文献类型：期刊文献

英文题名：Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Haliotis discus subsp hannai Ino) foot muscle proteins

作者：Li, Guiyan[1];Zuo, Xiang[1];Luo, Xinlin[4];Chen, Zhongqin[1,2,3,5];Cao, Wenhong[1,2,3,5];Lin, Haisheng[1,2,3,5];Qin, Xiaoming[1,2,3,5];Wu, Leiyan[1,4];Zheng, Huina[1,2,3,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[3]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[4]Jiangxi Agr Univ, Coll Food Sci, Nanchang 330045, Jiangxi, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：19

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001071101100001)、、WOS

基金：We gratefully acknowledge the financial support provided by the Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No.2023KJ146) , the earmarked fund for CARS (Grant No. CARS-49) , Zhanjiang Science and Technology Project (2022A05038) , Chaozhou Science and Technology Project (202201NY01) and the National Natural Science Foundation of China (Grant No. 32060583) .

语种：英文

外文关键词：Abalone foot muscle protein; Enzymatic hydrolysis; Functional properties; Physicochemical properties; Structural properties

外文摘要：This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle proteins (AFPs) and their hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and Protamex (R) (HP) at different time points. The HA-hydrolysate obtained after 0.5 h of treatment demonstrated the highest solubility at pH 7.0 (84.19%); the HPP-hydrolysate at 4 h exhibited the highest degree of hydrolysis (11.4%); the HPP-hydrolysate at 0.5 h had the highest oil holding capacity (2.62 g/g) and emulsion stability index (39.73 min), and the HP-hydrolysate at 4 h had the highest emulsifying activity index (93.23 m(2)/g) and foaming stability (91.45%); Regarding the physicochemical properties, the HPP-hydrolysates revealed the largest particle size, higher absolute zeta potential, and superior interfacial activity. Structural characterization demonstrated the enzymolysis-based changes in the composition and the secondary structure of the AFPs. These results provide practical support for the theoretical basis of the use of AFPs as a source of nutritive proteins in the food industry.