1
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Álvarez-Viñas M, Domínguez H, Torres MD. Evaluation of carrageenans extracted by an eco-friendly technology as source for gelled matrices with potential food application. Int J Biol Macromol 2024; 279:135288. [PMID: 39233176 DOI: 10.1016/j.ijbiomac.2024.135288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 08/13/2024] [Accepted: 09/01/2024] [Indexed: 09/06/2024]
Abstract
Red macroalgae are considered an immense source of hydrocolloids (agar and carrageenan) that are gaining momentum in the food industry as an alternative to animal-based ones, like gelatin. This work evaluates carrageenans extracted from four different red macroalgae (Chondrus crispus, Mastocarpus stellatus, Sarcopeltis skottsbergii and Gigartina pistillata) by an eco-friendly process (hydrothermal extraction), for their possible employment as food additives considering purity requirements stated by the European Regulation. In general, carrageenans presented a suitable composition, although some sample presented lower sulfate content than 15 % and higher As content than 3 mg/kg, being only carrageenans from Chondrus crispus and Sarcopeltis skottsbergii appropriate for gelled matrices formulation. Different concentrations of hydrocolloids (1-5 %) and salts (0.1-1 M NaCl, CaCl2 and KCl) were evaluated to reach a desired consistency. Rheological behavior of said gels revealed a gel-like behavior, with G' > G" and practically frequency independency of the parameters. Overall, gels formulated with KCl achieved higher G' with maximum values of 100-1000 Pa, whereas the commercial gelled dessert (used as control) only achieved values of around 10 Pa. After 3 months of cold storage, all gels exhibited a strengthening of the gelled matrix, without water syneresis. The colorimetric parameters were also evaluated, showing higher inclination for red and yellow tones with modest lightness values (around 60 %). In this work, hydrothermally extracted carrageenans from Chondrus crispus and Sarcopeltis skottsbergii were assessed, laying the groundwork for further studies in this area.
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Affiliation(s)
- Milena Álvarez-Viñas
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain
| | - Herminia Domínguez
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain
| | - María Dolores Torres
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain.
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2
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Baskaya-Sezer D. The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract. J Food Sci 2023; 88:4962-4973. [PMID: 37960937 DOI: 10.1111/1750-3841.16830] [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: 07/25/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023]
Abstract
This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high-pressure (HP) (100 MPa/60°C/30 min), or HP-assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.
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Affiliation(s)
- Duygu Baskaya-Sezer
- Amasya Social Sciences Vocational School, Amasya University, Amasya, Türkiye
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3
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Singh A, Patil U, Mittal A, Singh P, Tyagi A, Benjakul S. Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream. J Food Sci 2023; 88:4015-4027. [PMID: 37623915 DOI: 10.1111/1750-3841.16751] [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: 05/10/2023] [Revised: 08/06/2023] [Accepted: 08/09/2023] [Indexed: 08/26/2023]
Abstract
Gelling behaviors of partially purified myofibrillar proteins (PPMP) extracted from Indian mackerel (IM) and threadfin bream (TB) as a function of heating temperatures (20-75°C) were comparatively studied. PPMP obtained from IM (IM-MP) showed lower turbidity and surface hydrophobicity as compared to those extracted from TB (TB-MP). Moreover, lower disulfide bond content was noticed in IM-MP (7.7-9.46 mol/106 g protein) as compared to TB-MP (10.99-13.95 mol/106 g protein) during the heating process. There was no major difference in the amino acid profile noticed between PPMP from both the species, except lysine and glutamine contents, which were higher in TB-MP. Structural analysis, FTIR spectra, amide I band, and fluorescence intensity substantiated those changes. The protein pattern also revealed autolysis of IM-MP. The transmission analysis also showed lower aggregation and crosslinking ability of IM-MP than TB-MP. Therefore, poorer gelling behavior of IM-MP reconfirmed the inferior gel property of surimi gel from IM to gel from TB. Potential development is still required for the improvement of the gel properties of dark-fleshed fish surimi such as IM. PRACTICAL APPLICATION: Indian mackerel (IM) is an abundant and widely captured fish species. Due to overexploitation of lean fish, pelagic fish could be explored as a potential raw material for surimi production. However, poor gelling properties of IM limit its use in the surimi industry. This study provides an insight into the gelling behavior of myofibrillar proteins from IM during the gelation process in comparison with the lean fish (threadfin bream). Overall, structural and rheological changes of myofibrillar proteins play a role in gelation, thus affecting gel properties between two species. Further improvement of the gel of IM is still required.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Umesh Patil
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Prabjeet Singh
- College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Anuj Tyagi
- College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee University, Seoul, Republic Korea
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4
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Wang C, Su K, Sun W, Huang T, Lou Q, Zhan S. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin. Food Chem 2023; 426:136632. [PMID: 37336099 DOI: 10.1016/j.foodchem.2023.136632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/21/2023]
Abstract
In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.
