Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser...
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ftpubmed:oai:pubmedcentral.nih.gov:6145235 2023-05-15T15:58:34+02:00 Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder Wang, Zhenyu Chang, Sijia Li, Yajing Kong, Liu Wu, Di Qin, Lei Yu, Cuiping Wu, Chao Du, Ming 2018-07-16 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145235/ https://doi.org/10.1002/fsn3.705 en eng John Wiley and Sons Inc. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145235/ http://dx.doi.org/10.1002/fsn3.705 © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. CC-BY Original Research Text 2018 ftpubmed https://doi.org/10.1002/fsn3.705 2018-09-30T00:20:03Z The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry. Text Crassostrea gigas Pacific oyster PubMed Central (PMC) Pacific Food Science & Nutrition 6 6 1582 1590 |
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Original Research Wang, Zhenyu Chang, Sijia Li, Yajing Kong, Liu Wu, Di Qin, Lei Yu, Cuiping Wu, Chao Du, Ming Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
topic_facet |
Original Research |
description |
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry. |
format |
Text |
author |
Wang, Zhenyu Chang, Sijia Li, Yajing Kong, Liu Wu, Di Qin, Lei Yu, Cuiping Wu, Chao Du, Ming |
author_facet |
Wang, Zhenyu Chang, Sijia Li, Yajing Kong, Liu Wu, Di Qin, Lei Yu, Cuiping Wu, Chao Du, Ming |
author_sort |
Wang, Zhenyu |
title |
Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
title_short |
Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
title_full |
Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
title_fullStr |
Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
title_full_unstemmed |
Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder |
title_sort |
effects of ball milling treatment on physicochemical properties and digestibility of pacific oyster (crassostrea gigas) protein powder |
publisher |
John Wiley and Sons Inc. |
publishDate |
2018 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145235/ https://doi.org/10.1002/fsn3.705 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145235/ http://dx.doi.org/10.1002/fsn3.705 |
op_rights |
© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
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CC-BY |
op_doi |
https://doi.org/10.1002/fsn3.705 |
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Food Science & Nutrition |
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6 |
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6 |
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1582 |
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1590 |
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