Abstract
SummaryIn this study, the effects of ball‐milling treatment on structural properties and functional properties of mussel protein were investigated. In vitro protein digestibility and free amino acid contents were also evaluated. Ball‐milling treatment did not change the primary structure of mussel protein, but caused changes of secondary structure. The tertiary and quaternary structure also changed. After 20 min of ball‐milling treatment, the whiteness and oil‐binding capability of mussel protein significantly improved from 13.67 to 26.62 and 43.76% to 196.00%, while the protein solubility and water‐holding capability of mussel protein significantly decreased from 74.89% to 53.10% and 215.67% to 90.91%. Ball‐milling treatment increased the in vitro digestibility significantly. These results provide theoretical basis for the utilisation of mussel protein in food industry.
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