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Affiliation(s)
- Chengcheng Wang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
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Zhao S, Yuan X, Yang L, Zhu M, Ma H, Zhao Y. The effects of modified quinoa protein emulsion as fat substitutes in frankfurters. Meat Sci 2023; 202:109215. [PMID: 37172548 DOI: 10.1016/j.meatsci.2023.109215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023]
Abstract
In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L⁎ values and decreased the a⁎ and b⁎ values and T2 relaxation time of the low-fat frankfurters (P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC, textural properties, gel strength, immobilized water percentage and G' value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Xiaorui Yuan
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China.
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6
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Sathuvan M, Thangam R, Cheong KL, Kang H, Liu Y. κ-Carrageenan-essential oil loaded composite biomaterial film facilitates mechanosensing and tissue regenerative wound healing. Int J Biol Macromol 2023; 241:124490. [PMID: 37076080 DOI: 10.1016/j.ijbiomac.2023.124490] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 04/05/2023] [Accepted: 04/13/2023] [Indexed: 04/21/2023]
Abstract
Polysaccharides κ-carrageenan (κ-Car) have become a predominant source in developing bioactive materials. We aimed to develop biopolymer composite materials of κ-Car with coriander essential oil (CEO) (κ-Car-CEO) films for fibroblast-associated wound healing. Initially, we loaded the CEO in to κ-Car and CEO through homogenization and ultrasonication to fabricate composite film bioactive materials. After performing morphological and chemical characterizations, we validated the developed material functionalities in both in vitro and in vivo models. The chemical and morphological analysis with physical structure, swelling ratio, encapsulation efficiency, CEO release, and water barrier properties of films examined and showed the structural interaction of κ-Car and CEO-loaded into the polymer network. Furthermore, the bioactive applications of CEO release showed initial burst release followed by controlled release from the κ-Car composite film with fibroblast (L929) cell adhesive capabilities and mechanosensing. Our results proved that the CEO-loaded into the κ-Car film impacts cell adhesion, F-actin organization, and collagen synthesis, followed by in vitro mechanosensing activation, further promoting wound healing in vivo. Our innovative perspectives of active polysaccharide (κ-Car)-based CEO functional film materials could potentially accomplish regenerative medicine.
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Affiliation(s)
- Malairaj Sathuvan
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Ramar Thangam
- Department of Materials Science and Engineering, Korea University, Seoul, 02841, Republic of Korea; Institute for High Technology Materials and Devices, Korea University, Seoul 02841, Republic of Korea
| | - Kit-Leong Cheong
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Heemin Kang
- Department of Materials Science and Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Yang Liu
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China.
