4.7 Article

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 178, Issue -, Pages 136-142

Publisher

ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.02.158

Keywords

Ice structuring protein; Quick-frozen pork patties; Myofibrillar protein; Average particle size; Structure unfolding

Funding

  1. Northeast Forestry University [60201520109]
  2. National Natural Science Foundation of China [31571859, 31771903]

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This study explored the cryoprotective effect of ice structuring protein (ISP) on myofibrillar protein (MP) in frozen pork patties, revealing that ISP improved the aggregation behavior and structural stability of MP. Addition of ISP resulted in a more stable MP aggregation system with uniform particle size distribution and higher zeta potential. ISP treated patties showed decreased surface roughness and carbonyl content of MP, increased free amino content, and improved secondary and tertiary structure stability. Overall, ISP has the potential to enhance MP aggregation and structural stability during frozen storage.
The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISPtreated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage. (c) 2021 Elsevier B.V. All rights reserved.

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