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Abstract The current research extracted oyster salt-soluble protein (OSSP) from Pacific oyster (Crassostrea gigas) and investigated the effect of heat treatment (35–100 °C) on the physicochemical state and in vitro digestion… Click to show full abstract
Abstract The current research extracted oyster salt-soluble protein (OSSP) from Pacific oyster (Crassostrea gigas) and investigated the effect of heat treatment (35–100 °C) on the physicochemical state and in vitro digestion of OSSP. Gel electrophoresis results indicated that OSSP was mainly composed of myofibrillar proteins. The denaturation temperature and enthalpy of OSSP were 54.88 °C and 5.49 J/g, respectively. Heating resulted in significantly decreased protein solubility and increased surface hydrophobicity and carbonyl content of OSSP (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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