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Wang Y, Tian Y, Sun J, Yang H. Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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Lalitha S, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Multiscale Approach to Studying Biomolecular Interactions in Cellulose-Casein Adhesion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:15077-15087. [PMID: 36455281 DOI: 10.1021/acs.langmuir.2c02006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Casein finds application as an eco-friendly adhesive for paper, wood, glass, etc. Casein being a protein can undergo conformational and microstructural changes during various processing steps involved in interfacial bonding. This study aims at understanding the multiscale contributions of these changes in casein to its adhesion to cellulose pressboards. Investigations spanning from molecular structure to macroscopic adhesion characteristics have been used in this work. The lap shear strength of casein bonded cellulose pressboards is found to increase with the increase in casein concentration. It was observed from Fourier transform infrared spectroscopy (FTIR) investigations along with microscopy and rheological studies that casein dispersions result in more α-helical conformations during the preconcentration process of casein dispersions. This results in increased hydrophobicity of the casein particles/aggregates, which in turn affects the wetting characteristics and the adhesion behavior. Casein compositions lacking α-helices were found to enhance the bonding strength of casein with cellulose. The present study shows that the adhesion between casein and microporous cellulose substrate has contributions at the multiscale originating from the polar-polar interactions of casein and cellulose molecules, conformational changes in the protein structure of casein during drying, microstructure of casein particles in the dispersion, and the microporous nature of the cellulose boards. These interactions at multiple scales can be tuned to suit different adhesive applications using casein.
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Affiliation(s)
- Sruthi Lalitha
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
| | | | | | - Abhijit P Deshpande
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
| | - Susy Varughese
- Department of Chemical Engineering, Indian Institute of Technology Madras, 600036 Chennai, India
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Priyadarshini MB, Balange A, Xavier M, Nayak BB. Effect of spray‐dried cluster bean seed protein extract on the gel properties of single washed Nile tilapia surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Bhargavi Priyadarshini
- Department of Fish Processing Technology and Engineering College of Fisheries CAU‐I, Lembucherra West Tripura India
| | - Amjad Balange
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
| | - Martin Xavier
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
| | - Binaya Bhusan Nayak
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
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4
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Protein Recovery of Tra Catfish ( Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods 2022; 11:foods11111531. [PMID: 35681281 PMCID: PMC9180071 DOI: 10.3390/foods11111531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/17/2022] Open
Abstract
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0−88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
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Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree. Foods 2022; 11:foods11020179. [PMID: 35053911 PMCID: PMC8774618 DOI: 10.3390/foods11020179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/03/2022] [Accepted: 01/06/2022] [Indexed: 02/06/2023] Open
Abstract
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.
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Yang N, Liang X, Cao J, Zhang Q, Tan Y, Xu B, Yang Y, Wang Y, Yang Q, Liu H, Liu J. Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity. Meat Sci 2021; 185:108723. [PMID: 34971941 DOI: 10.1016/j.meatsci.2021.108723] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 10/19/2022]
Abstract
The aim of the study was to investigate the denaturation manner of sarcoplasmic proteins (SP) under PSE condition to explain their positive impacts on water-holding compacity. We found that the SP precipitation under PSE-like condition (pH 5.5, 40 °C) and heating conditions (pH 5.5, 7.0, 8.0, 55 °C) were similar, but the myofibrillar water-holding capacity was improved only under PSE-like condition (pH 5.5, 40 °C). To understand the denaturation mechanism of SP, their physicochemical properties were examined. Results demonstrated that PSE-denaturation and heat-denaturation of SP were two different processes. At pH 7.0 and 8.0, the unfolding of SP due to temperature elevation did not alter the overall net surface negative charges but only increased hydrophobicity, whereas at pH 5.5, the net surface positive charges and hydrophobicity increased dramatically. We hypothesized that in PSE meat, denatured SP became highly positively charged and hydrophobic and easier to bind to the negatively charged MF, which is related to the improvement on water-holding capacity.
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Affiliation(s)
- Nan Yang
- Institute of Qinghai-Tibetan Plateau, Southwest Minzu University, Chengdu 610041, China
| | - Xiaolong Liang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Qian Zhang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yongzhao Tan
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Beitao Xu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yanling Yang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yu Wang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Qingjin Yang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Hong Liu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Jiao Liu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China.
