文献类型：期刊文献

英文题名：Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (Crassostrea hongkongensis) and Antarctic krill (Euphausia superba) protein isolates

作者：Zheng, Huina[1,2,3];Liang Shiming[1];Xue Gaozhan[1];Ren Dingding[1];Cao Wenhong[1,2,3];Zhang Chaohua[1,2,3,4];Yuan Jianjun[4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518116, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Fujian Prov Univ, Quanzhou Normal Univ, Key Lab Inshore Resources Biotechnol, Quanzhou 362000, Peoples R China;[5]Quanzhou Normal Univ, Coll Oceanol & Food Sci, Quanzhou 362000, Peoples R China

年份：2021

卷号：56

期号：2

起止页码：682

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000563908600001)、、EI(收录号：20203409078101)、Scopus(收录号：2-s2.0-85089515853)、WOS

基金：This work was supported by the Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No: 2019KJ145), the Special Funds of China's Modern Agricultural Technology System (Grant No: CARS-48), the Natural Science Foundation of Guangdong Province (Grant No: 2016A030313810), the Open Funds of Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety (Grant No: GDPKLAPPS140), the Applied Science and Technology Research and Development Project of Guangdong Province (Grant No: 2016B020235002) and the Curriculum and Educational Reform Project of the Graduate School of Guangdong Ocean University (Grant No: 521005035).

语种：英文

外文关键词：Pacific oysters; Antarctic krill; aquatic protein isoelectric solubilisation; precipitation; protein heat pretreatment; protein characteristics

外文摘要：Heat treatment is a convenient way to eliminate the effects of endogenous enzymes on the industrial production of stable products. This study describes the preparation of protein isolates from oysters (OPI and HOPI) and krill (KPI and HKPI) by isoelectric solubilisation/precipitation (ISP) with or without heat pretreatment and comparatively presents their characteristics. The results showed that the solubilities of HOPI (24.08 +/- 1.94%) and HKPI (42.29 +/- 0.78%) were higher than those of OPI (13.46 +/- 0.78%) and KPI (21.71.46 +/- 1.51%), and the free and total sulphhydryl (-SH) content and surface hydrophobicity of HOPI and HKPI were higher than those of OPI and KPI, which are related to higher fat content of HOPI (10.37 +/- 0.55%) and HKPI (34.89 +/- 1.19%). SDS-PAGE and gel chromatography pattern results showed that macromolecular proteins were degraded by endogenous enzymes in OPI and KPI, while they remained unaffected in HOPI and HKPI. The FT-IR spectra showed similar patterns between OPI and HOPI and between KPI and HKPI. While the essential amino acid content was similar for OPI and HOPI (47.06 +/- 1.33% and 47.93 +/- 1.02%), that of KPI and HKPI (50.89 +/- 0.89% and 51.19 +/- 1.11%, respectively) was not significantly different.