1
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Wu H, He Z, Yang L, Li H. Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention. Food Res Int 2024; 194:114927. [PMID: 39232539 DOI: 10.1016/j.foodres.2024.114927] [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: 04/12/2024] [Revised: 07/01/2024] [Accepted: 07/21/2024] [Indexed: 09/06/2024]
Abstract
In this study, the potential mechanism of aroma loss in non-smoked bacon due to excessive hot air drying (beyond 24 h) was investigated, focusing on protein conformational changes and the inhibition of heme protein-mediated lipid oxidation by oleic acid. The results showed that prolonged hot-air drying caused a stretching of the myofibrillar protein (MP) conformation in bacon before 36 h, leading to an increase in reactive sulfhydryl groups, surface hydrophobicity, and the exposure of additional hydrophobic sites. Consequently, the binding ability of MP to the eight key aroma compounds (hexanal, 1-octen-3-ol, (E)-2-nonenal, 3-methyl-butanoic acid, 2-undecenal, (E, E)-2,4-decadienal, 2,3-octanedione, and dihydro-5-pentyl-2(3H)-furanone) was enhanced, resulting in their retention. On the other hand, a sustained increase in oleic acid levels has been demonstrated to effectively inhibit heme protein-mediated lipid oxidation and the formation of these key aroma compounds. Using lipidomic techniques, 30 lipid molecules were identified as potential precursors of oleic acid during the bacon drying process. Among these precursors, triglycerides (16:0/18:0/18:1) may be the most significant.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Qin J, Tong K, Chang Q, Xie Y, Wu X, Fan C, Chen H. Rapid determination of volatile benzene derivatives and chlorobenzenes in goat's milk by HS-SPME-GC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-18. [PMID: 39236017 DOI: 10.1080/19440049.2024.2400224] [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: 07/31/2024] [Revised: 08/29/2024] [Accepted: 08/30/2024] [Indexed: 09/07/2024]
Abstract
A method for the determination of eight benzenes (BTEXs) and twelve chlorobenzenes (CBs) in goat's milk by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS/MS) was developed. The study investigated the impact of various factors such as extraction fiber type, salt amount, equilibrium conditions, and desorption conditions on the outcomes. Target analytes were separated on a DB-HeavyWAX column and quantified using the external standard method. The results showed that the target compounds had a good linear relationship in the range of 0.01 ∼ 50 μg/L (R2 > 0.997), the limit of detection (LOD) was 0.003 ∼ 0.150 μg/L, and the limit of quantification (LOQ) was 0.01 ∼ 0.50 μg/L. The average recoveries were 82%-116% and the relative standard deviation (RSD) was 0.8%-17.3% under the three addition levels of 1×, 2×, and 10 × LOQ. In a survey of twenty goat's milk samples, only ethylbenzene, xylenes, cumene, chlorobenzene, and 1,4-dichlorobenzene were detected at levels exceeding their respective limits of quantification. The method was evaluated using two ecological scales (Eco-Scale), GAPI and AGREEN, to verify its environmental friendliness and applicability. This method is simple, green, and efficient, which provides a certain theoretical basis for the production and quality safety evaluation of dairy products.
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Affiliation(s)
- Jingyin Qin
- Chinese Academy of Inspection and Quarantine, Beijing, China
- College of Chemistry and Materials Science, Hebei University, Baoding, China
| | - Kaixuan Tong
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Qiaoying Chang
- Chinese Academy of Inspection and Quarantine, Beijing, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Yujie Xie
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Xingqiang Wu
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Chunlin Fan
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Hui Chen
- Chinese Academy of Inspection and Quarantine, Beijing, China
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3
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Sun X, Yu Y, Saleh ASM, Akhtar KH, Li W, Zhang D, Wang Z. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds. Food Chem 2024; 451:139455. [PMID: 38678659 DOI: 10.1016/j.foodchem.2024.139455] [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: 01/08/2024] [Revised: 03/08/2024] [Accepted: 04/21/2024] [Indexed: 05/01/2024]
Abstract
Interactions among flavor compounds from spices (FCS) and myofibrillar proteins (MP) were investigated. Fluorescence and Fourier transform infrared spectroscopy showed that hydrogen bonding and hydrophobic interactions were the main binding forces between FCS and MP. The FCS increased the particle size and SH content of MP and caused a reduction of zeta potential from -5.23 to -6.50 mV. Furthermore, FCS could modify the binding ability of MP and aldehydes. Eugenol reduced the ability of MP to bond with aldehydes by 22.70-47.87 %. Molecular dynamics simulations demonstrated that eugenol may combat nonanal to attain binding site of amino acid residue (PHE165) and induce protein conformational changes. Electrostatic interactions and van der Waals forces within myosin-nonanal may be disrupted by these alterations, which could reduce stability of complex and cause release of nonanal. This study could provide new insights into regulating the ability of proteins to release and hold flavors.
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Affiliation(s)
- Xiangxiang Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, 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
| | - Kumayl Hassan Akhtar
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, 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
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Wang X, Fan C, Wang X, Feng T, Xia S, Yu J. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 39216015 DOI: 10.1080/10408398.2024.2397451] [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: 09/04/2024]
Abstract
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
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5
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Wang S, Chen Y, Lu Y, Jiang D, Lin H, Jiang Z, Tang J, Dong W, Zhao J. Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis. Food Chem 2024; 449:139203. [PMID: 38599105 DOI: 10.1016/j.foodchem.2024.139203] [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: 01/30/2024] [Revised: 03/18/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study examined the interaction between myofibrillar proteins (MPs) and the numbing substance hydroxy-α-sanshool (α-SOH) in a thermal environment, and provided an explanation of the numbness perception mechanism through muti-spectroscopic and molecular dynamics simulation methodology. Results showed that addition of α-SOH could reduce the particle size and molecular weight of MPs, accompanied by changes in the tertiary and secondary structure, causing the α-helix of MPs transitioned to β-sheet and β-turn due to the reorganization of hydrogen bonds. After a moderate heating (60 or 70 °C), MPs could form the stable complexes with α-SOH that were associated with attachment sites and protein wrapping. The thermal process might convert a portion of α-SOH' into hydroxy-β-sanshool' (β-SOH'). When docking with the sensory receptor TRPV1, the RMSD, RMSF and binding free energy all showed that β-SOH' demonstrated a low affinity, thereby reducing the numbing perception. These findings can provide a theoretical foundation for the advanced processing of numbing meat products.