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7
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Zampouni K, Mouzakitis C, Lazaridou A, Moschakis T, Katsanidis E. Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Sun M, Lin H, Zeng C, Deng S, Guidi A. Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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9
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Huang J, Feng X, Zhang S, Wang L, Yue J, Chu L. Preparation and characterization of astaxanthin-loaded microcapsules and its application in effervescent tablets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1421-1431. [PMID: 36156800 DOI: 10.1002/jsfa.12237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 09/11/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Astaxanthin is a type of keto-carotene with potential health benefits. However, astaxanthin has poor solubility and stability, resulting in its low oral bio-availability. Microcapsules can be used to improve the water solubility, stability and oral bio-availability of lipophilic bioactive compounds. Effervescent tablets can further improve the stability, smell and taste of microcapsules, and are more easily accepted by consumers. RESULTS Astaxanthin-loaded microcapsules were prepared by layer-by-layer assembly and freeze-drying technologies. Sodium caseinate and κ-carrageenan were applied as wall materials. The prepared microcapsules had good flow properties and encapsulation efficiencies (> 85%). Fourier transform infrared spectroscopy demonstrated that the mechanisms of layer-by-layer self-assembly between sodium caseinate and κ-carrageenan might be electrostatic adsorption and hydrogen bonding. The preparation process and excipients did not affect the antioxidant effect of astaxanthin. The in vitro simulated digestion study showed that microcapsules were mainly dissolved and digested in the simulated intestinal solution. Compared with its raw material, microencapsulation could improve the bio-accessibility of astaxanthin greatly. Then, astaxanthin-loaded microcapsules were incorporated into effervescent tablets by wet granulation and tablet-pressing methods. The dissolution of astaxanthin from effervescent tablets was over 90% in 2 h, which indicated a good dissolution effect. A cytotoxicity study revealed that astaxanthin loaded effervescent tablets had a good biocompatibility. Encapsulating astaxanthin-loaded microcapsules in effervescent tablets can improve its chemical stability. CONCLUSION Effervescent tablets containing microcapsules could be used to improve the solubility, stability and bio-accessibility of lipophilic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Juan Huang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
- The East China Science and Technology Research Institute of Changshu Company Limited, Changshu, China
| | - Xuan Feng
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Shuo Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Lizeng Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Jingjing Yue
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Lanling Chu
- Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
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Guo J, Zhu S, Chen P, Liu Z, Lin L, Zhang J. Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein. Front Nutr 2023; 10:1174888. [PMID: 37125034 PMCID: PMC10140325 DOI: 10.3389/fnut.2023.1174888] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 03/22/2023] [Indexed: 05/02/2023] Open
Abstract
Introduction During gastrointestinal digestion, κ-carrageenan (κ-CGN) undergoes physicochemical changes, which associated with the risk of colitis. Methods To understand the effect of physiological pH on the conformational transition and binding stability of κ-CGN and κ-carrageenan/casein (κ-CC), we conducted experiments at pH 3.0 (gastric environment) and pH 7.0 (intestinal environment). We evaluated zeta potential, free sulfate group content, Fourier transform infrared spectroscopy, thermodynamic properties, microstructure, and molecular mechanism. Results and Discussion Our results revealed that the helical conformation of κ-CGN and κ-CC were more ordered and stable, and sulfate group exposure both lower in the intestinal environment (pH 7.0). However, in gastric environment (pH 3.0), the charge density of κ-CGN decreased, accompanied by random curling conformation and free sulfate group content increased. In contrast, the intermolecular interactions between κ-CGN and casein increased in gastric acid environments due to casein flocculation and secondary structure folding, and significantly reduced the exposure of free sulfate groups of κ-CGN. Our research results provide an important theoretical basis for elucidating the molecular mechanism and structure-activity relationship of κ-CGN under casein matrix to protect the mucosal barrier and inhibit colitis, and are of great significance for guiding and expanding the safe application of κ-CGN, thus assisting food nutrition to be absorbed.
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Affiliation(s)
- Juanjuan Guo
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian, China
- *Correspondence: Juanjuan Guo,
| | - Siliang Zhu
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Peilin Chen
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian, China
| | - Luan Lin
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Jie Zhang
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, School of Public Health, Xiamen University, Xiamen, China
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Physicochemical dynamic changes and differences of κ-carrageenan in different vehicles (aqueous and casein solution) during in vitro gastrointestinal digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Mei X, Chang Y, Shen J, Zhang Y, Han J, Xue C. Characterization of a Novel Carrageenan-Specific Carbohydrate-Binding Module: a Promising Tool for the In Situ Investigation of Carrageenan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9066-9072. [PMID: 35830544 DOI: 10.1021/acs.jafc.2c03139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Carrageenan is a commercially important polysaccharide widely applied in the food industry. Specific probes are critical tools for the in situ investigation of polysaccharides, whereas the carrageenan-specific probes are limited at present. Carbohydrate-binding modules (CBMs) could serve as specific probes for the in situ investigation of polysaccharides. In the present study, an unknown function module from the κ-carrageenase Cgk16A was cloned and expressed in Escherichia coli. The expressed protein Cgk16A-CBM92 could specifically bind to carrageenan. Its novelty sheds light on a new CBM family (CBM92) as the founding member. Furthermore, a fluorescent probe was successfully constructed by fusing Cgk16A-CBM92 with a green fluorescent protein. The application potential of Cgk16A-CBM92 as a probe served in the in situ visualization of carrageenan was evaluated. The discovery of Cgk16A-CBM92 provided a promising tool for the in situ investigation of carrageenan.