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An Y, Xiong S, Liu R, You J, Yin T, Hu Y. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6228-6238. [PMID: 33928649 DOI: 10.1002/jsfa.11274] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 03/26/2021] [Accepted: 04/30/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The transglutaminase-induced cross-linking reaction can enhance the textural properties of surimi gels. However, when the cross-linking degree exceeds a certain range, surimi gels become brittle, giving the gel a special mouthfeel. Little information is to be found regarding the brittleness of surimi gel and its formation mechanism. The present study aimed to investigate the effects of cross-links on physicochemical properties of surimi gel and to analyze the reason for the textural variation of surimi gels regulated by cross-links. RESULTS When the cross-linking degree was lower than about 30%, the surimi gel could not be fractured and the surimi gel was mushy. When the cross-linking degree was around 40-55%, surimi gels without microbial transglutaminase (MTGase) presented an elastic texture, while surimi gels with MTGase displayed a tough texture. When the cross-linking degrees were 64.1% and 76.5%, surimi gels became brittle. Water holding capacity decreased with the increase in cross-linking degree and the cross-links released some combined water to free water. With the increase in cross-links, the pore equivalent diameter and the fractal dimension first decreased and then increased. When the cross-linking degree exceeded approximately 50%, hydrophobic interaction increased, consistent with the exposure of hydrophobic residues and the decrease in the water gap between proteins. CONCLUSION The changes in gel texture were related to micro-network structure, water status and microenvironment of proteins. It was demonstrated that the texture of slowly heated surimi-based products could be regulated by controlling the TGase-induced cross-links. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yueqi An
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China
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Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
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Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
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9
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Zhang Y, Chang SKC. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates. J Food Sci 2021; 86:3061-3074. [PMID: 34151429 DOI: 10.1111/1750-3841.15805] [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: 02/27/2021] [Revised: 05/07/2021] [Accepted: 05/19/2021] [Indexed: 11/27/2022]
Abstract
In order to optimize protein recovery from catfish byproducts by alkaline extraction, the effects of different factors, including particle size, mince-to-water ratio, pH, and extraction time were investigated. It was found that a protein recovery of about 30% could be achieved. Increases in pH (pH 10.5, 11, and 11.5) not only improved protein recovery, but also increased protein denaturation evidenced by decreased solubility, decreased α-helix, increased β-sheet, and increased random coil. The color and texture of gels made from protein isolate were greatly affected by the pH values used for protein extraction. For the gels made from fillet mince, and protein isolates extracted at pH 10.5, 11, and 11.5, the "L" values were 78.96, 60.38, 57.74, and 54.39, the breaking forces were 205, 492, 585, and 458 g, and deformation values were 10.59, 8.07, 6.73, and 5.04 mm, respectively. Electrophoresis revealed protein degradation during alkali-aided extraction with MHC, the most predominant band, showing about 50% decrease in comparison with fillet mince. It also demonstrated that gelation not only caused cross-linking, but also autolysis with 53%, 56%, 59%, and 81% decrease in MHC intensity for fillet mince, protein isolates extracted at pH 10.5, 11, and 11.5, respectively. Fillet mince and protein isolates exhibited different storage modulus patterns during temperature sweep, implying different gelation mechanisms. This study proved the protein extracted from catfish byproducts was potential to be utilized as edible food components especially in gel making. PRACTICAL APPLICATION: Catfish byproducts, which account for 70% of total weight and 50% of total protein of catfish, are normally used as animal feed, fertilizer, or even waste. This study demonstrated the potential of the utilization of catfish wastes to develop edible food components. This could reduce the total processing waste being discarded into the environment and nutrient loss, therefore increasing profitability of catfish industry.
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Affiliation(s)
- Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
| | - Sam K C Chang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
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10
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Javed M, Yu W, Yang H, Xiong S, Liu Y. Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp (
Hypophthalmichthys molitrix
) mince as affected by pH. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miral Javed
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Wumei Yu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
- Department of tourism and cuisine Zhejiang Business College Hangzhou P.R. China
| | - Hong Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Shanbai Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Youming Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
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de la Fuente B, Pallarés N, Berrada H, Barba FJ. Development of Antioxidant Protein Extracts from Gilthead Sea Bream ( Sparus aurata) Side Streams Assisted by Pressurized Liquid Extraction (PLE). Mar Drugs 2021; 19:199. [PMID: 33915855 PMCID: PMC8066512 DOI: 10.3390/md19040199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/23/2021] [Accepted: 03/27/2021] [Indexed: 01/16/2023] Open
Abstract
The pressurized liquid extraction (PLE) technique was used, for the first time, to obtain protein extracts with antioxidant activity from side streams (muscle, heads, viscera, skin, and tailfins) of gilthead sea bream (Sparus aurata) in order to give added value to these underutilized matrices. Extraction conditions previously optimized for sea bass (Dicentrarchus labrax) side streams were applied. Protein recovery percentages were 22% (muscle), 33% (heads), 78% (viscera), 24% (skin), and 26% (tailfins), which represented an increase of 1.2-4.5-fold compared to control samples (extraction by stirring). The SDS-PAGE profiles revealed that PLE-assisted extraction influenced protein molecular weight distribution of the obtained extracts. PLE conditions also allowed increasing the antioxidant capacity measured by both Trolox equivalent antioxidant capacity (TEAC; 1.3-2.4 fold) and oxygen radical absorbance capacity (ORAC; 1.9-6.4) assays for all fish extracts. Inductively coupled plasma mass spectrometry (ICP-MS) and high-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-qTOF-MS) were used to investigate the presence of toxic metals and mycotoxins in sea bream side streams. The levels of As, Hg, Cd, and Pb were below those established by authorities for fish muscle for human consumption (except for Cd in viscera samples). Through a nontargeted screening approach, no mycotoxins or related metabolites were detected for all sea bream side streams. This study contributes to the research on the valorization of fish processing side streams using environmentally friendly technology.
