Mussel meat protein: Extraction, processing, nutrition value, and application in food products

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.

不同酶酶解贻贝蛋白的特性研究

采用中性蛋白酶、风味蛋白酶、木瓜蛋白酶和胃蛋白酶酶解贻贝肉蛋白,研究了产物的氨基酸组成和风味的差异性。结果表明:中性蛋白酶和风味蛋白酶的酶解产物的蛋白质利用率较高;各酶解产物中,谷氨酸、苏氨酸和赖氨酸的含量均较高,其中中性蛋白酶的酶解产物中氨基酸的含量高达1 774.105 mg/100g;在各酶解产物中,中性蛋白酶的酶解产物风味最佳。