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Affiliation(s)
- Xuanwei Mei
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Yaoguang Chang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Jingjing Shen
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Yuying Zhang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Jin Han
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
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13
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Jiang S, Ma Y, Wang Y, Wang R, Zeng M. Effect of κ-carrageenan on the gelation properties of oyster protein. Food Chem 2022; 382:132329. [PMID: 35134723 DOI: 10.1016/j.foodchem.2022.132329] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/04/2022]
Abstract
Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein (OP treated with high-pressure homogenization were investigated. Rheological results showed that κ-carrageenan improved the storage modulus of OP, and the higher concentration of κ-carrageenan accelerated the gelation of OP. The second derivative of infrared spectroscopy revealed that κ-carrageenan contributed to the formation of β-sheet in OP. Molecular force and texture analysis showed that κ-carrageenan might promote the increase of hydrophobic bonds and disulfide bonds, which was helpful to enhance gel strength. The microstructure showed that the OP gel with 1.5% κ-carrageenan had a compact network structure with abundant minor mesh and sheet edge. This study reveals the gelation mechanism of OP/κ-carrageenan and provides the theoretical basis for developing innovative oyster products.
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Affiliation(s)
- Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266021, China
| | - Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yahui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Dongxihu District Bureau of Commerce, Wuhan 430040, China
| | - Rui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; MHOME Industrial Co., Ltd, Guangzhou 510530, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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14
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Cheng Z, Zhang B, Qiao D, Yan X, Zhao S, Jia C, Niu M, Xu Y. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107565] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Zhang B, Guo X, Lin J, Sun P, Ren X, Xu W, Tong Y, Li D. Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Biao Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xuan Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Junxin Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Peizi Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xiang Ren
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Wei Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Yi Tong
- COFCO Biotechnology Co., Ltd. Bengbu Anhui 233010 China
| | - Dongmei Li
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian Liaoning 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning 116034 China
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16
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Kim SM, Wen Y, Kim HW, Park HJ. Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis). Food Chem 2022; 371:131114. [PMID: 34638013 DOI: 10.1016/j.foodchem.2021.131114] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022]
Abstract
This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T23 was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.
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19
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Su J, Wang L, Dong W, Wei J, Liu X, Yan J, Ren F, Yuan F, Wang P. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin. Front Nutr 2022; 9:839761. [PMID: 35284445 PMCID: PMC8916044 DOI: 10.3389/fnut.2022.839761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an in vitro simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. In vitro simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
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Affiliation(s)
- Jiaqi Su
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Linlin Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenxia Dong
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiao Wei
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinxin Yan
- College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China
| | - Fazheng Ren
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Yuan
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Fang Yuan
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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20
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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21
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Kang J, Jia X, Wang N, Xiao M, Song S, Wu S, Li Z, Wang S, Cui SW, Guo Q. Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107049] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Shi XD, Huang JJ, Wu JL, Cai XX, Tian YQ, Rao PF, Huang JL, Wang SY. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107106] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. Food Chem 2021; 376:131873. [PMID: 34971897 DOI: 10.1016/j.foodchem.2021.131873] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022]
Abstract
Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.
