Nutrition and protein function, properties (structure, rheology, thermal stability) analysis of Nepture volute based on proteomics and in vitro digestion/cells model

To understand the nutritional characteristics of new species of Nepture volute (NV), its meat is used for nutritional analysis. NV had about 10% proteins containing essential amino acids except for tryptophan, 0.2% lipids containing 70% unsaturated fatty acids, 0.1% hydroxy acids with the function of fat reduction, 0.07% Ca, 0.002% Fe, 0.001% Zn. NV protein (NVP) with histone 3, perivitelline, cytochrome oxidase subunit played important role of cellular component, molecular functions and biological process in NV cells metabolism. Moreover, salt-soluble and acid-soluble proteins dominated NVP, suggesting high gel forming ability and small molecular weight. NVPs were pseudoplastic fluid (n < 0.2 in Power law), exhibiting shear thinning. Moreover, high rate of α-helix: β-sheet in NVPs led to more than 50% protein digestibility, 70% amino acids digestibility, 80% protein and trace elements absorption rates. NV also had antioxidant function (DPPH scavenging rate 23.289%) after digestion due to the presence of aromatic (phenylalanine) and acidic amino acids (aspartic acid, glutamate). Thereby, NV could complement multiple nutrients and had potential anti-oxidation and weight-losing functions.