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Affiliation(s)
- Shuaiqian Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yu Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yan Lu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Diandian Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Zhenju Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Wei Dong
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Zhao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
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6
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Dai W, He S, Huang L, Lin S, Zhang M, Chi C, Chen H. Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chem 2024; 444:138625. [PMID: 38325089 DOI: 10.1016/j.foodchem.2024.138625] [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: 10/11/2023] [Revised: 01/13/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.
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Affiliation(s)
- Wanting Dai
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; College of Food, Nanchang University, Nanchang 330001, PR China; State Key Laboratory of Food Science and Resources, Nanchang 330001, PR China
| | - Shiying He
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Linshan Huang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Shufang Lin
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Chengdeng Chi
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Huibin Chen
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; Southern Institute of Oceanography, Fujian Normal University, Fuzhou 350117, PR China.
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7
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Xiao N, Zhang Q, Xu H, Zheng C, Yin Y, Liu S, Shi W. Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation. Food Chem X 2024; 22:101439. [PMID: 38756472 PMCID: PMC11096861 DOI: 10.1016/j.fochx.2024.101439] [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: 01/09/2024] [Revised: 04/07/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantarum. Compared with the two control samples, those exposed to combined Flavourzyme and L. plantarum fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. plantarum may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products 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 Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Changliang Zheng
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products 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 Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products 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 Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
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8
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Yu Y, Fan C, Qi J, Zhao X, Yang H, Ye G, Zhang M, Liu D. Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations. Food Chem 2024; 443:138427. [PMID: 38277938 DOI: 10.1016/j.foodchem.2024.138427] [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: 09/25/2023] [Revised: 12/05/2023] [Accepted: 01/10/2024] [Indexed: 01/28/2024]
Abstract
The effects of ultrasound (500 W) on the interaction of porcine myofibrillar protein (MP) with furan flavor compounds at different salt concentrations (0.6 %, 1.2 % and 2.4 %) were investigated. With the increase of salt concentration, the particle size of MP decreased, and the surface hydrophobicity and active sulfhydryl content increased due to the unfolding and depolymerization of MP. At the same time, ultrasound promoted the exposure of hydrophobic binding sites and hydrogen bonding sites of MP in different salt concentration systems, thus improving the binding ability of MP with furan compounds by 2 % to 22 %, among which MP had the strongest binding capacity of 2-pentylfuran. In conclusion, ultrasound could effectively promote the unfolding of the secondary structure of MP, which was beneficial to the combination of MP and furan flavor compounds under different salt concentrations.
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Affiliation(s)
- Ying Yu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Chaoxia Fan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaocao Zhao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hui Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Guoqing Ye
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
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9
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Wang Z, Zhao Y, Yang M, Wang Y, Wang Y, Shi C, Dai T, Wang Y, Tao L, Tian Y. Glycated Walnut Meal Peptide-Calcium Chelates: Preparation, Characterization, and Stability. Foods 2024; 13:1109. [PMID: 38611413 PMCID: PMC11011802 DOI: 10.3390/foods13071109] [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: 02/26/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
Finding stable and bioavailable calcium supplements is crucial for addressing calcium deficiency. In this study, glycated peptide-calcium chelates (WMPHs-COS-Ca) were prepared from walnut meal protein hydrolysates (WMPHs) and chitosan oligosaccharides (COSs) through the Maillard reaction, and the structural properties and stability of the WMPHs-COS-Ca were characterized. The results showed that WMPHs and COSs exhibited high binding affinities, with a glycation degree of 64.82%. After glycation, Asp, Lys, and Arg decreased by 2.07%, 0.46%, and 1.06%, respectively, which indicated that these three amino acids are involved in the Maillard reaction. In addition, compared with the WMPHs, the emulsifying ability and emulsion stability of the WMPHs-COS increased by 10.16 mg2/g and 52.73 min, respectively, suggesting that WMPHs-COS have better processing characteristics. After chelation with calcium ions, the calcium chelation rate of peptides with molecular weights less than 1 kDa was the highest (64.88%), and the optimized preparation conditions were 5:1 w/w for WMPH-COS/CaCl2s, with a temperature of 50 °C, a chelation time of 50 min, and a pH of 7.0. Scanning electron microscopy showed that the "bridging role" of WMPHs-COS changed to a loose structure. UV-vis spectroscopy and Fourier transform infrared spectrometry results indicated that the amino nitrogen atoms, carboxyl oxygen atoms, and carbon oxygen atoms in WMPHs-COS chelated with calcium ions, forming WMPHs-COS-Ca. Moreover, WMPHs-COS-Ca was relatively stable at high temperatures and under acidic and alkaline environmental and digestion conditions in the gastrointestinal tract, indicating that WMPHs-COS-Ca have a greater degree of bioavailability.
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Affiliation(s)
- Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Ye Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yuanli Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yue Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yifan Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
- Puer University, Puer 665000, China
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10
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Han C, Zheng Y, Huang S, Xu L, Zhou C, Sun Y, Wu Z, Wang Z, Pan D, Cao J, Xia Q. Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. Int J Biol Macromol 2024; 263:130300. [PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300] [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: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024]
Abstract
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and flavor compounds through employing computer simulation and multi-spectroscopic techniques. The formation of molten globule (MG) state-like protein during the conformational evolution of BLG, in response to ultrasonic (UC) and heat (HT) treatments, was revealed through multi-spectroscopic characterization. Differential MG structures were distinguished by variations in surface hydrophobicity and the microenvironment of tryptophan residues. Fluorescence quenching measurements indicated that the formation of MG enhanced the binding affinity of heptanal to protein. LC-MS/MS and NMR revealed the covalent bonding between heptanal and BLG formed by Michael addition and Schiff-base reactions, and MG-like BLG exhibited fewer chemical shift residues. Molecular docking and molecular dynamics simulation confirmed the synergistic involvement of hydrophobic interactions and hydrogen bonds in shaping BLG-heptanal complexes thus promoting the stability of BLG structures. These findings indicated that the production of BLG-heptanal complexes was driven synergistically by non-covalent and covalent bonds, and their interaction processes were influenced by processes-induced formation of MG potentially tuning the release and retention behaviors of flavor compounds.
