Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 52 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032663

Effects of different thermal processing on the structure and digestive characteristics of protein and polysaccharide of Chlamys nobilis

  • CAI Junting ,
  • CAO Wenhong ,
  • CHEN Zhongqin ,
  • GAO Jialong ,
  • ZHENG Huina ,
  • LIN Haisheng ,
  • QIN Xiaoming
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-06-13

  Revised date: 2022-08-31

  Online published: 2023-01-06

Fold

Abstract

To explore the specific effects of thermal processing on the structure and digestive characteristics of proteins and polysaccharides of Chlamys nobilis, three thermal processing methods were applied: Steaming (100 ℃, 5 min), frying (150 ℃, 2 min), and roasting (200 ℃, 10 min). The contents, structure, and in vitro digestion characteristics of scallop proteins and polysaccharides before and after thermal processing were compared and analyzed by Fourier infrared spectroscopy, scanning electron microscopy, and in vitro simulated digestion. Results showed that thermal processing significantly decreased the contents of the salt-soluble proteins and the water-soluble proteins (P<0.05), and increased the contents of the alkali-soluble polysaccharides (P<0.05). Steaming and frying treatment significantly decreased the contents of water-soluble polysaccharides (P<0.05), while roasting treatment increased it by 23.27% (P<0.05). The thermal processing had no significant effect on the chemical bonds of the polysaccharides, but it changed the secondary structure of the proteins, and the microstructure changed from flat to porous. The simulated digestion tests in vitro showed the digestibility of protein in vitro was significantly improved by steaming and roasting, and the digestion and absorption of polysaccharides in scallops were not significantly affected (P > 0.05). The above experimental results indicated that thermal processing could change the structure of the polysaccharides and proteins of Chlamys nobilis, the steaming treatment was more conducive to the digestion of scallop protein and polysaccharide. This study provides a useful reference for the reasonable thermal processing of Chlamys nobilis.

Key words： thermal processing; Chlamys nobilis; protein; polysaccharide; structure; external digestion

Cite this article

CAI Junting , CAO Wenhong , CHEN Zhongqin , GAO Jialong , ZHENG Huina , LIN Haisheng , QIN Xiaoming . Effects of different thermal processing on the structure and digestive characteristics of protein and polysaccharide of Chlamys nobilis[J]. Food and Fermentation Industries, 2022 , 48(24) : 52 -60 . DOI: 10.13995/j.cnki.11-1802/ts.032663

