文献类型：期刊文献

英文题名：Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

作者：Zheng, Huina[1,2,3,4];Beamer, Sarah K.[1];Matak, Kristen E.[1];Jaczynski, Jacek[1]

机构：[1]West Virginia Univ, Div Anim & Nutr Sci, POB 6108, Morgantown, WV 26506 USA;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China

年份：2019

卷号：278

起止页码：644

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000453529300081)、、WOS

语种：英文

外文关键词：Antarctic krill; Krill protein; Protein isolates; Protein gelation; Gel properties; Isoelectric solubilization/precipitation; kappa-Carrageenan

外文摘要：Isoelectric solubilization/precipitation (ISP) was used to extract krill protein isolate (KPI). Due to krill endogenous proteases ISP-KPI barely forms gel which is a major hurdle in wide application of this tremendous protein source for direct human consumption. The objective was to improve gelation and elucidate interaction mechanism between kappa-carrageenan and KPI kappa-Carrageenan was added to KPI at 0.00, 0.75, 1.50, 2.25, and 3.00 g/150 g and heated at 90 degrees C for 15 min. Added' kappa-carrageenan improved texture of KPI gels. However, the level of addition had minimal effect. SDS-PAGE revealed severe proteolysis of KPI even during heating. Total and free sulfhydryl were not different, while surface hydrophobicity and water-holding-capacity slightly decreased and increased, respectively with added kappa-carrageenan. Fourier-transform-infrared-spectroscopy showed none-tominimal shift of beta-sheet and alpha-helical protein structure; while C-C and C-O stretching as well as C-H bending of kappa-carrageenan showed the greatest shift, indicating that kappa-carrageenan was mainly responsible for gel formation.