Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

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Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage

Food Research International ◽

10.1016/j.foodres.2013.12.009 ◽

2014 ◽

Vol 56 ◽

pp. 190-198 ◽

Cited By ~ 39

Author(s):

Jun-Hu Cheng ◽

Jia-Huan Qu ◽

Da-Wen Sun ◽

Xin-An Zeng

Keyword(s):

Hyperspectral Imaging ◽

Grass Carp ◽

Near Infrared ◽

Frozen Storage ◽

Ctenopharyngodon Idella ◽

Grass Carp Ctenopharyngodon Idella

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Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation

Food & Function ◽

10.1039/c6fo01632d ◽

2017 ◽

Vol 8 (3) ◽

pp. 1184-1194 ◽

Cited By ~ 10

Author(s):

Kaining Han ◽

Ye Yao ◽

Shiyuan Dong ◽

Sun Jin ◽

Hang Xiao ◽

...

Keyword(s):

Grass Carp ◽

Chemical Characterization ◽

Ctenopharyngodon Idella ◽

Myofibrillar Proteins ◽

Human Gut ◽

In Vitro Fermentation ◽

Microbial Community Structures ◽

Grass Carp Ctenopharyngodon Idella

Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.

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Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2018.02.094 ◽

2018 ◽

Vol 112 ◽

pp. 1171-1174 ◽

Cited By ~ 14

Author(s):

Longfa Jiang ◽

Shengjun Wu

Keyword(s):

Grass Carp ◽

Frozen Storage ◽

Myofibrillar Protein ◽

Ctenopharyngodon Idella ◽

Grass Carp Ctenopharyngodon Idella

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Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13002 ◽

2016 ◽

Vol 41 (1) ◽

pp. e13002 ◽

Cited By ~ 5

Author(s):

Jun-Hu Cheng ◽

Da-Wen Sun ◽

Zhiwei Zhu

Keyword(s):

Grass Carp ◽

Frozen Storage ◽

Chemical Properties ◽

Storage Condition ◽

Ctenopharyngodon Idella ◽

Grass Carp Ctenopharyngodon Idella ◽

And Chemical Properties

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Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage

Applied Sciences ◽

10.3390/app112411815 ◽

2021 ◽

Vol 11 (24) ◽

pp. 11815

Author(s):

Meiwen Lv ◽

Xiukang Wang ◽

Noman Walayat ◽

Zhongli Zhang ◽

Asad Nawaz ◽

...

Keyword(s):

Structural Changes ◽

Loss Modulus ◽

Frozen Storage ◽

Surface Hydrophobicity ◽

Control Group ◽

Myofibrillar Proteins ◽

Gelling Properties ◽

Seafood Products ◽

Culter Alburnus ◽

Industrial Level

This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at −18 °C for 90 days. The addition of OVA/βCD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/βCD enhanced the stability of the secondary structure by inhibiting the decline in the α-helix. Rheological properties analysis indicated that 6% OVA/βCD treatment showed better storage modulus (G’) and loss modulus (G”). In addition, treatment of OVA/βCD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/βCD could be act as a promising cryoprotectant, which can improve the structure and gel behavior of Culter alburnus MPs during frozen storage. Moreover, OVA/βCD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products.

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