Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis).

Autor: 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.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138985. Date of Electronic Publication: 2024 Mar 13.
DOI: 10.1016/j.foodchem.2024.138985
Abstrakt: 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 β-sheet gradually transformed into β-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.
Competing Interests: Declaration of competing interest We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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