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Affiliation(s)
| | | | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain; (B.d.l.F.); (N.P.)
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain; (B.d.l.F.); (N.P.)
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12
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de la Fuente B, Pallarés N, Barba FJ, Berrada H. An Integrated Approach for the Valorization of Sea Bass ( Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction. Foods 2021; 10:546. [PMID: 33800768 PMCID: PMC8000804 DOI: 10.3390/foods10030546] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, the presence of As, Hg, Cd, Pb, and mycotoxins in sea bass side streams (muscle, head, viscera, skin, and tailfin) was evaluated as a preliminary step to assess the effect of an innovative extraction technique (Pressurized Liquid Extraction; PLE) to obtain antioxidant protein extracts. Then, a response surface methodology-central composite design was used to evaluate and optimize the PLE extraction factors (pH, temperature, and extraction time) in terms of total protein content and total antioxidant capacity (TEAC and ORAC). Heavy metals were found in all samples while DON mycotoxin only in viscera, both far below the safe limits established by authorities for fish muscle tissue and fish feed, respectively. The selected optimal PLE extraction conditions were pH 7, 20 °C, 5 min for muscle, pH 4, 60 °C, 15 min for heads, pH 7, 50 °C, 15 min for viscera, pH 7, 55 °C, 5 min for skin, and pH 7, 60 °C, 15 min for tailfins. Optimal PLE conditions allowed increasing protein content (1.2-4.5 fold) and antioxidant capacity (1-5 fold) of sea bass side stream extracts compared to controls (conventional extraction). The highest amount of protein was extracted from muscle while the highest protein recovery percentage was found in viscera. Muscle, head, and viscera extracts showed higher antioxidant capacity than skin and tailfin extracts. Moreover, different SDS-PAGE patterns were observed among samples and a greater quantity of protein fragments of lower molecular weight were found in optimal than control extracts.
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Affiliation(s)
| | | | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avenida. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (B.d.l.F.); (N.P.)
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avenida. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (B.d.l.F.); (N.P.)
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13
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Sruthi L, Srivastava V, Schmidt LE, Deshpande AP, Varughese S. Contributions from microstructural changes to the rheological behavior of casein dispersions during drying. SOFT MATTER 2020; 16:10954-10968. [PMID: 33146222 DOI: 10.1039/d0sm00992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In several applications, a protein such as casein in dispersion form undergoes multiple processing steps including drying. In this work, the rheological and microstructural features of casein dispersions concentrated by evaporation of the solvent (drying dispersions) were studied in comparison with those of equal concentrations of the as-prepared dispersions without drying. The molecular assembly of casein is affected by drying along with the conformational composition changes in the secondary structures such as α-helix, β-sheets, turns and random structures of the protein. Modeling of the rheological data indicates that these changes also affect the packing of casein molecular assemblies and these molecular assemblies in alkaline dispersions can behave as soft deformable particles. During drying, casein dispersions show prominent shear thinning for concentrations higher than 20 wt% along with the prevalence of α-helices and β-sheets. In comparison, the as-prepared dispersions show different microstructural features, and therefore different rheological responses. A detailed analysis shows that alkalinity changes during drying is the crucial factor controlling the microstructural changes of the soft casein particles and hence the rheology.
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Affiliation(s)
- Lalitha Sruthi
- Department of Chemical Engineering, Indian Institute of Technology, Madras, India.
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14
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Wang Y, Zhang L, Wang P, Xu X, Zhou G. pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability. Food Res Int 2020; 137:109366. [PMID: 33233068 DOI: 10.1016/j.foodres.2020.109366] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 05/17/2020] [Accepted: 05/27/2020] [Indexed: 11/15/2022]
Abstract
Curcumin (Cur) has many functions, such as antioxidant and anti-inflammatory. However, its poor solubility and thermal stability at aqueous solutions limit its application in the food industry. In this study, egg white protein isolate (EPI) was complexed with Cur via a pH-shifting method. The effects of ultimate pH (from 5.0 to 7.0) on the physicochemical properties of the complex were studied. Cur could reach 84.4% encapsulation efficiency at pH 6.0. Meanwhile, the EPI complex could remain stable at pH 7.0 after 30 days and protect Cur from thermal degradation, thereby improving the Cur retention rate with the increasing ultimate pH. Compared with those of EPI and free Cur, the antioxidant capacity of the complex was enhanced effectively. The EPI-Cur complex was certified using UV-vis and fluorescence spectra. The fluorescence results indicated that Cur and EPI are combined through a static quenching and with a strong affinity of 1.8 × 105 M-1 at pH 6.0. In summary, this work provides a biocompatible and straightforward method for the development of nanoparticles based on egg white protein isolates, which can be used as a promising carrier for insoluble nutritional compounds.
