Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder

Abstract

The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.

Effects of superfine grinding using ball‐milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders

“…This might be due to the larger surface area of the superfine QSL powder, which results in greater interactions between the solvent and the solid matrix. 37 These results indicate that the particle size affects the solubility properties of superfine QSL powders. In particular, the penetration of the solvent through the solid samples is enhanced in fine powders.…”

Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles

“…Protein particle size seemed to play an important role in digestibility; protein–polyphenol particles prepared with Nutralys F85F and S85F (the protein isolates with small particle size, Table S1) displayed a 9%–38% higher rate of pepsin digestion (Figure S3) whereas particles prepared with Nutralys F85G (the largest particle size) had the lowest digestion rate for both control and polyphenol complexed particles. Similarly, other studies show increased particle size resulted in decreased digestibility of protein isolate subjected to different ball milling treatments (Wang et al., 2018).…”

“…whereas particles prepared with Nutralys F85G (the largest particle size) had the lowest digestion rate for both control and polyphenol complexed particles. Similarly, other studies show increased particle size resulted in decreased digestibility of protein isolate subjected to different ball milling treatments (Wang et al, 2018).…”

“…However, extrapolating these interactions to processed protein isolates would be inaccurate as the protein isolate manufacturing process subjects proteins to many different operations including thermal, enzymatic, and chemical treatments. The resulting protein preparations have structures significantly altered from their native state and do not even resemble their denatured state, but rather have new physicochemical properties of commercial interest such as improved solubility, heat stability, gelling, or emulsifying ability (Barac et al., 2015; Cha et al., 2020; Ma et al., 2018; Wang et al., 2018).…”

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

“…They consist of products which provide macro and micronutrients in semi-solid, powder or liquid form [ 53 ]. Protein powders have varied applications and uses within food processing [ 54 ] and many high energy drinks contain whey protein (further outlined in Section 3 ) due to its high nutritional and functional values [ 51 , 55 ] often as whey protein isolate (WPI) or whey protein concentrate (WPC) [ 56 ]. Protein-fortified meals and snacks can provide a simple alternative to ONS and provide familiar foods to older adults which can encourage consumption by increasing energy and protein intake [ 57 , 58 ].…”