Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts

Food Chemistry

Volumn 188, Issue , 2015, Pages 170-176

  Wang, Yanchao ^a   Wang, Ruo ^a   Chang, Yaoguang ^a   Gao, Ying ^a   Li, Zhaojie ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Antarctic krill; Gelling property; Glass transition; Protein isolate; Thermo reversible

Indexed keywords

AMINO ACIDS; BYPRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; GLASS; GLASS TRANSITION; HYDROGEN BONDS;

AMINO ACID COMPOSITIONS; ANTARCTIC KRILL; DENATURATION TEMPERATURES; GELLING PROPERTIES; PROTEIN CONCENTRATIONS; PROTEIN ISOLATES; THERMAL TRANSITIONS; THERMO-REVERSIBLE;

PROTEINS;

BENZOYLARGININE ETHYL ESTER; CHYMOTRYPSIN; GELLING AGENT; KRILL PROTEIN; PEPSIN A; PEPTIDES AND PROTEINS; TRYPSIN; UNCLASSIFIED DRUG; GEL; PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; COOLING; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSION; EUPHAUSIA SUPERBA; GEL; GELATION; GLASS TRANSITION TEMPERATURE; HEATING; HYDROGEN BOND; HYDROPHOBICITY; IN VITRO STUDY; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PH; PRECIPITATION; PROTEIN DEGRADATION; PROTEIN DENATURATION; SOLUBILITY; THERMODYNAMICS; TRANSITION TEMPERATURE; ZETA POTENTIAL; ANIMAL; CHEMISTRY; ISOLATION AND PURIFICATION; KRILL; TEMPERATURE;

EUPHAUSIA SUPERBA; EUPHAUSIACEA;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; EUPHAUSIACEA; GELS; HYDROGEN BONDING; NUTRITIVE VALUE; PROTEINS; TEMPERATURE;

EID: 84929468063     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.126     Document Type: Article

References (39)

