Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

Author:

Liu Shiying1,Li Guiyan1,Wang Xin1,Cao Wenhong123ORCID,Lin Haisheng123ORCID,Qin Xiaoming123,Chen Zhongqin123ORCID,Gao Jialong123,Zheng Huina123ORCID

Affiliation:

1. College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China

2. Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China

3. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang 524088 China

Abstract

SummaryThe present study aimed to comparatively analyse the functional properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures. And the microstructural characteristics of the particles were assessed by Fourier transform infrared, scanning electronic microscopy, and SDS‐PAGE to detect critical changes. The results showed that the solubility of enzymatically extracted protein was significantly improved by spray drying after pectin hydration (AP‐LMP and AP‐HMP), from 76.77% (AP) to 97.87% (AP‐LMP) and 97.13% (AP‐HMP), respectively. And the spray drying water‐extracted protein (HP) after pectin hydration (HP‐LMP and HP ‐HMP) exhibited a greater emulsifying property, from 103.10 m2/g (HP) to 145.55 ± 0.92 m2/g (HP‐LMP) and 200.29 ± 1.16 m2/g (HP‐HMP). The spray drying after pectin hydration had successfully enhanced emulsifying and rheological properties when compared with AP and HP. The results of SDS‐PAGE showed more protein participated in the formation of macromolecule and FT‐IR spectra demonstrated the formation of protein‐pectin spray drying particles facilitated not only by electrostatic interactions but also by covalent binding via Maillard reaction, made a closely compatible protein structure verified by the improvement of fluorescence intensity. This work is expected to provide a theoretical basic data for the development and application of scallop mantle extracted proteins.

Funder

China Agricultural Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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