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Affiliation(s)
- Chuanhu Han
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Siqiang Huang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., LtD, Tai'an City 271229, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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11
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You S, Tian Y, Zhang W, Zheng B, Zhang Y, Zeng H. Quality properties of fish ball with abalone and its relationship with sensory properties. Food Chem X 2024; 21:101146. [PMID: 38304052 PMCID: PMC10832502 DOI: 10.1016/j.fochx.2024.101146] [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: 11/09/2023] [Revised: 01/08/2024] [Accepted: 01/14/2024] [Indexed: 02/03/2024] Open
Abstract
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.
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Affiliation(s)
- Shuyi You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Yan Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Wenqi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fuzhou Ocean Research Institute, Fuzhou 350108, China
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12
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Zhang W, Liu L, Zhao Y, Liu T, Bai F, Wang J, Xu H, Gao R, Jiang X, Xu X. Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar. Food Chem 2024; 437:137904. [PMID: 37926030 DOI: 10.1016/j.foodchem.2023.137904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/07/2023]
Abstract
The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography-mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E,Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E,Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E,Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.
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Affiliation(s)
- Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
| | - Tianhong Liu
- Marine Science Research Institute of Shandong Province, Qingdao, Shandong Province 266100, China
| | - Fan Bai
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Jinlin Wang
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co, Ltd, Lianyungang 222000, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
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13
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Sijin Z, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1874-1883. [PMID: 37885307 DOI: 10.1002/jsfa.13081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/31/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhang Sijin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- Wuhan Business University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Tao Yin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Huawei Ma
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
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14
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Nie J, Xue C, Xiong S, Yin T, Huang Q. Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi. Int J Biol Macromol 2024; 262:129938. [PMID: 38325685 DOI: 10.1016/j.ijbiomac.2024.129938] [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: 11/09/2023] [Revised: 01/28/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF. Moreover, 2 wt% SDF and 1 wt% IDF reduced the content and odor activity value (OAV) of most fishy compounds in surimi, and the latter was superior to the former. The rheological characteristics indicated that SDF affected the thermal gelation properties of surimi mainly through filling, concentration and volume exclusion, and IDF mainly through filling, concentration and intermolecular interactions between IDF and myofibrillar protein. Additionally, SDF and IDF inhibited the release of fishy odors by improving the gel network structure and their adsorption, but more SDF (2 wt%) promoted the formation of escape channels for odors release. In summary, 1 wt% IDF could simultaneously improve the gelation performance and fishy odors of silver carp surimi.
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Affiliation(s)
- Jinggui Nie
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Chao Xue
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4108, Australia
| | - Shanbai Xiong
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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15
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You G, Niu G, Gao K, Liu X. Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds. Int J Biol Macromol 2024; 260:129492. [PMID: 38224800 DOI: 10.1016/j.ijbiomac.2024.129492] [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: 10/17/2023] [Revised: 12/27/2023] [Accepted: 01/12/2024] [Indexed: 01/17/2024]
Abstract
Hsian-tsao polysaccharide (HTP) with preferable biological activities was explored to improve the gel qualities of surimi. This study investigated the effects of HTP (0-1.0 mg/mL) on structural changes, in vitro digestibility, and fishy odor binding capacity of heat-induced myosin gels (30 mg/mL). HTP promoted the unfolding of myosin structure with transitions from α- helixes to β-sheets, accompanied by the enhancement of hydrophobic bonds, hydrogen bonds, and non-disulfide covalent bonds dominated within gel networks. Moreover, HTP facilitated the formation of compact gel structures of myosin with superior elastic properties (G' > G'') and apparent viscosity, but without affecting the final in vitro digestibility. Moreover, the microstructure of gels markedly affected the adsorption rate of flavor compounds, with a lower adsorption rate obtained for myosin-HTP gels with compact gel networks embedded with evenly small cavities. Additionally, HTP affected the flavor-binding capacities of myosin gels by increasing hexanal and heptanal, but reducing nonanal and 1-octen-3-ol, in relation to the combined effects of myosin structural changes and newly formed gel networks. This work provides a new prospect for application of HTP to regulate the adsorption rate and binding capacity of myosin gels to fishy odors, critical for improvement of gel properties in surimi products.
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Affiliation(s)
- Gang You
- College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China
| | - Gaigai Niu
- College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Kean Gao
- College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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16
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Xie Y, Chen D, Cao J, Wang X, Yin X. Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods 2024; 13:629. [PMID: 38397606 PMCID: PMC10887734 DOI: 10.3390/foods13040629] [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: 01/06/2024] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility (p < 0.05), with L-lysine (15 mM) showing a more pronounced effect (p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability (p < 0.05). Based on the reactive and total sulfhydryl contents, Fourier transform infrared spectroscopy, and fluorescence spectroscopy analysis, the ultrasound treatment combined with L-lysine (15 mM) promoted the unfolding and depolymerization of MPs, resulting in a larger exposure of SH groups on the surface, aromatic amino acids in a polar environment, and a transition of protein conformation from α-helix to β-turn. Moreover, the combined treatment also increased the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects, thereby enhancing the adsorption capacity of MPs to bind kenone compounds. The findings from this study provide a theoretical basis for the production and flavour improvement of low-salt MP beverages and the utilisation of meat protein.
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Affiliation(s)
| | | | | | | | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.X.); (D.C.); (J.C.); (X.W.)
