The rapidly increasing global population has resulted in an increased demand for proteins in the human diet.The mussel meat protein is an affordable,abundant,sustainable,and environmentally friendly source of proteins...The rapidly increasing global population has resulted in an increased demand for proteins in the human diet.The mussel meat protein is an affordable,abundant,sustainable,and environmentally friendly source of proteins suitable for human consumption.This review described the composition and characteristics of mussel meat proteins,as well as methods for sufficiently isolating and extracting these proteins.Several non-thermal processing technologies including high-pressure homogenization and ultrasonication are introduced for the mussel meat protein modification,and the impact of these processing treatments on the structure and functional properties of mussel meat proteins is also discussed.Moreover,the production of bioactive peptides with various kinds of biological activities from mussel meat proteins is highlighted.Finally,industrial and commercial applications of mussel meat proteins and their derived bioactive peptides in food formulations are discussed.The research findings demonstrated that homogenization and ultrasonication treatments could induce the change in protein conformation and significantly improve the functionality of mussel meat proteins.Enzymatic hydrolysis and fermentation are effective approaches to produce bioactive peptides with multiple biological activities from mussels.Mussel meat proteins exhibit considerable nutritional and functional values compared to other widely used protein sources.Therefore,mussel meat protein could be used as a sustainable alternative protein resource in food applications.展开更多
In the present study,the Ultrasonic-Microwave(US-MW)technique was applied for assisting enzymatic hydrolysis of freshwater mussel meat.The operating parameters of enzymatic hydrolysis were investigated and the propert...In the present study,the Ultrasonic-Microwave(US-MW)technique was applied for assisting enzymatic hydrolysis of freshwater mussel meat.The operating parameters of enzymatic hydrolysis were investigated and the properties and qualities of the freshwater mussel hydrolysates were also analyzed.The considerable optimum conditions for enzymatic hydrolysis of mussel meat were ratio of liquid to material of 10.36:1,power of 360.52 W,processing time of 6.91 min,enzymolysis time of 4 h.Under these conditions,a degree of hydrolysis(DH)of 48.40% was obtained.The hydrolysates produced under optimum conditions,were characterized in terms of electrophoretic profile,amino acid composition and infrared spectrum analysis.SDS-PAGE profiles of the hydrolysates revealed that several protein bands were cleaved and several light myosin chains(25 kDa and 15 kDa,respectively)and peptides of molecular weight lower than 6.5 kDa were identified.The infrared spectrum absorption peak of amide band A and band III shifted after US-MW pre-treatment,which indicated that the N-H(hydrogen bonding)stretching vibration and triple helix structure of samples were affected.The essential amino acids in hydrolysates with or without US-MW pre-treatment were 36.62 mg/100 g and 33.40 mg/100 g.It was proved that US-MW assisted enzymatic hydrolysis is an effective technology to utilize freshwater mussel meat.展开更多
为进一步分析气调包装结合电子束辐照对冰藏蚌肉品质的影响,该研究设置对照组(CK)、气调包装组(ModifiedAtmosphere Packaging,MAP)、电子束辐照组(ElectronBeamIrradiation,EB)以及气调包装结合电子束辐照组(ModifiedAtmospherePackagi...为进一步分析气调包装结合电子束辐照对冰藏蚌肉品质的影响,该研究设置对照组(CK)、气调包装组(ModifiedAtmosphere Packaging,MAP)、电子束辐照组(ElectronBeamIrradiation,EB)以及气调包装结合电子束辐照组(ModifiedAtmospherePackaging Combined with Electron Beam Irradiation,MAP+EB),通过测定冰藏初始点和货架期终点时蚌肉的质构、色泽、挥发性风味物质和脂肪酸组成指标综合评价蚌肉的品质。结果表明,电子束辐照后蚌肉的硬度、咀嚼性降低,但可延缓微生物繁殖对蚌肉质构的影响。蚌肉色差值在冰藏初始点各组间无显著差异(P>0.05),在货架期终点,受电子束辐照影响,EB组和MAP+EB组的L*值下降,b*值上升。冰藏初始点,CK、MAP、EB和MAP+EB组蚌肉中挥发性风味物质的种类分别为8、17、16和19种,说明气调包装和电子束辐照处理显著提高挥发性风味物质的种类(P<0.05),并且醛类、酮类物质总含量提高,烃类、醇类物质总含量降低,但无显著差异(P>0.05)。各保鲜组蚌肉中脂肪酸相对总含量分别为49.55%、49.64%、49.61%和49.90%,无显著差异(P>0.05)。综上,气调包装结合电子束辐照对冰藏蚌肉的贮藏品质无明显的不良影响,适合于蚌肉的物理保鲜。展开更多
基金financially supported by the Central Public-interest Scientific Institution Basal Research Fund,CAFS(Grant No.2023TD64&2023TD66)Freshwater Fisheries Research Center,CAFS(Grant No.2023JBFM12)Solenaia oleivora ecological Compensation Program in Fuyang Section(2023).
