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Zhang C, Chen L, Lu M, Ai C, Cao H, Xiao J, Zhong S, Teng H. Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure. Food Chem X 2023; 19:100820. [PMID: 37780301 PMCID: PMC10534169 DOI: 10.1016/j.fochx.2023.100820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/24/2023] [Accepted: 07/31/2023] [Indexed: 10/03/2023] Open
Abstract
The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the effect of different species of cellulose on enhancing the quality characteristics of low-salt surimi gels was investigated and the best-modified cellulose was identified. Carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) were selected for this study to compare with high-salt control and low-salt control. The results showed that cellulose could induce conformational transitions of proteins and promote the formation of an ordered and dense surimi gel network and the minimum porosity of 15.935% was obtained in the MCC-treated group. The cellulose-treated group conferred good textural properties to the surimi gels, significantly improved gel strength and water retention capacity (p < 0.05), and reduced the amount of water lost after cooking treatment (p < 0.05). Low-field NMR results showed that cellulose reduced the release of water, converting more free water to immobile water, thus increasing the water proton density. The higher energy storage modulus G' in the presence of cellulose indicated a more stable surimi gel system dominated by springiness. In summary, cellulose could confer better quality characteristics to low-salt surimi gels and MCC performance was superior to other cellulose species. This study helps the understanding of the mechanism of cellulose-surimi action on the development of high-quality low-salt surimi gels.
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Affiliation(s)
- Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Hunan GaoGe Dairy Co., Ltd, Changsha, Hunan, China
| | - Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jianbo Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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Xie C, Shi BB, Liu GH, Li SH, Kang ZL. Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters. Molecules 2023; 28:5608. [PMID: 37513480 PMCID: PMC10386509 DOI: 10.3390/molecules28145608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/14/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G' values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G' values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.
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Affiliation(s)
- Chun Xie
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Bei-Bei Shi
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Si-Han Li
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Zhuang-Li Kang
- Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China
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Zhao D, Yan S, Liu J, Jiang X, Li J, Wang Y, Zhao J, Bai Y. Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein. Foods 2023; 12:2597. [PMID: 37444335 DOI: 10.3390/foods12132597] [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: 04/25/2023] [Revised: 06/26/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with the increasing content of CDF. Moreover, the water- and fat-binding capacity (WFB), gel strength, storage modulus (G'), and loss modulus (G") of MP emulsion gel also increased with increasing content of CDF. When the concentration of CDF was 2%, the most significant improvement was observed for EAI, breaking force, and WFB (p < 0.05); the three-dimensional gel network structure of the MP emulsion gel was denser and the pore diameter was smaller. The T21 relaxation time of emulsion gel decreased while the PT21 increased significantly with the increasing content of CDF, suggesting that the emulsion gel with CDF had a better three-dimension network. The addition of CDF led to an increased content of β-sheet and reactive sulfhydryl and increased surface hydrophobicity of MP, thus improving the gel properties of the MP emulsion gel. In conclusion, the addition of CDF improved the functional properties and facilitated the gelation of the MP emulsion, indicating that CDF has the potential to improve the quality of emulsified meat products.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Shuliang Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Jialei Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xi Jiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Jiansheng Zhao
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
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Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X. Impact of Insoluble Dietary Fiber and CaCl 2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. Foods 2023; 12:foods12091890. [PMID: 37174428 PMCID: PMC10177909 DOI: 10.3390/foods12091890] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/01/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qinlin Hu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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5
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Chen Z, Luo C, Wang K, Chen Y, Zhuang X. Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan. Foods 2023; 12:foods12071444. [PMID: 37048265 PMCID: PMC10094032 DOI: 10.3390/foods12071444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/23/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023] Open
Abstract
The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0.4% κ-carrageenan addition was the limitation. The strain at fracture was significantly reduced with κ-carrageenan addition. The composite gel with 0.4% κ-carrageenan had the lowest proportion of T22 (7.85%) and the shortest T21 relaxation time (252.81 ms). The paraffin section showed that the phase separation behavior of the composite gel transformed from single-phase behavior to dispersed phase behavior to bi-continuous phase behavior, and the ratio of CG/MP phase area significantly increased from 0.06 to 1.73. The SEM showed that the three-dimensional network of myofibrillar protein transformed from a loose structure to a compact structure to an unaggregated structure with κ-carrageenan addition. The myofibrillar protein network of the treatment with 0.4% κ-carrageenan had the highest DF value (1.7858) and lowest lacunary value (0.452). The principal component analysis was performed on the data of microstructure and textural properties, and the results showed that the dispersed phase behavior and moisture stabilization promoted the aggregation of myofibrillar protein and the composite gel had better water holding capacity and textural properties, while bi-continuous phase behavior hindered the aggregation of myofibrillar protein and the composite gel had worse water holding capacity and textural properties.
