1
|
Wang H, Fan T, Zeng Z, Chen Z, Lu M, Zhou M, Qin X, Liu X. Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan. Food Chem 2024; 453:139599. [PMID: 38788640 DOI: 10.1016/j.foodchem.2024.139599] [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: 01/31/2024] [Revised: 04/18/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024]
Abstract
In this study, oxidized deacetylated konjac glucomannans with different degrees of oxidation were prepared by a combination of deacetylation and ozone oxidation. Carboxyl groups were found to be introduced into the modified konjac glucomannan while acetyl groups were removed. The backbone, branched chains, and crystal structure of modified konjac glucomannan were not significantly affected. The whiteness was enhanced to 97-99 % and the thermal degradation temperature was up to 250 °C after modification. The solubility of the modified konjac glucomannan (oxidized for 60 min) was significantly increased to 84.56 % (p < 0.05), while its viscosity and swelling power were notably decreased owing to the changes in molecular weight (from 106 to 104) and functional groups. Rheological analysis showed that oxidized deacetylated konjac glucomannan has the ability to form soft-textured gels and the potential to develop dysphagia foods. Future studies should focus on the gelation mechanisms of oxidized deacetylated konjac glucomannan.
Collapse
Affiliation(s)
- Haoyuan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianqin Fan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhilong Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Manman Lu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Min Zhou
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
2
|
Li W, Liu H, Zhang Z, Liu Y, Zhang X, Qu Y, Shi W. Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6035-6044. [PMID: 38437166 DOI: 10.1002/jsfa.13428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 02/26/2024] [Accepted: 03/05/2024] [Indexed: 03/06/2024]
Abstract
BACKGROUND Potentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, comprising a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated. RESULTS The gel strength and water-holding capacity of the surimi gels were significantly improved (P < 0.05), and the whiteness and cooking loss of all the samples decreased slightly with the increase in PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels. PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1-propanol, 1-octen-3-ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances. CONCLUSION These results of the present study provide theoretical support for the investigation and development of new nutrient-health-flavored surimi products. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wenting Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | | | - Zhen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yiyi Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yinghong Qu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
3
|
Dong L, Guo F, Gao Y, Bao Z, Lin S. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology. Food Chem 2024; 460:140650. [PMID: 39089016 DOI: 10.1016/j.foodchem.2024.140650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/14/2024] [Accepted: 07/24/2024] [Indexed: 08/03/2024]
Abstract
The study constructed fingerprints and analyzed adsorption rules of volatile compounds (VOCs) in egg powder (EP) under different production processes, including egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) by HS-GC-IMS. The 29 VOCs identified were primarily ketones and aldehydes. Characteristic VOCs responsible for flavor differences were clarified by difference comparison, clustering and PCA analysis. Additionally, variations in lipid and protein were the primary causes of the VOCs differences in EP through microscopy imaging, infrared and fluorescence spectroscopy. EWP's stretched structure favored fishy-smelling VOCs adsorption but limited total aldehyde binding due to strong hydrophobic interaction. EYP's higher β-sheet ratio and fewer hydrogen bond sites weakened its alcohol VOCs binding capacity. The abundance of ketone VOCs in EP was linked to their low steric hindrance. Therefore, this study elucidated the flavor differences reasons among EWP, EYP and WEP, laying foundation for EP applications in food industry.
Collapse
Affiliation(s)
- Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Fujun Guo
- Dalian Green Snow Egg Product Development Co., Ltd, Dalian 116036, PR China
| | - Yuan Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China.
