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Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis).
Liu, Xiaohan; Tian, Guifang; Zhao, Jinrong; Zhang, Qing; Huai, Xiangqian; Sun, Jilu; Sang, Yaxin.
Afiliación
  • Liu X; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
  • Tian G; College of Food Science and Technology, Hebei Agricultural University, Baoding, China. Electronic address: fengxinzi.812@163.com.
  • Zhao J; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
  • Zhang Q; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
  • Huai X; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
  • Sun J; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
  • Sang Y; College of Food Science and Technology, Hebei Agricultural University, Baoding, China. Electronic address: sangyaxin@sina.com.
Food Chem ; 447: 138985, 2024 Jul 30.
Article en En | MEDLINE | ID: mdl-38507952
ABSTRACT
Myofibrillar protein (MP) is susceptible to the effect of ionic strength and ultra-high pressure (UHP) treatment, respectively. However, the impact of UHP combined with ionic strength on the structure and in vitro digestibility of MP from scallop mantle (Patinopecten yessoensis) is not yet clear. Therefore, it is particularly important to analyze the structural properties and enhance the in vitro digestibility of MP by NaCl and UHP treatment. The findings demonstrated that as ionic strength increased, the α-helix and ß-sheet gradually transformed into ß-turn and random coil. The decrease of endogenous fluorescence intensity indicated the formation of a more stable tertiary structure. Additionally, the exposure of internal sulfhydryl groups increased the amount of total sulfhydryl content, and reactive sulfhydryl groups gradually transformed into disulfide bonds. Moreover, it reduces aggregation through increased solubility, decreased turbidity, particle sizes, and a relatively dense and uniform microstructure. When MP from the scallop mantle was treated with 0.5 mol/L ionic strength and 200 MPa UHP treatment, it had the highest solubility (90.75 ± 0.13%) and the lowest turbidity (0.41 ± 0.03). The scallop mantle MP with NaCl of 0.3 mol/L and UHP treatment had optimal in vitro digestibility (95.14 ± 2.01%). The findings may offer a fresh perspectives for developing functional foods for patients with dyspepsia and a theoretical foundation for the comprehensive utilization of scallop mantle by-products with low concentrations of NaCl.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Pectinidae Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Pectinidae Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido