Rambli Mas Munira, Phuah Eng-Tong, Howell Nazlin K
Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam.
Faculty of Health and Medical Sciences, School of Biosciences and Medicine, University of Surrey, Guildford, Surrey, GU2 7XH, UK.
Sci Rep. 2025 Jul 2;15(1):23130. doi: 10.1038/s41598-025-08135-7.
Limpet, Patella vulgata is an underutilized gastropod mollusc. In this study, the nutritional and techno-functional properties of limpets, found attached to rocks on the shores of Cornwall, Wales and Scotland were explored for the first time. P. vulgata flesh had a high percentage of protein (15%) with a well-balanced amino acid composition. Fat content was about 3%, comprising saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in the ratio of 1:1:2. SDS-PAGE characterisation showed the main myofibrillar and sarcoplasmic protein bands from limpet flesh. More importantly, our study showed that limpet had good gelling properties with a high elastic modulus (G') of 50.79 kPa and a low gelation temperature of 55.7C. The limpet protein can therefore be used in a food system together with tapioca starch (TS) and whey protein isolate (WPI) to improve the gel texture via various interactions with other components in the food model systems. Our study highlighted that the addition of limpet protein improved the rheological properties and gel strength of the TS and WPI-based composite gel. The present study clearly indicated that limpet, an underutilized shellfish source can benefit the food industry to make novel products and provide alternative diets such as meat free food.
帽贝，即普通帽贝，是一种未得到充分利用的腹足纲软体动物。在本研究中，首次对在康沃尔郡、威尔士和苏格兰海岸岩石上发现的帽贝的营养和技术功能特性进行了探索。普通帽贝肉的蛋白质含量很高（15%），氨基酸组成均衡。脂肪含量约为3%，饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的比例为1:1:2。SDS-PAGE表征显示了帽贝肉中的主要肌原纤维和肌浆蛋白条带。更重要的是，我们的研究表明，帽贝具有良好的凝胶特性，弹性模量（G'）高达50.79 kPa，凝胶化温度低至55.7℃。因此，帽贝蛋白可与木薯淀粉（TS）和乳清蛋白分离物（WPI）一起用于食品体系，通过与食品模型体系中的其他成分进行各种相互作用来改善凝胶质地。我们的研究强调，添加帽贝蛋白可改善基于TS和WPI的复合凝胶的流变学特性和凝胶强度。本研究清楚地表明，帽贝这种未得到充分利用的贝类来源可为食品工业带来益处，用于制造新型产品，并提供诸如无肉食品等替代饮食。