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Affiliation(s)
- Hongrui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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24
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Liu L, Huang X, Geng F, Huang Q. Optimization of preparation process of egg white protein/
κ
‐carrageenan composite film. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Lan Liu
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
| | - Xiang Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs) School of Food and Biological Engineering Chengdu University Chengdu China
| | - Qun Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs) School of Food and Biological Engineering Chengdu University Chengdu China
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25
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Gao R, Wang X, Shi T, Wijaya GYA, Bai F, Wang J, Jin W, Yuan L. Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon (
Acipenser schrenckii
) by
l
‐arginine and
l
‐histidine. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong P.R. China
| | - Xin Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Tong Shi
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | | | - Fan Bai
- Quzhou Xunlong Aquatic Products Sci‐Tech Development Co., Ltd. Quzhou P.R. China
| | - Jinlin Wang
- Quzhou Xunlong Aquatic Products Sci‐Tech Development Co., Ltd. Quzhou P.R. China
| | - Wengang Jin
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong P.R. China
| | - Li Yuan
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
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26
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Chen H, Wu D, Ma W, Wu C, Tian Y, Wang S, Du M. Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106841] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Benjakul S, Singh A, Chotphruethipong L, Mittal A. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:281-320. [PMID: 34507645 DOI: 10.1016/bs.afnr.2021.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Protein is a crucial nutritional ingredient in the daily human diet. Polyphenols (PPNs) are the abundant phytochemicals in plants, which are associated with health promotion as well as affect functionality in food systems. Both ingredients possess different types of functionalities (crosslinking, gelling, emulsifying, film-forming, etc.) and bioactivities (antioxidant, antimicrobial, anti-inflammatory, etc.). In the past decade, various methods have been implemented to enhance the functionalities and bioactivities of foods. Conjugation or grafting methods has been introduced widely. Conjugations of PPNs with proteins through various methods have been performed for the synthesis of the protein-polyphenol conjugate. Those potential grafting methods are alkaline associated, free-radical mediated, enzyme catalyzed, and chemical coupling methods. Several factors such as reaction conditions, type of proteins, and PPNs also influenced the conjugation efficiency. Various technologies, e.g., mass spectroscopy, fluorescence spectroscopy, UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate polyacrylamide gel electrophoresis have been used to elucidate conjugation and structural alternation of proteins and some properties of resulting conjugates. The prepared protein-PPN conjugates have been documented to enhance the bioactivities and functional properties of an initial protein. Moreover, conjugates have been employed in emulsions or as nanoparticles for nutraceutical delivery. Edible-films for food packaging and hydrogels for controlled drug release have been developed using protein-PPN conjugates. This chapter focuses on the methodologies and characteristics of protein-PPN conjugates and their applications in various food systems and nutraceutical field.
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Affiliation(s)
- Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Lalita Chotphruethipong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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28
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Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films. Mar Drugs 2021; 19:md19090486. [PMID: 34564148 PMCID: PMC8471587 DOI: 10.3390/md19090486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 12/03/2022] Open
Abstract
In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm2), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.
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29
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Cen S, Yu W, Yang W, Lou Q, Huang T. Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types. J Texture Stud 2021; 53:266-276. [PMID: 34426973 DOI: 10.1111/jtxs.12626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 11/26/2022]
Abstract
The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T21 and T22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.
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Affiliation(s)
- Shijie Cen
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Wenge Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
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30
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Wang X, Zhou D, Guo Q, Liu C. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca 2+ concentrations and its application in milk pudding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3021-3029. [PMID: 33205393 DOI: 10.1002/jsfa.10936] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg-1 κ-carrageenan-konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Dengyun Zhou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qi Guo
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Caiyun Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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31
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Affiliation(s)
- Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland, New Zealand
| | - Sahraoui Chaieb
- Lawrence Berkeley National Laboratory, Berkeley, California, USA
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32
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Tang H, Tan L, Chen Y, Zhang J, Li H, Chen L. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1389-1395. [PMID: 32835415 DOI: 10.1002/jsfa.10751] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Salted duck egg white (SDEW) is a major by-product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling. To improve the functional properties, the effect of κ-carrageenan (κ-CAR) addition on the protein structure and gel properties of SDEW was investigated in this study. RESULTS The surface hydrophobicity and free sulfhydryl content of SDEW protein increased, while total sulfhydryl content decreased significantly with the addition of κ-CAR (0.02-0.10%). Fourier-transform infrared spectroscopy analysis revealed that the relative content of α-helix and β-turn decreased, β-sheet and random coil increased, indicating the variation tendency of protein structure from order to disorder. As κ-CAR addition increased, the texture profiles including hardness, gumminess, chewiness, springiness, cohesiveness and resilience of SDEW gel were all improved. Water holding capacity increased significantly by 32.33% in the presence of 0.10% κ-CAR addition. The scanning electron microscopy indicated that the microstructure of SDEW/κ-CAR mixed gel was more smooth and compact. CONCLUSION The results suggested that adding κ-CAR can be an effective method to improve gel quality of SDEW. This study is expected to provide theoretical basis for modification of SDEW protein, as well as preparation of food ingredients with better gel properties from SDEW. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Lulan Tan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Yifan Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Huanhuan Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
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Mixed starch/chitosan hydrogels: elastic properties as modelled through simulated annealing algorithm and their ability to strongly reduce yellow sunset (INS 110) release. Carbohydr Polym 2021; 255:117526. [PMID: 33436258 DOI: 10.1016/j.carbpol.2020.117526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 11/07/2020] [Accepted: 12/14/2020] [Indexed: 11/20/2022]
Abstract
Biopolymers mixtures appear as a strategy to improve sensorial/technological characteristics of gel-like products. Thus, self-sustaining starch (S100/C0) hydrogels were prepared with a partial replacement of the gelling agent by 5.0 % (S95/C5), 7.5 % (S92.5/C7.5), or 10.0 % chitosan (S90/C10), and containing yellow sunset (INS 110). Major visual changes or significant differences on L*a*b* parameters were not observed for starch/chitosan hydrogels. Creep-recovery data was modeled using the simulated annealing algorithm, and relative recovery results showed an increase for S95/C5 (82.6 %), when compared to S100/C0 (72.9 %). After 312 h, chitosan strongly reduced the INS 110 release from hydrogels to an ethanolic solution (3.1∙10-4 and 4.1∙10-3 g/100 mL for S95/C5 and S100/C0, respectively) or to a sucrose solution (1.1∙10-3 and 6.5∙10-3 g/100 mL for S95/C5 and S100/C0, respectively). Such results highlighted that chitosan not only presented a techno-functionality on starch hydrogels by improving their elasticity but also by hindering the release of yellow sunset.