1. D. Adelung, F. Buchholz, B. Culik, and A. Keck Fluoride in tissues of krill Euphausia superba Dana and Meganyctiphanes norvegica M. Sars in relation to the moult cycle Polar Biology 7 1987 43 50
2. E.I. Adeyeye Amino acid composition of three species of Nigerian fish: (Clarias anguillaris, Oreochromis niloticus) and (Cynoglossus senegalensis) Food Chemistry 113 2009 43 46
3. AOAC Official methods of analysis of Association of Official Analytical Chemists 16th ed. 1995 Association of Official Analytical Chemists Arlington, USA
4. T. Arakawa, R. Bhat, and S.N. Timasheff Preferential interactions determine protein solubility in 3-component solutions - The MGCL2 system Biochemistry 29 1990 1914 1923
5. M.L. Bax, L. Aubry, C. Ferreira, J.D. Daudin, P. Gatellier, and D. Rémond Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms Journal of Agriculture and Food Chemistry 60 2012 2569 2576
6. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
7. N.R. Bottino Lipid composition of two species of Antarctic krill: Euphausia superba and E. crystallorophias Comparative Biochemistry and Physiology Part B 50 1975 36 40
8. T. Brenner, T. Nicolai, and R. Johannsson Rheology of thermo-reversible fish protein isolate gels Food Research International 42 2009 915 924
9. V. Chaudhary, D.M. Small, R.A. Shanks, and S. Kasapis Enzymatic catalysis in a whey protein matrix at temperatures in the vicinity of the glass transition Food Research International 62 2014 671 676
10. Y.C. Chen, and J. Jaczynski Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives Journal of Agriculture and Food Chemistry 55 2007 1814 1822
11. Y.C. Chen, J.C. Tou, and J. Jaczynski Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation Journal of Food Science 74 2009 31 39
12. B. Cuq, N. Gontard, and S. Guilbert Thermoplastic properties of fish myofibrillar proteins: Application to biopackaging fabrication Polymer 38 1997 4071 4078
13. S. Damodaran Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: Effect on gelation Journal of Agriculture and Food Chemistry 36 1988 262 269
14. M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith Colorimetric method for determination of sugars and related substances Analytical Chemistry 28 1956 350
15. FDA, 2004. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Additives Safety: Agency Response Letter: GRAS Notice No. GRN 000147 August 26, 2004.
16. S.M. Fitzsimons, D.M. Mulvihill, and E.R. Morris Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry Food Hydrocolloids 21 2007 638 644
17. J.C. Gigliotti, J. Jaczynski, and J.C. Tou Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique Food Chemistry 111 2008 209 214
18. G.J. Grantham The Southern Ocean: The utilization of krill 1977 Rome, Italy FAO 1-61
19. A. Kato, and S. Nakai Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of protein Biochimica et Biophysica Acta 624 1980 13 20
20. B.S. Kendrick, J.L. Cleland, X. Lam, T. Nguyen, T.W. Randolph, and M.C. Manning Aggregation of recombinant human interferon gamma: Kinetics and structural transitions Journal of Pharmaceutical Sciences 87 1998 1069 1076
21. U.K. Laemmli Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Nature 227 1970 680 685
22. P. Liu, L. Yu, H.S. Liu, L. Chen, and L. Li Glass transition temperature of starch studied by a high-speed DSC Carbohydrate Polymers 77 2009 250 253
23. O.H. Lowry, N.J. Rosebrough, A.L. Farr, and R.J. Randall Protein measurement with the Folin phenol reagent Journal of Biological Chemistry 193 1951 265 275
24. Y.I. Matveev, V.Y. Grinberg, and V.B. Tolstoguzov The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, foods and seeds Food Hydrocolloids 14 2000 425 437
25. E. Molina, A.B. Defaye, and D.A. Ledward Soy protein pressure-induced gels Food Hydrocolloids 16 2002 625 632
26. O. Paredes-López, and C. Ordorica-Falomir Production of safflower protein isolates: Composition, yield and protein quality Journal of the Science of Food and Agriculture 37 1986 1097 1103
27. C. Pores, S. Costa, A.P. Batista, M.C. Nunes, A. Raymundo, and I. Batista Properties of protein powder prepared from cape hake by-products Journal of Food Engineering 108 2012 268 275
28. A. Romero, C. Bengoechea, F. Cordobés, and A. Guerrero Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions Food Hydrocolloids 23 2009 2346 2353
29. J.Á.G. Ruiz, M. Ramos, and I. Recio Angiotensin converting enzyme-inhibitory activity of peptides isolated from Manchego cheese. Stability under simulated gastrointestinal digestion International Dairy Journal 14 2004 1075 1080
30. V. Santé-Lhoutellier, T. Astruc, P. Marinova, E. Greve, and P. Gatellier Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins Journal of Agriculture and Food Chemistry 56 2008 1488 1494
31. S. Sathe Dry bean protein functionality Critical Reviews in Biotechnology 22 2002 175 223
32. T. Suzuki, and N. Shibata The utilization of Antarctic krill for human food Food Reviews International 6 1990 119 147
33. S. Thawornchinsombut, and J.W. Park Effect of NaCl on gelation characteristics of acid- and alkali-treated Pacific whiting fish protein isolates Journal of Food Biochemistry 31 2007 427 455
34. V. Tillander, B. Bjørndal, L. Burri, P. Bohov, J. Skorve, and R.K. Berge Fish oil and krill oil supplementations differentially regulate lipid catabolic and synthetic pathways in mice Nutrition & Metabolism 11 2014 20 36
35. L.Z. Wang, C.H. Xue, Y.M. Wang, and B. Yang Extraction of proteins with low fluoride level from Antarctic krill (Euphausia superba) and their composition analysis Journal of Agriculture and Food Chemistry 59 2011 6108 6112
36. P.L. Weegels, A.M.G. de Groot, J.A. Verhoek, and R.J. Hamer Effects on gluten of heating at different moisture contents. II. Changes in physico-chemical properties and secondary structure J. C. S. 19 1994 1 39
37. WHO/FAO/UNU Protein and amino acid requirements in human nutrition 2007 World Health Organization Geneva, Switzerland
38. Y.L. Xiong Structure-function relationships of muscle proteins 1997 Marcel Dekker New York
39. P.L. Zhou, and T.P. Labuza Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage Food Biophysics 2 2007 108 116