1
|
Li K, Wang LM, Gao HJ, Du MT, Bai YH. Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction. J Food Sci 2023; 88:5136-5148. [PMID: 37961003 DOI: 10.1111/1750-3841.16800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 09/16/2023] [Accepted: 09/29/2023] [Indexed: 11/15/2023]
Abstract
To improve the gel quality of pale, soft, and exudative (PSE)-like chicken protein isolate (PPI) obtained via ultrasound-assisted alkaline extraction (UAE), l-lysine (l-Lys), l-arginine (l-Arg), or l-histidine (l-His) were used and the effects on the thermal gelling characteristics of PPI were studied. Compared with the nonbasic amino acid addition group, the addition of l-His/l-Arg/l-Lys significantly increased the solubility and absolute zeta potential of PPI, whereas reduced the particle size and turbidity (p < 0.05). They enhanced the gel strength and textural properties of PPI (p < 0.05) and reduced the cooking loss of PPI in the following order: l-Lys > l-Arg > l-His. The solubility, gel strength, and hardness of PPI with l-Lys were increased by 18.6%, 44.6%, and 57.6%, respectively, and cooking loss was decreased by 18.1%. Low-field nuclear magnetic resonance and magnetic resonance imaging revealed that basic amino acids addition decreased the water mobility in PPI gels with increasing immobile water content. Scanning electron microscopy revealed that the addition of basic amino acids promoted the formation of a more uniform and tight network microstructure in PPI gels. The α-helix content was decreased, whereas the β-sheet content was increased in PPI gels after basic amino acid addition. Therefore, addition of basic amino acids, especially l-Lys, enhances the gel properties of PPI. PRACTICAL APPLICATION: This study revealed that adding basic amino acids effectively improved the gel properties of PPI obtained via UAE method, with l-Lys exerting the best improvement effect. Our findings highlight the application value of PSE-like meat by the improvement of gel characteristics of PPI, providing a theoretical reference for the processing and utilization of PPI.
Collapse
Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Lin-Meng Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Hui-Jian Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Man-Ting Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
- Food Laboratory of Zhongyuan, Luohe, P. R. China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou, P. R. China
| |
Collapse
|
2
|
Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
Collapse
Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| |
Collapse
|
3
|
Wang L, Zhang Y, Li R, Xiang D. L-lysine moderates thermal aggregation of coconut proteins induced by thermal treatment. Sci Rep 2023; 13:13310. [PMID: 37587151 PMCID: PMC10432461 DOI: 10.1038/s41598-023-38758-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 07/14/2023] [Indexed: 08/18/2023] Open
Abstract
This work attempts to investigate the inhibitory effect of L-lysine (Lys) on the thermal aggregation of coconut protein (CP). The results showed that under neutral conditions (pH = 7), temperature reduced the solubility and enhanced the thermally induced gel formation of CP. In addition, Lys reduced the fluorescence properties, particle size and increased the turbidity of CP, which had an inhibitory effect on heat induced gels. The results indicate that Lys plays an important role in inhibiting protein thermal aggregation by interacting with CP to create steric hindrance and increase protein electrostatic repulsion.
Collapse
Affiliation(s)
- Liqiang Wang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou, 570228, China
| | - Youbang Zhang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou, 570228, China
| | - Run Li
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou, 570228, China
| | - Dong Xiang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou, 570228, China.
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No. 58 Renmin Avenue, Haikou, 570228, China.
| |
Collapse
|
4
|
Hayakawa T, Kubono Y, Fujii S, Wakamatsu JI, Kumura H. L-histidine inhibits the heat-induced gelation of actomyosin in a low ionic strength solution. Anim Sci J 2023; 94:e13825. [PMID: 36938887 DOI: 10.1111/asj.13825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/21/2023]
Abstract
The heat-induced gelation of actomyosin plays a key role in meat processing. Our previous study showed that L-histidine could affect the characteristics of a heat-induced gel of myosin on a low ionic strength. To apply the specific effect of L-histidine to meat processing, the heat-induced gel properties of actomyosin in the presence of L-histidine were investigated. Actomyosin in a low ionic strength solution containing L-histidine did not form a gel upon heating. The dynamic rheological properties of actomyosin in low ionic strength solutions were distinct depending on the presence or absence of L-histidine. Electron microscopy showed that, heated at 50°C, actomyosin in a low ionic strength solution containing L-histidine remained a filamentous structure. The surface hydrophobicity of actomyosin was stable up to 50°C in a low ionic strength solution containing L-histidine. In conclusion, L-histidine might suppress the aggregation of actomyosin and inhibit heat-induced gelation in a low ionic strength solution.
Collapse
Affiliation(s)
- Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Yu Kubono
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Shuji Fujii
- Department of Food and Life Science, Toyo University, Ora, Gunma, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido, Japan
| |
Collapse
|
5
|
Lin J, Zhang Y, Li Y, Sun P, Ren X, Li D. Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L-lysine marination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3916-3924. [PMID: 34952978 DOI: 10.1002/jsfa.11741] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND The quality deterioration of Antarctic krill (Euphausia superba) after thermal processing limits its industrial application. This study sought to improve the texture characteristics of Antarctic krill after heat treatment through pre-soaking using l-lysine (Lys) solution and sodium tripolyphosphate (STPP). Moreover, the effects of Lys on heat-treated Antarctic krill were explored. RESULTS Lys significantly reduced the cooking loss and improved the texture characteristics of Antarctic krill during heat treatment. The low-field nuclear magnetic resonance results showed that Lys reduced the water loss of Antarctic krill during heat treatment. Additionally, the surface hydrophobicity, Fourier transform infrared spectroscopy, and endogenous fluorescence spectroscopy results showed that Lys could inhibit the structural damage of Antarctic krill protein under the thermal denaturation condition and enhance the thermal stability of the protein. The scanning electron microscopy results showed that Lys could protect the structural integrity of Antarctic krill muscle fibers during heat treatment. CONCLUSION The cooking loss in the Lys added groups was better than the sodium tripolyphosphate added group, and 2.0% Lys solution could minimize the cooking loss of Antarctic krill. The secondary and tertiary structures of the Antarctic krill protein were actively protected by Lys during heat treatment. Overall, the study will provide insights into the application of Lys in the food industry as a natural additive and an alternative to phosphate. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Junxin Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuying Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yiwei Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Peizi Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiang Ren
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dongmei Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
6
|
Cao Y, Li Z, Li B, Fan X, Liu M, Zhao J. Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105397] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|