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Affiliation(s)
- Yuexi Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Li Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Pinilla CMB, Brandelli A, López-Caballero ME, Montero P, Gómez-Guillén MDC. Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes. Food Res Int 2020; 137:109687. [DOI: 10.1016/j.foodres.2020.109687] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/20/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
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16
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Cai L, Wang Y, Cao A. The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13495] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Luyun Cai
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering Bohai University Jinzhou China
| | - Yaru Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering Bohai University Jinzhou China
| | - Ailing Cao
- Zhejiang Academy of Science & Technology for Inspection and Quarantine Hangzhou Customs District Hangzhou China
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17
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Zhang F, Jiang S, Feng X, Wang R, Zeng M, Zhao Y. Physicochemical state and in vitro digestibility of heat treated water-soluble protein from Pacific oyster (Crassostrea gigas). FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100528] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Wu C, Wang J, Yan X, Ma W, Wu D, Du M. Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105417] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Xu Y, Wang R, Zhao H, Zhao J, Li X, Yi S, Li J, Sun X. Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1195-1203. [PMID: 31721226 DOI: 10.1002/jsfa.10130] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/15/2019] [Accepted: 11/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study investigated the effect of two-step heat treatments on the structure of grass carp myofibrillar proteins (MPs) and their binding ability for selected aldehydes (hexanal, heptanal, octanal and nonanal). RESULTS Within 30 min of the first heating step at 40 °C and 5-10 min of the second heating step at 90 °C, the enhancement of the flavor-binding ability was likely explained by the increases in surface hydrophobicity and total sulfhydryl content due to the unfolding of secondary structures of MPs through exposure of hydrophobic amino acids and sulfhydryl groups. Nevertheless, lengthy heating at 90 °C accelerated the aggregation of unfolded MPs and reduced the hydrophobic bonding sites, thus weakening the hydrophobic interactions and decreasing the resultant binding ability of MPs with aldehydes. CONCLUSION The binding ability of aldehydes to MPs was found to be strongly influenced by changes in protein structure and surface during the two-step heating process. The results provided insight into improving the flavor characteristics of freshwater fish surimi products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxia Xu
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Rui Wang
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Honglei Zhao
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jiamei Zhao
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Shumin Yi
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xiaotao Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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20
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Chen Z, Chen Z, Liu C, Wang X, Zhou Y, Wang R. Optimization of penicillin G acylase immobilized on glutaraldehyde-modified titanium dioxide. Biotechnol Appl Biochem 2019; 66:990-998. [PMID: 31502318 DOI: 10.1002/bab.1817] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 09/05/2019] [Indexed: 11/11/2022]
Abstract
In this work, TiO2 , which was modified by glutaraldehyde, was adopted as the carrier; the penicillin G acylase (PGA) was immobilized and the influence of immobilized conditions, such as pH of solution, the concentration of PGA, the immobilization temperature, and the reaction time, on the catalytic performance of the immobilized PGA was investigated and optimized. During this process, potassium penicillin G (PG) was chosen as substrate, and the quantity of 6-aminopenicillanic acid (6-APA) produced by PG at the temperature of 25 °C for 3 Min in neutral solution was conscripted as the evaluation foundation, indexes, containing the loading capacity (ELC), the activity (EA), and activity retention rate (EAR), were calculated based on quantities of produced 6-APA and compared with finding out the suitable conditions. Results showed that when the solution pH, PGA concentration, immobilization temperature, and reaction time were 8.0, 2.5% (v/v), 35 °C, and 24 H, respectively, ELC, EA, and EAR presented optimal values of 9,190 U, 14,969 U/g, and 88.5% relatedly. After that, the stability and reusability of immobilized PGA were studied, and the results documented that the pH resistance, thermal stability, and storage stability of immobilized PGA were significantly improved. This work provided technique support for the practical application of immobilized PGA carrier.