| |
Collapse
|
4
|
Zeng Z, Guan X, Qin X, Chen Z, Liu X. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein. Int J Biol Macromol 2024; 276:133780. [PMID: 38992525 DOI: 10.1016/j.ijbiomac.2024.133780] [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: 01/14/2024] [Revised: 06/20/2024] [Accepted: 07/08/2024] [Indexed: 07/13/2024]
Abstract
The properties and structure of gluten protein with different deacetylation degrees of konjac glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein in flour products. Results showed that deacetylated KGM (DKGM) could improve the textural properties and enhance the thermal stability of gluten protein. DKGM increased the water holding capacity and shortened the T2 relaxation time of gluten after removing some acetyl groups. As the deacetylation degree increased, the hardness and adhesiveness of gluten gels gradually increased, while the springiness decreased. In addition, the presence of DKGM promoted the conversion from free sulfhydryl to disulfide bonds and increased the β-sheet content in gluten protein. The low-deacetylation KGM decreased the surface hydrophobicity and fluorescence intensity of gluten protein, and the microstructures of gluten gels became more compact. Compared with gluten protein-KGM complex gel, the degradation temperature of gluten protein-DKGM complex gels was observed to increase by >3 °C. Overall, the low-deacetylation KGM was beneficial for improving the physicochemical properties and maintaining the network structure of gluten protein. This study provides valuable references and practical insights to improve gluten quality in the flour industry.
Collapse
Affiliation(s)
- Zhilong Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoyao Guan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
| |
Collapse
|
5
|
Li J, Yue X, Zhang X, Chen B, Han Y, Zhao J, Bai Y. Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5274-5283. [PMID: 38334358 DOI: 10.1002/jsfa.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D-printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low-field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D-printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β-sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D-printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α-helix to β-folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Xiaonan Yue
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Xuyue Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| | - Ying Han
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Jiansheng Zhao
- Henan Shuanghui Investment & Development Co., Ltd, Luohe, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, PR China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, PR China
| |
Collapse
|
6
|
Yu C, Chen L, Ouyang K, Chen H, Xu M, Lin S, Wang W. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin. Food Chem 2024; 458:140178. [PMID: 38944923 DOI: 10.1016/j.foodchem.2024.140178] [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: 01/24/2024] [Revised: 05/14/2024] [Accepted: 06/19/2024] [Indexed: 07/02/2024]
Abstract
Based on the three typical gels under KCl substitution groups, the effect of partial substitution of NaCl by KCl (groups: T 1:0.6 M NaCl; T 2: 0.3 M NaCl +0.3 M KCl; T 3: 0.2 M NaCl +0.4 M KCl; T 4:0.6 M KCl) on the aggregation behavior and gel characteristics of myosin was evaluated. The significant changes in hydrophobicity and sulfhydryl content (P < 0.05) indicate KCl substitution enhances myosin aggregation through hydrophobic interactions and disulfide bonds. According to Ca2+-ATP, scanning electron microscopes (SEM) and the rheological results, T2 had a smoother network structure at about 75 °C. Noticeably, T3 had high water holding capacity (WHC), but its gel had some visible cavities. T4 had a gel structure with several irregular aggregates due to a greater aggregation rate. Thus, appropriate partial substitution of NaCl by KCl could enhance beef myosin gel properties and heat-induced aggregation behavior.
Collapse
Affiliation(s)
- Chuanlong Yu
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lingli Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Kehui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Suyun Lin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenjun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| |
Collapse
|
7
|
Xia P, Zheng Y, Sun L, Chen W, Shang L, Li J, Hou T, Li B. Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review. Carbohydr Polym 2024; 331:121849. [PMID: 38388033 DOI: 10.1016/j.carbpol.2024.121849] [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: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/19/2024] [Indexed: 02/24/2024]
Abstract
The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science.
Collapse
Affiliation(s)
- Pengkui Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ying Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Li Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenxin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Longchen Shang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
| |
Collapse
|
8
|
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.
Collapse
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.
