Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Wang, Chao; Rao, Junhui; Li, Xueyin; He, Diheng; Zhang, Ting; Xu, Jianteng; Chen, Xi; Wang, Lan; Yuan, Yue; Zhu, Xiangwei

doi:10.1016/j.foodres.2023.112871

Title: Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Journal Article · 25 April 2023 · Food Research International

DOI: https://doi.org/10.1016/j.foodres.2023.112871 · OSTI ID:1991711

Wang, Chao ^[1]; Rao, Junhui ^[1]; Li, Xueyin ^[1]; He, Diheng ^[1]; Zhang, Ting ^[1]; Xu, Jianteng ^[1]; Chen, Xi ^[2]; Wang, Lan ^[3];

^[4]; Zhu, Xiangwei ^[1]

Hubei University of Technology (China)
Wuhan Polytechnic University (China)
Hubei Academy of Agricultural Science (China)
Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States). Center for Nanophase Materials Sciences (CNMS)

Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed pulse ingredients manifesting versatile applications in food industry, such as binders, emulsifiers, and meat protein substitutes. Other than those well-known functionalities, however, the use of CP as a cryoprotectant remained unexplored. Here, in this study, we prepared the chickpea protein hydrolysate (CPH) and investigated its cryoprotective effects to frozen surimi in terms of the protein structure integrity and gelling behaviors. Results indicated that CPH could inhibit myofibrillar protein (MP) denaturation and oxidation during the freeze–thaw cycling, as evidenced by their increased solubility, Ca²⁺-ATPase activity, sulfhydryl concentration, and declined content of disulfide bonds, carbonyl concentration and surface hydrophobicity. Freezing-induced changes on MP secondary structures were also retarded. Moreover, gels prepared from CPH-protected frozen surimi demonstrated more stabilized microstructure, uniform water distribution, enhanced elasticity, gel strength and water holding capacity. The CPH alone, at a reducing addition content of 4% (w/w), exhibited comparable cryoprotective performance to that of the commercial formulation (4% sucrose and 4% sorbitol). Therefore, this study provides scientific insights for development of pulse proteins as novel and high-performance food cryoprotectants.

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Research Organization:: Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States)

Sponsoring Organization:: USDOE

Grant/Contract Number:: AC05-00OR22725

OSTI ID:: 1991711

Journal Information:: Food Research International, Vol. 169; ISSN 0963-9969

Publisher:: ElsevierCopyright Statement

Country of Publication:: United States

Language:: English

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59 BASIC BIOLOGICAL SCIENCES
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Cryoprotectant
Frozen surimi
Myofibrillar proteins
Denaturation
Gelling behaviors

Title: Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

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