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6
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Feng J, Bai X, Li Y, Kong B, Nuerjiang M, Wu K, Li Z, Xia X. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state. Int J Biol Macromol 2023; 230:123228. [PMID: 36641026 DOI: 10.1016/j.ijbiomac.2023.123228] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/27/2022] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
Influence of potato dietary fiber (PDF) on myofibrillar protein (MP) structure, aggregation behavior, and gel properties of chicken patty was evaluated. The Raman spectroscopy results indicated that the α-helix content decreased by 21.9 %, while β-sheets content increased by 45.0 % in 3.0 % PDF sample compared with the control (P < 0.05), and aliphatic residues cross-linked. Particle size, turbidity, and the roughness of MP surface morphology increased, whereas the zeta-potential of MPs decreased with PDF increasing. The gelation process of MP with PDF proceeded at a fast rate and their elasticity and viscosity were high as determined by dynamic rheology. Gels with 3.0 % PDF exhibited significantly enhanced gel strength and a high WHC, which increased by 44.20 % and 22.5 %, respectively, compared with the control, PDF inhibited the transformation of immobilized water to free water and eliminated the water channels during heating as well as formed a more uniform and denser microstructure. Therefore, PDF can be a potential ingredient for improving the quality of processed meat products.
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Affiliation(s)
- Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kairong Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zhu C, Wang S, Bai Y, Zhang S, Zhang X, Wu Q, He X. Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods 2023; 12:foods12040741. [PMID: 36832816 PMCID: PMC9955361 DOI: 10.3390/foods12040741] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/26/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023] Open
Abstract
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5-10% of SCF and ICF significantly improved (p < 0.05) the WHC and gel strength of mutton MP gel. The rheological results showed that the viscoelasticity of MP with 5% SCF was the best, and the T2 relaxation time of the gel was significantly shortened. SEM results showed SCF reduced the number of pores in the MP gel, forming a more compact network structure. ICF stabilized the MP gel network structure as a filler after water absorption and expansion. However, the gel lost moisture under the action of strong external force (freeze-drying), which left large pores. These data confirmed that SCF and ICF could effectively improve the gel properties of meat products.