文摘The rapidly increasing global population has resulted in an increased demand for proteins in the human diet.The mussel meat protein is an affordable,abundant,sustainable,and environmentally friendly source of proteins suitable for human consumption.This review described the composition and characteristics of mussel meat proteins,as well as methods for sufficiently isolating and extracting these proteins.Several non-thermal processing technologies including high-pressure homogenization and ultrasonication are introduced for the mussel meat protein modification,and the impact of these processing treatments on the structure and functional properties of mussel meat proteins is also discussed.Moreover,the production of bioactive peptides with various kinds of biological activities from mussel meat proteins is highlighted.Finally,industrial and commercial applications of mussel meat proteins and their derived bioactive peptides in food formulations are discussed.The research findings demonstrated that homogenization and ultrasonication treatments could induce the change in protein conformation and significantly improve the functionality of mussel meat proteins.Enzymatic hydrolysis and fermentation are effective approaches to produce bioactive peptides with multiple biological activities from mussels.Mussel meat proteins exhibit considerable nutritional and functional values compared to other widely used protein sources.Therefore,mussel meat protein could be used as a sustainable alternative protein resource in food applications.
文摘In the present study,the Ultrasonic-Microwave(US-MW)technique was applied for assisting enzymatic hydrolysis of freshwater mussel meat.The operating parameters of enzymatic hydrolysis were investigated and the properties and qualities of the freshwater mussel hydrolysates were also analyzed.The considerable optimum conditions for enzymatic hydrolysis of mussel meat were ratio of liquid to material of 10.36:1,power of 360.52 W,processing time of 6.91 min,enzymolysis time of 4 h.Under these conditions,a degree of hydrolysis(DH)of 48.40% was obtained.The hydrolysates produced under optimum conditions,were characterized in terms of electrophoretic profile,amino acid composition and infrared spectrum analysis.SDS-PAGE profiles of the hydrolysates revealed that several protein bands were cleaved and several light myosin chains(25 kDa and 15 kDa,respectively)and peptides of molecular weight lower than 6.5 kDa were identified.The infrared spectrum absorption peak of amide band A and band III shifted after US-MW pre-treatment,which indicated that the N-H(hydrogen bonding)stretching vibration and triple helix structure of samples were affected.The essential amino acids in hydrolysates with or without US-MW pre-treatment were 36.62 mg/100 g and 33.40 mg/100 g.It was proved that US-MW assisted enzymatic hydrolysis is an effective technology to utilize freshwater mussel meat.
文摘为进一步分析气调包装结合电子束辐照对冰藏蚌肉品质的影响,该研究设置对照组(CK)、气调包装组(ModifiedAtmosphere Packaging,MAP)、电子束辐照组(ElectronBeamIrradiation,EB)以及气调包装结合电子束辐照组(ModifiedAtmospherePackaging Combined with Electron Beam Irradiation,MAP+EB),通过测定冰藏初始点和货架期终点时蚌肉的质构、色泽、挥发性风味物质和脂肪酸组成指标综合评价蚌肉的品质。结果表明,电子束辐照后蚌肉的硬度、咀嚼性降低,但可延缓微生物繁殖对蚌肉质构的影响。蚌肉色差值在冰藏初始点各组间无显著差异(P>0.05),在货架期终点,受电子束辐照影响,EB组和MAP+EB组的L*值下降,b*值上升。冰藏初始点,CK、MAP、EB和MAP+EB组蚌肉中挥发性风味物质的种类分别为8、17、16和19种,说明气调包装和电子束辐照处理显著提高挥发性风味物质的种类(P<0.05),并且醛类、酮类物质总含量提高,烃类、醇类物质总含量降低,但无显著差异(P>0.05)。各保鲜组蚌肉中脂肪酸相对总含量分别为49.55%、49.64%、49.61%和49.90%,无显著差异(P>0.05)。综上,气调包装结合电子束辐照对冰藏蚌肉的贮藏品质无明显的不良影响,适合于蚌肉的物理保鲜。
