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Volume 11
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10.3390/foods11203189
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Article

Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage

by
Shanshan Shui
1,2,3,
Huicheng Yang
3,
Baiyi Lu
1 and
Bin Zhang
2,*
1
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
3
Zhejiang Marine Development Research Institute, Zhoushan 316022, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(20), 3189; https://doi.org/10.3390/foods11203189
Submission received: 3 September 2022 / Revised: 9 October 2022 / Accepted: 11 October 2022 / Published: 13 October 2022
(This article belongs to the Topic Food Processing and Preservation)
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Abstract

The protective effects of phosphorylated trehalose on the quality and characteristics of peeled shrimp (Litopenaeus vannamei) were determined. Quality changes in treated samples were evaluated by assessing the physicochemical properties of myofibrillar proteins (MP) and compared to fresh water-, sodium tripolyphosphate-, and trehalose-treated samples during 12 weeks of frozen storage. The sensitivity of MP to oxidation and denaturation was increased during frozen storage. Phosphorylated trehalose significantly improved the quality of shrimp by increasing water-holding capacity. Further analysis showed that the addition of phosphorylated trehalose reduced the decrease in soluble MP content, Ca2+-ATPase activity, and total sulfhydryl contents and also effectively inhibited the increase in the surface hydrophobicity of MP. In addition, atomic force microscopy and hematoxylin and eosin staining revealed that phosphorylated trehalose preserved the integrity of the myofibril microstructure. Thermal stability results further confirmed that the denaturation temperature and denaturation enthalpy of MP were improved by phosphorylated trehalose. Overall, phosphorylated trehalose suppresses the denaturation of MP in peeled shrimp during long-term frozen storage.
Keywords: phosphorylated trehalose; shrimp; myofibrillar proteins; frozen storage; denaturation; oxidation phosphorylated trehalose; shrimp; myofibrillar proteins; frozen storage; denaturation; oxidation
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MDPI and ACS Style

Shui, S.; Yang, H.; Lu, B.; Zhang, B. Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage. Foods 2022, 11, 3189. https://doi.org/10.3390/foods11203189

AMA Style

Shui S, Yang H, Lu B, Zhang B. Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage. Foods. 2022; 11(20):3189. https://doi.org/10.3390/foods11203189

Chicago/Turabian Style

Shui, Shanshan, Huicheng Yang, Baiyi Lu, and Bin Zhang. 2022. "Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage" Foods 11, no. 20: 3189. https://doi.org/10.3390/foods11203189

APA Style

Shui, S., Yang, H., Lu, B., & Zhang, B. (2022). Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage. Foods, 11(20), 3189. https://doi.org/10.3390/foods11203189

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