Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI:10.1016/j.fbp.2024.10.015

Wenzheng Li , Wenxuan Wang , Maomei Fan, Wenhui Zhu, Ying Bu, Jianrong Li, Xuepeng Li

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引用次数: 0

Abstract

Fe₃O₄ magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca²⁺-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.

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研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

研究了 Fe3O4 磁性纳米粒子（MNPs）辅助低温冷冻与 MNPs 联合微波解冻（NNMT）相结合的三文鱼片。与传统冷冻相比，MNPs 辅助低温冷冻处理的冰晶直径当量更小（2.37 ± 0.07 μm），且分布均匀，同位素 H/D 交换显示蛋白质和水分子之间的氢键更多。NNMT 处理的蛋白质聚集程度降低，肌球蛋白、肌动蛋白和去蛋白聚集体的大小分别为 3.4 至 30.6 nm、1.0 至 13.6 nm 和 0.7 至 4.7 nm。经 NNMT 处理的蛋白质二级和三级结构更稳定，蛋白质溶解度更高，粒径最小。此外，NNMT 处理的肌纤维蛋白含量（125 ± 24.7 mg/mL）、Ca2+-ATPase 活性（4.25 ± 0.15 μmolPi/mg/h）、钙蛋白酶活性（0.14 ± 0.03 U/g）和 cathepsin B 活性（0.51 ± 0.06 U/g）均较高。总之，NNMT 处理降低了冷冻变性对鲑鱼片蛋白质的影响。观察到的三种蛋白质的结构变化支持了 NNMT 能稳定主要肌纤维蛋白从而保持鲑鱼片质量的假设。

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

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.