Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 3, Pages 683-691Publisher
WILEY
DOI: 10.1111/ijfs.13643
Keywords
Ball-milling; functional property; invitro digestibility; Mytilus edulis protein; structure
Categories
Funding
- National Natural Science Foundation of China [31771926]
- Basic Research Program of Liaoning Education Department [2016J046]
- State Key Research and Development Plan Modern Food Processing and Food Storage and Transportation Technology and Equipment [2017YFD0400200]
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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.
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