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Pan Q, Zhou Y, Wang Y, Xu B, Li P, Chen C. Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins. Food Chem 2024; 453:139704. [PMID: 38788639 DOI: 10.1016/j.foodchem.2024.139704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/01/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024]
Abstract
This study investigated the effects of ultrasound-assisted dry-curing (UADC) on water holding capacity (WHC) and tenderness of pork at different powers and times, and the mechanism was discussed by considering the functional and structural properties of salt-soluble proteins (SSP). The results showed the application of appropriate UADC treatments (300 W, 60 min) have disruptively affected the muscle structure and decreased the size of the SSP particles (P < 0.05), resulting in the increased concentration of active sulfhydryl and surface hydrophobicity (P < 0.05). These modifications facilitated the dissociation of the myofibrillar structure and the dissolution of more connected proteins, which in turn improved the WHC and tenderness of the pork (P < 0.05). Nevertheless, extended periods of high-power UADC treatments negatively affected the WHC and tenderness of dry-cured pork (P < 0.05). In general, using SSP modified by UADC provides a novel strategy for enhancing the WHC and tenderness of dry-cured products.
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Affiliation(s)
- Qiong Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Yu Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Yu Wang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, Henan province, People's Republic of China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China.
| | - Conggui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China.
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2
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Yang C, Li X, Deng Y, Qiu W, Chen L, Li L, Wang AL, Feng Y, Jin Y, Tao N, Li F, Jin Y. Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis. Food Chem 2024; 449:139304. [PMID: 38608611 DOI: 10.1016/j.foodchem.2024.139304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 03/22/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10-20 kV/cm, 5-15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from Fenneropenaeus chinensis. By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric field intensity of 15 kV/cm. After PEF treatment, the α-helix content decreased, and the α-helix content gradually changed to β-sheet and β-turn. Compared to the untreated group, the surface hydrophobicity increased and the sulfhydryl content decreased. SEM and AFM analyses showed that the treated sample surface formed a dense porous structure and increased roughness. The protein content, dielectric properties, and amino acid content of sample also changed significantly with the changes in the treatment conditions. Non-thermal PEF has potential applications in the development of hypoallergenic foods.
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Affiliation(s)
- Chenyu Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Xiaomin Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Weiqiang Qiu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Lanming Chen
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Ashily Liang Wang
- ADM (Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong 17 Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China
| | - Yingshan Jin
- College of Bioscience and Technology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Feng Li
- School of Electrical Engineering, Shanghai University of Electric Power, 1851 Hucheng Ring Road, Shanghai 200090, China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China.
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3
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Sari TP, Dhamane AH, Pawar K, Bajaj M, Badgujar PC, Tarafdar A, Bodana V, Pareek S. High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal. Food Chem 2024; 448:139084. [PMID: 38569403 DOI: 10.1016/j.foodchem.2024.139084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 03/07/2024] [Accepted: 03/18/2024] [Indexed: 04/05/2024]
Abstract
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.
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Affiliation(s)
- T P Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Amresh H Dhamane
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Kamlesh Pawar
- Centre of Excellence in Epigenetics, Department of Life Sciences, Shiv Nadar Institution of Eminence, Delhi NCR 201 314, India
| | - Mudit Bajaj
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Vikrant Bodana
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
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4
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Wang N, Fan H, Wang J, Wang H, Liu T. Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility. Food Chem 2024; 446:138286. [PMID: 38428073 DOI: 10.1016/j.foodchem.2023.138286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 11/25/2023] [Accepted: 12/25/2023] [Indexed: 03/03/2024]
Abstract
We successfully designed curcumin (Cur)-loaded composite nanoparticles consisting of high-hydrostatic-pressure-treated (HHP-treated) zein and pectin with a pressure of 150 MPa (zein-150 MPa-P-Cur), showing nano-spherical structure with high zeta-potential (-36.72 ± 1.14 mV) and encapsulation efficiency (95.64 ± 1.23 %). We investigated the interaction mechanism of the components in zein-150 MPa-P-Cur using fluorescence spectroscopy, molecular dynamics simulation, Fourier-transform infrared spectrometry and scanning electron microscopy techniques. Compared with zein-P-Cur, the binding sites and binding energy (-53.68 kcal/mol vs. - 44.22 kcal/mol) of HHP-treated zein and Cur were increased. Meanwhile, the interaction force among HHP-treated zein, pectin, and Cur was significantly enhanced, which formed a tighter and more stable particle structure to further improve package performance. Additionally, Cur showed the best chemical stability in zein-150 MPa-P-Cur. And the bioavailability of Cur was increased to 65.53 ± 1.70 %. Collectively, composite nanoparticles based on HHP-treated zein and pectin could be used as a promising Cur delivery system.
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Affiliation(s)
- Nan Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, China
| | - Hongxiu Fan
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Jiaxun Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Hanmiao Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Tingting Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China.
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5
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Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus. Food Chem 2024; 458:140266. [PMID: 38964095 DOI: 10.1016/j.foodchem.2024.140266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 06/11/2024] [Accepted: 06/26/2024] [Indexed: 07/06/2024]
Abstract
The interaction between proteins and soluble dietary fibers plays a vital role in the development of animal-derived foods. Herein, the effects of different contents (0-3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%-2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of α-helix (decreased by 14.85%) to an ordered β-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.
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Affiliation(s)
- Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Yang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 420128, China
| | - Shuiyan Jiang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Kelang Kang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjuan Wei
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Xin Li
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingmei Wu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Meijuan Yu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China.
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6
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Jiang S, Mo F, Liu Q, Jiang L. Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan. Food Chem 2024; 459:140255. [PMID: 38986201 DOI: 10.1016/j.foodchem.2024.140255] [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: 05/11/2024] [Revised: 06/18/2024] [Accepted: 06/26/2024] [Indexed: 07/12/2024]
Abstract
This study investigated the effects of two forms of curdlan, namely curdlan thermoreversibility (CT) and curdlan powder (CP), on in vitro digestion and viscoelastic properties of myofibrillar protein (MP). As the level of curdlan (0.1-0.5%) increased, pepsin digestibility and pancreatin digestibility significantly decreased, active sulfhydryl group also decreased, while surface hydrophobicity and total sulfhydryl groups increased. Meanwhile, curdlan enhanced the secondary and tertiary structures of MP. As the pepsin digest, α-helix gradually transformed into random coil. Furthermore, the viscosity, storage modulus (G") and loss modulus (G') increased with the CT or CP addition. After in vitro digestion, the viscoelasticity significantly decreased with a dose-response. Molecular dynamics simulations showed hydrogen bond formation (2.86 on average) between MP and curdlan contributing to reduced radius of gyration and solvent accessible surface area. Overall, this study highlighted curdlan as a promising ingredient to modulate structural properties and digestibility of MP, especially in pre-hydrated (CT) groups.