| |
Collapse
|
9
|
Zhang S, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:14-20. [PMID: 37551539 DOI: 10.1002/jsfa.12906] [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: 06/14/2023] [Revised: 08/03/2023] [Accepted: 08/08/2023] [Indexed: 08/09/2023]
Abstract
Carbohydrate is widely used in the production of surimi and surimi products to improve their qualities, such as anti-freezing capability, gelling ability, nutrition, flavor and 3D printability. More and more native carbohydrates have been modified through physical methods (e.g., ball milling, irradiation and differential sedimentation), chemical method (e.g., deacetylation, hydroxypropylation and acetic acid esterification) or enzymatic method (e.g., chitosanase) before being used in the processing of surimi and surimi products in recent years. At the same time, different carbohydrates are compounded and applied to surimi and surimi products. The modified and compounded carbohydrates in surimi have been proved to improve quality of surimi and surimi products more pronouncedly than native carbohydrates. Therefore, this review summarizes the manipulation of carbohydrate by modification and compounding to improve the qualities of surimi and surimi products. Moreover, the prospects for carbohydrate modification and compounding for use in surimi and surimi products are discussed. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sijing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
- Wuhan Business University, Wuhan, People's Republic of China
| | - Liangzi Zhang
- Wuhan Business University, Wuhan, People's Republic of China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
- Wuhan Business University, Wuhan, People's Republic of China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, People's Republic of China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of 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, People's Republic of China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, People's Republic of China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, People's Republic of China
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, People's Republic of China
| |
Collapse
|
10
|
Liu H, Li J, Wang F, Sun X, Liu D, Wang Z, Gong H. Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation. Food Res Int 2023; 173:113275. [PMID: 37803587 DOI: 10.1016/j.foodres.2023.113275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Myosin is an ideal binding receptor for aroma compounds and its functional properties are easily affected by glucose. The study comprehensively clarified the effects of glucose glycation-induced structural modifications of myosin on its binding ability with furan derivatives, including 2-methylfuran, 2-furfural, and 2-furfurylthiol. The results demonstrated that the binding levels of furan derivatives were obviously affected by the glycation levels of myosin due to the changes of myosin structure and surface. The increased glycation levels caused the unfolding of myosin structure and accelerated the aggregation, as were exhibited by the data of zeta potential, particle size, microstructure, and secondary structure. The glycated myosin with wrinkled surfaces favored the significant increase of hydrophobic interactions (31.59-69.50 μg), the more exposure of amino acid residues (3459-6048), the formation of free sulfhydryl groups (16.37-20.58 mmol/104g) and hydrogen bonds. These key (non)covalent linkages accounted for the generation of glycated myosin-odorants complex, including 2-furfurylthiol (29.17-47.87 %), thus enhancing the resultant binding ability as evidenced by the free furan derivatives concentrations, fluorescence quenching and molecular docking simulation analysis. The glycated myosin for 8 h bound highest concentrations of furan derivatives. The results will provide comprehensive data on the retention of aroma compounds in meat products.
Collapse
Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Junke Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | | | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| |
Collapse
|
11
|
Li N, Xie J, Chu YM. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food Sci Biotechnol 2023; 32:1005-1018. [PMID: 37215253 PMCID: PMC10195969 DOI: 10.1007/s10068-023-01291-4] [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: 10/17/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.
Collapse
Affiliation(s)
- Na Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, 201415 China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Engineering Research Center of Aquatic Product Processing and
Preservation, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment
Performance and Energy Saving Evaluation, Shanghai, 201306 China
| | - Yuan Ming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
| |
Collapse
|
12
|
He X, Lv Y, Li X, Yi S, Zhao H, Xu Y, Li J. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3367-3375. [PMID: 36840432 DOI: 10.1002/jsfa.12525] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/25/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β-glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported. Therefore, the effect of OG at different levels on gelling properties, protein conformation, and microstructures of silver carp surimi gels were investigated. RESULTS An increase in the OG content from 0 to 1.0% significantly improved the hardness, springiness, chewiness, puncture properties, storage modulus, and loss modulus of surimi gels. Moreover, the incorporation of OG (0-1.0%) facilitated the unfolding of proteins, resulting in the conformational transformation from α-helix to β-sheet and β-turn. Consequently, surimi-OG gels displayed a denser network structure with smaller and more uniform voids. Furthermore, partial free water in the gel network was converted into immobile water, increasing the water-holding capacity. However, a further increase in the OG concentration (1.0-2.0%) resulted in a looser and more uneven network structure with large and numerous cavities. In addition, the whiteness of composite gels decreased with increasing content of OG. CONCLUSION The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| |
Collapse
|
13
|
Yuan D, Liang X, Kong B, Sun F, Li X, Cao C, Liu Q. In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters. Foods 2023; 12:foods12071507. [PMID: 37048328 PMCID: PMC10094229 DOI: 10.3390/foods12071507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/01/2023] [Indexed: 04/05/2023] Open
Abstract
This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.
