Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17591

Yangliu Liu, Dan Wang, Mingzhu Guo, Jilu Sun, Hao Wu

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引用次数: 0

Abstract

SummaryBall‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural Litopenaeus vannamei protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 and 20 min, respectively. Then, its structure and functional properties were investigated. Results indicated that proper ball‐milling treatment significantly enhanced the quality of LVP by influencing its structure. Specifically, ball‐milled LVP (BLVP) powder exhibited finer and brighter. BLVP subjected to 10 min demonstrated the highest solubility (22.80%), digestibility (64.50%) and foaming stability (93.69%), which were attributed to particle size and structure. BLVP processed for 15 min exhibited the highest oil holding capacity (1042.67%) and foaming capacity (17.11%), positively related to its surface hydrophobicity and sulfhydryl content. And its allergenicity decreased by 4.35%. These results provide a foundational framework for utilising ball‐milling to modify LVP, suggesting that this method may enhance the industrial applications of LVP.

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球磨处理对万年青蛋白质结构和功能特性的影响

摘要在食品加工过程中，球磨作为一种高效、环保的物理改性方法日益得到认可。在本研究中，对天然万年青蛋白（LVP）分别进行了 0、5、10、15 和 20 分钟的球磨处理。然后，对其结构和功能特性进行了研究。结果表明，适当的球磨处理会影响 LVP 的结构，从而显著提高其质量。具体来说，球磨 LVP（BLVP）粉末更细、更光亮。经过 10 分钟处理的 BLVP 具有最高的溶解度（22.80%）、消化率（64.50%）和发泡稳定性（93.69%），这与粒度和结构有关。处理 15 分钟的 BLVP 具有最高的持油性（1042.67%）和发泡性（17.11%），这与其表面疏水性和巯基含量呈正相关。其过敏性降低了 4.35%。这些结果为利用球磨法改性 LVP 提供了一个基础框架，表明这种方法可以提高 LVP 的工业应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.