Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion.
The cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin was investigated at 0%, 4%, 8% and 12% (w/w) on natural actomyosin (NAM) model system to elucidate the possible mechanism. Ice dimensions in the NAM dispersions were measured after 7 thermal cycles (stabilized at -20°C and cycled between -16°C to -12°C) using a polarized microscope, demonstrating a significant reduction of ice crystal size induced by CCH. To determine the ice-controlling effect of CCH on protein freeze-denaturation, NAM samples were subjected to 7 freeze-thaw cycles between -20°C and 4°C. The results suggest that the presence of CCH can inhibit the ice crystals growth in NAM to reduce protein freeze-denaturation and oxidation similarly to the commercial cryoprotectants, resulting in higher protein solubility and a better gel structure with higher digestibility after freeze-thaw cycles.
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Canada. Electronic address: lihui3@ualberta.ca.
Lihui
L
Du
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Canada. Electronic address: mirko.betti@ualberta.ca.
Mirko
M
Betti
D000205:Actomyosin / Q000737:chemistry*; D000818:Animals; D002645:Chickens; D003094:Collagen / Q000494:pharmacology*; D003451:Cryoprotective Agents / Q000494:pharmacology*; D004063:Digestion; D005615:Freezing; D005782:Gels; D057927:Hydrophobic and Hydrophilic Interactions; D011492:Protein Hydrolysates / Q000494:pharmacology*; D012995:Solubility; D013438:Sulfhydryl Compounds / Q000032:analysis
D003451:Cryoprotective Agents; D005782:Gels; D011492:Protein Hydrolysates; D013438:Sulfhydryl Compounds; D003094:Collagen; D000205:Actomyosin
Collagen hydrolysate; Cryoprotective effect; Freeze-denaturation; Ice crystal dimension; Natural actomyosin; Simulated digestion