Effects of ball-milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and invitro digestibility

In this study, the effects of ball-milling treatment on structural properties and functional properties of mussel protein were investigated. In vitro protein digestibility and free amino acid contents were also evaluated. Ball-milling treatment did not change the primary structure of mussel protein, but caused changes of secondary structure. The tertiary and quaternary structure also changed. After 20min of ball-milling treatment, the whiteness and oil-binding capability of mussel protein significantly improved from 13.67 to 26.62 and 43.76% to 196.00%, while the protein solubility and water-holding capability of mussel protein significantly decreased from 74.89% to 53.10% and 215.67% to 90.91%. Ball-milling treatment increased the invitro digestibility significantly. These results provide theoretical basis for the utilisation of mussel protein in food industry.