References

[1] 周浩宇, 俞明君, 聂远洋, 等.热加工方式对香菇营养特性和抗氧化活性的影响[J].食品科学, 2021, 42(15):106-114.
ZHOU H Y, YU M J, NIE Y Y, et al.Effects of heat processing methods on nutritional properties and antioxidant activity of Lentinus edodes[J].Food Science, 2021, 42(15):106-114.
[2] JIANG S S, FENG X, ZHANG F, et al.Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)[J].LWT, 2021, 141:110943.
[3] LI Q Q, LU J, CHANG Y J, et al.Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone[J].Food Chemistry, 2022, 377:132047.
[4] YANG W J, LU X J, ZHANG Y, et al.Effect of cooking methods on the health-promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L.ssp.narinosa)[J].Journal of Food Processing and Preservation, 2019, 43(8):e14008.
[5] 林玉锋, 黄后培, 刘嘉怡, 等.不同烹饪方式对牡蛎蛋白质营养品质的影响[J].食品科技, 2020, 45(7):143-151.
LIN Y F, HUANG H P, LIU J Y, et al.Effect of different cooking methods on the nutritional quality of oyster protein[J].Food Science and Technology, 2020, 45(7):143-151.
[6] 胡吕霖, 任思婕, 沈清, 等.不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响[J].食品科学, 2018, 39(20):63-70.
HU L L, REN S J, SHEN Q, et al.Effect of different cooking treatments and in vitro digestion on protein oxidation and digestibility of sturgeon fillets[J].Food Science, 2018, 39 (20):63-70.
[7] 章超桦, 秦小明.贝类加工与利用[M].北京:中国轻工业出版社, 2014:5-6.
ZHANG C H, QIN X M.Processing and Utilization of Shellfish[M].Beijing:China Light Industry Press, 2014:5-6.
[8] VENUGOPAL V, GOPAKUMAR K.Shellfish:nutritive value, health benefits, and consumer safety[J].Comprehensive Reviews in Food Science & Food Safety, 2017, 16(6):1 219-1 242.
[9] 农业农村部渔业渔政管理局. 2021中国渔业统计年鉴[M].北京:中国农业出版社, 2021:39-49.
Bureau of Fisheries, Ministry of Agriculture and Rural Affairs.2021 China Fishery Statistics Yearbook[M].Beijing:China Agricultural Press, 2021:39-49.
[10] 李运东. 低温真空烹饪对扇贝丁营养物质及口感影响的研究[D].烟台:烟台大学, 2013.
LI Y D.Effect of sous vide cooking on nutrients and flavor of scallop[D].Yantai:Yantai University, 2013.
[11] 金路, 严鹏, 李红玉.栉孔扇贝多糖的提取及脱色[J].食品与发酵工业, 2015, 41(2):233-236.
JIN L, YAN P, LI H Y, et al.The optimization of polysaccharide extraction process from Chlamys farreri and its decolorization[J].Food and Fermentation Industries, 2015, 41(2):233-236.
[12] WU D, WU C, CHEN H, et al.Effect of ball mill treatment on the physicochemical properties and digestibility of protein extracts generated from scallops (Chlamys farreri)[J].International Journal of Molecular Sciences, 2018, 19(2):531.
[13] LUO J Q, TAYLOR C, NEBL T, et al.Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins[J].Food Chemistry, 2018, 254:292-301.
[14] GUO C, XIE Y J, ZHU M T, et al.Influence of different cooking methods on the nutritional and potentially harmful components of peanuts[J].Food Chemistry, 2020, 316:126269.
[15] 罗凡, 黄美群, 胡立松, 等.油茶籽热处理对油茶饼中多糖含量及其抗氧化性影响的研究[J].中国油脂, 2019, 44(8):41-45.
LUO F, HUANG M Q, HU L S, et al.Effect of heat treatment of oil-tea Camellia seed on content and antioxidant activity of polysaccharides in oil-tea Camellia cake[J].China Oils and Fats, 2019, 44(8):41-45.
[16] 马梦娇, 荆慧娟, 符安卫, 等.中华鳖腿肉蛋白的理化性质[J].食品与发酵工业, 2019, 45(22):110-116.
MA M J, JING H J, FU A W, et al.Physicochemical properties of Chinese soft-shelled turtle protein[J].Food and Fermentation Industries, 2019, 45(22):110-116.
[17] YAMPOLSKAYA G P, TARASEVICH B N, ELENSKII A A.Secondary structure of globular proteins in adsorption layers at the solution-air interface by the data of Fourier transform IR spectroscopy[J].Colloid Journal, 2005, 67(3):385-391.
[18] 刘紫薇, 朱明明, 王凤新, 等.高温湿热处理对大豆分离蛋白的结构及其功能特性的影响[J].食品与发酵工业, 2021, 47(15):157-164.
LIU Z W, ZHU M M, WANG F X, et al.Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate[J].Food and Fermentation Industries, 2021, 47(15):157-164.
[19] LIU G, LI J, SHI K, et al.Composition, secondary structure, and self-assembly of oat protein isolate[J].Journal of Agricultural and Food Chemistry, 2009, 57 (11):4 552-4 558.
[20] ZHU Z Y, LIU F, GAO H, et al.Synthesis, characterization and antioxidant activity of selenium polysaccharide from Cordyceps militaris[J].International Journal of Biological Macromolecules, 2016, 93:1 090-1 099.
[21] LI S Q, SHAH N P.Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments[J].Food Chemistry, 2016, 197:240-249.
[22] DONG J L, YANG M, ZHU Y Y, et al.Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation[J].Food Research International, 2020, 138:109818.
[23] 钟润芳, 曹文红, 陈忠琴, 等.热加工对牡蛎中锌元素存在形态的影响[J].食品与发酵工业, 2022, 48(7):166-172.
ZHONG R F, CAO W H, CHEN Z Q, et al.Effects of thermal processing on the existing form of zinc in oysters[J].Food and Fermentation Industries, 2022, 48(7):166-172.
[24] XU Y Q, LIU G J, YU Z Y, et al.Purification, characterization and antiglycation activity of a novel polysaccharide from black currant[J].Food Chemistry, 2016, 199:694-701.
[25] LONG G H, JI Y, PAN H B, et al.Characterization of thermal denaturation structure and morphology of soy glycinin by FTIR and SEM[J].International Journal of Food Properties, 2015, 18(4):763-774.
[26] DAI M, SU X R, WANG X, et al.Three zinc(Ⅱ) coordination polymers based on tetrakis(4-pyridyl)cyclobutane and naphthalenedicarboxylate linkers:solvothermal syntheses, structures, and photocatalytic properties[J].Crystal Growth & Design, 2014, 14(1):240-248.
[27] MENEZES E A, OLIVEIRA A F, FRANCA C J, et al.Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing[J].Food Chemistry, 2018, 240:75-83.
[28] 郭蔚波, 赵燕, 徐明生, 等.不同处理方式下蛋白质结构变化与体外消化性关系研究进展[J].食品科学, 2019, 40(1):327-333.
GUO W B, ZHAO Y, XU M S, et al.Research progress in understanding the relationship between protein structure change and in vitro digestibility after different treatments[J].Food Science, 2019, 40(1):327-333.
[29] 马梦瑶, 谢岩黎, 范亭亭, 等.热加工对小麦蛋白结构和消化特性的影响[J].中国粮油学报, 2021, 36(12):50-55.
MA M Y, XIE Y L, FAN T T, et al.Effects of thermal processing on the structure and functional properties of wheat protein[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(12):50-55.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.