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Affiliation(s)
- Shuai Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Fan Mo
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
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7
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Chen B, Du G, Li K, Wang Y, Shi P, Li J, Bai Y. Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field. Foods 2024; 13:1988. [PMID: 38998495 PMCID: PMC11241723 DOI: 10.3390/foods13131988] [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: 05/22/2024] [Revised: 06/07/2024] [Accepted: 06/10/2024] [Indexed: 07/14/2024] Open
Abstract
The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximum of 21.0% (pH 9). The values of surface hydrophobicity and protein particle size distribution indicate that the pH-shifting treatment effectively inhibited protein aggregation through electrostatic interactions. However, under higher pH conditions (pH 10, 11), the treatments assisted by the magnetic field increased the degree of aggregation. The total thiol content and SDS-PAGE results further suggest that the magnetic field-assisted pH-shifting treatment accelerated the formation of covalent bonds among MPs under the alkaline environment. The results of the Differential Scanning Calorimetry (DSC) and protein secondary structure analysis indicate that the magnetic field promoted the unfolding of protein structures in an alkaline environment, markedly reducing the effective pH levels of pH-shifting. Electron paramagnetic resonance (EPR) data indicate that the phenomenon might be associated with the increased concentration of free radicals caused by the magnetic field treatment. In summary, the application of magnetic field-assisted pH-shifting treatments could emerge as a potent and promising strategy to improve the protein properties in frozen meat.
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Affiliation(s)
- Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Gaoang Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Panpan Shi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
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Fan X, Geng W, Li M, Wu Z, Li Y, Yu S, Zhao G, Zhao Q. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38821885 DOI: 10.1002/jsfa.13608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/02/2024] [Accepted: 05/08/2024] [Indexed: 06/02/2024]
Abstract
BACKGROUND The quality of surimi-based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi. RESULTS A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high-pressure heating and water-bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two-step water bath and water-bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance. CONCLUSION The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Wenhao Geng
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Meng Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Zixuan Wu
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Ying Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Shuang Yu
- Dalian Ping Island Natural Product Technology Co., Ltd, Dalian, China
| | - Guanhua Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian, China
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9
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Yu J, Wang Y, Yu G, Cao X, Ma Z, Xue Y, Xue C. Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. Food Chem 2024; 457:139843. [PMID: 38955120 DOI: 10.1016/j.foodchem.2024.139843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/12/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
Dried-bonito (Katsuobushi) exhibits a unique uniform "glass-like" texture after traditional smoke-drying. Herein, we developed a novel processing method for dried-bonito and elucidated the mechanism of transformation of loose muscle into a "glass-like" texture in terms of texture, microstructure, and protein properties. Our findings showed that the unfolding and aggregation of proteins after thermal induction was a key factor in shaping the "glass-like" texture in bonito muscle. During processing, myofibrils aggregated, the originally alternating thick and thin filaments contracted laterally and aligned into a straight line, and protein cross-linking increased. Secondary structural analysis revealed a reduction in unstable β-turn content from 26.28% to 15.06%. Additionally, an increase in the content of SS bonds was observed, and the conformation changed from g-g-t to a stable g-g-g conformation, enhanced protein conformational stability. Taken together, our findings provide a theoretical basis for understanding the mechanism of formation of the uniform "glass-like" texture in dried-bonito.
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Affiliation(s)
- Jing Yu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Yuhan Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Gang Yu
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
| | - Xinpeng Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Zhenhua Ma
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
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10
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Zhou Q, Lv S, Wang W, Zhu S, Xu J, Zheng M, Liu Y, Zhou Y, Sui X, Xiao Y. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals. Carbohydr Polym 2024; 332:121919. [PMID: 38431397 DOI: 10.1016/j.carbpol.2024.121919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
The differences in the gelling properties of soy protein isolate (SPI) and soy protein isolate amyloid fibrils (SAFs) as well as the role of cellulose nanocrystals (CNC) in regulating their gel behaviors were investigated in this study. The binding of CNC to β-conglycinin (7S), glycinin (11S), and SAFs was predominantly driven by non-covalent interactions. CNC addition reduced the particle size, turbidity, subunit segments, and crystallinity of SPI and SAFs, promoted the conversion of α-helix to β-sheet, improved the thermal stability, exposed more tyrosine and tryptophan residues, and enhanced the intermolecular interactions. A more regular and ordered lamellar network structure was formed in the SAFs-CNC composite gel, which could be conducive to the improvement of gel quality. This study would provide theoretical reference for the understanding of the regulatory mechanism of protein amyloid fibrils gelation as well as the high-value utilization of SAFs-CNC complex as a functional protein-based material or food ingredient in food field.
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Affiliation(s)
- Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
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11
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Xu M, Ni X, Liu Q, Chen C, Deng X, Wang X, Yu R. Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein. Food Chem X 2024; 21:101061. [PMID: 38187941 PMCID: PMC10770425 DOI: 10.1016/j.fochx.2023.101061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/08/2023] [Accepted: 12/08/2023] [Indexed: 01/09/2024] Open
Abstract
This study investigated the effects of ultra-high pressure (UHP) at different levels on the physicochemical properties, gelling properties, and in vitro digestion characteristics of myofibrillar protein (MP) in Tai Lake whitebait. The α-helix gradually unfolded and transformed into β-sheet as the pressure increased from 0 to 400 MPa. In addition, the elastic modulus (G') and viscous modulus (G'') of the 400 MPa-treated MP samples increased by 4.8 and 3.8 times, respectively, compared with the control group. The gel properties of the MP also increased significantly after UHP treatment, e.g., the gel strength increased by a 4.8-fold when the pressure reached 400 Mpa, compared with the control group. The results of in vitro simulated digestion showed that the 400 MPa-treated MP gel samples showed a 1.8-fold increase in digestibility and a 69.6 % decrease in digestible particle size compared with the control group.
