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Abstract This study focused on the effects of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1, EWP/βCD) at 0, 2, 4 and 6% concentrations on fish (Culter alburnus) myofibrillar… Click to show full abstract
Abstract This study focused on the effects of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1, EWP/βCD) at 0, 2, 4 and 6% concentrations on fish (Culter alburnus) myofibrillar proteins (MP) during 60 days of frozen storage (−18 °C) by analyzing functional, rheological and structural changes in MP and MP gels. After 60 days of storage, circular dichroism (CD) and Fourier transform infrared (FTIR) spectroscopy revealed a decrease in the MP α-helix content, and EWP/βCD addition improved the MP secondary structural properties by inhibiting protein aggregation induced by exposure of hydrophobic residues. Particularly, the 6% EWP/βCD treatment significantly decreased (P
Journal Title: Food Hydrocolloids
Year Published: 2020
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