Egg White Proteins And Beta-Cyclodextrin: Effective Cryoprotectant Mixture Against Oxidative Changes In The Myofibrillar Proteins Of Culter Alburnus

The effect of egg white protein (EWP) and beta-cyclodextrin (beta-CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at -18 degrees C for 60 days. Different proportions of EWP:beta-CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca-ATPase activity (0.297 to 0.136 mmol g(-1)) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 mu g) and carbonyls (26.36 to 49 mg.28 nmol mg(-1)) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:beta-CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg(-1)) and surface hydrophobicity (11.51 to 20.31 mu g) and also the decline of Ca-ATPase activity (0.29 to 0.19 mmol g(-1)). It can be concluded that EWP:beta-CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.