Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein
Clanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1053422/full |
| _version_ | 1798023218392465408 |
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| author | Shuya Wang Shuya Wang Liqiong Niu Bin Zhou Yao Peng Xinquan Yang Yingbin Shen Shugang Li |
| author_facet | Shuya Wang Shuya Wang Liqiong Niu Bin Zhou Yao Peng Xinquan Yang Yingbin Shen Shugang Li |
| author_sort | Shuya Wang |
| collection | DOAJ |
| description | Clanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying methods, namely freeze drying (FD), vacuum drying (VD),and hot-air drying (HD) on the structure and functional properties of CBTMP. The results showed that the degree of oxidation of CBTMP was found to be in the following order: HD > VD > FD. Functional characteristics revealed that the CBTMP prepared by VD had relatively high foaming ability (150.24 ± 5.34°C) among three drying methods. However, the stability of emulsion and rheological properties prepared by FD was superior to other samples. Differential scanning calorimeter (DSC) showed CBTMP made by HD had the relatively good thermal stability (Tp = 91.49 ± 0.19 °C), followed by VD and FD. Digestive properties reflected that heating treatment could significantly increase its degree of hydrolysis in vitro. To sum up, the research could provide experimental guidance and theoretical support for the preparation method and utilization of CBTMP. |
| first_indexed | 2024-04-11T17:42:50Z |
| format | Article |
| id | doaj.art-f0d047c195f8470db150b1f8a8a98e8c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T17:42:50Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-f0d047c195f8470db150b1f8a8a98e8c2022-12-22T04:11:27ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-11-01910.3389/fnut.2022.10534221053422Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell proteinShuya Wang0Shuya Wang1Liqiong Niu2Bin Zhou3Yao Peng4Xinquan Yang5Yingbin Shen6Shugang Li7School of Life Sciences, Guangzhou University, Guangzhou, ChinaSchool of Food and Biological Engineering, Hubei University of Technology, Wuhan, ChinaSchool of Life Sciences, Guangzhou University, Guangzhou, ChinaSchool of Food and Biological Engineering, Hubei University of Technology, Wuhan, ChinaSchool of Life Sciences, Guangzhou University, Guangzhou, ChinaSchool of Life Sciences, Guangzhou University, Guangzhou, ChinaSchool of Life Sciences, Guangzhou University, Guangzhou, ChinaEngineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaClanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying methods, namely freeze drying (FD), vacuum drying (VD),and hot-air drying (HD) on the structure and functional properties of CBTMP. The results showed that the degree of oxidation of CBTMP was found to be in the following order: HD > VD > FD. Functional characteristics revealed that the CBTMP prepared by VD had relatively high foaming ability (150.24 ± 5.34°C) among three drying methods. However, the stability of emulsion and rheological properties prepared by FD was superior to other samples. Differential scanning calorimeter (DSC) showed CBTMP made by HD had the relatively good thermal stability (Tp = 91.49 ± 0.19 °C), followed by VD and FD. Digestive properties reflected that heating treatment could significantly increase its degree of hydrolysis in vitro. To sum up, the research could provide experimental guidance and theoretical support for the preparation method and utilization of CBTMP.https://www.frontiersin.org/articles/10.3389/fnut.2022.1053422/fullClanis Bilineata Tingtauica Mell proteindrying methodsstructurefunctional propertiesdigestive properties |
| spellingShingle | Shuya Wang Shuya Wang Liqiong Niu Bin Zhou Yao Peng Xinquan Yang Yingbin Shen Shugang Li Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein Frontiers in Nutrition Clanis Bilineata Tingtauica Mell protein drying methods structure functional properties digestive properties |
| title | Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein |
| title_full | Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein |
| title_fullStr | Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein |
| title_full_unstemmed | Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein |
| title_short | Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein |
| title_sort | drying methods affect physicochemical and functional characteristics of clanis bilineata tingtauica mell protein |
| topic | Clanis Bilineata Tingtauica Mell protein drying methods structure functional properties digestive properties |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1053422/full |
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