Effects of high‐pressure homogenisation on structural and functional properties of mussel (<i>Mytilus edulis</i>) protein isolate

The present study showed the physicochemical and functional properties of protein isolates prepared from male and female common carp (Cyprinus carpio) muscle using pH‐shift method. The alkali (BPIs) and acid (APIs) protein isolates showed higher protein content than raw muscle. The decline in fat and ash content due to the removal of connective tissue during separation process was observed. The color properties of isolates varied significantly between gender as well as processing methods which could be related to total pigment content. The processing methods and gender differences resulted a significant variation in water absorption capacity, emulsifying activity index, emulsifying stability index, foaming stability, storage modulus, loss modulus, and Greinforcement. The SDS‐PAGE analysis showed the presence of different molecular weight polypeptides influencing functional and rheological properties of protein isolates from both genders. The present study overall depicted rheological and functional properties of BPIs and APIs from male were better than that of female. Practical applications Common carp being an exotic fish is cultured throughout India, especially in northern region. The present study entails comparative analysis of physicochemical, functional, and rheological properties of FPIs (BPIs and APIs) by pH‐shift method from both genders. The results from present study suggested that understanding the functionality of protein isolates prepared from different genders and processing methods can enhance their application as ingredients in food industry to make them more suitable for human consumption.

Section: Resultsmentioning

confidence: 99%

“…It has been reported that the colloids such as proteins with high ZP (negative or positive) electrically stable, while proteins with lower value tend to coagulate (Greenwood & Kendall, 1999;Hanaor, Michelazzi, Leonelli, & Sorrell, 2012). Yu et al (2018) reported lower absolute ZP of untreated TA B L E 2 Protein content (PC), ash content(AC), and fat content (Fc) of raw muscle (RM) and protein isolates extracted by acidic and alkaline method from male and female common carp…”

Section: Zeta Potentialmentioning

confidence: 99%

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

Singh

Kaur

et al. 2019

“…Different novel and non-conventional extraction methodshavebeenstudiedinrecentyears(JaramilloSánchezetal., 2018; Leong et al, 2015;Liu et al, 2018;Wang et al, 2016). Such as PEF Yun et al, 2017),high hydrostatic pressure Yu et al, 2018), ultrasounds (Ma et al, 2008), microwaves (Teh et al, 2015).…”

Section: Practical Applicationmentioning

confidence: 99%

“…Different novel and non‐conventional extraction methods have been studied in recent years (Jaramillo Sánchez, Garcia Loredo, Contigiani, Gómez, & Alzamora, ; Leong, Oey, Clapperton, Aganovic, & Toepfl, ; Liu, Zeng, Cheng, Liu, & Aadil, ; Wang, Zeng, Brennan, Brennan, & Han, ). Such as PEF (Aadil et al, ; Yun, Zeng, Brennan, & Liu, ), high hydrostatic pressure (Wang, Chen, et al, ; Yu et al, ), ultrasounds (Ma et al, ), microwaves (Teh, Niven, Bekhit, Carne, & Birch, ).…”

Section: Introductionmentioning

confidence: 99%

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Liu

Zeng

Ngadi

2018

The extraction of water‐soluble phenolic compounds from onion assisted by pulsed electric field treatment (PEF) was investigated as well as the antioxidant activity of the extracts. Results indicated that the yield of water‐soluble phenolic compounds (PC) and flavonoid compounds (FC) from onion was significantly increased after treated by PEF treatment following water extraction. Meanwhile, the antioxidant activity of extracts increased with the increase in electric field intensity and treatment time. Box–Behnken design was employed to optimize the extraction process. The optimal conditions were 2.5 kV/cm, 90 pulses and 45°C for both of PC and FC. Under those conditions, the content of PC and FC in extracts was 102.86 mg GAE 100 g–1 FW and 37.58 mg QE 100 g–1 FW, increased by 2.2 and 2.7 times, respectively, in comparison to control (Non‐PEF treatment) (PC is 32.13 GAE 100 g–1 FW，FC is 10.22 mg QE 100 g–1 FW). Although the extraction yields of PC and FC for PEF‐assisted aqueous extraction was just 1/3 and 1/2 of soxhlet extraction, compared to conventional extraction methods with toxic, organic solvent, PEF‐assisted aqueous extraction method is a selective, environmental friend process to recover water‐soluble PC and FC from onion. Practical application Onion is abundant of phenolic compounds, particularly flavonols which are considered to be a reduced risk of many diseases by inhibition of lipid peroxidation. PEF processing as a non‐thermal technology for preservation of liquid foods has been investigated extensively during the last decades without destroying original sensorial and nutritional properties of food. In this study, it demonstrated that as efficient cell wall disruption technique, the aqueous extraction of phenolic compounds (PC) and flavonoid compounds (FC) from onion was facilitated significantly by PEF treatment. Therefore, PEF‐assisted aqueous extraction method has great potential as a selective, environmental friend process to recover water‐soluble PC and FC from onion.

“…Cavitation, shear, turbulence, and temperature rise affect protein conformational structure, thereby modifying the functionalities (Dumay et al, ; Ye & Harte, ). It has been reported that HPH was performed to modify structural and functionalities of various proteins including dairy proteins (Ali et al, ; Iordache & Jelen, ; Lee, Lefèvre, Subirade, & Paquin, ; Ye & Harte, ), plant proteins (Dong et al, ; Liu & Kuo, ; Song, Zhou, Fu, Chen, & Wu, ; Sun, Dai, Liu, & Gao, ; Yang, Liu, Zeng, & Chen, ), meat proteins (Saricaoglu, Gul, Tural, & Turhan, ) and our previous findings in shellfish proteins (Yu, Cha et al, ; Yu, Wu, Cha, Qin, & Du, ; Yu, Wu, Cha, Zou et al, ). It has also been reported that HPH treatment has potential application for improving the functionality of muscle proteins in water to develop new meat‐based products in food industry (Chen, Xu, & Zhou, ; Chen, Zhou, Xu, Zhou, & Liu, ).…”

Section: Introductionmentioning

confidence: 99%

Structure and functionalities changes in high-pressure homogenized clam protein isolate

Cha

Zou

et al. 2018

Self Cite

High‐pressure homogenization (HPH) under 0–100 MPa was performed to treat clam protein isolate (CPI) for three cycles. Results indicated that HPH treatment resulted in significant improvements of CPI functional properties. Absolute zeta potential, emulsifying activity index, and emulsion stability index significantly increased by 19.37 mV, 33.26 m2/g, and 14.00 min after HPH under 100 MPa. Solubility of CPI dramatically increased by 70.8% under 80 MPa. Foaming ability and foaming stability increased by 33.8% and 14.4% under 60 MPa. HPH resulted in significant decrease in percentage of both α‐helix and β‐turn, but percentage of β‐sheet greatly improved as the pressure increased. Free sulfhydryl and surface hydrophobicity increased but fluorescence intensity decreased significantly after HPH treatment. Improvements of these functionalities were due to protein structure changes and particle size reduction. This study demonstrated that HPH has the potential to improve functional properties of shellfish protein through modifying protein structure. Practical applications A nonthermal processing technique using HPH can improve functional properties of CPI, including solubility, emulsifying properties, and foaming properties. Therefore, HPH can be potentially used to process shellfish proteins to improve their functional properties.