Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain. (December 2018)

• Record Type: Journal Article
• Authors: Liu, Meng; Liu, Guang-Yu; Yang, Yang; Mei, Xue-Jiao; Yang, Huang; Li, Yan; Cao, Min-Jie; Liu, Guang-Ming
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 98(2018)
• Page Start: 559
• Page End: 567
• Publication Date: 2018-12
• Subjects: Scylla paramamosain -- Tropomyosin -- Thermal processing -- Gastric intestinal digestion -- Immunoreactivity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.09.027
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effects of three kinds of common household processing methods (including boiling, steaming, and high pressure) on the muscle protein of Scylla paramamosain were evaluated. Continuous digestion was modelled by using simulated gastrointestinal fluid and total muscle protein. Scanning electron microscopy was applied to observe the morphology. Circular dichroism spectra and surface hydrophobicity were used to analyze the structures of proteins. Gel electrophoresis and enzyme-linked immunosorbent assay were performed to investigate the digestibility and immunoreactivity of total protein. A more compact and orderly structure of the muscle protein was formed after thermal processing, which meant it was digested more easily. High pressure induced secondary and tertiary structure changes of the tropomyosin in the crude extract, which resulted in a reduction of immunoglobulin G binding activity. All thermal processes, and especially high pressure treatment, could affect the digestibility and immunoreactivity of crab muscle protein by changing the morphology and structure. Graphical abstract: Image 1 Highlights: Heating changed muscle protein's morphology and tropomyosin's structure in crab. The crude protein in food matrix was more easily digestion after thermal processing. High pressure treatment is a more effective way to reduce immunoreactivity.