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17
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Yu Y, Saleh ASM, Sun X, Wang Z, Lu Y, Zhang D, Zhang C. Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques. Int J Biol Macromol 2023; 253:126844. [PMID: 37703979 DOI: 10.1016/j.ijbiomac.2023.126844] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 09/15/2023]
Abstract
Flavor is one of the most important factors that affect consumers' preference for processed meat products. This study aimed to investigate effects of heating on interaction between myofibrillar proteins (MPs) and pyrazine compounds and understand the underlying mechanisms. A combination of multispectral, molecular docking, and molecular dynamics technologies was used to achieve study's aim. Results demonstrated that MPs underwent structural reconstruction and expansion during heating, which significantly altered surface hydrophobicity and SH content. MPs' zeta potential reduced from -7.29 to -10.47 when a short heating time. Additionally, a positive correlation was found between β-sheet content and ability of MPs to adsorb pyrazine compounds. Molecular docking analysis revealed 13 binding sites for pyrazines and MPs. Furthermore, amino acid residues and pyrazine compounds were found to interact by four different forms of forces, primarily van der Waals forces, carbon‑hydrogen bonds, alkyl groups, and π-alkyl groups. Obtained results demonstrated that adequate or optimized heat treatment could expose more binding sites, hence enhancing the binding of MPs to pyrazine compounds. This study may be used to better understand how structural changes in MPs during processing affect MPs' capacity to bind flavor substances, which can help improve flavor of processed meats to encourage their consumption.
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Affiliation(s)
- 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; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - 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
| | - 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
| | - Yang Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, 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.
| | - Chunjiang 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.
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18
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Teng H, He Y, Fu L, Xiong H, Lu M, Zhang C, Ai C, Cao H, Zhong S, Chen L. Effects of blackberry ( Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat. Food Chem X 2023; 20:100914. [PMID: 38144761 PMCID: PMC10739915 DOI: 10.1016/j.fochx.2023.100914] [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: 04/05/2023] [Revised: 07/22/2023] [Accepted: 09/29/2023] [Indexed: 12/26/2023] Open
Abstract
Blackberry crude polysaccharides (BCP) was added to chicken breast to inspect the intermolecular interaction with myofibrillar protein (MP). The influence of BCP on the thermal transformation behavior and protein micro-structure during temperature rise period was studied. The results showed that the interaction between BCP and MP was mainly affected by the concentration of BCP and heating temperature. The results of infrared spectrophotometer and nano-particle/zeta potentiometer showed that a BCP-MP complex was generated through hydrogen bond and electrostatic interaction, which could promote the transformation of MP from β-folding to β-Angle transformation. The fluorescence spectra showed that the BCP was helped to the spread of protein structure of the MP. Moreover, synchronous thermal analyzer and rheometer results revealed that the BCP increased the enthalpy value and elastic modulus of MP. Scanning electron microscope verified pores inside the BCP-MP complex are more evenly distributed and smaller, which led to the high cross-linking of network and good stability of water distribution for the MP. The addition of BCP enhances the hydrogen bonds and disulfide bonds of MP molecules, which can strengthen the network structure and ultimately improve the performance of meat products.
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Affiliation(s)
- Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Centre of Technology, Fujian Zhengda Food Company Limited, Longyan 364000, China
| | - Yuanju He
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lingyun Fu
- Centre of Technology, Fujian Zhengda Food Company Limited, Longyan 364000, China
| | - Huaxing Xiong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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19
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Wang T, Han D, Zhao L, Huang F, Yang P, Zhang C. Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17860-17873. [PMID: 37883668 DOI: 10.1021/acs.jafc.3c02618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
To investigate the effects of conformational changes and thermal degradation of myofibrillar protein (MP), sarcoplasmic protein (SP), and collagen (CO) on the binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, and LC-MS/MS, a consistent rise in the total concentration of peptides and free amino acids formed by the thermal degradation of proteins was observed. The surface hydrophobicity, total sulfhydryl content, particle size, and secondary structure content of proteins changed significantly over time. Furthermore, the aroma binding ability of proteins was determined by gas chromatography-mass spectrometry. The results revealed an increase in binding ability during 5 or 10 min of heating due to protein unfolding and the accumulation of degradation products. However, the binding ability decreased due to protein aggregation with prolonged heating. Notably, all proteins exhibited strong affinity toward (E)-2-octenal, (E,E)-2,4-decadienal, 2-methyl-3-furanthiol, and dimethyl trisulfide. The binding ability of MP and SP was similar but differed significantly from that of CO, which had lower binding ability for hexanal, (E)-2-octenal, (E,E)-2,4-decadienal, and dimethyl trisulfide compared to MP and SP.
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Affiliation(s)
- Tianze Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Yihai Kitchen (Tianjing) Investment Co., Ltd., Tianjin 300461, China
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Sengar AS, Beyrer M, McDonagh C, Tiwari U, Pathania S. Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods 2023; 12:3830. [PMID: 37893723 PMCID: PMC10606469 DOI: 10.3390/foods12203830] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/06/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different possible mechanisms responsible for structure formation and the effect of extrusion process parameters and outlines the recent advances in the long cooling dies (LCDs) used for meat alternative development. The role of different protein ingredients and the impact of combining them with other biopolymers were also evaluated. The underlying mechanism behind anisotropic structure formation during HME is a synergistic effect, with substantial dependence on the source of ingredients and their processing background. Formulation including proteins derived from plants, insects, animals, and microalgae with other biopolymers could pave the way to develop structured meat alternatives and fill nutritional interstices. Dynamic or rotating annular gap cooling dies operating at freely controllable shear and static annular gap dies are recent developments and assist to produce layered or fibrous structures. The complex chemical sites created during the HME of plant protein favour flavour and colour retention. This paper summarises the recent information published in the scientific literature and patents, which could further help researchers to fill the present knowledge gaps.
