Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

Abstract

Summary In this study, the effects of ball‐milling treatment on structural properties and functional properties of mussel protein were investigated. In vitro protein digestibility and free amino acid contents were also evaluated. Ball‐milling treatment did not change the primary structure of mussel protein, but caused changes of secondary structure. The tertiary and quaternary structure also changed. After 20 min of ball‐milling treatment, the whiteness and oil‐binding capability of mussel protein significantly improved from 13.67 to 26.62 and 43.76% to 196.00%, while the protein solubility and water‐holding capability of mussel protein significantly decreased from 74.89% to 53.10% and 215.67% to 90.91%. Ball‐milling treatment increased the in vitro digestibility significantly. These results provide theoretical basis for the utilisation of mussel protein in food industry.

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

“…The average diameter of protein particles was reduced to less than 20 μm (Figure 1b-f), which means that the ball milling pulverization carried out in this study could achieve the extent of superfine grinding. After ball milling treatment, the size of oyster protein powder significantly decreased and the powder became denser and more homogeneous in the first 12 min, which was similar to the effect on the ball-milled soybean protein isolate and mussel protein Yu et al, 2018). Previously reports showed spherical protein particles after ball milling treatment, while the nonball-milled particles were irregular (Li et al, 2017).…”

“…The changes in secondary structure of BMOP were measured using far-UV CD. As the data shown in Table 1, the major secondary structures of oyster protein were β-sheet and random coil, which was similar to mussel protein (Yu et al, 2018). With the prolongation of ball milling time, no obvious changes were observed in the secondary structure of oyster protein.…”

“…A ball milling equipment (Mixer Mill MM400; Retsch Technology, Haan, Germany) was used to produce BMOP according to a previous report (Yu et al., ). Briefly, two grinding tanks (volume of 50 ml) were filled with 5 g oyster protein, respectively, along with a stainless steel ball (25 mm Ø) in each tank.…”

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

“…The concentrations of FAAs were determined using the Elite‐AAK amino acid analysis system (Elite Analytical Instruments Co., Ltd., Liaoning, China) according to a previous report (Yu et al ., 2018) with some modifications. Samples (3 g) were homogenised with 12 mL of deionised water at 724 g for 4 min, and then 5 mL of homogenates were mixed with 25 mL of acetone and centrifuged at 10 000 g for 10 min.…”

Effect of different milling mechanical forces on the structures and properties of wheat flour

“…Endosperm powder was ground using two different mills: an impact mill (FMFI36 Hebei Pingle Flour Machinery Group Co., Ltd, Shijiazhuang, China) and a ball mill (Cryomill MM400 Retsch GmbH, Haan, Hessen, Germany). The total number of milling times of the endosperm grain was in accordance with the study by Tran et al ., (2011), Tian et al ., (2020) and Yu et al ., (2018), with slight modifications. The endosperm granules underwent 1, 3 and 5 cycles of impact milling, and the samples obtained were labelled as I1, I2, I3, respectively.…”