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Food Chemistry 2018 Journal of Food, Nutrition and Population Health
ISSN: 2577-0586 Page 96
July 23-24, 2018
Rome, Italy
3rd Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
The oyster protein was ball-milling treated in this work in order to
provideabettersolubility.Theeffectsofball-millingonthesolubility
of oyster protein were firstly investigated and the mechanism of the
effects were preliminarily revealed by the changes of particle size,
conformation structure and the protein surface hydrophobicity. It was
observed that the solubility was increased firstly from 17.55%±0.68%
to 28.17%±0.66% followed by a significant decrease resulting in a
point of inflection at ball-milling treatment for 8 min. The increase of
solubility of oyster protein ball-milled within 8 min mainly attributed to
the decrease of the particle size of oyster protein. While the decrease
of oyster protein ball-milled for more than 12 min was the result of
combined effects of re-enlargement of the particle size, the changes
in higher molecular structure and the increase of the protein surface
hydrophobicity. With a better solubility of the oyster protein ball-milled
within 8 min, the digestibility increased significantly up to 65.89%
compared with the control group (54.58%). A further increase of the
digestibility from 54.89% to 82.39% was observed when the oyster
protein was ball-milled for more than 12 min, mainly attributed to the
denaturation of the oyster protein. These results provided theoretical
basis for the application of ball-milling treatment in the utilization of
oyster protein in the food industry.
Effects of Superfine Grinding on physical and chemical
properties of Pacific Oyster ( Crassostrea gigas) Protein
Zhenyu Wang, Sijia Chang, Di Wu, Ming Du
National Engineering Research Center of Seafood, Dalian Polytechnic University, China