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Affiliation(s)
- Animesh Singh Sengar
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Michael Beyrer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
| | - Uma Tiwari
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
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21
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Zhang S, Yu M, Zhang G, He G, Ji Y, Dong J, Zheng H, Qian L. Revealing the Control Mechanisms of pH on the Solution Properties of Chitin via Single-Molecule Studies. Molecules 2023; 28:6769. [PMID: 37836611 PMCID: PMC10574145 DOI: 10.3390/molecules28196769] [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: 08/30/2023] [Revised: 09/16/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Chitin is one of the most common polysaccharides and is abundant in the cell walls of fungi and the shells of insects and aquatic organisms as a skeleton. The mechanism of how chitin responds to pH is essential to the precise control of brewing and the design of smart chitin materials. However, this molecular mechanism remains a mystery. Results from single-molecule studies, including single-molecule force spectroscopy (SMFS), AFM imaging, and molecular dynamic (MD) simulations, have shown that the mechanical and conformational behaviors of chitin molecules show surprising pH responsiveness. This can be compared with how, in natural aqueous solutions, chitin tends to form a more relaxed spreading conformation and show considerable elasticity under low stretching forces in acidic conditions. However, its molecular chain collapses into a rigid globule in alkaline solutions. The results show that the chain state of chitin can be regulated by the proportions of inter- and intramolecular H-bonds, which are determined via the number of water bridges on the chain under different pH values. This basic study may be helpful for understanding the cellular activities of fungi under pH stress and the design of chitin-based drug carriers.
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Affiliation(s)
- Song Zhang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Miao Yu
- School of Mechanical Engineering, Sichuan University, Chengdu 610065, China;
| | - Guoqiang Zhang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Guanmei He
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Yunxu Ji
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Juan Dong
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Huayan Zheng
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; (S.Z.); (G.Z.); (G.H.); (Y.J.); (J.D.)
| | - Lu Qian
- School of Materials Science and Engineering, South China University of Technology, Guangzhou 510641, China
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22
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Li X, Zhang N, Jiao X, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13920-13933. [PMID: 37688549 DOI: 10.1021/acs.jafc.3c04254] [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] [Indexed: 09/11/2023]
Abstract
In this study, changes in the physical, structural, and assembly characteristics of silver carp myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover, the differential proteomic profile of soluble MPs was analyzed using 4D proteomics based on timsTOF Pro mass spectrometry. Solubility of MPs significantly increased at high I (>0.3), and the increase in I enhanced the apparent viscosity, fluorescence intensity, surface hydrophobicity, and α-helix content of MPs solution. Particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns also supported the solubility profiles. Transmission electron microscopy and atomic force microscopy observations revealed the morphological assembly and disassembly of MPs under different I conditions. Finally, proteomic analysis revealed the evolution law of salt-induced solubilization of MPs and the critical molecular characteristics in different I environments. The number of differentially abundant proteins (DAPs) decreased with the increase of I, and most DAPs related to the muscle filament sliding, contraction and assembly, actinin binding, and actin filament binding. The soluble abundance of myosin and some structural proteins was dependent on I, and structural proteins in the Z-disk and M-band might contribute to the solubilization of myosin. Our findings provide insightful information about the impact of common I on the solubility pattern of MPs from freshwater fish.
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Affiliation(s)
- Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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23
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Mao J, Fu J, Zhu Z, Cao Z, Zhang M, Yuan Y, Chai T, Chen Y. Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating. Food Chem 2023; 426:136574. [PMID: 37302305 DOI: 10.1016/j.foodchem.2023.136574] [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: 03/20/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/13/2023]
Abstract
This study investigated the flavor characteristics of semi-dried yellow croaker made by KCl instead of partial NaCl combined with ultrasound treatment before and after low temperature vacuum heating. The electronic tongue, electronic nose, free amino acids, 5'-nucleotides, and gas chromatography-ion mobility spectrometry were employed. Electronic nose and electronic tongue results showed that different treatment groups had different sensitive signals to smell and taste. The odor and taste of each group were mainly affected by Na+ and K+. The difference between the groups becomes larger after thermal treatment. Ultrasound and thermal treatment both changed the content of taste components. In addition, each group contained 54 volatile flavor compounds. Among them, the combined treatment method gave semi-dried large yellow croaker pleasant flavor characteristics. Besides, it also improved the content of flavor substances. In conclusion, the semi-dried yellow croaker under sodium-reduced conditions showed better performance in flavor characteristics.
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Affiliation(s)
- Junlong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Jingjing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Zhengyu Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Zhenzhi Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Min Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Yanwei Yuan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Tingting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China.
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24
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Chen JN, Zhao HL, Zhang YY, Zhou DY, Qin L, Huang XH. Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins. Foods 2023; 12:foods12102054. [PMID: 37238872 DOI: 10.3390/foods12102054] [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: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl phthalate) and myofibrillar proteins (MPs). The results indicated that all four fermentation-stinky compounds had different degrees of binding to MPs, with dibutyl phthalate and dimethyl disulfide exhibiting stronger interactions. Reduced hydrophobicity enhanced these interactions. Multi-spectroscopy showed that static fluorescence quenching was dominant in the MPs-fermentation-stinky compound complexes. The interaction altered the secondary structure of MPs, predominantly transitioning from β-sheets to α-helix or random coil structures via hydrogen bond interactions. Molecular docking confirmed that these complexes maintained steady states due to stronger hydrogen bonds, van der Waals forces, ionic bonds, conjugate systems, and lower hydrophobicity interactions. Hence, it is a novel sight that the addition of hydrophobic bond-disrupting agents could improve the flavor of fermented foods.
