, as determined by low-field nuclear magnetic resonance, were analyzed. Hardness increased by 45.2%, whereas the glutenin macropolymer content decreased by only 3.17% (P > 0.05). Oil addition reduced moisture loss by 28.7% and the increase in hardness by 42.3%, with the zeta potential increasing from -2.54 mV to -15.35 mV. These findings demonstrate that protein oxidation is not the primary driver of hardening; rather, moisture migration and starch characteristics are the key targets for quality preservation in starch-protein-oil composite foods.
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