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Affiliation(s)
- Chenyan Zhu
- China Meat Research Center, Beijing 100068, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
- Correspondence:
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | | | - Xin Zhang
- China Meat Research Center, Beijing 100068, China
| | - Qianrong Wu
- China Meat Research Center, Beijing 100068, China
| | - Xiangli He
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Lv Y, Wang J, Xu L, Tang T, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J. Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:411-419. [PMID: 36054610 DOI: 10.1002/jsfa.12155] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/09/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels. RESULTS Effects of partial replacement of SPI by okara dietary fiber (ODF) on the gelling properties of ODF-fortified SPI gels with and without 0.1 m NaCl were investigated. The presence of ODF hindered the SPI self-aggregation and reduced the surface hydrophobicity of SPI. The presence of ODF reduced the hydrophobic interaction and improved the proportion of disulfide bonds in the gels. In the microstructure, the swollen ODF promoted the local aggregation of SPI at 0.1 m NaCl. Texture profile analysis showed that 5% and 10% ODF improved the SPI gel hardness in the absence of NaCl, whereas only 5% ODF improved the gel hardness at 0.1 m NaCl. The results of low-field nuclear magnetic resonance imaging revealed that ODF shortened the T2 relaxation time of the free water in the gel. The gel of ODF-10 had the highest storage modulus. CONCLUSION Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuanqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tingting Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd, Guangzhou, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Piao X, Li J, Zhao Y, Guo L, Zheng B, Zhou R, Ostrikov K(K. Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107893] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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NAN H, ZHOU H, LI B, STEPANOVA T, KONDRATIUK N. Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.116121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Haijuan NAN
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,, China
| | - Haoyu ZHOU
- Henan Institute of Science and Technology, China
| | - Bo LI
- Henan Institute of Science and Technology, China; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,, China
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Wang Z, Sun Y, Dang Y, Cao J, Pan D, Guo Y, He J. Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins. Food Chem 2020; 344:128690. [PMID: 33246683 DOI: 10.1016/j.foodchem.2020.128690] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 11/02/2020] [Accepted: 11/17/2020] [Indexed: 11/16/2022]
Abstract
The effects of different particle sizes (90-µm and 200-µm) and contents (1.5% and 3%) of water-insoluble dietary fibers (IDF) on the gelation properties of duck myofibrillar protein (MP) were explored. The results showed that the addition of IDF improved the gel strength and water holding capacity of MP compared with the control (P < 0.05). IDF reinforced the formation of network structure and the viscoelasticity of gel; 1.5% 200-µm IDF reached the maximum among these treatments. PT21 of the gel with IDF was higher than that of the control (P < 0.05), revealing that the addition of IDF accelerated the transformation of free water into immobilized water within the gel matrix. An ordered flaky gel network with small water holes was responsible for the increase of fractal dimension of the gel with IDF. Water distribution and viscoelasticity are the critical factors that IDF affects the gel properties of duck MP.
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Affiliation(s)
- Zhengwen Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Food & Pharmaceutical Sciences College of Ningbo University, Ningbo, Zhejiang 315211, China.
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12
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Zhang Y, Dong M, Zhang X, Hu Y, Han M, Xu X, Zhou G. Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Niu X, Zhao C, Shi Q, Wang S, Zhao Y, Li S, Yin H, Lin N, Liu J. Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14839] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Xi Niu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Qiankun Shi
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Siqi Wang
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Sheng Li
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Nan Lin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
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14
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Xiao Y, Li J, Liu Y, Peng F, Wang X, Wang C, Li M, Xu H. Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose. Food Chem 2020; 324:126876. [DOI: 10.1016/j.foodchem.2020.126876] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 04/17/2020] [Accepted: 04/19/2020] [Indexed: 12/23/2022]
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15
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Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00604-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Lan Q, Lin Z, Dong H, Wu D, Lin D, Qin W, Liu J, Yang W, Zhang Q. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu. Journal of Food Science and Technology 2020; 58:520-531. [PMID: 33568845 DOI: 10.1007/s13197-020-04563-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2020] [Accepted: 05/28/2020] [Indexed: 10/24/2022]
Abstract
Influence of lyophilized okara with varying particle sizes (250-380, 150-180, 120-150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250-380 μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products.
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Affiliation(s)
- Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Zhaohui Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.,Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
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17
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Xu X, Chen H, Zhang Q, Lyu F, Ding Y, Zhou X. Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels. Molecules 2020; 25:E289. [PMID: 31936862 PMCID: PMC7024232 DOI: 10.3390/molecules25020289] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/21/2019] [Accepted: 01/07/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)-oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G') of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP-oil composite gels.
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Affiliation(s)
| | | | | | | | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (H.C.); (Q.Z.); (F.L.)
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (H.C.); (Q.Z.); (F.L.)