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Tang MX, Lei YC, Wang Y, Li D, Wang LJ. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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35
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Yan JN, Du YN, Jiang XY, Han JR, Pan JF, Wu HT. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. J Food Sci 2021; 86:792-802. [PMID: 33565634 DOI: 10.1111/1750-3841.15618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 11/29/2020] [Accepted: 01/09/2021] [Indexed: 11/28/2022]
Abstract
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/κ-C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/κ-C more obviously than GuHCl and urea. In addition, SMGHs/κ-C with bond disrupting agents possessed higher relaxation times including T21 and T23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/κ-C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/κ-C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/κ-C by various bond disrupting agents. Additionally, SMGHs/κ-C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/κ-C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
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36
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Yuan C, Zhan W, Cui B, Yu B, Liu P, Wu Z. Influence of two functional dextrins on the gel properties of kappa-carrageenan. Food Res Int 2020; 138:109666. [PMID: 33292956 DOI: 10.1016/j.foodres.2020.109666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/14/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
The physicochemical properties of κ-carrageenan (KC) can be improved by incorporation with small-molecule cosolvents. The texture and rheological properties, micromorphology, and crystallinity of KC incorporating indigestible dextrin (IDD) and beta-limit dextrin (BLD) were investigated. The rheological properties and sol-gel transition temperatures of the gels were slightly improved and the hardness of KC gels was significantly increased after the two dextrins were mixed in. Fourier transform infrared spectroscopy results indicated hydrogen-bonding interactions were strengthened in the presence of the dextrins. Confocal laser scanning microscope images revealed that a more homogenous structure was formed of the KC gel after the addition of dextrins. Moreover, X-ray diffraction patterns indicated the crystallinity of KC gel decreased upon dextrin addition. At the same dextrin content, IDD exerted a greater influence than BLD. IDD contents exceeding 3% (w/w) led to undesirable effects, whereas up to 5% (w/w) of BLD could be added. The two dextrins affected the rearrangement of the KC random coils in the sol state, and facilitated aggregation of the KC chains during cooling to form gel network structures after gelation. Therefore, the appropriate addition of these two dextrins can improve the texture and stability of KC gels and expand their application in functional foods.
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Affiliation(s)
- Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Wei Zhan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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37
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Liu JY, Yoshida A, Gao YL, Shirota K, Shiina Y, Osatomi K. Identification of a modori-inducing proteinase in the threadfin bream: Molecular cloning, tissue distribution and proteinase leakage from viscera during ice storage. Food Chem 2020; 330:127246. [DOI: 10.1016/j.foodchem.2020.127246] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 11/17/2022]
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38
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Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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40
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Fabrication of penicillin G portable microbiological test plate for on-farm antibiotic residues in milk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00456-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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41
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Polyelectrolyte Polysaccharide-Gelatin Complexes: Rheology and Structure. Polymers (Basel) 2020; 12:polym12020266. [PMID: 31991901 PMCID: PMC7077483 DOI: 10.3390/polym12020266] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/05/2020] [Accepted: 01/11/2020] [Indexed: 01/10/2023] Open
Abstract
General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.