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Affiliation(s)
- Zhangjun Chen
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
| | - Zhenbin Chen
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
| | - Chunli Liu
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
| | - Xudong Wang
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
| | - Yongshan Zhou
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
| | - Runtian Wang
- College of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou, People's Republic of China.,State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou, People's Republic of China
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21
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Xu Y, Zhao J, Wang R, Li X, Mi H, Li J. Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5028-5034. [PMID: 30989657 DOI: 10.1002/jsfa.9744] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 03/29/2019] [Accepted: 04/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The influence of heat-induced structural modifications of grass carp myofibrillar protein (MP) on its ability to bind to selected aldehydes (hexanal, heptanal, octanal and nonanal) was investigated. The interactions of MP and flavor compounds were investigated using HS-GC-MS, intrinsic fluorescence spectra, Raman spectra, SDS-PAGE, turbidity, total sulfhydryl content and surface hydrophobicity. RESULTS The ability to bind to aldehydes was strongly influenced by changes in the structure and surface of proteins during the heating process (0-30 min). During the first 0-10 min of heating, the flavor-binding ability increased, which is likely attributable to increased surface hydrophobicity and total sulfhydryl content, and to the unfolding of secondary structures of MP by exposure to reactive amino acids, sulfhydryl groups and hydrophobic bonding sites. Nevertheless, lengthy heating (>10 min) caused protein refolding and accelerated aggregation of protein, thus reducing hydrophobic interactions and weakening the resultant capacity of MP to bind to flavor compounds. CONCLUSION The results suggested that hydrophobic interactions were enhanced upon short-term heating, whereas long-term heating weakend them. The results provide information concerning improvement of the flavor profile of freshwater fish surimi products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxia Xu
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
| | - Jiamei Zhao
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
| | - Rui Wang
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
| | - Hongbo Mi
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou, China
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22
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Xue S, Yu X, Li X, Zhao X, Han M, Xu X, Zhou G. Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Schrama D, Cerqueira M, Raposo CS, Rosa da Costa AM, Wulff T, Gonçalves A, Camacho C, Colen R, Fonseca F, Rodrigues PM. Dietary Creatine Supplementation in Gilthead Seabream ( Sparus aurata): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver. Front Physiol 2018; 9:1844. [PMID: 30622481 PMCID: PMC6308192 DOI: 10.3389/fphys.2018.01844] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 12/07/2018] [Indexed: 12/22/2022] Open
Abstract
The quality of fish flesh depends on the skeletal muscle's energetic state and delaying energy depletion through diets supplementation could contribute to the preservation of muscle's quality traits and modulation of fish allergens. Food allergies represent a serious public health problem worldwide with fish being one of the top eight more allergenic foods. Parvalbumins, have been identified as the main fish allergen. In this study, we attempted to produce a low allergenic farmed fish with improved muscle quality in controlled artificial conditions by supplementing a commercial fish diet with different creatine percentages. The supplementation of fish diets with specific nutrients, aimed at reducing the expression of parvalbumin, can be considered of higher interest and beneficial in terms of food safety and human health. The effects of these supplemented diets on fish growth, physiological stress, fish muscle status, and parvalbumin modulation were investigated. Data from zootechnical parameters were used to evaluate fish growth, food conversion ratios and hepatosomatic index. Physiological stress responses were assessed by measuring cortisol releases and muscle quality analyzed by rigor mortis and pH. Parvalbumin, creatine, and glycogen concentrations in muscle were also determined. Comparative proteomics was used to look into changes in muscle and liver tissues at protein level. Our results suggest that the supplementation of commercial fish diets with creatine does not affect farmed fish productivity parameters, or either muscle quality. Additionally, the effect of higher concentrations of creatine supplementation revealed a minor influence in fish physiological welfare. Differences at the proteome level were detected among fish fed with different diets. Differential muscle proteins expression was identified as tropomyosins, beta enolase, and creatine kinase among others, whether in liver several proteins involved in the immune system, cellular processes, stress, and inflammation response were modulated. Regarding parvalbumin modulation, the tested creatine percentages added to the commercial diet had also no effect in the expression of this protein. The use of proteomics tools showed to be sensitive to infer about changes of the underlying molecular mechanisms regarding fish responses to external stimulus, providing a holistic and unbiased view on fish allergens and muscle quality.
