Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle  

作　　者：Zi-Ye Wang Zi-Xuan Wu Guan-Hua Zhao De-Yang Li Yu-Xin Liu Lei Qin Peng-Fei Jiang Da-Yong Zhou 

机构地区：[1]School of Food Science and Technology,Dalian Polytechnic University,Dalian,116034,PR China [2]National Engineering Research Center of Seafood,Dalian,116034,PR China [3]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,116034,PR China

出　　处：《Food Bioscience》2023年第2期901-911,共11页食品生物科学（英文）

基　　金：This work was financially supported by“The National Natural Science Foundation of China(U1808203)”;“National Key R&D Program of China(2018YFD0901000)”;“Dalian Science and Technology Innovation Fund Project(2019J11CY005)”;“Central Funds Guiding the Local Science and Technology Development(No.2020JH6/10500002)”;“Marine Economic Development Project of Liaoning Province(2022-47)”.

摘　　要：In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the proteins in SAM exhibited different degrees of oxidation,aggregation and degradation.For both heat treatments,the increase of carbonyl and dityrosine contents and the decrease of free sulfhydryl groups and surface hydrophobicity of proteins in SAM were observed along with increasing heat temperature.Meanwhile,with increasing heat temperature,there was a progressive transition fromα-helix toβ-sheet in protein secondary structure.However,the protein solubility first increased and then decreased with increasing temperature.Among which,the solubility of 160℃-treated samples was the highest,which were 21.02%and 20.32%for air frying and baking.The protein digestive properties which reflected by the degree of hydrolysis(DH),soluble amino groups and soluble peptides showed a trend of increasing first and then decreasing with increasing temperature.After gastrointestinal digestion,the DH,soluble amino groups and soluble peptides of 160℃-treated SAMs cooking by air frying were 69.96%,61.14%and 39.33%,respectively,which were significantly higher than all other samples including the fresh ones.Correlation analysis showed that the protein digestive indexes were positively correlated with solubility,free sulfhydryl content and surface hydrophobicity,and negatively correlated with protein carbonyl content,dityrosine content and protein aggregation degree.These results provide evidence for knowing more about the effects of dry heat treatments on physicochemical and digestive properties of aquatic muscle food.

关 键 词：Heat treatment SOLUBILITY Protein oxidation AGGREGATION Degradation In vitro digestion 

分 类 号：TS201[轻工技术与工程—食品科学]