Abstract
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and beta-cyclodextrin (beta CD) mixture (3:1, OVA/beta CD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/beta CD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at -18 & DEG;C for 90 days. The addition of OVA/beta CD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/beta CD enhanced the stability of the secondary structure by inhibiting the decline in the alpha-helix. Rheological properties analysis indicated that 6% OVA/beta CD treatment showed better storage modulus (G') and loss modulus (G "). In addition, treatment of OVA/beta CD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/beta CD could be act as a promising cryoprotectant, which can improve the structure and gel behavior of Culter alburnus MPs during frozen storage. Moreover, OVA/beta CD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products.