Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

Noman Walayat; Zhouyi Xiong; Hanguo Xiong; Helena M Moreno; Nadia Niaz; Muhammad Nadeem Ahmad; Ali Hassan; Asad Nawaz; Ishtiaq Ahmad; Peng-Kai Wang

doi:10.1016/j.ijbiomac.2020.04.093

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

Int J Biol Macromol. 2020 May 4:158:865-874. doi: 10.1016/j.ijbiomac.2020.04.093. Online ahead of print.

Authors

Affiliations

¹ College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China.
² Fisheries Research Institute, Wuhan, Academy of Sciences, Wuhan 430207, China. Electronic address: xzy646590@163.com.
³ College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China. Electronic address: xionghanguo@163.com.
⁴ Department of Food Technology. Veterinary Faculty. Complutense University. Avda. Puerta de Hierro km. 4,5.28040, Madrid, Spain.
⁵ Institute of Human Nutrition and dietetics, Gulab Devi Educational Compl, ex-54000, Lahore, Pakistan.
⁶ National Institute of Food Science and Technology, University of Agriculture-38000, Faisalabad, Pakistan.

PMID: 32380111
DOI: 10.1016/j.ijbiomac.2020.04.093

Abstract

The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO) mixture (0, 2, 4 and 6%) were added to the MPs of Culter alburnus fish during frozen storage (-18 °C) of 60 days. During the study, it was observed that EWP-XO significantly (P < .05) reduced the Ca-ATPase activity, which is greatly related with tertiary structural changes. Meanwhile, carbonyl contents of MPs increased in line with frozen storage (control samples). Meanwhile, samples treated with 6% EWP-XO showed less increase in carbonyl content indicating the decreased protein oxidation. The addition of EWP-XO efficiently inhibited the decline in the sulfhydryl contents. Furthermore, through circular dichroism analysis it was confirmed that the addition of EWP-XO increased the secondary structural stability by preventing the reduction in α-helix content. Microstructural analysis confirmed the preservation of a well-structured protein network that reduced the porosity and protein aggregation of MPs gel. It was concluded that 6% EWP-XO was an effective cryoprotectant mixture, which preserved the functional and structural properties of Culter alburnus during 60 days of frozen storage period.

Keywords: Cryoprotectants; Frozen storage; Myofibrillar proteins.