Structural and functional properties of sarcoplasmic proteins from silver carp rinsing water with different recovery methods

Abstract

Abstract: For global net-zero targets, recycling of sarcoplasmic proteins, the biomass waste in the surimi processing industry, will promote green and low-carbon processing of surimi, and achieve energy conservation and emission reduction. In this study, the effects of different recovery methods on the structure and molecular weight of sarcoplasmic proteins from silver carp rinsing water, as well as on their functional properties including surface hydrophobicity, solubility, foamability, and emulsification were analyzed by total sulfhydryl content, Fourier infrared spectroscopy, tryptophan fluorescence spectroscopy, and polyacrylamide gel electrophoresis. These results showed that different recovery methods had various effects on the structural and functional properties of sarcoplasmic proteins. The pH-shifting and heat treatment had a greater effect on the degree of conversion of -SH groups to disulfide bonds, surface hydrophobicity, tryptophan endogenous fluorescence spectral intensity, solubility and foamability of sarcoplasmic proteins, while freeze drying method has less impact on the structural and functional properties of sarcoplasmic proteins. The secondary structure content of sarcoplasmic proteins varied among recovery methods, with freeze drying and heat treatment recovered a greater proportion of β-folding, isoelectric point precipitation and pH-shifting method recovered a great proportion of disordered coil, chitosan flocculation recovered a great proportion of β-turning, and all recovered sarcoplasmic proteins had a small proportion of α-helices. The secondary structure of the sarcoplasmic proteins was transformed from ordered to disordered structure with vary degrees. Chitosan could bind to sarcoplasmic proteins to form larger molecular weight complexes, and pH-shifting method caused some of the proteins to depolymerize. The greater emulsification of sarcoplasmic proteins was obtained by freeze drying, isoelectric point precipitation, and chitosan flocculation recovery, where chitosan improved emulsification of sarcoplasmic proteins.

Key words: surimi rinse water, sarcoplasmic proteins, recovery methods, structure, functional properties

CLC Number:

TS254.9

Zhong-Yang Ren Wuyin Weng. Structural and functional properties of sarcoplasmic proteins from silver carp rinsing water with different recovery methods[J]. FOOD SCIENCE, 2024, 45(7): 0-0.

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