首页|The effect of egg white protein and beta-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

The effect of egg white protein and beta-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

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  • NSTL
  • Elsevier
The aim of this study was to investigate the impact of egg white protein (EWP) and beta-cyclodextrin (beta CD) mixture (3:1) on the structural and functional properties of myofibrillar proteins (MP) from silver carp during 60 days of frozen storage. Different concentrations of EWP-beta CD were prepared and incorporated with MP. It was analyzed that alpha-helix content significantly decreased (P < 0.05) during frozen storage. EWP-beta CD substantially enhanced the stability of alpha-helix content with the minimum increase of beta-turn and random coils. Furthermore, rheological studies revealed that MP with increased EWP-beta CD concentrations (4 and 6%) improved the inter-molecular protein interactions and enhanced the viscoelastic properties during the gelation process. Moreover, this addition improved the textural properties compared to control. It was also observed from microstructural analysis that MP gelling properties were decreased, which showed coarser and porous structure in control MP (0%). Meanwhile, MP gel treated with EWP-beta CD (6%) showed a more compact and well-established network of proteins. All experimental analysis confirmed that EWP-beta CD (6%) showed better cryoprotective properties in the preservation of the functional and structural properties of silver carp MP during frozen storage, and could be effective in the industrial storage of fish and associated products.

Silver carpCryoprotectantsMyofibrillar proteinsFrozen storage

Walayat, Noman、Xiong, Zhouyi、Xiong, Hanguo、Moreno, Helena M.、Nawaz, Asad、Niaz, Nadia、Hu, Chun、Taj, Muhammad Imran、Mushtaq, Bilal Sajid、Khalifa, Ibrahim

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Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

Wuhan Acad Sci, Fisheries Res Inst, Wuhan 430207, Peoples R China

Univ Complutense Madrid, Vet Fac, Dept Food Technol, Avda Puerta Hierro Km 4,5, Madrid 28040, Spain

Yangzhou Univ, Coll Agr, Jiangsu Key Lab Crop Genet & Physiol, Key Lab Plant Funct Genom,Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi, Jiangsu, Peoples R China

Bertha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt

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2021

10.1016/j.lwt.2020.109975

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.135
  • 30
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