文献类型：期刊文献

英文题名：Oyster (Crassostrea hongkongensis) protein isolates: Influence of extraction pH on physicochemical, conformational and functional properties

作者：Liu, Yu[1,2];Tan, Mingtang[1,2,3,4];Chen, Zhongqin[1,2,3,4];Zheng, Huina[1,2,3,4];Gao, Jialong[1,2,3,4];Lin, Haisheng[1,2,3,4];Zhu, Guoping[1,2,3,4];Cao, Wenhong[1,2,3,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, 1 Haida Rd, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

年份：2025

卷号：492

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001541410600001)、、EI(收录号：20253018839114)、Scopus(收录号：2-s2.0-105011251914)、WOS

基金：This work was funded by the National Key Research and Development Program of China (2024YFD2401902) and the earmarked fund for Agriculture Research System of China (CARS-49).

语种：英文

外文关键词：Oyster protein isolates; Extraction pH; Structural properties; Functional properties

外文摘要：This study investigated the effects of extraction pH on the physicochemical, conformational, and functional properties of oyster (Crassostrea hongkongensis) protein isolates (OPIs). The results showed that with increasing extraction pH, the yield, purity, particle size, and surface hydrophobicity of OPIs significantly increased (P < 0.05), while the content of free sulfhydryl groups and the L* value significantly decreased (P < 0.05). Multispectral analysis and scanning electron microscope revealed that high pH promoted the transition from alpha-helix to beta-sheet structures, altering the microenvironment of tryptophan residues and the microstructure of the protein. Furthermore, at extraction pH 10, OPIs exhibited optimal gel strength, water/oil absorption capacity, foaming ability, and thermal stability, indicating their suitability for gel-based and foam-based food applications. However, OPIs at extraction pH 8 exhibited the highest solubility and emulsifying capacity. These results provide a basis for the tailor-made extraction of OPIs for specific functionalities.