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Affiliation(s)
- Jia-Nan Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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25
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Liu D, Du L, Huang Q, Zhou M, Xiong G, Li C, Qiao Y, Wu W. Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish. ULTRASONICS SONOCHEMISTRY 2023; 97:106440. [PMID: 37230026 DOI: 10.1016/j.ultsonch.2023.106440] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/22/2023] [Accepted: 05/12/2023] [Indexed: 05/27/2023]
Abstract
This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as γ-Glu-Met, γ-Glu-Ala, and Asn-pro. In the ultrasound treatment group, L-isoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Liu Du
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qi Huang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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26
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Xue C, You J, Xiong S, Yin T, Du W, Huang Q. Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process. Food Chem 2023; 403:134437. [DOI: 10.1016/j.foodchem.2022.134437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/24/2022]
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27
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Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Res Int 2023; 163:112296. [PMID: 36596199 DOI: 10.1016/j.foodres.2022.112296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Proteins contribute to the flavor release and texture of foods besides their nutritional attributes. However, processing affects the protein structural conformation and, thus, their functional properties. White shrimp proteins (WSP) are well known for their nutritional and functional properties and limited attention has been paid to the flavor adsorption properties of WSP. This study investigated the effects of processing methods such as microwave drying, hot air drying, roasting, and boiling on the structural (secondary and tertiary) changes and physicochemical, functional, and flavor adsorption properties of white shrimp proteins (WSP). Structural changes of WSPs were evaluated by Fourier Transform Infrared (FTIR) spectroscopy, fluorescence spectroscopy, and sulfhydryl bond content. Results revealed that the processing triggered structural changes that affected the functional properties of WSP. The highest surface hydrophobicity (H0) of WSP in boiling (58.27 ± 1.68) and microwave drying (39.83 ± 0.83) caused increased emulsifying properties and decreased water solubility. The increased content of α-helix and random coils leads to cross-linking and protein aggregation in hot air drying (21.62 ± 0.37 %) and roasting (24.30 ± 0.24 %), which leads to low H0 and high foaming properties. Processing has increased the flavor adsorption ability of WSP. Among all the processing methods, boiling has shown the highest flavor adsorption potential, followed by microwave drying. The findings broaden the scope of techno-functional properties of WSP in the food industry by thermal treatment modification.
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28
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Wen YQ, Zhang HW, Xue CH, Wang XH, Bi SJ, Xu LL, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS. Food Chem 2023; 399:133991. [DOI: 10.1016/j.foodchem.2022.133991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/08/2022] [Accepted: 08/19/2022] [Indexed: 11/15/2022]
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29
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Xiao N, Xu H, Guo Q, Shi W. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. J Food Biochem 2022; 46:e14405. [PMID: 36121197 DOI: 10.1111/jfbc.14405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/22/2022] [Accepted: 08/16/2022] [Indexed: 01/13/2023]
Abstract
This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g., TCA-soluble peptides, α-amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. PRACTICAL APPLICATIONS: In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non-protein nitrogen, protein degradation index, TCA-soluble peptides, α-amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high-quality fermented grass carp products.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Huiya Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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30
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Zhang B, Peng J, Pan L, Tu K. A novel insight into the binding behavior between soy protein and homologous ketones: Perspective from steric effect. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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You G, Niu G, Zhou X, Gao K, Liu X. Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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32
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Wang H, Zhang H, Liu Q, Xia X, Chen Q, Kong B. Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches. Food Res Int 2022; 160:111624. [DOI: 10.1016/j.foodres.2022.111624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 01/14/2023]
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33
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Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures. Food Chem X 2022; 15:100396. [PMID: 36211727 PMCID: PMC9532728 DOI: 10.1016/j.fochx.2022.100396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 11/23/2022] Open
Abstract
Off-odors binding to MP via hydrophobic forces is a spontaneous process. Nonanal had the strongest binding ability to MP among the three off-odors. MD method provided a structural basis for the fluorescence spectroscopic analysis. Three off-odors, especially nonanal, could change the conformation of MP. Compared with others, nonanal formed more binding sites to Trp residues in Myosin1.
This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation. Spectroscopic results exhibited a dynamic quenching mechanism between MP and off-odors. Thermodynamic analysis indicated that the MP/off-odors interaction was spontaneous (ΔG° < 0) and dominated by hydrophobic interactions (ΔH° > 0, ΔS° > 0). Meanwhile, the binding affinity was in the order of nonanal (n = 1.38) > hexanal (n = 0.89) > 1-octen-3-ol (n = 0.65), which was further verified by the MD results. Among off-odors, nonanal had the highest binding energy with myosin (8105.66 kJ/mol) and formed more hydrophobic binding sites to Trp residues in myosin head (e.g., Trp820 and Trp822), thereby changing myosin conformations via both physical and chemical interactions. Additionally, higher binding energies of myosin/off-odors were observed at oral temperature (37 °C) than at cold storage temperature (4 °C), implying that less off-odors were released at 37 °C.
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Al-Otaibi JS, Mary YS, Mary YS, Acharjee N, Churchill DG. Theoretical study of glycoluril by highly symmetrical magnesium oxide Mg 12O 12 nanostructure: adsorption, detection, SERS enhancement, and electrical conductivity study. J Mol Model 2022; 28:332. [PMID: 36163521 DOI: 10.1007/s00894-022-05332-3] [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: 07/01/2022] [Accepted: 09/21/2022] [Indexed: 12/07/2022]
Abstract
Using metal substrates that are nanoscale in size, surface-enhanced Raman scattering (SERS) is a technique for enhancing the Raman signal of biomolecules. Numerous industries including sensing materials, adsorption and medical devices, use nanomaterials like nanocages and nanoclusters. To discover a possible novel sensor platform involving a small metal cluster and a curved rigid substrate, we used density functional theoretical (DFT) simulations to explore the adsorption of glycoluril (GLC), a prospective drug intermediate, on a pure magnesium oxide cage (Mg12O12). This well defined cage was used as (i) an exact probable structure that could be used as well as (ii) a general model for MgO nanostructures. We also investigated the mono Al-doped Mg12O12 nanocage version Mg11AlO12. All computations were performed at the M06-2X level of theory. The GLC binds to the Mg12O12 nanocage by way of strong donor-acceptor interactions. The adsorption is releasing - 45.80 kcal mol-1 of energy. Due to Al doping, the energy gap of GLC-Mg11AlO12 (1.91 eV) is reduced from that of GLC-Mg12O12 (4.28 eV) and hence there is an increase in electrical conductivity of GLC-Mg11AlO12. The electronic change in the nanocage's conductivity can be transformed into an electrical signal which can be used to detect the presence of the drug analyte. In addition, when a GLC molecule is present, the work function of the nanocage is also reduced. The MgO nanocage, we conclude, is a work function type as well as a possible electronic sensor for GLC drug detection. GLC desorption from the Mg11AlO12 surface recovers more quickly in comparison with Mg12O12 recovery time. The AIM and NCIs assessed in this study were performed to help analyze the electronic structures of the complexes. Our findings pave the possibility for Mg11AlO12 nanostructures to be used in drug recognition.
