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Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field

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Abstract

The effects of high-voltage electrostatic field (HVEF) on the physicochemical and functional properties of myofibrillar protein (MP) extracted from channel catfish were investigated. All samples were treated by HVEF with different voltage (0, 10, 20, 30, and 40 kV) for 20 min. The results showed that HVEF treatment reduced the surface hydrophobicity, Ca2+-ATPase activity, total sulfhydryl content, and emulsifying properties of the samples compared with the control (sample without HVEF treatment). However, the solubility, particle size, the absolute value of zeta potential, fluorescence intensity, and G’ were increased and maximized at 30 kV, then reduced with the increment of the voltage. The result revealed that HVEF treatment led to the protein aggregation and degeneration, but HVEF at 30 kV showed better protection effect on the myofibrillar protein conformation and properties. This research provided the theoretical references for the application of HVEF on the aquatic protein products.

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The authors confirm that all data included in this study are available upon request by contact with the corresponding author.

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Funding

The research was funded by China Agriculture Research System (CARS-46) and Major project of Scientific and technological R&D of Hubei Agricultural Scientific and technological Innovation Center (2020–620-000–002-03).

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Authors and Affiliations

  1. Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan, 430064, China

    Jian Huang, Feng Que, Guangquan Xiong, Yu Qiao, Wenjin Wu, Jun Wang, Anzi Ding, Li Liao, Liu Shi & Lan Wang

  2. Key Laboratory of Fermentation Engineering, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China

    Feng Que

  3. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

    Jian Huang

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  1. Jian Huang
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  10. Lan Wang
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Contributions

Jian Huang: writing—original draft preparation, visualization, and investigation. Feng Que: data curation and writing—original draft preparation. Guangquan Xiong: funding acquisition and supervision. Yu Qiao: resources. Wenjin Wu: validation and methodology. Jun Wang: investigation. Anzi Ding: resources. Li Liao: validation. Jian Huang wrote the main manuscript text and Feng Que prepared all figures and tables. Lan Wang and Liu Shi guided experimental methods. All authors reviewed the manuscript. Lan Wang: conceptualization and methodology. Liu Shi: supervision and writing—reviewing and editing.

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Correspondence to Liu Shi or Lan Wang.

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Huang, J., Que, F., Xiong, G. et al. Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field. Food Bioprocess Technol 16, 395–403 (2023). https://doi.org/10.1007/s11947-022-02937-7

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