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

Jia Run Han; Yue Tang; Yang Li; Wen Hui Shang; Jia Nan Yan; Yi Nan Du; Hai Tao Wu; Bei Wei Zhu; Youling L. Xiong

doi:10.1111/1750-3841.14598

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

Jia Run Han, Yue Tang, Yang Li, Wen Hui Shang, Jia Nan Yan, Yi Nan Du, Hai Tao Wu, Bei Wei Zhu, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Abstract

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 characteristics. Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.

Original language	English
Pages (from-to)	1023-1034
Number of pages	12
Journal	Journal of Food Science
Volume	84
Issue number	5
DOIs	https://doi.org/10.1111/1750-3841.14598
State	Published - May 2019

Bibliographical note

Funding Information:
We thank Hang Xiao and David Julian McClements of Dept. of Food Science, Univ. of Massachusetts, Amherst, Massachusetts, USA, for the technical support. This study was supported financially by the Natl. Key R&D Program of China (no. 2018YFC0311205), the Natl. Natural Science Foundation of China (No. 31671808), and the Innovative Talent Support Program for Colleges and Universities of Liaoning Province (LR2017031).

Publisher Copyright:
© 2019 Institute of Food Technologists®

Keywords

functional characterization
isoelectric solubilization/precipitation
physicochemical properties
protein isolates
scallop (Patinopecten yessoensis)

ASJC Scopus subject areas

Food Science

Access to Document

10.1111/1750-3841.14598

Cite this

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

abstract = "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 characteristics. Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.",

keywords = "functional characterization, isoelectric solubilization/precipitation, physicochemical properties, protein isolates, scallop (Patinopecten yessoensis)",

author = "Han, {Jia Run} and Yue Tang and Yang Li and Shang, {Wen Hui} and Yan, {Jia Nan} and Du, {Yi Nan} and Wu, {Hai Tao} and Zhu, {Bei Wei} and Xiong, {Youling L.}",

note = "Funding Information: We thank Hang Xiao and David Julian McClements of Dept. of Food Science, Univ. of Massachusetts, Amherst, Massachusetts, USA, for the technical support. This study was supported financially by the Natl. Key R&D Program of China (no. 2018YFC0311205), the Natl. Natural Science Foundation of China (No. 31671808), and the Innovative Talent Support Program for Colleges and Universities of Liaoning Province (LR2017031). Publisher Copyright: {\textcopyright} 2019 Institute of Food Technologists{\textregistered}",

year = "2019",

month = may,

doi = "10.1111/1750-3841.14598",

language = "English",

volume = "84",

pages = "1023--1034",

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TY - JOUR

T1 - Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

AU - Han, Jia Run

AU - Tang, Yue

AU - Li, Yang

AU - Shang, Wen Hui

AU - Yan, Jia Nan

AU - Du, Yi Nan

AU - Wu, Hai Tao

AU - Zhu, Bei Wei

AU - Xiong, Youling L.

N1 - Funding Information: We thank Hang Xiao and David Julian McClements of Dept. of Food Science, Univ. of Massachusetts, Amherst, Massachusetts, USA, for the technical support. This study was supported financially by the Natl. Key R&D Program of China (no. 2018YFC0311205), the Natl. Natural Science Foundation of China (No. 31671808), and the Innovative Talent Support Program for Colleges and Universities of Liaoning Province (LR2017031). Publisher Copyright: © 2019 Institute of Food Technologists®

PY - 2019/5

Y1 - 2019/5

N2 - 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 characteristics. Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.

AB - 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 characteristics. Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.

KW - functional characterization

KW - isoelectric solubilization/precipitation

KW - physicochemical properties

KW - protein isolates

KW - scallop (Patinopecten yessoensis)

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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