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Fan X, Geng W, Li M, Wu Z, Li Y, Yu S, Zhao G, Zhao Q. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38821885 DOI: 10.1002/jsfa.13608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/02/2024] [Accepted: 05/08/2024] [Indexed: 06/02/2024]
Abstract
BACKGROUND The quality of surimi-based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi. RESULTS A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high-pressure heating and water-bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two-step water bath and water-bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance. CONCLUSION The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Wenhao Geng
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Meng Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Zixuan Wu
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Ying Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Shuang Yu
- Dalian Ping Island Natural Product Technology Co., Ltd, Dalian, China
| | - Guanhua Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
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Zhang W, Boateng ID, Xu J. How does ultrasound-assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties. Compr Rev Food Sci Food Saf 2024; 23:e13261. [PMID: 38284575 DOI: 10.1111/1541-4337.13261] [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: 07/16/2023] [Revised: 09/25/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
Proteins are essential to human health with enormous food applications. Despite their advantages, plant and animal proteins often exhibit limited molecular flexibility and poor solubility due to hydrogen bonds, hydrophobic interactions, and ionic interactions within their molecular structures. Thus, there is an urgent need to modify the rigid structure of proteins to enhance their stability and functional properties. Ultrasound-assisted ionic liquid (UA-IL) treatment for developing compound modification and producing proteins with excellent functional properties has received interest. However, no review specifically addresses the interactions between UA-ILs and proteins. Hence, this review focused on recent research advancements concerning the effects and potential reaction mechanisms of UA-ILs on the physicochemical properties (including particle size; primary, secondary, and tertiary structure; and surface morphology) as well as the functionality (such as solubility, emulsifying properties, and foaming ability) of proteins. Moreover, the safety evaluation of modified proteins was also discussed from various perspectives, such as acute and chronic toxicity, genotoxicity, cytotoxicity, and environmental and microbial toxicity. This review demonstrated that UA-IL treatment-induced protein structural changes significantly impact the functional characteristics of proteins. This treatment approach efficiently promotes protein structure stretching and spatial rearrangement through cavitation, thermal effects, and ionic interactions. As a result, the functional properties of modified proteins exhibited an obvious enhancement, thereby bringing more opportunities to utilize modified protein products in the food industry. Potential future directions for protein modification using UA-ILs were also proposed.
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Affiliation(s)
- Wenxue Zhang
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | | | - Jinsheng Xu
- Hubei Key Laboratory of Agricultural Bioinformatics, College of Informatics, Huazhong Agricultural University, Wuhan, China
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