Volume 14 Issue 1
Feb.  2018
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RONG Jing, QIU Chaoying, HU Xiao, YANG Xianqing, LI Laihao. Functional properties of glycosylated myofibrillar proteins from purple back flying squids (Symplectoteuthis oualaniensis)[J]. South China Fisheries Science, 2018, 14(1): 68-76. DOI: 10.3969/j.issn.2095-0780.2018.01.009
Citation: RONG Jing, QIU Chaoying, HU Xiao, YANG Xianqing, LI Laihao. Functional properties of glycosylated myofibrillar proteins from purple back flying squids (Symplectoteuthis oualaniensis)[J]. South China Fisheries Science, 2018, 14(1): 68-76. DOI: 10.3969/j.issn.2095-0780.2018.01.009
shu

Functional properties of glycosylated myofibrillar proteins from purple back flying squids (Symplectoteuthis oualaniensis)

  • 1.

    College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

  • 2.

    Key Laboratory of Aquatic Product Processing, Ministry of Agriculture; National R&D  Center for Aquatic Product Processing; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

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  • Received Date: June 06, 2017
  • Revised Date: August 20, 2017
  • Available Online: January 07, 2019
    Graphical Abstract
    • Abstract
  • The myofibrillar proteins extracted from purple back flying squids (Symplectoteuthis oualaniensis) were glycosylated with dextran, alginate oligosaccharide, glucose and lactose. The protein solubility, structure, emulsifying and foaming properties were evaluated. The results show that after saccharides mixing with myofibrillar by 1∶1 (w/w) for 12 h, the SDS-PAGE bands of protein exhibited greater molecular weight, and low molecular saccharides reacted with myofibrillar proteins faster. The protein solubility was improved but the surface hydrophobicity decreased. The secondary structure showed higher β-turn but lower β-sheets content after reaction. Glycosylation did not improve thermal stability of protein effectively. The foaming property and foam stability of glycosylated products were improved while the emulsifying ability and emusion stability decreased. The emulsifying and foaming ability and stability were better in higher ionic solution than in lower ionic solution. The solubility and foaming ability of protein in low ionic solution can be improved effectively, which is meaningful for the application of myofibrillar protein from squids.
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