Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein

Abstract

Clanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying methods, namely freeze drying (FD), vacuum drying (VD),and hot-air drying (HD) on the structure and functional properties of CBTMP. The results showed that the degree of oxidation of CBTMP was found to be in the following order: HD > VD > FD. Functional characteristics revealed that the CBTMP prepared by VD had relatively high foaming ability (150.24 ± 5.34°C) among three drying methods. However, the stability of emulsion and rheological properties prepared by FD was superior to other samples. Differential scanning calorimeter (DSC) showed CBTMP made by HD had the relatively good thermal stability (Tp = 91.49 ± 0.19 °C), followed by VD and FD. Digestive properties reflected that heating treatment could significantly increase its degree of hydrolysis in vitro. To sum up, the research could provide experimental guidance and theoretical support for the preparation method and utilization of CBTMP.

Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds

“…A possible reason for this phenomenon was that enzyme cleavage sites were generally located in hydrophobic regions. 45 Surface hydrophobicity (Figure 8d) exhibited PG < TG < CG, which also explained the trend of DH and digestibility. Liu et al 16 also found that the higher surface hydrophobicity was beneficial to the hydrolysis of protease.…”

“…At the same digestion time, the digestibility and peptide yield exhibited the trend of PG < TG < CG, which was consistent with DH. A possible reason for this phenomenon was that enzyme cleavage sites were generally located in hydrophobic regions . Surface hydrophobicity (Figure d) exhibited PG < TG < CG, which also explained the trend of DH and digestibility.…”

Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate

“…Furthermore, the occurrence of the Maillard reaction under VD conditions may contribute to achieving the highest T d [ 43 ]. Similarly, proteins isolated from fenugreek ( Trigonella foenum graecum ) [ 43 ] and grass pea [ 44 ] subjected to VD also exhibited increased thermal stability than those subjected to SD and FD.…”

“…The emulsifying capacity index (EAI) and emulsifying stability index (ESI) of proteins play an indispensable role in the food industry [ 44 ]. As shown in Figure 6 A,B, the EAI values of FD-CPI, VD-CPI, and SD-CPI at different pH levels ranged from 30.44 to 176.68 m 2 /g, 25.00 to 158.31 m 2 /g, and 32.66 to 163.32 m 2 /g, respectively.…”