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Affiliation(s)
- Denise Schrama
- Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal
| | - Marco Cerqueira
- Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal
| | | | - Ana M. Rosa da Costa
- Centro de Investigação de Química do Algarve, Universidade do Algarve, Faro, Portugal
| | - Tune Wulff
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Hørsholm, Denmark
| | - Amparo Gonçalves
- Divisão de Aquacultura e Valorização, Instituto Português do Mar e da Atmosfera, Lisbon, Portugal
| | - Carolina Camacho
- Divisão de Aquacultura e Valorização, Instituto Português do Mar e da Atmosfera, Lisbon, Portugal
| | - Rita Colen
- Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal
| | - Flávio Fonseca
- Instituto Federal de Educação, Ciência e Tecnologia do Amazonas, Manaus, Brazil
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24
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Gao Y, Fukushima H, Deng S, Jia R, Osako K, Okazaki E. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil. J Texture Stud 2018; 49:595-603. [PMID: 30238581 DOI: 10.1111/jtxs.12365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/11/2018] [Accepted: 09/09/2018] [Indexed: 11/29/2022]
Abstract
To improve the quality and functionality of emulsified surimi gels, the effect of pH and heating conditions on the properties of surimi gel fortified with fish oil was investigated. Results showed that pH conditions influenced the solubility and emulsifying properties of surimi proteins and that the gel properties were associated with the protein properties. Under direct heating, the highest gel strength was achieved at pH 8.0, in which condition the solubility was significantly higher than others. Higher emulsifying stability resulted in enhanced gel strength relative to that of the control group. However, the changes in the gel strength were not consistent under two-step heating. In addition, the expressible moisture and oil content were found to vary depending on the pH values under both heating conditions. The corresponding changes in expressible moisture and oil content could be attributed to the high protein solubility and emulsifying properties of surimi proteins. Analysis of the dynamic rheological properties of the resulting surimi paste revealed that the gelation properties varied depending on the pH conditions during the heating process. In addition, the temperatures of myosin cross-linking changed according to the structure of surimi proteins, which in turn varied depending on the pH conditions. PRACTICAL APPLICATIONS: To improve the functionality of surimi-based product, the fish oil was added to prepare surimi gel. pH and heating conditions play important roles in the gelation of fish proteins. Therefore, this study investigated the effect of combined pH and heating condition on the property of surimi gel fortified with fish oil. The emulsified surimi gel with fine texture was obtained at pH of 8-8.5; moreover, heating conditions (direct heating and two-step heating) also influenced texture of emulsified surimi gel. These results provide the evidence to produce the emulsified surimi-based product with the high gel strength, water- and oil-holding capacity.
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Affiliation(s)
- Yuanpei Gao
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Hideto Fukushima
- Department of Marine Science and Resources, Nihon University, Fujisawa, Kanagawa, Japan
| | - Shanggui Deng
- Department of Food Science and Technology, Zhanjiang Ocean University, Zhoushan, China
| | - Ru Jia
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Emiko Okazaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
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25
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Li L, Bai Y, Cai R, Wu C, Wang P, Xu X, Sun J. Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1470576] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lingyun Li
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Yun Bai
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Ruying Cai
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Changling Wu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Peng Wang
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Jian Sun
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
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26
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Chevalier RC, Pizato S, de Lara JAF, Cortez-Vega WR. Obtaining protein isolate of tilapia (Oreochromis niloticus
) and its application as coating in fresh-cut melons. J Food Saf 2018. [DOI: 10.1111/jfs.12496] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Costa Chevalier
- Laboratory of Bioengineering; Federal University of Grande Dourados-UFGD; Dourados MS Brazil
| | - Sandriane Pizato
- Food Engineering, State University of Maringá-UEM; Umuarama PR Brazil
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27
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Zhao X, Bai Y, Xing T, Xu XL, Zhou G. Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach. Food Chem 2018; 248:201-209. [DOI: 10.1016/j.foodchem.2017.12.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 12/10/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
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28
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Vieira S, Franco AR, Fernandes EM, Amorim S, Ferreira H, Pires RA, Reis RL, Martins A, Neves NM. Fish sarcoplasmic proteins as a high value marine material for wound dressing applications. Colloids Surf B Biointerfaces 2018; 167:310-317. [PMID: 29679807 DOI: 10.1016/j.colsurfb.2018.04.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 03/01/2018] [Accepted: 04/01/2018] [Indexed: 01/01/2023]
Abstract
Fish sarcoplasmic proteins (FSP) constitute around 25-30% of the total fish muscle protein. As the FSP are water soluble, FSP were isolated from fresh cod (Gadus morhua) by centrifugation. By SDS-PAGE, it was possible to determine the composition of FSP extracts (FSP-E). The FSP-E undergo denaturation at 44.12 ± 2.34° C, as characterized by differential scanning calorimetry thermograms (DSC). The secondary structure of FSP-E is mainly composed by α-helix structure, as determined by circular dichroism. The cytocompatibility of FSP-E, at concentrations ranging from 5 to 20 mg/mL, was investigated. Concentrations lower than 10 mg/mL have no cytotoxicity cultures of fibroblasts over 72 h. Further on, FSP membranes (FSP-M) were produced by spin coating to evaluate its properties. FSP-M shown having uniform surface as analyzed by Scanning Electron Microscopy (SEM). The relative amount of α-helix structures is higher when compared with the FSP-E. The FSP-M have higher temperature stability than the FSP-E, since they presented a denaturation temperature of 58.88 ± 3.36° C, according to the DSC analysis. FSP-M shown distinctive mechanical properties, with a stiffness of 16.57 ± 3.95 MPa and a yield strength of 23.85 ± 5.97 MPa. Human lung fibroblasts cell lines (MRC-5) were cultured in direct contact with FSP-M, demonstrating its cytocompatibility for 48 h. Based on these results, FSP can be considered a potential biomaterial recovered from nature, for wound dressing applications.