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Affiliation(s)
- Mingfeng Xu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiangxiang Ni
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Qiwei Liu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Chengcheng Chen
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiaohong Deng
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiu Wang
- School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing 314001, China
| | - Rongrong Yu
- The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
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12
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Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [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: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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13
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Kritsi E, Ladika G, Stavropoulou NA, Oikonomakou M, Ioannou AG, Christodoulou P, Konteles SJ, Cavouras D, Sinanoglou VJ. Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics. Foods 2024; 13:1017. [PMID: 38611323 PMCID: PMC11011851 DOI: 10.3390/foods13071017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.
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Affiliation(s)
- Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Marianna Oikonomakou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Alexandros-George Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Paris Christodoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Spyridon J. Konteles
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
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14
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Yu Q, Hong H, Liu Y, Monto AR, Gao R, Bao Y. Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins. Int J Biol Macromol 2024; 260:129532. [PMID: 38246447 DOI: 10.1016/j.ijbiomac.2024.129532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/05/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
The pH buffering capacity is an important functionality of muscle proteins, and muscle foods are susceptible to being oxidized during storage and processing. In order to study the effect of oxidation on the pH buffering capacity of myofibrillar proteins, myofibrils extracted from snakehead fish (Channa argus) were oxidized with H2O2. Results showed that increased oxidation led to loss of free sulfhydryl groups, formation of carbonyl groups, increased surface hydrophobicity, and aggregation of myofibrillar proteins. In addition, there was a significant reduction in the content of histidine in oxidized myofibrillar proteins. The pH buffering capacity of myofibrillar proteins significantly decreased from 3.14 ± 0.03 mM H+/(mL × ΔpH) down to 2.55 ± 0.03 mM H+/(mL × ΔpH) after oxidation with 50 mM H2O2. Both oxidized myofibrillar proteins and histidine showed a high pH buffering capacity at pH near 5.8, which is the histidine pKa value. Here, we hypothesize that oxidation-induced changes in the pH buffering capacity of myofibrillar proteins were driven by oxidative modification of histidine and structural changes of myofibrillar proteins. The significance of this study to food industry may be the awareness that protein oxidation may affect pH through changes in buffering capacity. And the use of antioxidants, especially those targeting at histidine will be promising in addressing this issue.
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Affiliation(s)
- Qingqing Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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15
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Li Z, Bai R, Zhang L, Jiang S, Chen Y, Yang C, Ye X, Wang S, Madina A, Bai J, Yu J, Ding W. Effect of electron beam irradiation on the structural characteristics and functional properties of goat's milk casein. Int J Biol Macromol 2024; 260:129426. [PMID: 38232888 DOI: 10.1016/j.ijbiomac.2024.129426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/19/2024]
Abstract
The effects of electron beam irradiation (EBI) at different doses (0, 2, 4, 6, 8, and 10 kGy) were investigated on the structural and functional properties of casein, including their interrelationship. A gradual reduction in the α-helix content of the secondary structure (as a stable structure) indicates that casein under EBI treatment mainly undergoes fragmentation and aggregation from a structural perspective. Furthermore, the hydrophobic group and tryptophan in the tertiary structure were exposed, which opened up the internal structure of the protein. In addition, a continuously increasing irradiation dose led to casein aggregation, as confirmed by electron microscopy. The structural changes affected its functional properties, such as solubility, emulsification, foaming, and rheological properties, all of which increased first and subsequently decreased. Finally, at irradiation doses of 4-6 kGy, casein was modified to exhibit optimal functional properties, which enhanced its food processing value and performance.
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Affiliation(s)
- Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Aitmagambetova Madina
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technology Co. Ltd., Yangling 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technology Co. Ltd., Yangling 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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16
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Yang B, Yang L, Xu R, Jiang S, Lin L, Lu J. Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet. Food Chem 2024; 434:137509. [PMID: 37742547 DOI: 10.1016/j.foodchem.2023.137509] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023]
Abstract
The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.
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Affiliation(s)
- Bing Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Li Yang
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Ruihong Xu
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
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17
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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18
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Liu R, Guan W, Lv W, Kang Z, Wang Q, Jin D, Zhao X, Ge Q, Wu M, Yu H. Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods 2024; 13:391. [PMID: 38338526 PMCID: PMC10855563 DOI: 10.3390/foods13030391] [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: 12/15/2023] [Revised: 01/14/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0-60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties.
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Affiliation(s)
- Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Wen Guan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Wei Lv
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Zhuangli Kang
- School of Tourism and Cuisine, Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou University, Yangzhou 225127, China;
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Duxin Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (W.G.); (W.L.); (Q.W.); (D.J.); (X.Z.); (Q.G.); (M.W.)
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19
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Shi R, He Y, Wang Q, Cai J, Gantumur MA, Jiang Z. Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction. Food Chem 2024; 431:137070. [PMID: 37579611 DOI: 10.1016/j.foodchem.2023.137070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/23/2023] [Accepted: 07/30/2023] [Indexed: 08/16/2023]
Abstract
The impacts of microwave assisted-extraction (MAE) on the physicochemical characteristics, functionalities, and digestion behavior of Lactarius volemus (L. volemus) protein isolate (LPIs) was investigated. Compared with the conventional water bath assisted-extraction method (WAE), MAE significantly enhanced the extraction rate of LPIs by 30.00% and 47.98% at 20 and 60 min, respectively. Also, MAE unfolded the spatial structure of LPIs, promoting the transformation from ordered structure to disordered structure, exposing its hydrophobic groups and increasing free sulfhydryl content. In addition, LPIs obtained by MAE showed better solubility, emulsifying and foaming characteristics than that by WAE. MAE method can improve the digestibility and the degree of hydrolysis of LPIs compared to WAE, which were increased by 6.06% and 19.78% after 20 min extraction in the small intestine digestion, respectively. This study can provide a potential strategy to produce L. volemus protein isolate with high efficiency and quality.
