Abstract
In this study, the effects of limited hydrolysis and/or high-pressure homogenization (HPH) treatment in acid conditions on the functional properties of oyster protein isolates (OPI) were studied. Protein solubility, surface hydrophobicity, particle size distribution, zeta potential, foaming, and emulsifying properties were evaluated. The results showed that acid treatment led to the dissociation and unfolding of OPI. Subsequent treatment such as limited proteolysis, HPH, and their combination remarkably improved the functional properties of OPI. Acid treatment produced flexible aggregates, as well as reduced particle size and solubility. On the contrary, limited hydrolysis increased the solubility of OPI. Furthermore, HPH enhanced the effectiveness of the above treatments. The emulsifying and foaming properties of acid- or hydrolysis-treated OPI significantly improved. In conclusion, a combination of acid treatment, limited proteolysis, and HPH improved the functional properties of OPI. The improvements in the functional properties of OPI could potentiate the use of oyster protein and its hydrolysates in the food industry.
Highlights
In recent years, much attention has been paid to marine ingredients from seaweed, microalgae, and marine animals in the food and animal feed industries; in particular, microalgal proteins have been reported to play important roles [1,2,3,4,5]
A previous study found that the limited proteolysis products of the average an optimal ratio to better perform limitedproperties proteolysis
11, the solubility of all of the samples showed a progressive increase and the highest solubility values. This phenomenon can be explained by the fact that oyster proteins unfolded and hydrophobic was found in acidCompared treatmentwith group (AT)-LP-high-pressure homogenization (HPH) samples at pH 10, indicating that combined modification could improve residues were exposed after acid treatment [20]
Summary
Much attention has been paid to marine ingredients (proteins, polysaccharides, and pigments) from seaweed, microalgae, and marine animals in the food and animal feed industries; in particular, microalgal proteins have been reported to play important roles [1,2,3,4,5]. Many studies have found that combined relatively influence on their properties secondary structure [9,10]; asFor a result, properties proteins treatments canlittle improve functional of food protein. Many studies have that the emulsifying and foaming capacity of soybean protein significantly increased after combined found that combined treatments can improve functional properties of food protein. It treatments of limited hydrolysis with pepsin and HPH [11]. Ultrasound pretreatment was found to markedly increase the emulsifying capability treatments of limited hydrolysis with alcalase and HPH significantly improved the solubility and of papain-hydrolyzed soy protein isolate [13]. In acid conditions on the structure and functional properties of OPI, and find an eco-friendly processing method to expand its application
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
