Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop ( Patinopecten yessoensis ) Gonad

作者：Jiarun Han, Yue Tang, Yang Li, Wen‐Hui Shang, Jia‐Nan Yan, Yi‐Nan Du, Hai‐Tao Wu, Beiwei Zhu, Youling L. Xiong · 发表于：Journal of Food Science · 年份：2019 · DOI：10.1111/1750-3841.14598 · 被引用次数：31 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides

Protein isolates were recovered from scallop (Patinopecten yessoensis) gonads to develop a novel functional matrix by investigating their physiochemical and functional properties. Scallop gonad protein isolates (SGPIs) were prepared from degreased scallop gonads (DSGs) by an alkali extraction and isoelectric solubilization/precipitation (ISP) process. The protein compositions of the SGPIs were mainly vitellogenin and beta-actin with molecular weights of 266 and 42 kDa, respectively, as determined using Nano-liquid chromatography-mass/mass (Nano-LC-MS/MS). After the ISP process, the protein solubility of the SGPIs was significantly improved, and the surface hydrophobicity of SGPIs intensely increased by 1.1-fold, which were attributed to the exposure of aromatic residues such as phenylalanine, tyrosine, and tryptophan. However, the content of total/reactive sulfhydryl in SGPIs was decreased compared with that of DSGs. Meanwhile, the ISP process caused partial protein unfolding, as indicated by circular dichroism analysis, which exhibited a remarkable rise in the β-sheet content with a parallel decline in the α-helix and random coil contents (P < 0.05). SGPIs exhibited a better oil absorption capacity and foaming property than both DSGs and soybean protein isolates (SPIs). Moreover, the emulsifying capacity of SGPIs was greatly enhanced by the ISP process, which was superior to the effect of commercial SPIs and was ascribed to its favorable solubility as well as surface charact...