Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein-pectin hydrated mixtures

The present study aimed to comparatively analyse the functional properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein-pectin hydrated mixtures. And the microstructural characteristics of the particles were assessed by Fourier transform infrared, scanning electronic microscopy, and SDS-PAGE to detect critical changes. The results showed that the solubility of enzymatically extracted protein was significantly improved by spray drying after pectin hydration (AP-LMP and AP-HMP), from 76.77% (AP) to 97.87% (AP-LMP) and 97.13% (AP-HMP), respectively. And the spray drying water-extracted protein (HP) after pectin hydration (HP-LMP and HP -HMP) exhibited a greater emulsifying property, from 103.10 m(2)/g (HP) to 145.55 +/- 0.92 m(2)/g (HP-LMP) and 200.29 +/- 1.16 m(2)/g (HP-HMP). The spray drying after pectin hydration had successfully enhanced emulsifying and rheological properties when compared with AP and HP. The results of SDS-PAGE showed more protein participated in the formation of macromolecule and FT-IR spectra demonstrated the formation of protein-pectin spray drying particles facilitated not only by electrostatic interactions but also by covalent binding via Maillard reaction, made a closely compatible protein structure verified by the improvement of fluorescence intensity. This work is expected to provide a theoretical basic data for the development and application of scallop mantle extracted proteins.