| Title: |
Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage |
| Authors: |
Meiwen Lv; Xiukang Wang; Noman Walayat; Zhongli Zhang; Muhammad Hamzah Saleem; Asad Nawaz; Rana Muhammad Aadil; Shakeel Ahmed; Mario J. Simirgiotis; José M. Lorenzo; Basit Latief Jan |
| Source: |
Applied Sciences ; Volume 11 ; Issue 24 ; Pages: 11815 |
| Publisher Information: |
Multidisciplinary Digital Publishing Institute |
| Publication Year: |
2021 |
| Collection: |
MDPI Open Access Publishing |
| Subject Terms: |
myofibrillar proteins; ovalbumin; β-cyclodextrin; cryoprotectant; frozen storage |
| Description: |
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. |
| Document Type: |
text |
| File Description: |
application/pdf |
| Language: |
English |
| Relation: |
Food Science and Technology; https://dx.doi.org/10.3390/app112411815 |
| DOI: |
10.3390/app112411815 |
| Availability: |
https://doi.org/10.3390/app112411815 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| Accession Number: |
edsbas.18C01E49 |
| Database: |
BASE |