Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein
Abstract Antarctic krill protein (AKP) was extracted from Antarctic krill by an alkali dissolution‐isoelectric precipitation method and then it was phosphorylated with sodium tripolyphosphate. The phosphorylated Antarctic krill protein (P‐AKP) powder was obtained by spray‐drying (SD), freeze‐drying...
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crwiley:10.1111/1750-3841.15503 2024-06-02T07:58:19+00:00 Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein Lin, Na Liu, Baolin Liu, Zhidong Qi, Ting 2020 http://dx.doi.org/10.1111/1750-3841.15503 https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15503 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15503 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 85, issue 11, page 3690-3699 ISSN 0022-1147 1750-3841 journal-article 2020 crwiley https://doi.org/10.1111/1750-3841.15503 2024-05-03T11:03:09Z Abstract Antarctic krill protein (AKP) was extracted from Antarctic krill by an alkali dissolution‐isoelectric precipitation method and then it was phosphorylated with sodium tripolyphosphate. The phosphorylated Antarctic krill protein (P‐AKP) powder was obtained by spray‐drying (SD), freeze‐drying (FD), and hot‐air drying (AD), and the effects of these drying methods on the structures and functional properties of proteins were investigated. The P‐AKP powder dried by SD had the best sensory performance, and its particle size was much smaller than that of FD and AD. Scanning electron microscope displayed a uniform particle size of SD powder and the particles were uniformly dispersed. X‐ray diffraction analysis showed a higher crystallinity of SD sample than AD and FD. Differential scanning calorimeter analysis revealed that SD sample had the best thermal stability and less protein denaturation (Δ H = 210.80 J/g), followed by FD (Δ H = 80.48 J/g) and AD (Δ H = 73.94 J/g; P < 0.05). Fourier transform infrared showed that SD sample contained more protein secondary structure. Compared with SD, the phosphorylated group‐related chemical bonds in FD and AD samples were partially destroyed. SD sample had the highest protein solubility, oil absorption capacity, emulsifying, and foaming activities than FD and AD ( P < 0.05). Although FD had the highest water absorption capacity, sample prepared with AD had the worst functional performance. Therefore, different drying methods used for preparation of the P‐AKP can affect its physicochemical and associated functional properties, and SD could be an appropriate drying method for the industrial mass production of P‐AKP powders with better functionalities. Practical Application The optimal drying method for preparing the phosphorylated Antarctic krill protein (P‐AKP) powder was proved to be spray‐drying (SD), because the physicochemical and functional properties were better for P‐AKP dried by SD than the other drying methods. Hence, SD was recommended for the industrial ... Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Wiley Online Library Antarctic Journal of Food Science 85 11 3690 3699 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Antarctic krill protein (AKP) was extracted from Antarctic krill by an alkali dissolution‐isoelectric precipitation method and then it was phosphorylated with sodium tripolyphosphate. The phosphorylated Antarctic krill protein (P‐AKP) powder was obtained by spray‐drying (SD), freeze‐drying (FD), and hot‐air drying (AD), and the effects of these drying methods on the structures and functional properties of proteins were investigated. The P‐AKP powder dried by SD had the best sensory performance, and its particle size was much smaller than that of FD and AD. Scanning electron microscope displayed a uniform particle size of SD powder and the particles were uniformly dispersed. X‐ray diffraction analysis showed a higher crystallinity of SD sample than AD and FD. Differential scanning calorimeter analysis revealed that SD sample had the best thermal stability and less protein denaturation (Δ H = 210.80 J/g), followed by FD (Δ H = 80.48 J/g) and AD (Δ H = 73.94 J/g; P < 0.05). Fourier transform infrared showed that SD sample contained more protein secondary structure. Compared with SD, the phosphorylated group‐related chemical bonds in FD and AD samples were partially destroyed. SD sample had the highest protein solubility, oil absorption capacity, emulsifying, and foaming activities than FD and AD ( P < 0.05). Although FD had the highest water absorption capacity, sample prepared with AD had the worst functional performance. Therefore, different drying methods used for preparation of the P‐AKP can affect its physicochemical and associated functional properties, and SD could be an appropriate drying method for the industrial mass production of P‐AKP powders with better functionalities. Practical Application The optimal drying method for preparing the phosphorylated Antarctic krill protein (P‐AKP) powder was proved to be spray‐drying (SD), because the physicochemical and functional properties were better for P‐AKP dried by SD than the other drying methods. Hence, SD was recommended for the industrial ... |
format |
Article in Journal/Newspaper |
author |
Lin, Na Liu, Baolin Liu, Zhidong Qi, Ting |
spellingShingle |
Lin, Na Liu, Baolin Liu, Zhidong Qi, Ting Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
author_facet |
Lin, Na Liu, Baolin Liu, Zhidong Qi, Ting |
author_sort |
Lin, Na |
title |
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
title_short |
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
title_full |
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
title_fullStr |
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
title_full_unstemmed |
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein |
title_sort |
effects of different drying methods on the structures and functional properties of phosphorylated antarctic krill protein |
publisher |
Wiley |
publishDate |
2020 |
url |
http://dx.doi.org/10.1111/1750-3841.15503 https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15503 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15503 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Journal of Food Science volume 85, issue 11, page 3690-3699 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/1750-3841.15503 |
container_title |
Journal of Food Science |
container_volume |
85 |
container_issue |
11 |
container_start_page |
3690 |
op_container_end_page |
3699 |
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1800741626213040128 |