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Affiliation(s)
- Ruijie Shi
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China; Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qingpeng Wang
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Jinyi Cai
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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20
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Liu T, Zheng J, Du J, He G. Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments. Foods 2024; 13:215. [PMID: 38254516 PMCID: PMC10814519 DOI: 10.3390/foods13020215] [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: 11/28/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority.
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Affiliation(s)
- Ting Liu
- Key Laboratory of Public Health Safety of the Ministry of Education, School of Public Health, Fudan University, Shanghai 200032, China;
| | - Jianheng Zheng
- Nutrilite Health Institute, Shanghai 200032, China; (J.Z.); (J.D.)
| | - Jun Du
- Nutrilite Health Institute, Shanghai 200032, China; (J.Z.); (J.D.)
| | - Gengsheng He
- Key Laboratory of Public Health Safety of the Ministry of Education, School of Public Health, Fudan University, Shanghai 200032, China;
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21
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Woo Choi H, Choi M, Hahn J, Jin Choi Y. The technical potential of a sous-vide processing method for developing high-moisture textured soy protein. Food Chem 2024; 430:136978. [PMID: 37507242 DOI: 10.1016/j.foodchem.2023.136978] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
This study explored the potential of sous-vide processing as a novel technique for transforming low-moisture textured soy protein (TSP) into a product with high moisture content and texture comparable to meat. We hypothesized that the sous-vide treatment would enable precise control of the TSP microstructure. In the ensuing process, the TSP maintained the moisture content at approximately 70% and changed color towards darker tones. Additionally, the porous microstructure changed, transitioning from a large to a smaller air layer. As the treatment continued, both the hardness and texturization index of the TSP were reduced. Furthermore, the secondary structure of the protein exhibited an increase in β-sheet and α-helix structures, indicating enhanced hydrogen bonds, hydrophobic interactions, and disulfide bonds. Optimally, a sample with 24 h at 90℃ displayed textural characteristics similar to chicken breast. The investigation underlines the sous-vide method as a revolutionary technique yielding high-moisture content and improved texture for TSP.
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Affiliation(s)
- Hyun Woo Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea
| | - Minji Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea
| | - Jungwoo Hahn
- Department of Food and Nutrition, Duksung Women's University, 33 Samyang-ro 144-gil, Dobonggu, Seoul, South Korea.
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea; Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea; Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, South Korea.
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22
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Li C, Li W, Zhang X, Wang G, Liu X, Wang Y, Sun L. The changed structures of Cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold plasma treatments on structural and functional properties of the protein. Food Chem 2024; 430:137042. [PMID: 37527578 DOI: 10.1016/j.foodchem.2023.137042] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/07/2023] [Accepted: 07/26/2023] [Indexed: 08/03/2023]
Abstract
Three physical treatments, including ball-milling (BM), high pressure homogenization (HPH) and cold plasma (CP) were applied to modify structural and functional properties of Cyperus esculentus protein (CEP). The results showed that three treatments significantly altered morphology and reduced particle size of CEP. Both primary and secondary structures of CEP were hardly changed, while disulfide bonds and hydrophobic forces between amino acid residues of CEP were interrupted by three treatments, releasing free sulfhydryls and hydrophobic groups. With the free moiety accumulation, the reformed interactions between them enhanced the crystallinity and thermostability of CEP. Besides, solubility and emulsifying properties of CEP were significantly improved within a certain range of treatment duration and intensity, and three treatments decreased water but increased oil holding capacity of CEP. Conclusively, the modified physicochemical properties of CEP were decided by the changed molecular structures of CEP, and different treatments may satisfy different processing requirements for the protein.
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Affiliation(s)
- Caixia Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Wenyue Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xia Zhang
- College of Forestry, Northwest A & F University, China; Shaanxi Jiangwo Runfeng Agricultural Development Co., Ltd., China
| | - Guidan Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A & F University, China.
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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23
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Zhu Y, Hong N, Zhao L, Liu S, Zhang J, Li M, Ma Y, Liang D, Zhao G. Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate. Foods 2023; 12:4515. [PMID: 38137319 PMCID: PMC10743285 DOI: 10.3390/foods12244515] [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: 11/17/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated. The polypeptide with the highest molecular weight displayed the lowest endogenous fluorescence intensity, the least solubility in an aqueous solution, and the highest surface hydrophobicity index. Analysis using laser confocal Raman spectroscopy showed that with an increase in polypeptide molecular weight, the α-helix and β-sheet contents in the secondary structure of the polypeptide molecule increased significantly. Particle size, rheological characteristics, and laser confocal microscopy were used to characterize the emulsion made from peptides of various molecular weights. High-molecular-weight peptides were able to provide a more robust spatial repulsion and thicker interfacial coating in the emulsion, which would make the emulsion more stable. The above results showed that the high-molecular-weight polypeptide in HBBP effectively improved the emulsion stability when forming an emulsion. This study increased the rate at which bovine bone was utilized and provided a theoretical foundation for the use of bovine bone protein as an emulsifier in the food sector.
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Affiliation(s)
- Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Niancheng Hong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengnan Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
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24
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Htwe KK, Duan W, Wei S, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide. Food Res Int 2023; 174:113623. [PMID: 37986476 DOI: 10.1016/j.foodres.2023.113623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/20/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, crosslinking degree, and microstructure of shrimp surimi gels were investigated. Quantitative microstructural characteristics were investigated to elucidate the changes in microstructure during the formation of gel induced by DPCD. With increased DPCD treatment setting conditions, the gel strength and crosslinking degree of shrimp surimi gel significantly improved (P < 0.05) with similar variation trends. Quantitative microstructural analysis revealed that the fractal dimension (Df) and the pore equivalent diameter of gel microstructure increased with the increase of DPCD treatment conditions. The lacunarity decreased and then increased, whereas pore number increased and decreased. According to the microstructural characteristics results, the surimi gel with 51.48 % degree of crosslinking induced at 25 MPa, 50˚C, and 60 min showed the most complex and homogeneous microstructure with the highest (Df), smaller lacunarity, an average pore equivalent diameter, and a larger pore number. The correlation analysis demonstrated that the crosslinking degree was strongly positively correlated with the gel strength. The Df, pore equivalent diameter and number of pores significantly positively correlated with the crosslinking degree, whereas the lacunarity strongly negatively correlated with the crosslinking degree. The present study showed that the DPCD treatment with a crosslinking degree of 51.48 % is the most optimum condition for better gel formation. The study could provide a theoretical basis for processing shrimp surimi with improved gel properties.
