Yangliu Liu, Dan Wang, Mingzhu Guo, Jilu Sun, Hao Wu
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Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein
SummaryBall‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural Litopenaeus vannamei protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 and 20 min, respectively. Then, its structure and functional properties were investigated. Results indicated that proper ball‐milling treatment significantly enhanced the quality of LVP by influencing its structure. Specifically, ball‐milled LVP (BLVP) powder exhibited finer and brighter. BLVP subjected to 10 min demonstrated the highest solubility (22.80%), digestibility (64.50%) and foaming stability (93.69%), which were attributed to particle size and structure. BLVP processed for 15 min exhibited the highest oil holding capacity (1042.67%) and foaming capacity (17.11%), positively related to its surface hydrophobicity and sulfhydryl content. And its allergenicity decreased by 4.35%. These results provide a foundational framework for utilising ball‐milling to modify LVP, suggesting that this method may enhance the industrial applications of LVP.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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