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18
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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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19
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Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels. Carbohydr Polym 2019; 209:276-281. [DOI: 10.1016/j.carbpol.2019.01.042] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/21/2018] [Accepted: 01/12/2019] [Indexed: 11/20/2022]
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21
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Lin Y, Chen K, Tu D, Yu X, Dai Z, Shen Q. Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations. Food Chem 2019; 275:770-777. [DOI: 10.1016/j.foodchem.2018.09.141] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 09/18/2018] [Accepted: 09/23/2018] [Indexed: 11/24/2022]
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23
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Gopi S, Amalraj A, Jude S, Benson K, Balakrishnan P, Haponiuk JT, Thomas S. Isolation and characterization of stable nanofiber from turmeric spent using chemical treatment by acid hydrolysis and its potential as antimicrobial and antioxidant activities. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2019. [DOI: 10.1080/10601325.2019.1578613] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sreeraj Gopi
- R&D Centre, Aurea Biolabs Pvt Ltd, Cochin, Kerala, India
| | | | - Shintu Jude
- R&D Centre, Aurea Biolabs Pvt Ltd, Cochin, Kerala, India
| | - K.T. Benson
- R&D Centre, Aurea Biolabs Pvt Ltd, Cochin, Kerala, India
| | - Preetha Balakrishnan
- International and Inter University Centre for Nanoscience and Nanotechnology, School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India
| | | | - Sabu Thomas
- International and Inter University Centre for Nanoscience and Nanotechnology, School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India
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24
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Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Res Int 2018; 121:678-683. [PMID: 31108795 DOI: 10.1016/j.foodres.2018.12.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/19/2018] [Accepted: 12/22/2018] [Indexed: 12/25/2022]
Abstract
Isolated myofibrillar protein (MP) was treated by the oxidation system of FeCl3 (0.01 mM) at four different H2O2 concentrations (0, 1, 10, 20 mM). The oxidation degree was determined by measuring the carbonyl and total sulphydryl values. The structure and physicochemical properties of MP gels were investigated by water holding capacity (WHC) evaluation, sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE), texture profile analysis (TPA), Raman spectroscopy, and NMR transverse relaxation (T2). The results of carbonyls and total sulphydryls indicated that oxidation degree of MP increased with increasing H2O2 concentration. TPA showed that moderate oxidation (10 mM H2O2) could improve the hardness, springiness, gumminess and cohesiveness of MP gels, but not contribute to the maintenance of their WHC, probably due to severe depolymerization of MPs, unfolding of α-helix, exposure of the hydrophobic groups and the migration of protein-associated water (T2b) and intra-myofibrillar water (T21) to the longer relaxation time.
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Affiliation(s)
- Minquan Xia
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yinxia Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Juanjuan Guo
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaoli Yin
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Lan Wang
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Wenjin Wu
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
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25
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Liu X, Feng D, Ji L, Zhang T, Xue Y, Xue C. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi. FOOD SCI TECHNOL INT 2018; 24:497-506. [DOI: 10.1177/1082013218768411] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi.
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Affiliation(s)
- Xiangyu Liu
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Dandan Feng
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Lei Ji
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Tao Zhang
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Yong Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Changhu Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
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26
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27
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Zhuang X, Zhang W, Liu R, Liu Y, Xing L, Han M, Kang ZL, Xu XL, Zhou GH. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Res Int 2017; 100:586-594. [DOI: 10.1016/j.foodres.2017.07.063] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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28
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Song J, Pan T, Wu J, Ren F. The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters. Journal of Food Science and Technology 2016; 53:4197-4204. [PMID: 28115760 DOI: 10.1007/s13197-016-2407-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2016] [Accepted: 11/04/2016] [Indexed: 10/20/2022]
Abstract
Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm-1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.
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Affiliation(s)
- Junhong Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083 People's Republic of China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083 People's Republic of China
| | - Teng Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083 People's Republic of China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083 People's Republic of China
| | - Jianping Wu
- Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083 People's Republic of China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083 People's Republic of China
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29
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Moreno HM, Herranz B, Pérez-Mateos M, Sánchez-Alonso I, Borderías JA. New Alternatives in Seafood Restructured Products. Crit Rev Food Sci Nutr 2016; 56:237-48. [PMID: 25000341 DOI: 10.1080/10408398.2012.719942] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper.