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Affiliation(s)
- Kyi Kyi Htwe
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Weiwen Duan
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Shuai Wei
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Qinxiu Sun
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Zefu Wang
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Zongyuan Han
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Yang Liu
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Shucheng Liu
- 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, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China.
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25
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Hashemi B, Assadpour E, Zhang F, Jafari SM. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Adv Colloid Interface Sci 2023; 322:103051. [PMID: 37981462 DOI: 10.1016/j.cis.2023.103051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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26
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He J, Jia W, Lin Z, Zhang Y, Zhao Y, Fang Y. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. Food Res Int 2023; 172:113171. [PMID: 37689924 DOI: 10.1016/j.foodres.2023.113171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 05/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.
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Affiliation(s)
- Jun He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenzhe Jia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zihan Lin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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27
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Li Y, Guo J, Wang Y, Zhang F, Chen S, Hu Y, Zhou M. Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs. Meat Sci 2023; 204:109280. [PMID: 37453293 DOI: 10.1016/j.meatsci.2023.109280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/27/2023] [Accepted: 07/08/2023] [Indexed: 07/18/2023]
Abstract
Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and β-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.
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Affiliation(s)
- Yanhui Li
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
| | - Yingying Wang
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China
| | - Fan Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China
| | - Shuxing Chen
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China; Food Laboratory of Zhongyuan, 462000 Luohe, Henan, China
| | - Yuxi Hu
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China
| | - Mingyi Zhou
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China
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28
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Li H, Wang Q, Li W, Xia X. Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins. Foods 2023; 12:3530. [PMID: 37835183 PMCID: PMC10572836 DOI: 10.3390/foods12193530] [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: 09/05/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contemporary consumer demand for low sugar and low calories. Therefore, the development of new green antifreeze agents to achieve an enhanced frozen-thawed stability of surimi has received more attention. The aim of this study was to develop a cryoprotectant (a mixture of citric acid and trehalose) to enhance the frozen-thawed stability of surimi by inhibiting the oxidative denaturation and structural changes of frozen-thawed mirror carp (Cyprinus carpio L.) surimi myofibrillar protein (MP). The results showed that the amounts of free amine, sulfhydryl, α-helix, intrinsic fluorescence intensity, and thermal stability in the control significantly decreased after five F-T cycles, while the Schiff base fluorescence intensity, amounts of disulfide bonds and surface hydrophobicity significantly increased (p < 0.05). Compared to sucrose + sorbitol (SS), the natural deep eutectic solvents (NADES) effectively inhibited protein oxidation. After five F-T cycles, the α-helix content and Ca2+-ATPase activity of the NADES samples were 4.32% and 80.0%, respectively, higher, and the carbonyl content was 17.4% lower than those of the control. These observations indicate that NADES could inhibit oxidative denaturation and enhance the structural stability of MP.
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Affiliation(s)
| | | | | | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (Q.W.); (W.L.)
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Liu X, Tian G, Hou Y, Zhang Q, Li X, Zuo S, Zhu B, Sang Y. Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas). Food Chem 2023; 428:136795. [PMID: 37450954 DOI: 10.1016/j.foodchem.2023.136795] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/13/2023] [Accepted: 07/01/2023] [Indexed: 07/18/2023]
Abstract
Glycation offers a promising potential to improve protein gelling properties in food industries. Therefore, the study was aimed to illustrate the effect of five monosaccharides (erythrose-aldotetrose, xylose-aldopentose, glucose-aldohexose, galactose-aldohexose, and fructose-ketohexose) with different carbon numbers and structure on the structure-gelling relationship of myofibrillar protein (MP) from oyster (Crassostrea gigas). Results showed that monosaccharides significantly increased the glycation degree of MP by increasing sulfhydryl content, forming stable tertiary conformation and decreasing surface hydrophobicity. Moreover, the gel properties of MP like gel strength, water holding capacity, water mobility were improved by alleviating aggregation including the increase of solubility and the decrease of particle sizes. Oyster MP glycated by glucose (aldohexose) possessed the optimal gel properties. Molecular docking simulation showed that hydrogen bonds and hydrocarbon bonds were the mainly non-covalent binding modes. The study will provide a theoretical basis for oyster protein glycation and expand its application on food gel.
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Affiliation(s)
- Xiaohan Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
| | - Yakun Hou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qing Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiaoyan Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Shuojing Zuo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Beiwei Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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31
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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32
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Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [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: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
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Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
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33
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He H, Wu W, Dong Q, An F, Huang Q, Song H. Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage. FOOD SCI TECHNOL INT 2023:10820132231183027. [PMID: 37321629 DOI: 10.1177/10820132231183027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.
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Affiliation(s)
- Hong He
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Wanying Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Qingfei Dong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
| | - Qun Huang
- School of Public Health, Guizhou Medical University, Guiyang, Guizhou, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China
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34
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Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics. Food Chem 2023; 409:135266. [PMID: 36577322 DOI: 10.1016/j.foodchem.2022.135266] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/01/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The current study investigates the influence of alternating electric field (AEF)-assisted freezing-thawing-aging sequence on the muscle microstructure and myofibrillar protein characteristics. Three treatments were used for longissimus dorsi (LD) muscle: only aging (OA), freezing-thawing-aging sequence (FA) and AEF-assisted freezing-thawing-aging sequence (EA). Compared with the FA and EA groups, the OA group showed considerably fewer cracks between muscle fibers and maintained the integrity of the Z-line as observed using scanning and transmission electron microscopy, respectively. Furthermore, the EA treatment effectively decreased myofibrillar fragmentation, myofibrillar protein aggregation, and protein oxidation, as shown by the myofibrillar fragmentation index, turbidity, and total sulfhydryl concentration. Analysis of surface hydrophobicity and the Fourier transform infrared, UV absorption, and fluorescence spectrums indicated that AEF minimized the alterations of protein secondary and tertiary structure alterations during aging after freezing.
