Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)

This study was focused on the effect of ball-milling treatment (0, 5, 10, 15, 20 min) on the structure, physicochemical properties and allergenicity of oyster protein (OP). The results showed that ball-milling affected the secondary structure of OP, in which the contents of α-helix and β-turn increa...

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Bibliographic Details
Published in:Food science & technology 2022-08, Vol.166, p.113803, Article 113803
Main Authors: Chen, Xiaoying, Guo, Mingzhu, Sang, Yaxin, Sun, Jilu
Format: Article
Language:English
Subjects:
Allergenicity
Ball-milling
Oyster protein
Physicochemical properties
Structure
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Summary:This study was focused on the effect of ball-milling treatment (0, 5, 10, 15, 20 min) on the structure, physicochemical properties and allergenicity of oyster protein (OP). The results showed that ball-milling affected the secondary structure of OP, in which the contents of α-helix and β-turn increased and the contents of β-sheet and random coil decreased. The surface hydrophobicity and free sulfhydryl groups increased in ball-milled OP. The best foaming capacity (25.50%) was obtained for OP treated for 5 min, whereas the highest foaming stability (99.32%) and lowest solubility (3.00%) were observed for OP treated for 10 min. Compared to the control, the particle size decreased continuously, and maximum uniformity was found in OP treated for 15 min. The highest thermal deformation temperature (38.32 °C) and water holding capacity (97.50%) as well as the lowest oil holding capacity (380.00%) were obtained for OP treated for 20 min. Moreover, ball-milling significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.113803