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Affiliation(s)
- Helena M Moreno
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Beatriz Herranz
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Miriam Pérez-Mateos
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | | | - Javier A Borderías
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
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30
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Zhuang X, Jiang X, Han M, Kang ZL, Zhao L, Xu XL, Zhou GH. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.029] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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31
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Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Sci 2016; 113:107-15. [DOI: 10.1016/j.meatsci.2015.11.007] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 10/10/2015] [Accepted: 11/09/2015] [Indexed: 11/24/2022]
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32
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Wang S, Chang T, Wang C, Shi L, Wang W, Yang H, Cui M. Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12144] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Shuilian Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Tong Chang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Chenjie Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Liu Shi
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Wei Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Hong Yang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University, Ministry of Education; Wuhan Hubei China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei China
| | - Min Cui
- State Key Laboratory of Agricultural Microbiology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Laboratory of Animal Virology; College of Veterinary Medicine; Huazhong Agricultural University; Wuhan Hubei 430070 China
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Villemejane C, Denis S, Marsset-Baglieri A, Alric M, Aymard P, Michon C. In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses. Food Chem 2015. [PMID: 26212956 DOI: 10.1016/j.foodchem.2015.05.050] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The influence of protein and/or fibre enrichment on the nutritional properties of biscuits was studied in terms of proteolysis and amylolysis. Biscuits were digested using a multi-compartmental and dynamic system that simulates the main physiological digestive functions of the upper tract of healthy adult humans: the TIM-1. A control biscuit and three biscuits enriched in proteins and/or fibres were digested under the same conditions. Samples were collected in each compartment of the TIM-1 (stomach, duodenum, jejunum and ileum) at different times of digestion and analysed in terms of proteolysis and amylolysis. Results indicate that both formulation and processing impacted the digestive fate of the biscuits. Incorporating proteins or fibres in biscuits lowered or delayed proteolysis. Moreover a protein-plus-fibre additional or synergic effect was observed. Biscuits enriched in proteins and/or fibres displayed a higher amylolysis degree than the control biscuit, probably due to lower starch amounts and higher gelatinization degrees.
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Affiliation(s)
- C Villemejane
- AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France.
| | - S Denis
- Clermont Université, Université d'Auvergne, Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, CS 60032, F-63001 Clermont-Ferrand, France
| | - A Marsset-Baglieri
- AgroParisTech, UMR914 Physiologie de la Nutrition et du Comportement Alimentaire, F-75005 Paris, France; INRA, UMR914 Physiologie de la Nutrition et du Comportement Alimentaire, F-75005 Paris, France
| | - M Alric
- Clermont Université, Université d'Auvergne, Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, CS 60032, F-63001 Clermont-Ferrand, France
| | - P Aymard
- Mondelēz International, F-91400 Saclay, France
| | - C Michon
- AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France
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Chang T, Wang C, Wang S, Shi L, Yang H, Cui M. Effect of Okara on Textural, Color and Rheological Properties of Pork Meat Gels. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12096] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Tong Chang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Chenjie Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Shuilian Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Liu Shi
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Hong Yang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
| | - Min Cui
- State Key Laboratory of Agricultural Microbiology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Laboratory of Animal Virology; College of Veterinary Medicine; Huazhong Agricultural University; Wuhan Hubei 430070 China
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Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chem 2014; 148:70-6. [DOI: 10.1016/j.foodchem.2013.10.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Revised: 09/19/2013] [Accepted: 10/01/2013] [Indexed: 10/26/2022]
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Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chem 2013; 141:201-8. [DOI: 10.1016/j.foodchem.2013.02.111] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 01/07/2013] [Accepted: 02/26/2013] [Indexed: 10/27/2022]
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Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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