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Affiliation(s)
- Jamelah S Al-Otaibi
- Department of Chemistry, College of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia.
| | | | | | - Nivedita Acharjee
- Department of Chemistry, Durgapur Government College, District-Paschim Bardhaman, Durgapur, West Bengal, India
| | - David G Churchill
- Department of Chemistry, Molecular Logic Gate Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea. .,Therapeutic Bioengineering Section, KAIST Institute for Health Science and Technology (KIHST), Daejeon, Republic of Korea.
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Huang P, Wang Z, Feng X, Kan J. Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. Food Chem 2022; 387:132852. [DOI: 10.1016/j.foodchem.2022.132852] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/13/2022] [Accepted: 03/27/2022] [Indexed: 12/16/2022]
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Zhang B, Zhang J, Yu X, Peng J, Pan L, Tu K. Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups. Food Chem 2022; 386:132745. [PMID: 35334317 DOI: 10.1016/j.foodchem.2022.132745] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 03/02/2022] [Accepted: 03/17/2022] [Indexed: 11/18/2022]
Abstract
Mechanism of soy protein isolate (SPI) adsorbing isomers of volatile flavor compounds (VFCs: 2-octanone, 1-octen-3-ol and octanal) were investigated by exploring the interaction between different oxygen-containing functional groups (OCF groups: carbonyl, alcohol hydroxyl and aldehyde group) and SPI in this study. VFCs made SPI aggregate into larger particle size, and an increase in β-sheet and β-turn was observed. Octanal has strongest binding capacity to SPI, followed by 1-octen-3-ol and 2-octanone. Fluorescence analysis revealed that static quenching occurred between the VFCs and SPI, which suggested that SPI-VFCs complex were formed. Double logarithmic Stern-Volmer indicated the strongest interaction between aldehyde group and SPI, which was proved by surface plasmon resonance. Finally, molecular docking results showed more hydrogen bonds between octanal and SPI. The results showed that aldehyde groups were more likely to interact with SPI than others, probably due to their tendency to form more hydrogen bonds.
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Affiliation(s)
- Bin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingwen Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaobo Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Xiao N, Xu H, Jiang X, Sun T, Luo Y, Shi W. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis. Food Res Int 2022; 158:111584. [DOI: 10.1016/j.foodres.2022.111584] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 06/04/2022] [Accepted: 06/24/2022] [Indexed: 11/25/2022]
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Xu Y, Lv Y, Yin Y, Zhao H, Li X, Yi S, Li J. Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation. Food Chem 2022; 397:133766. [PMID: 35908465 DOI: 10.1016/j.foodchem.2022.133766] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/25/2022]
Abstract
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the texture properties, gel strength, water holding capacity (WHC), storage modulus and loss modulus of myosin gels, especially at a high salt level, whereas the whiteness declined. Furthermore, myosin gels containing YG displayed a more compact and ordered three-dimensional network structure, accompanied by the increasing immobilization of water in gels. The binding abilities of gels to selected flavor compounds at high salt content were inferior to those at the low salt content. Regardless of the salt level, YG addition boosted the flavor binding capacity of gels, which might be attributed to the unfolding of the protein conformation by exposing more flavor-binding sites, as well as the porous sponge structure of YG with unique adsorption capacity.
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Yiming Yin
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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40
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Xu Y, Lv Y, Yin Y, Zhao H, Yi S, Li X, Li J. Impacts of yeast β‐glucan on thermal aggregation and flavour adsorption capacity of Spanish mackerel myosin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Yanan Lv
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Yiming Yin
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Honglei Zhao
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Shumin Yi
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
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Yingchutrakul M, Wasinnitiwong N, Benjakul S, Singh A, Zheng Y, Mubango E, Luo Y, Tan Y, Hong H. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:1318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 12/19/2022] Open
Abstract
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.
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Affiliation(s)
- Manatsada Yingchutrakul
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Naphat Wasinnitiwong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Yanyan Zheng
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
| | - Elliot Mubango
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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42
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113291] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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An Y, Xiong S, Qian Y, Qian MC. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry. Food Chem 2022; 373:131502. [PMID: 34753076 DOI: 10.1016/j.foodchem.2021.131502] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/24/2021] [Accepted: 10/27/2021] [Indexed: 12/16/2022]
Abstract
Transglutaminase-induced cross-linking has been suggested as a strategy to govern surimi gels' texture. To achieve the aroma regulation of surimi gels by cross-links, surimi gels were treated with microbial transglutaminase to get different cross-linking degrees, and in vivo and in vitro aroma releases were investigated by a proton transfer reaction-mass spectrometry (PTR-MS). Seventeen compounds in surimi gels were detected by PTR-MS. The in vitro release curves of odorants were fitted by a pseudo-first-order kinetics model. As the cross-links increased, most aroma compounds' released concentrations and release rates decreased first, and then increased significantly (P < 0.05) when the cross-linking degree exceed around 35.4%, negatively related to the springiness and the gel strength of surimi gels. However, the in vivo aroma release results showed that the harder surimi gel released fewer aroma compounds. In conclusion, texture affected by cross-links could be a strategy to control the aroma release of surimi gels.
