Physicochemical and functional properties of the muscle protein fraction of <i>Hypomesus olidus</i>.

Fu, Yuan; Liu, Chuanhao; Yan, Xiaohui; Jiang, Guochuan; Dang, Qiao; Wang, Liyan; Liu, Xuejun

Physicochemical and functional properties of the muscle protein fraction of Hypomesus olidus.

Fu, Yuan; Liu, Chuanhao; Yan, Xiaohui; Jiang, Guochuan; Dang, Qiao; Wang, Liyan; Liu, Xuejun.

Afiliación

Fu Y; College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China.
Liu C; Exyte Shanghai Co., Ltd., Shanghai, China.
Yan X; Finance and Taxation College, Jilin Business and Technology College, No. 1666, Kalun Lake Street, Changchun 130102, Jilin, China.
Jiang G; College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China.
Dang Q; College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China.
Wang L; College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China.
Liu X; College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China.

Food Chem X ; 16: 100484, 2022 Dec 30.

Article en En | MEDLINE | ID: mdl-36313272

ABSTRACT

ABSTRACT

The physicochemical and functional properties of myofibrillar protein (MP), sarcoplasmic protein (SP), and myostromin (MY) in Hypomesus olidus muscle were evaluated and reported in this study. These fractions are rich in Glu. Three proteins exhibited significantly different morphologies, colors, and particle sizes. The main protein bands of MP, SP, and MY are 15-220 kDa, 26-60 kDa, and 15-245 kDa, respectively. In particular, MP is more hydrophobic. Three proteins exhibited a maximum UV absorption peak at 270 nm, and all amide I secondary structures were shown to be composed of repetitive units (e.g., α-helices and ß-sheets). The three proteins demonstrated a predominantly amorphous halo, with Td values of 52.22 °C, 59.16 °C, and 58.09 °C. Regarding their properties in water/oil absorption, emulsification, and foaming, MP is the most preferred, followed by SP and MY. In conclusion, Hypomesus olidus muscle proteins are novel and potential functional nutrition ingredients for the food industry.

Palabras clave

Hypomesus olidus; Muscle protein fractions; Physicochemical and functional properties

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article País de afiliación: China