The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

Abstract

The aim of this study was to investigate the impact of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1) on the structural and functional properties of myofibrillar proteins (MP) from silver carp during 60 days of frozen storage. Different concentrations of EWP-βCD were prepared and incorporated with MP. It was analyzed that α-helix content significantly decreased (P < 0.05) during frozen storage. EWP-βCD substantially enhanced the stability of α-helix content with the minimum increase of β-turn and random coils. Furthermore, rheological studies revealed that MP with increased EWP-βCD concentrations (4 and 6%) improved the inter-molecular protein interactions and enhanced the viscoelastic properties during the gelation process. Moreover, this addition improved the textural properties compared to control. It was also observed from microstructural analysis that MP gelling properties were decreased, which showed coarser and porous structure in control MP (0%). Meanwhile, MP gel treated with EWP-βCD (6%) showed a more compact and well-established network of proteins. All experimental analysis confirmed that EWP-βCD (6%) showed better cryoprotective properties in the preservation of the functional and structural properties of silver carp MP during frozen storage, and could be effective in the industrial storage of fish and associated products.