Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles

Mingtang Tan; Zhaoyang Ding; Jun Mei; Jing Xie

doi:10.1016/j.foodchem.2021.131511

Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles

Food Chem. 2022 Mar 30;373(Pt B):131511. doi: 10.1016/j.foodchem.2021.131511. Epub 2021 Nov 1.

Authors

Mingtang Tan¹, Zhaoyang Ding², Jun Mei³, Jing Xie⁴

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China. Electronic address: zyding@shou.edu.cn.
³ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jmei@shou.edu.cn.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jxie@shou.edu.cn.

PMID: 34763934
DOI: 10.1016/j.foodchem.2021.131511

Abstract

The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze-thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na₂HPO₄·12H₂O and the consequent pH change, a pH change of 3.32 units was observed when the MFP solution were frozen. The surface hydrophobicity, particle size and confocal laser scanning microscopy showed that the protein molecules gradually unfolded and formed larger protein aggregation as the number of FT cycles increases. Additionally, protein degradation, secondary and tertiary structure alterations suggested that the FT cycle could disrupt structural integrity. The addition of cellobiose could maximize the inhibition of pH changes (decrease of ∼0.62 unit), no Na₂HPO₄·12H₂O crystallization was observed by X-ray diffraction. Cellobiose could minimize FT damage to myofibrillar protein, which was closest to the control. Thus, cellobiose can be used as a new and effective cryoprotectant.

Keywords: Cellobiose; Denaturation; Freeze-thaw cycle; Myofibrillar protein; pH.

MeSH terms

Cellobiose*
Cryoprotective Agents*
Freezing
Hydrogen-Ion Concentration
Protein Denaturation

Substances

Cryoprotective Agents
Cellobiose