دورية أكاديمية
Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Haliotis discus subsp hannai Ino) foot muscle proteins
| العنوان: | Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Haliotis discus subsp hannai Ino) foot muscle proteins |
|---|---|
| المؤلفون: | Guiyan Li, Xiang Zuo, Xinlin Luo, Zhongqin Chen, Wenhong Cao, Haisheng Lin, Xiaoming Qin, Leiyan Wu, Huina Zheng |
| المصدر: | Food Chemistry: X, Vol 19, Iss , Pp 100841- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Abalone foot muscle protein, Enzymatic hydrolysis, Functional properties, Physicochemical properties, Structural properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle proteins (AFPs) and their hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and Protamex® (HP) at different time points. The HA-hydrolysate obtained after 0.5 h of treatment demonstrated the highest solubility at pH 7.0 (84.19%); the HPP-hydrolysate at 4 h exhibited the highest degree of hydrolysis (11.4%); the HPP-hydrolysate at 0.5 h had the highest oil holding capacity (2.62 g/g) and emulsion stability index (39.73 min), and the HP-hydrolysate at 4 h had the highest emulsifying activity index (93.23 m2/g) and foaming stability (91.45%); Regarding the physicochemical properties, the HPP-hydrolysates revealed the largest particle size, higher absolute zeta potential, and superior interfacial activity. Structural characterization demonstrated the enzymolysis-based changes in the composition and the secondary structure of the AFPs. These results provide practical support for the theoretical basis of the use of AFPs as a source of nutritive proteins in the food industry. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523002845; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100841 |
| URL الوصول: | https://doaj.org/article/2d859b42f7f448f7ac10a9452e5aa4cb |
| رقم الأكسشن: | edsdoj.2d859b42f7f448f7ac10a9452e5aa4cb |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
|---|---|
| DOI: | 10.1016/j.fochx.2023.100841 |