Abstract
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.
Highlights
Oyster, one of the largest cultured shellfish in the world, is popular in different countries and regions (Li, Yu, & Yu, 2006)
The average diameter of protein particles was reduced to less than 20 μm (Figure 1b–f), which means that the ball milling pulverization carried out in this study could achieve the extent of superfine grinding
The size of oyster protein powder significantly decreased and the powder became denser and more homogeneous in the first 12 min, which was similar to the effect on the ball-milled soybean protein isolate and mussel protein (Sun, Wu, et al, 2015; Yu et al, 2018)
Summary
One of the largest cultured shellfish in the world, is popular in different countries and regions (Li, Yu, & Yu, 2006). As an important raw material in food processing, has a wide range of uses and development prospects. It can be used as a nutritional supplement to provide essential nutrition for children, old people, athletes, preoperative or postoperative patients and weight loss groups. The process of pulverization plays an important role changing physicochemical properties and reducing particle size of oyster protein powder. Oyster protein was used as the raw material and ball milling method was carried out to investigate the effect of ball milling on the physicochemical properties, such as particle size, water-holding capacity (WHC), oil-binding capacity (OBC), surface hydrophobicity index, disulfide linkage group contents, and circular dichroism. This work aimed to provide theoretical basis for the utilization and development of oyster protein
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