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- Title
Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage.
- Authors
Lv, Meiwen; Wang, Xiukang; Walayat, Noman; Zhang, Zhongli; Saleem, Muhammad Hamzah; Nawaz, Asad; Aadil, Rana Muhammad; Ahmed, Shakeel; Simirgiotis, Mario J.; Lorenzo, José M.; Jan, Basit Latief
- Abstract
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at −18 °C for 90 days. The addition of OVA/βCD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/βCD enhanced the stability of the secondary structure by inhibiting the decline in the α-helix. Rheological properties analysis indicated that 6% OVA/βCD treatment showed better storage modulus (G') and loss modulus (G"). In addition, treatment of OVA/βCD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/βCD could be act as a promising cryoprotectant, which can improve the structure and gel behavior of Culter alburnus MPs during frozen storage. Moreover, OVA/βCD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products.
- Subjects
OVALBUMINS; GELATION; CYCLODEXTRINS; RHEOLOGY; STRUCTURAL stability; PROTEINS
- Publication
Applied Sciences (2076-3417), 2021, Vol 11, Issue 24, p11815
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app112411815