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Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P R China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P R China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P R China.
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P R China.
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35
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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36
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Xu T, Sun X, Yan Q, Li Z, Cai W, Ding J, Fan F, Li P, Drawbridge P, Fang Y. Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel. Food Chem 2023; 424:136360. [PMID: 37207604 DOI: 10.1016/j.foodchem.2023.136360] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/21/2023]
Abstract
The application of rice and pea proteins in food production is limited due to their undesirable processing performance. The objective of this research was to develop a novel rice-pea protein gel using alkali-heat treatment. This gel had a higher solubility, stronger gel strength, better water retention capacity, and denser bilayer network. This is due to the alkali-heat induced modifications for the secondary structures of proteins (i.e., a decrease in the α-helix, and an increase in the β-sheets) and the interactions between protein molecules. The network structure of gel was more compact by adding 2% and 4% alkali-heat rice protein (AH-RP). This resulted in a stable double-layer network structure of gel. Adding 4% AH-RP significantly improved the hardness and elasticity of gel. This gel will have a good potential use for being the ingredient to produce the functional foods and meat analogs.
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Affiliation(s)
- Tong Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Qu Yan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Zhihai Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Wei Cai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Pamela Drawbridge
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China.
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37
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Zhao S, Yuan X, Yang L, Zhu M, Ma H, Zhao Y. The effects of modified quinoa protein emulsion as fat substitutes in frankfurters. Meat Sci 2023; 202:109215. [PMID: 37172548 DOI: 10.1016/j.meatsci.2023.109215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023]
Abstract
In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L⁎ values and decreased the a⁎ and b⁎ values and T2 relaxation time of the low-fat frankfurters (P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC, textural properties, gel strength, immobilized water percentage and G' value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Xiaorui Yuan
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China.
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38
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Hu G, Li X, Su R, Corazzin M, Liu X, Dou L, Sun L, Zhao L, Su L, Tian J, Jin Y. Effects of ultrasound on the structural and functional properties of sheep bone collagen. ULTRASONICS SONOCHEMISTRY 2023; 95:106366. [PMID: 36965310 PMCID: PMC10074209 DOI: 10.1016/j.ultsonch.2023.106366] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/28/2023] [Accepted: 03/11/2023] [Indexed: 06/01/2023]
Abstract
The study evaluated the effect of an ultrasound-assisted treatment on the structural and functional properties of sheep bone collagen (SBC). The type and distribution of SBC were analyzed by proteome (shotgun) technology combined with liquid chromatography-tandem mass spectrometry. Compared with pepsin extraction, the ultrasound-assisted treatment significantly increased the collagen extraction rate by 17.4 pp (P < 0.05). The characteristic functional groups and structural integrity of collagen extracted by both methods were determined via Fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, and fluorescence spectroscopy. Circular dichroism spectra revealed that the ultrasound-assisted pretreatment reduced α-helix content by 1.6 pp, β-sheet content by 21.9 pp, and random coils content by 28.4 pp, whereas it increased β-turn content by 51.9 pp (P < 0.05), compared with pepsin extraction. Moreover, ultrasound-assisted treatment collagen had superior functional properties (e.g., solubility, water absorption, and oil absorption capacity) and foaming and emulsion properties, compared with pepsin extraction. Furthermore, the relative content of type I collagen in ultrasound-assisted extracted SBC was highest at 79.66%; only small proportions of type II, VI, X, and XI collagen were present. Peptide activity analysis showed that SBC had potential antioxidant activity, dipeptidyl peptidase 4 inhibitory activity, and angiotensin-converting enzyme inhibitory activity; it also had anticancer, antihypertensive, anti-inflammatory, and immunomodulatory effects.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Xiaotong Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010010, China
| | - Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine 33100, Italy
| | - Xuemin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China.
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Han C, Zheng Y, Wang L, Zhou C, Wang J, He J, Sun Y, Cao J, Pan D, Xia Q. Contribution of process-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E,E)-2,4-heptadienal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3334-3345. [PMID: 36786016 DOI: 10.1002/jsfa.12499] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/28/2023] [Accepted: 02/14/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Extracted proteins of alternative animal origin tend to present strong off-flavor perception due to physicochemical interactions of coextracted off-flavor compounds with proteins. To investigate the relationship between absorption behaviors of volatile aromas and the processes-induced variations in protein microstructures and molecular conformations, duck liver protein isolate (DLp) was subjected to heating (65/100 °C, 15 min) and ultra-high pressure (UHP, 100-500 MPa/10 min, 28 °C) treatments to obtain differential unfolded protein states. RESULTS Heat and UHP treatments induced the unfolding of DLp to varied degrees, as revealed by fluorescence spectroscopy, ultraviolet-visible absorption, circular dichroism spectra and surface hydrophobicity measurements. Two types of heating-denatured states with varied unfolding degrees were obtained, while UHP at both levels of 100/500 MPa caused partial unfolding of DLp and the presence of a molten-globule state, which significantly enhanced the binding affinity between DLp and (E,E)-2,4-heptadienal. In particular, significantly modified secondary structures of DLp were observed in heating-denatured samples. Excessive denaturing and unfolding degrees resulted in no significant changes in the absorption behavior of the volatile ligand, as characterized by observations of fluorescence quenching and analysis of headspace concentrations. CONCLUSION Defining process-induced conformational transition behavior of matrix proteins could be a promising strategy to regulate food flavor attributes and, particularly, to produce DLp coextracted with limited off-flavor components by modifying their interaction during extraction processes. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Chuanhu Han
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd, Shanghai, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Changyu Zhou
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China
| | - Jun He
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yangying Sun
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Daodong Pan
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Qiang Xia
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Luo D, Xie Q, Chen C, Mu K, Wang Z, Gu S, Xue W. Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes. Int J Biol Macromol 2023; 235:123820. [PMID: 36842741 DOI: 10.1016/j.ijbiomac.2023.123820] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/31/2023] [Accepted: 02/19/2023] [Indexed: 02/26/2023]
Abstract
