Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of <i>Culter alburnus</i> myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our me...

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Main Authors: Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
egg white protein
xylooligosaccharides
myofibrillar protein
freeze–thaw cycles
<i>Culter alburnus</i>
Online Access:https://www.mdpi.com/2304-8158/10/9/2007
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spelling doaj-6c2f368d5fbf4da7af884935ba10a4552021-09-26T00:08:52ZengMDPI AGFoods2304-81582021-08-01102007200710.3390/foods10092007Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw CyclesZhongli Zhang0Zhouyi Xiong1Noman Walayat2Jose M. Lorenzo3Asad Nawaz4Hanguo Xiong5College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaFisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, ChinaDepartment of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, ChinaCentro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainJiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaThis study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of <i>Culter alburnus</i> myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, <i>v</i>/<i>v</i>) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (<i>p</i> < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T<sub>2</sub> relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.https://www.mdpi.com/2304-8158/10/9/2007egg white proteinxylooligosaccharidesmyofibrillar proteinfreeze–thaw cycles<i>Culter alburnus</i>
collection DOAJ
language English
format Article
sources DOAJ
author Zhongli Zhang
Zhouyi Xiong
Noman Walayat
Jose M. Lorenzo
Asad Nawaz
Hanguo Xiong
spellingShingle Zhongli Zhang
Zhouyi Xiong
Noman Walayat
Jose M. Lorenzo
Asad Nawaz
Hanguo Xiong
Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
Foods
egg white protein
xylooligosaccharides
myofibrillar protein
freeze–thaw cycles
<i>Culter alburnus</i>
author_facet Zhongli Zhang
Zhouyi Xiong
Noman Walayat
Jose M. Lorenzo
Asad Nawaz
Hanguo Xiong
author_sort Zhongli Zhang
title Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
title_short Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
title_full Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
title_fullStr Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
title_full_unstemmed Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles
title_sort effects of the mixture of xylooligosaccharides and egg white protein on the physicochemical properties, conformation, and gel-forming ability of <i>culter alburnus</i> myofibrillar protein during multiple freeze–thaw cycles
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-08-01
description This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of <i>Culter alburnus</i> myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, <i>v</i>/<i>v</i>) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (<i>p</i> < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T<sub>2</sub> relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.
topic egg white protein
xylooligosaccharides
myofibrillar protein
freeze–thaw cycles
<i>Culter alburnus</i>
url https://www.mdpi.com/2304-8158/10/9/2007
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AT zhouyixiong effectsofthemixtureofxylooligosaccharidesandeggwhiteproteinonthephysicochemicalpropertiesconformationandgelformingabilityoficulteralburnusimyofibrillarproteinduringmultiplefreezethawcycles
AT nomanwalayat effectsofthemixtureofxylooligosaccharidesandeggwhiteproteinonthephysicochemicalpropertiesconformationandgelformingabilityoficulteralburnusimyofibrillarproteinduringmultiplefreezethawcycles
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