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

• Published in: International journal of biological macromolecules Vol. 158; pp. 865 - 874
• Main Authors: Walayat, Noman, Xiong, Zhouyi, Xiong, Hanguo, Moreno, Helena M., Niaz, Nadia, Ahmad, Muhammad Nadeem, Hassan, Ali, Nawaz, Asad, Ahmad, Ishtiaq, Wang, Peng-Kai
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.09.2020
• Subjects: Cryoprotectants; Frozen storage; Myofibrillar proteins; Myofibrillar proteins; Frozen storage; Cryoprotectants
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.04.093

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. [Display omitted] •Cryoprotective effect of EWP-XO was checked on myofibrillar proteins during frozen storage•EWP-XO significantly (P < .05) reduced the oxidative changes during frozen storage•6% EWP-XO effectively inhibited protein denaturation and aggregation in frozen storage•6% EWP-XO improved myofibrillar proteins gelling and structural properties•6% EWP-XO is an effective concentration to exhibit cryoprotective role on MP