Investigation of cryoprotectants -treated protein deterioration during chilled and frozen storage: Electrophoretic pattern, functional properties and kinetic modeling [post]

Leila Maghsoudi, Marzieh Moosavi-Nasab, Elahe Abedi, Shahrzad Maleki
2022 unpublished
The relative cryoprotective effects of flaxseed protein and pectin in comparison with conventional cryoprotectant on stability of Capoor (Cyprinus carpio) surimi proteins during storage at -20°C for 4 months and at 4°C for 10 days were investigated. The results show that the reaction rate constants of second order kinetic, k, in samples stored at -20°C were much smaller than similar samples stored at 4°C, indicating decreased the rate of protein denaturation in frozen samples. Although, pectin
more » ... aused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of the formation of a separate gel and represent highly more inhibitory impact on the ice crystals growth, during the overnight soaking, protein denaturation may have been occurred. The flaxseed protein -treated sample showed the lowest decrease of SH content and reaction rate constant at both − 20°C and 4°C than others. The results exhibited that salt extractable protein and sulfhydryl content changes were in good agreement with the second order kinetic model. Regarding to SDS- PAGE results, no major changes were observed in intensity of myosin heavy chain, actin and myosin light chain bands in flaxseed proteins treated surimi over chilled and frozen storage.
doi:10.21203/ fatcat:tdhvfuwaejdnbpjptttinxyf4y