Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins

Ultrasonics Sonochemistry

Zhiyun Peng¹  Yong Zhao²  Jing Jing Wang³  Haiquan Liu⁴  Yixiang Wang⁴  Yufeng Li⁴  Yongheng Zhu⁵  Qiao-Hui Zeng⁶  Guang Liu⁷ 

[1] Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;;Laboratory of Quality &Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue H9X 3 V9, Canada;Department of Food Science, Foshan University, Foshan 528000, China;;Sericultural &

关键词: Ultrasound;    Basic electrolyzed water;    Antarctic krill protein;    Structural properties;    Emulsions;   

DOI  :  

来源: DOAJ

【 摘 要 】

A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW) was proposed, and its effects on the structural and functional properties of Antarctic krill proteins were investigated. Results showed that BEW reduced 30.9% (w/w) NaOH consumption for the extraction of krill proteins, and its negative redox potential (−800 ~ −900 mV) protected the active groups (carbonyl, free sulfhydryl, etc.) of the proteins from oxidation compared to deionized water (DW). Moreover, the ultrasound-assisted BEW increased the extraction yield (9.4%), improved the solubility (8.5%), reduced the particle size (57 nm), favored the transition of α-helix and β-turn to β-sheet, promoted the surface hydrophobicity and disulfide bonds formation of krill proteins when compared to BEW without ultrasound. These changes contributed to the enhanced foam capacity, foam stability and emulsifying capacity of the krill proteins. Notably, all the physicochemical, structural and functional properties of the krill proteins were comparable to those extracted by the traditional ultrasound-assisted DW. This study suggests that the ultrasound-assisted BEW can be a potential candidate to extract proteins, especially offering an alternative way to produce marine proteins with high nutritional quality.

【 授权许可】

Unknown