Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Food Res Int. 2023 Jan;163:112296. doi: 10.1016/j.foodres.2022.112296. Epub 2022 Dec 5.
Proteins contribute to the flavor release and texture of foods besides their nutritional attributes. However, processing affects the protein structural conformation and, thus, their functional properties. White shrimp proteins (WSP) are well known for their nutritional and functional properties and limited attention has been paid to the flavor adsorption properties of WSP. This study investigated the effects of processing methods such as microwave drying, hot air drying, roasting, and boiling on the structural (secondary and tertiary) changes and physicochemical, functional, and flavor adsorption properties of white shrimp proteins (WSP). Structural changes of WSPs were evaluated by Fourier Transform Infrared (FTIR) spectroscopy, fluorescence spectroscopy, and sulfhydryl bond content. Results revealed that the processing triggered structural changes that affected the functional properties of WSP. The highest surface hydrophobicity (H) of WSP in boiling (58.27 ± 1.68) and microwave drying (39.83 ± 0.83) caused increased emulsifying properties and decreased water solubility. The increased content of α-helix and random coils leads to cross-linking and protein aggregation in hot air drying (21.62 ± 0.37 %) and roasting (24.30 ± 0.24 %), which leads to low H and high foaming properties. Processing has increased the flavor adsorption ability of WSP. Among all the processing methods, boiling has shown the highest flavor adsorption potential, followed by microwave drying. The findings broaden the scope of techno-functional properties of WSP in the food industry by thermal treatment modification.
除了营养价值外，蛋白质还会影响食物的味道释放和质地。然而，加工会影响蛋白质的结构构象，从而影响其功能特性。白虾蛋白质（WSP）以其营养价值和功能特性而闻名，但对其风味吸附特性的关注有限。本研究探讨了微波干燥、热风干燥、烘烤和煮沸等加工方法对白虾蛋白质（WSP）的结构（二级和三级）变化以及理化、功能和风味吸附特性的影响。通过傅里叶变换红外（FTIR）光谱、荧光光谱和巯基含量评估 WSP 的结构变化。结果表明，加工会引发影响 WSP 功能特性的结构变化。在沸水中（58.27 ± 1.68）和微波干燥中（39.83 ± 0.83），WSP 的最高表面疏水性（H）导致乳化性能提高，水溶性降低。在热风干燥（21.62 ± 0.37%）和烘烤（24.30 ± 0.24%）中，α-螺旋和无规卷曲的含量增加导致交联和蛋白质聚集，导致 H 值降低和起泡性能提高。加工提高了 WSP 的风味吸附能力。在所有加工方法中，煮沸表现出最高的风味吸附潜力，其次是微波干燥。这些发现通过热加工改性拓宽了 WSP 在食品工业中的技术功能特性范围。
