Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2023.100651

Huijuan Yang , Zhizhao Chen , Haifeng Wang , Danping Jin , Xiaoqi Wang , Fan Wang , Xuejiang Cen , Jinsong Liu , Qing Shen

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Abstract

Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (p < 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (p < 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (p < 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (p > 0.05) after freeze-drying.

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揭示冷冻处理提高肌纤维蛋白溶解度的流变特性基础

肌纤维蛋白（MPs）是一种重要的营养补充剂，在运动训练和康复治疗中具有重要意义。目前，由于肌纤维蛋白易降解、聚合和变性，因此对其保存仍存在争议。冷冻干燥是一种新兴的蛋白质保存技术，但其对不同来源 MPs 功能性的影响尚未得到深入研究。本研究旨在评估冷冻干燥在保持鱼类和哺乳动物来源 MPs 功能特性方面的性能差异，为 MPs 的加工和保存以及为护理和康复提供营养支持提供有价值的见解。结果表明，冷冻干燥是一种有效的蛋白质保存方法，冷冻干燥对鱼类和哺乳动物源 MPs 的影响具有显著的一致性（p < 0.05）。具体来说，无论是冻干前还是冻干后，鱼类 MPs（FMPs）的溶解度都显著（p < 0.05）低于哺乳动物 MPs，而发泡和乳化性能则显著（p < 0.05）高于牛肉和绵羊 MPs（分别为 BMPs 和 SMPs）。此外，冷冻干燥最有效的蛋白质浓度为 10 毫克/毫升，在此浓度下，BMPs 和 SMPs 在冷冻干燥后的凝胶强度差异不明显（p > 0.05）。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.