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Affiliation(s)
- Yueqi An
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yanping Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
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44
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Hamidian K, Sarani M, Sheikhi E, Khatami M. Cytotoxicity evaluation of green synthesized ZnO and Ag-doped ZnO nanoparticles on brain glioblastoma cells. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131962] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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45
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Yin G, Jameel Ibrahim Alazzawi F, Mironov S, Reegu F, El-Shafay A, Lutfor Rahman M, Su CH, Lu YZ, Chinh Nguyen H. Machine learning method for simulation of adsorption separation: Comparisons of model’s performance in predicting equilibrium concentrations. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103612] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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46
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Nazaripour E, Mosazadeh F, Rahimi SS, Alijani HQ, Isaei E, Borhani F, Iravani S, Ghasemi M, Akbarizadeh MR, Azizi E, Sharifi F, Haghighat M, Hadizadeh S, Moghadam MD, Abdollahpour-Alitappeh M, Khatami M. Ferromagnetic nickel (II) oxide (NiO) nanoparticles: biosynthesis, characterization and their antibacterial activities. RENDICONTI LINCEI. SCIENZE FISICHE E NATURALI 2022. [DOI: 10.1007/s12210-021-01042-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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47
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Density functional theory studies on C 20 with substitutional Ti nN n impurities. J Mol Model 2022; 28:62. [PMID: 35181826 DOI: 10.1007/s00894-022-05050-w] [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: 09/07/2021] [Accepted: 02/07/2022] [Indexed: 10/19/2022]
Abstract
In this paper, we have performed systematic theoretical surveys of C20 and its C20-2nTinNn nanocages with n = 1-8 at DFT. Full optimization indicates none of the structures collapse to open deformed as segregated heterofullerene. Also, in order to avoid the resulted strain of fused five-pentagon configuration, some of them deform their cage at the Ti-N bonds and appear cubic-like. Binding energy (Eb) increases, and the absolute heat of atomization │ΔHat│ of the designed C20-2nTinNn structures decreases, respectively, as the number of substituting Ti-N units increases. The calculated Eb of 57.05 eV/atom and │ΔHat│ of 2437.40 kcal/mol display C4Ti8N8 as the most thermodynamic stable heterofullerene where including eight separated Ti-N units through two double C═C bonds. In contrast, the calculated band gap of 2.06 eV shows C18Ti1N1 as the best-insulated heterofullerene. Here isolable or extractable open-shell C18Ti1N1 heterofullerene must be kinetic stable species, and closed-shell C4Ti8N8 should be thermodynamic stable species. Compared to the suggested Ti-decorated B38 fullerene as a high capacity hydrogen storage material with large Eb (5.67 eV/atom), our studied C20-2nTinNn heterofullerenes show the higher Eb with a range of 13.78 to 57.05 eV/atom, the higher stability, and the higher capacity hydrogen storage. Each Ti-N unit can bind up to two hydrogen molecules with an average adsorption energy of 0.073 eV/H2. While the C4Ti8N8 fullerene substituted with 8 Ti-N units can store 16 H2 molecules, the hydrogen gravimetric density (the hydrogen storage capacity) reaches up to 5.61 wt% with an average adsorption energy of 0.587 eV/H2. Based on these results, we infer that C4Ti8N8 fullerene is a potential material for hydrogen storage with high capacity and might motivate active experimental efforts in designing hydrogen storage media.
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Cao Y, Rajhi AA, Abedi M, Yousefi M, Choobak E. Coronene surface for delivery of Favipiravir: Computational approach. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2021.109133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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49
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Hachem K, Jasim SA, Al‐Gazally ME, Riadi Y, Yasin G, Turki Jalil A, Abdulkadhm MM, Saleh MM, Fenjan MN, Mustafa YF, Dehno Khalaji A. Adsorption of Pb(
II
) and Cd(
II
) by magnetic chitosan‐salicylaldehyde Schiff base: Synthesis, characterization, thermal study and antibacterial activity. J CHIN CHEM SOC-TAIP 2022. [DOI: 10.1002/jccs.202100507] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kadda Hachem
- Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants (LBPVBP), Faculty of Sciences University of Saida—Dr Moulay Tahar Saida Algeria
| | | | | | - Yassine Riadi
- Department of Pharmaceutical Chemistry College of Pharmacy, Prince Sattam bin Abdulaziz University Al‐Kharj Saudi Arabia
| | - Ghulam Yasin
- Department of Botany Bahauddin Zakariya University Multan Pakistan
| | - Abduladheem Turki Jalil
- Faculty of Biology and Ecology Yanka Kupala State University of Grodno Grodno Belarus
- College of Technical Engineering The Islamic University Najaf Iraq
| | | | - Marwan Mahmood Saleh
- Department of Biophysics, College of Applied Sciences University Of Anbar Anbar Iraq
| | - Mohammed N. Fenjan
- College of Health and Medical Technology Al‐Ayen University Thi‐Qar Iraq
| | - Yasser Fakri Mustafa
- Department of Pharmaceutical Chemistry, College of Pharmacy University of Mosul Mosul Iraq
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50
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Wu L, Zhang H. A molecular modeling on the boron trichloride gas detection by S- and Cr-doped graphyne. J Mol Model 2022; 28:38. [PMID: 35037134 DOI: 10.1007/s00894-021-05018-2] [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: 10/22/2021] [Accepted: 12/23/2021] [Indexed: 12/07/2022]
Abstract
Here, we scrutinize the adsorption of boron trichloride (BCl3) on pure, S-doped, and Cr-doped graphyne by means of density functional theory (DFT) calculations. BCl3 interacts weakly with pure graphyne, so it cannot be employed as a sensor. Despite the strengthening of interaction through S-doping, we cannot still employ the S-doped sheet as a sensor. Nevertheless, there is a considerable increase in the sensitivity and reactivity of the sheet through substituting the transition metal Cr for the C. There is a reduction in the HOMO-LUMO gap of Cr-doped graphyne from 2.18 to 1.38 eV when BCl3 is adsorbed, thereby increasing the electrical conductivity to a great extent. Hence, it is possible to convert the considerable change in conductivity into an electronic signal, which demonstrates the encouraging nature of Cr-doped graphyne as a sensor to detect BCl3. Additionally, the adsorption process reduces the work function of graphyne to a great extent, which demonstrates that we can also employ it as a work function-type sensor for detecting BCl3.
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Affiliation(s)
- Lianxue Wu
- Department of Electrical and Electronic Engineering, Hebei Petroleum University of Technology, Chengde, 067000, Hebei, China
| | - Hongyu Zhang
- The Ministry of Mathematical, Hebei Petroleum University of Technology, Chengde, 067000, Hebei, China.
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