The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure homogenization (HPH), then the effect and underlying mechanism of pressure on multi-scale structure and digestibility of complexes were investigated. Results showed that HPH promoted the formation of PS-GA complexes, reaching the maximum complex index of 7.74 % at the pressure of 90 MPa, and the main driving force were hydrophobic interactions and hydrogen bonding. The interaction between PS and GA facilitated the formation of surface reticular structures to encapsulate gallic acid molecules, further entangled into bigger size aggregates. The enhancement of rearrangement and aggregation of starch chains during HPH developed a dense hierarchical structure of PS-GA complexes, including short-range ordered structure, V-type crystal structure, lamellar and fractal structure, thus increasing gelatinization temperature. The digestibility of PS-GA complexes substantially changed in reducing rapidly digestible starch content from 29.67 % to 17.07 %, increasing slowly digestible starch from 53.69 % to 56.25 % and resistant starch from 16.63 % to 26.67 %, respectively. Moreover, the resulting complexes exhibited slower digestion rates compared with native PS. Furthermore, the regulating mechanism of pressure during HPH on starch digestibility was the formation of ordered multi-scale structure and inhibition of GA on digestive enzymes.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Kaiyu Mu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhaomin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Zhou Y, Sun Y, Pan D, Xia Q, Zhou C. Ultrasound-assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37038882 DOI: 10.1002/jsfa.12616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. RESULTS The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP-STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP-STP, which could be attributed to the conversion of α-helix to β-sheet, β-turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP-STP was observed. Water-holding capacity, oil-binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. CONCLUSION Ultrasound-assisted phosphorylation has great potential to modulate the structure-function relationship of proteins. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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Jiang DD, Shen SK, Yu WT, Bu QY, Ding ZW, Fu JJ. Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2858-2866. [PMID: 36620871 DOI: 10.1002/jsfa.12437] [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: 09/29/2022] [Revised: 12/21/2022] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Protein oxidation during food processing causes changes in the balance of protein-molecular interactions and protein-water interactions, ultimately leading to protein denaturation, which results in the loss of a range of functional properties. Therefore, how to control the oxidative modification of proteins during processing has been the focus of research. RESULTS In the present study, the intrinsic fluorescence value of the myofibrillar proteins (MP) decreased and the surface hydrophobicity value increased, indicating that the heat treatment caused a significant change in the conformation of the MP. With an increase in heating temperature, protein carbonyl content increased, total sulfhydryl content decreased, and protein secondary structure changed from α-helix to β-sheet, indicating that protein oxidation and aggregation occurred. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that heat treatment can lead to the degradation of proteins, especially myosin heavy chain, although actin had a certain thermal stability. In total, 733 proteins were identified by proteomics, and the protein oxidation caused by low temperature vacuum heating (LTVH) was determined to be mild oxidation dominated by malondialdehyde and 4-hydroxynonenal by oxidation site division. CONCLUSION The present study has revealed the effect of LTVH treatment on the protein oxidation modification behavior of sturgeon meat, and explored the effect mechanism of LTVH treatment on the processing quality of sturgeon meat from the perspective of protein oxidation. The results may provide a theoretical basis for the precise processing of aquatic products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dan-Dan Jiang
- School of Data Sciences, Zhejiang University of Finance and Economics, Hangzhou, China
| | - Shi-Ke Shen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Wen-Tao Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Qian-Yun Bu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zhi-Wen Ding
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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Li S, Diao X, Mao X, Liu H, Shan K, Zhao D, Zhou G, Li C. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein. Meat Sci 2023; 198:109110. [PMID: 36640717 DOI: 10.1016/j.meatsci.2023.109110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/25/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Pale, soft and exudative (PSE) meat has worse edible quality than red, firm and non-exudative (RFN) meat, but their difference in nutritional values is still unclear. In this study, the differences in digestive properties between PSE and RFN pork were explored, and the potential mechanisms were analyzed in terms of protein conformation. The PSE pork showed significantly higher digestibility and smaller particle size compared with RFN pork (P < 0.05) after gastrointestinal digestion. Mechanistically, the lower viscosity was seen in the PSE pork digestion system. The protein structure of PSE pork was disordered with weaker hydrogen bond and ionic bond before and after heating. In addition, the protein (mainly salt-soluble protein) of PSE pork was highly oxidized. The results suggested that higher level of oxidation in PSE pork leads to the destruction of the molecular forces, resulting in the impaired protein conformation and disordered protein structure. The serial changes caused the meat proteins more accessible to digestive enzymes, thus improving the digestibility. The findings provide new insights into the evaluating the quality of PSE meat.
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Affiliation(s)
- Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinyue Diao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinrui Mao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Xu F, Xue L, Ma Y, Niu T, Zhao P, Wu Z, Wang Y. Effects of Ultra-High-Pressure Jet Processing on Casein Structure and Curdling Properties of Skimmed Bovine Milk. Molecules 2023; 28:molecules28052396. [PMID: 36903641 PMCID: PMC10005577 DOI: 10.3390/molecules28052396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/26/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
Ultra-high-pressure jet processing (UHPJ) is a new non-thermal processing technique that can be employed for the homogenization and the sterilization of dairy products. However, the effects on dairy products are unknown when using UHPJ for homogenization and sterilization. Thus, this study aimed to investigate the effects of UHPJ on the sensory and curdling properties of skimmed milk and the casein structure in skimmed milk. Skimmed bovine milk was treated with UHPJ using different pressures (100, 150, 200, 250, 300 MPa) and casein was extracted by isoelectric precipitation. Subsequently, the average particle size, Zeta potential, contents of free sulfhydryl and disulfide bonds, secondary structure, and surface micromorphology were all used as evaluation indicators to explore the effects of UHPJ on the structure of casein. The results showed that with an increase of pressure, the free sulfhydryl group content changed irregularly, while the disulfide bond content increased from 1.085 to 3.0944 μmol/g. The content of α-helix and random coil in the casein decreased, while the β-sheet content increased at 100, 150, 200 MPa pressure. However, treatment with higher pressures of 250 and 300 MPa had the opposite effect. The average particle size of the casein micelles first decreased to 167.47 nm and then increased up to 174.63 nm; the absolute value of Zeta potential decreased from 28.33 to 23.77 mV. Scanning electron microscopy analysis revealed that the casein micelles had fractured into flat, loose, porous structures under pressure instead of into large clusters. After being ultra-high-pressure jet-processed, the sensory properties of skimmed milk and its fermented curd were analyzed concurrently. The results demonstrated that UHPJ could alter the viscosity and color of skimmed milk, shortening curdling time from 4.5 h to 2.67 h, and that the texture of the curd fermented with this skimmed milk could be improved to varying degrees by changing the structure of casein. Thus, UHPJ has a promising application in the manufacture of fermented milk due to its ability to enhance the curdling efficiency of skimmed milk and improve the texture of fermented milk.
