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Effects of curcumin‐based photodynamic method on protein degradation of oysters
Author(s) -
Lu Na,
Wang Zhiguang,
Zhang Xu,
Liu Fang,
Gao Yuan,
Li Zhaojie,
Xue Changhu,
Tang Qingjuan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15029
Subject(s) - curcumin , photodynamic therapy , chemistry , protein degradation , degradation (telecommunications) , protease , food science , biochemistry , enzyme , serine protease , amino acid , nitrogen , organic chemistry , telecommunications , computer science
Summary Photodynamic treatment (PDT) is a novel cold‐sterilisation technology, but the evaluation of the protein quality of shellfish was scarce. In this study, the effects of curcumin (CUR)‐mediated PDT on delaying protein degradation of oysters during cold storage at 4 ℃ and the mechanisms were investigated. The protein‐degradation indexes and related enzymes were determined every 2 days. The results showed that the content of total volatile basic nitrogen (TVB‐N), polypeptide nitrogen (PeN), amino acid nitrogen (AN) and free amino acid (FAA) in photodynamic group was significantly different from the control group since the first 2 days ( P < 0.05). The pH value was significantly changed by PDT at the 4th and 8th day ( P < 0.05). Interestingly, the activities of serine and aspartic protease were significantly inhibited by PDT during the whole cold storage ( P < 0.05). Therefore, the study indicated that PDT has a positive effect on preventing protein degradation.