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42
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Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin. J Texture Stud 2019; 51:511-520. [PMID: 31714599 DOI: 10.1111/jtxs.12495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/19/2019] [Accepted: 11/01/2019] [Indexed: 01/03/2023]
Abstract
The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA.
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Affiliation(s)
- Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Wan-Rong Xiao
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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43
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Oliveira LCD, Barbosa JR, Ribeiro SDCA, Vasconcelos MAMD, Aguiar BAD, Pereira GVDS, Albuquerque GA, Silva FNLD, Crizel RL, Campelo PH, Lourenço LDFH. Improvement of the characteristics of fish gelatin - gum arabic through the formation of the polyelectrolyte complex. Carbohydr Polym 2019; 223:115068. [PMID: 31426983 DOI: 10.1016/j.carbpol.2019.115068] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.4% and inlet air temperature of 130 °C. These conditions afforded 6.62 g/h yield, 0.27 aw and 247 g of Gel Strength, that are considered as suitable characteristics for food grade gelatin. The complex formed (FG-GA) was successfully obtained, as demonstrated by the results of amino acid profile, SDS-PAGE, FTIR spectroscopy, zeta potential and morphology. It was also verified that the formation of FG-GA promotes positive changes, such as higher atomization yield, adequate Gel Strength, low hygroscopicity and high solubility. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas.
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Affiliation(s)
- Luã Caldas de Oliveira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Jhonatas Rodrigues Barbosa
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Extração, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | | | | | - Bruna Araújo de Aguiar
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gilciane Américo Albuquerque
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Fabricio Nilo Lima da Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Rosane Lopes Crizel
- Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, 96050-500, Capão do Leão, RS, Brazil
| | - Pedro Henrique Campelo
- Faculdade de Ciências Agrárias,Univesidade Federal do Amazonas, 69067-005, Manaus, AM, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
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44
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Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108296] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Li K, Liu JY, Bai YH, Zhao YY, Zhang YY, Li JG, Zhang H, Zhao DB. Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1641161] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Diao-Bo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
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46
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Yan JN, Han JR, Jiang XY, Shang WH, Jin WG, Du YN, Wu HT. Involvement of DNA in Gel Formation of Scallop ( Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7935-7941. [PMID: 31264423 DOI: 10.1021/acs.jafc.8b06543] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G' and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Jia-Run Han
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Xin-Yu Jiang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Hui Shang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Gang Jin
- School of Bioscience and Engineering , Shaanxi University of Technology , Hanzhong , Shaanxi 723000 , People's Republic of China
| | - Yi-Nan Du
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Hai-Tao Wu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
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Semasaka C, Dekiwadia C, Buckow R, Kasapis S. Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment. Food Chem 2019; 285:104-110. [PMID: 30797324 DOI: 10.1016/j.foodchem.2019.01.125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/22/2019] [Accepted: 01/24/2019] [Indexed: 11/15/2022]
Abstract
We examine the morphology of hydrogels made of bovine serum albumin and gelatin following high pressure processing at 300 MPa for 15 min at 10 and 80 °C. Emphasis is on the distribution of added calcium counterions between the polymeric phases seen in changes in the structural properties of the composite gel. Protocol includes thermal and HPP treatments, dynamic oscillation rheology, ESEM, and modeling from the "synthetic polymer approach" to rationalize results. Pressurization at 10 °C produced continuous gelatin networks with dispersed BSA inclusions whereas pressurization at 80 °C yielded an inverse dispersion of BSA as the continuous phase supporting liquid gelatin inclusions. Lewis and Nielsen equations were adapted to predict the counterion distribution between the polymeric phases that profoundly affected the structural properties of the pressurized gels. The concept of counterion partition (pc) is introduced to the literature to follow the phase behavior of the composites in the presence of added calcium counterions.
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Affiliation(s)
- Carine Semasaka
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Chaitali Dekiwadia
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Roman Buckow
- CSIRO, Food and Nutrition, Werribee, VIC 3030, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia.
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48
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Yan JN, Shang WH, Zhao J, Han JR, Jin WG, Wang HT, Du YN, Wu HT, Janaswamy S, Xiong YL, Zhu BW. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Gani A, Benjakul S. Effect of β-Glucan Stabilized Virgin Coconut Oil Nanoemulsion on Properties of Croaker Surimi Gel. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1571552] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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