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Affiliation(s)
- Fei Xu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Mengniu Hi-Tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Correspondence: (L.X.); (Y.W.)
| | - Yanfeng Ma
- Mengniu Hi-Tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Tianjiao Niu
- Mengniu Hi-Tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Pei Zhao
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yanfa Wang
- Mengniu Hi-Tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
- Correspondence: (L.X.); (Y.W.)
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Lian F, Cheng JH, Wang H, Sun DW. Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts. Food Chem 2023; 404:134738. [DOI: 10.1016/j.foodchem.2022.134738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/14/2022] [Accepted: 10/22/2022] [Indexed: 11/15/2022]
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Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Li W, Zhang D, Wang Z. Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation. Int J Biol Macromol 2023; 229:188-198. [PMID: 36592845 DOI: 10.1016/j.ijbiomac.2022.12.312] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/01/2023]
Abstract
Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity of MPs surface. Particle size distribution of MPs significantly varied depending on heat treatment duration. Also, heat treatments resulted in significant changes in the α-helix and β-sheet structures of MPs. Besides, the MPs formed larger, irregular, and cluster-like aggregates after heat treatments. Moreover, heat treatments increased viscosity and surface roughness of MPs, while zeta potential value was reduced after heat treatments. Furhthermore, binding interactions between the MPs and spices flavors signifcanlty varied relying on nature of MPs and flavor compounds, as well as heat treatments duration. Amino acid residues were interacted with flavor compounds of spices via a variety of bonds and a stable MPs-flavors complex was performed. The obtained results provide a basis for understanding structural and physicochemical changes that occur in MPs during cooking and the interactions between MPs and flavors of spices.
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Affiliation(s)
- Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xinyu Yang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications. Foods 2023; 12:foods12040877. [PMID: 36832952 PMCID: PMC9956232 DOI: 10.3390/foods12040877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
This study assessed the gel properties and conformational changes of duck myofibrillar protein (DMP) affected by plasma-activated water (PAW) generated at various discharge times (0 s, 10 s, 20 s, 30 s, and 40 s). With the treatment of PAW-20 s, the gel strength and water-holding capacity (WHC) of DMP gels were significantly increased when compared to the control group. Throughout the heating process, dynamic rheology revealed that the PAW-treated DMP had a higher storage modulus than the control. The hydrophobic interactions between protein molecules were significantly improved by PAW, resulting in a more ordered and homogeneous gel microstructure. The increased sulfhydryl and carbonyl content in DMP indicated a higher degree of protein oxidation with PAW treatment. Additionally, the circular dichroism spectroscopy demonstrated that PAW induced α-helix and β-turn transformed to β-sheet in DMP. Surface hydrophobicity, fluorescence spectroscopy, and UV absorption spectroscopy suggested that PAW altered DMP's tertiary structure, although the electrophoretic pattern indicated that the primary structure of DMP was mostly unaffected. These results suggest that PAW can improve the gel properties of DMP through mild alteration in its conformation.
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Effect of hydrocolloids on gluten proteins, dough, and flour products: A review. Food Res Int 2023; 164:112292. [PMID: 36737896 DOI: 10.1016/j.foodres.2022.112292] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022]
Abstract
Hydrocolloids are among the most common components in the food industry, which are used for thickening, gel formation, emulsification, and stabilization. Previous studies have also found that hydrocolloids can affect the structures and properties of gluten proteins, dough, and flour products. In this review, hydrocolloids were separated into three categories: anionic, nonionic, and other hydrocolloids, and reviewed the effects of common hydrocolloids on gluten proteins, dough, and flour products. Hydrocolloids can affect the structures and properties of gluten proteins through gluten-hydrocolloids interaction, secondary structures, disulfide bonds, environment of aromatic amino acids, and chemical bonds. The properties of dough are affected by rheological, fermentation, and thermomechanical properties. Hydrocolloids are widely used in bread, Chinese steamed bread, noodles, yellow layer cake, and so on, which mainly affect their appearance, texture, and aging speed. This comprehensive review provides a scientific guide for the development and utilization of hydrocolloids and their applications in flour products, and provides a theoretical basis for improving the processing characteristics of products.
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Wan W, Feng J, Wang H, Du X, Wang B, Yu G, Xia X. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes. Int J Biol Macromol 2023; 226:454-462. [PMID: 36516933 DOI: 10.1016/j.ijbiomac.2022.12.082] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The effects of repeated freeze-thaw (F-T) treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.) were investigated. The myofibrillar fragmentation index, trichloroacetic acid-soluble peptides, total volatile basic nitrogen, amino nitrogen, and carbonyl content of the samples significantly increased (P < 0.05). However, the samples showed a significant reduction in the fragmentation index, myofibrillar protein (MP) solubility, and total sulfhydryl content after five F-T cycles (P < 0.05). Moreover, the sodium dodecyl sulfate-polyacrylamide gel electrophoresis bands of the MP faded because of the oxidation and degradation of the protein with increasing F-T cycles. By the fifth F-T cycle, the α-helix and β-turn content significantly decreased by 10.41 % and 5.72 %, respectively (P < 0.05), whereas the β-sheet and random coil content significantly rose by 7.66 % and 8.47 %, respectively (P < 0.05). Furthermore, the intrinsic fluorescence of the MP showed a substantial decrease in intensity and a redshift. In summary, iterative F-T cycles destroyed the MP structure and caused the oxidation and degradation of muscle proteins from mirror carp.
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Affiliation(s)
- Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guoping Yu
- 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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