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首页> 外文期刊>Food Science & Nutrition >Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster ( Crassostrea gigas ) protein powder
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Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster ( Crassostrea gigas ) protein powder

机译：球磨处理对太平洋牡蛎蛋白粉理化特性和消化率的影响

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The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14?μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.
机译：牡蛎蛋白经过球磨处理，研究了其对粒径，构象，理化性质和体外蛋白消化率（IVPD）的影响。球磨处理后，粒径明显减小，蛋白粉变得更致密，更均匀。球磨处理不能改变牡蛎蛋白的一级结构。但是，它可能会影响二级结构和理化性质。二硫键从8.18µmol / g蛋白质增加到9.14？μmol/ g，而蛋白质表面疏水性指数从0.088增加到0.176。持水量从390％下降到226％，油结合力从91.2％增长到189.1％与构象和理化性质的改变有关。球磨也可以将IVPD从54.6％提高到82.4％。这些结果为球磨法在食品工业中牡蛎蛋白的利用中提供了理论依据。

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