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Affiliation(s)
- Sara Vieira
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Albina R Franco
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Emanuel M Fernandes
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Sara Amorim
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Helena Ferreira
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Ricardo A Pires
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Rui L Reis
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal; The Discoveries Centre for Regenerative and Precision Medicine, Headquarters at University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal
| | - Albino Martins
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal
| | - Nuno M Neves
- 3B's Research Group - Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal; ICVS/3B's - PT Government Associate Laboratory, Braga, Guimarães, Portugal; The Discoveries Centre for Regenerative and Precision Medicine, Headquarters at University of Minho, Avepark 4805-017 Barco, Guimarães, Portugal.
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29
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Akinyede AI, Malomo SA, Fagbemi TN, Osundahunsi OF, Aluko RE. Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3043-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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30
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Higuera-Barraza OA, Torres-Arreola W, Ezquerra-Brauer JM, Cinco-Moroyoqui FJ, Rodríguez Figueroa JC, Marquez-Ríos E. Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins. ULTRASONICS SONOCHEMISTRY 2017; 38:829-834. [PMID: 28109677 DOI: 10.1016/j.ultsonch.2017.01.008] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 01/06/2017] [Accepted: 01/08/2017] [Indexed: 06/06/2023]
Abstract
Food technologists are always looking to improve the functional properties of proteins. In this sense, in last years ultrasound has been used to improve some functional properties. For this reason, and considering that jumbo squid is an important fishery in northwest Mexico, the purpose of this research was to determine the effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins. Pulsed ultrasound (20kHz, 20, and 40% amplitude) was applied for 30, 60, and 90s to a protein extract prepared from giant squid mantle causing an increase (p<0.05) in surface hydrophobicity (So) from 108.4±1.4 to 239.1±2.4 after application of pulsed ultrasound at 40% of amplitude for 90s. The electrophoretic profile and the total and reactive sulfhydryl contents were not affected (p⩾0.05) by the ultrasound treatment. The emulsifying ability of the protein solution was improved (p<0.05), whereas the Emulsifier Activity Index (EAI) varied from123.67±5.52m2/g for the control and increased up to 217.7±3.8m2/g after application of the ultrasound. The Stability Emulsifier Index (EEI) was improved at 40% of amplitude by 60 and 90s. The results suggested that pulsed ultrasound used as pretreatment induced conformational changes in giant squid proteins, which improved the interfacial association between protein-oil phases, thus contributing to the improvement of their emulsifient properties.
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Affiliation(s)
- O A Higuera-Barraza
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - W Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - J M Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - F J Cinco-Moroyoqui
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - J C Rodríguez Figueroa
- Departamento de Ingeniería Química, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico
| | - E Marquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico.
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31
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Kobayashi Y, Park JW. Optimal blending of differently refined fish proteins based on their functional properties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13346] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuka Kobayashi
- Oregon State University Seafood Research and Education Center; 2001 Marine Drive #253, Astoria, Oregon 97103
| | - Jae W. Park
- Oregon State University Seafood Research and Education Center; 2001 Marine Drive #253, Astoria, Oregon 97103
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32
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Lee MG, Yoon WB, Park JW. Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. J Texture Stud 2016; 48:215-220. [DOI: 10.1111/jtxs.12230] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2016] [Revised: 07/06/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Myeong Gi Lee
- Department of Food Science and Biotechnology, College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 Republic of Korea
- OSU Seafood Research and Education Center, Oregon State University; 2001 Marine Drive Astoria, Oregon 97103 USA
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 Republic of Korea
| | - Jae W. Park
- OSU Seafood Research and Education Center, Oregon State University; 2001 Marine Drive Astoria, Oregon 97103 USA
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33
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Zhao X, Zou YF, Shao JJ, Chen X, Han MY, Xu XL. Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12884] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xue Zhao
- Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China
| | - Yu-Feng Zou
- Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China
| | - Jun-Jie Shao
- Freshwater Fisheries Research Institute of Jiangsu Province; Nanjing 210017 People's Republic of China
| | - Xing Chen
- Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China
| | - Min-Yi Han
- Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China
| | - Xing-Lian Xu
- Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture; Nanjing Agricultural University; Nanjing 210095 People's Republic of China
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34
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Rodrigues Freitas I, Cortez-Vega WR, Prentice C. Physicochemical and Functional Properties of Protein Recovered from Fish Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1008714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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35
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Hemung BO, Chin KB. Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2016; 35:50-7. [PMID: 26761800 PMCID: PMC4682510 DOI: 10.5851/kosfa.2015.35.1.50] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 11/10/2014] [Accepted: 11/19/2014] [Indexed: 11/06/2022] Open
Abstract
Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
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Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Thailand, 43000
| | - Koo Bok Chin
- Department of Animal Science and Functional Foods Research Institute, College of Agriculture and Life Science, Chonnam National University, Gwangju 500-757, Korea
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36
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Freitas I, Cortez-Vega W, Prentice C. Recovery of anchovy(Engraulis anchoita)and whitemouth croaker(Micropogonias furnieri)proteins by alkaline solubilisation process. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.2014.0005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chem 2015; 185:459-69. [PMID: 25952894 DOI: 10.1016/j.foodchem.2015.04.025] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 03/31/2015] [Accepted: 04/09/2015] [Indexed: 11/23/2022]
Abstract
The objective of the study was to investigate the contribution of oxidation and rheological behaviour of proteins present outside the meat particle (OMP) and those remaining inside the meat particle (IMP) in dumpling meat fillings. The -7 °C sample fillings stored for 180 d had a significantly lower breaking strength and water-holding capacity than those stored at -18 °C and -7 °C/-18 °C (P < 0.05). Microscopy of stained samples showed significant fat exudation in the high (-7 °C) and fluctuating (-7 °C/-18 °C) temperature treatments during storage, coinciding with decreased thermal stability of OMP. There was a more abundant carbonyl production in OMP than in IMP (P < 0.05). The storage modulus G' in OMP was significantly lower than that in IMP. Moreover, SDS-PAGE showed that -7 °C and -7 °C/-18 °C samples produced more insoluble protein aggregates. These findings indicate that oxidative damage and reduced gelling potential of OMP proteins led to reduced textural properties in frozen dumplings.
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38
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Weng W, Zheng W. Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.864675] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle. J CHEM-NY 2015. [DOI: 10.1155/2015/538721] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.
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40
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Hemung BO, Chin KB. Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2014; 34:307-15. [PMID: 26761171 PMCID: PMC4597868 DOI: 10.5851/kosfa.2014.34.3.307] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Revised: 03/17/2014] [Accepted: 04/21/2014] [Indexed: 11/06/2022] Open
Abstract
pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.
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Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand, 43000
| | - Koo Bok Chin
- Corresponding author: Koo Bok Chin, Department of Animal Science, Chonnam National University, Gwangju 500-600, Korea. Tel: +82-62-530-2121, Fax: +82-62-530-2129, E-mail:
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41
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Hemung BO, Chin KB. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12569] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering; Khon Kaen University; Nong Khai Campus Nong Khai 43000 Thailand
| | - Koo B. Chin
- Department of Animal Science and Functional Foods Research Institute; Chonnam National University; Gwangju 500-757 South Korea
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42
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You J, Luo Y, Shen H. Functional Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) at Different pHs. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.668159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Wang H, Luo Y, Shen H. Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12177] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hang Wang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; P. O. Box 112; Beijing; 100083; China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; P. O. Box 112; Beijing; 100083; China
| | - Huixing Shen
- College of Science; China Agricultural University; Beijing; 100083; China
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45
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Ferreira FDA, Freire BP, Souza JTAD, Cortez-Vega WR, Prentice C. Evaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (<i>Micropogonias furnieri</i>) Byproducts. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.45075] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Hemung BO, Benjakul S, Yongsawatdigul J. pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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48
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Tadpitchayangkoon P, Park JW, Mayer SG, Yongsawatdigul J. Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4241-9. [PMID: 20232914 DOI: 10.1021/jf903219u] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Structural changes and dynamic rheological properties of sarcoplasmic proteins from striped catfish ( Pangasius hypophthalmus ) treated by various pH-shift processes were investigated. Isoelectric precipitation of acid-extracted sarcoplasmic proteins led to the lowest solubility in water. Sarcoplasmic proteins were unfolded after extremely acidic and alkaline extraction, exposing tryptophan and aliphatic residues. The alpha-helical structure was converted to beta-sheet following acidic extraction, whereas alkaline treatment did not disturb the alpha-helical structure of sarcoplasmic proteins. Disulfide formation, hydrogen bonding via tyrosine residues, and hydrophobic interactions occurred under extreme pH extraction. Acidic extraction induced denaturation and aggregation of sarcoplasmic proteins to a greater extent than did alkaline treatment. Hydrophobic interactions via aliphatic and aromatic residues were formed during isoelectric precipitation. Sarcoplasmic proteins were partially refolded after isoelectric precipitation followed by neutralization. Sarcoplasmic proteins prepared from an alkaline pH-shift process readily aggregated to form a gel at 45.10 degrees C, whereas higher thermal denaturation temperatures (>80 degrees C) and gel points ( approximately 78 degrees C) were observed in acid-treated sarcoplasmic proteins. The pH condition used for extraction, precipitation, and neutralization greatly affected structural changes of sarcoplasmic proteins, leading to different thermal and dynamic rheological properties.
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Affiliation(s)
- Panchaporn Tadpitchayangkoon
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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