Collapse
Affiliation(s)
- Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
| |
Collapse
|
14
|
Zhang M, Zhu S, Li Q, Xue D, Jiang S, Han Y, Li C. Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin. Foods 2023; 12:foods12061249. [PMID: 36981174 PMCID: PMC10048447 DOI: 10.3390/foods12061249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (p < 0.05). The results of tryptophan fluorescence verified that the tertiary structure of the protein seemed to be unfolded at 70 °C. Higher protein denaturation after overheating, as proven by the sulfhydryl contents and turbidity, caused irregular aggregate generation. The excessive heating mode of treatment at 100 °C for 30 min caused myosin to exhibit a lower degree of pepsin digestion, which increased the Michaelis constant (Km value) of pepsin during the digestion, but induced the production of new peptides with longer peptide sequences. This study elucidates the effects of cooking temperature on the conformation of myosin and the change in digestibility of pepsin treatment during heating.
Collapse
Affiliation(s)
- Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- International Joint Collaborative Research Laboratory for Animal Health and Food Safety, Ministry of Education, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuran Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
| |
Collapse
|
15
|
Ge Z, Gao S, Xu M, Zhao Y, Wei X, Zong W, Zhao G. Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
16
|
Zhu C, Zhang S, Zhu N, Wu Q, Du M, He X, Bai Y, Wang S. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
17
|
Shang J, Duan L, Zhang W, Li X, Ma C, Xin B. Characterization and evaluation of Bletilla striata polysaccharide/konjac glucomannan blend hydrogel for wound healing. J Appl Biomater Funct Mater 2023; 21:22808000231176202. [PMID: 37798869 DOI: 10.1177/22808000231176202] [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] [Indexed: 10/07/2023] Open
Abstract
Bletilla striata polysaccharide (BSP) is effective for wound healing and has important applications in health care. A series of blend hydrogels was designed with BSP and konjac glucomannan (KGM) in this study to overcome the deficient mechanical performance caused by the excessive dissolution of BSP without affecting its physiological activity. The interplay between them, as well as the effects of KGM concentration on the physical properties and microstructures of hydrogels, were also explored. It was proved that the frame of the hydrogel was primarily formed by KGM. BSP was dispersed uniformly and linked to KGM through hydrogen bonding, which effectively improved the physical properties, such as increasing the water-holding capacity, improving the swelling degree, and enhancing the mechanical properties. Blend hydrogel BK2-2 (containing 1.0% BSP and 1.0% KGM, w/v) was found to be the optimal formulation based on the thermal stability and microstructure, which was used for further research. In vitro experiments revealed the L929 cell proliferative effects of the blend hydrogel, and no difference was found with BSP sponge extract after 72 h of exposure. In vivo animal studies indicated that the BK2-2 accelerated wound healing compared with the control group; however, no difference was found with dressings only made of BSP. These results demonstrated that KGM improved the physical properties of BSP-based material without negatively affecting its physiological properties. Also, the BSP/KGM blend hydrogel had good comprehensive properties and is expected to be used as a wound healing material in the future.
Collapse
Affiliation(s)
- Jin Shang
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| | - Liangliang Duan
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| | - Weimin Zhang
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| | - Xiangwen Li
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| | - Cheng Ma
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| | - Bao Xin
- Shaanxi University of Chinese Medicine, School of Public Health, Xianyang, PR China
| |
Collapse
|
18
|
Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Int J Biol Macromol 2022; 221:1228-1237. [PMID: 36087756 DOI: 10.1016/j.ijbiomac.2022.09.024] [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: 06/16/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
Collapse
Affiliation(s)
- Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinyu Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
19
|
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]
|
20
|
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]
|
21
|
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.
Collapse
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.
| |
Collapse
|
22
|
de Albuquerque Sousa TC, Ferreira VCDS, da Silva Araújo ÍB, da Silva FAP. Natural Additives as Quality Promoters in Surimi: a Brief Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2092434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thamyres César de Albuquerque Sousa
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Valquiria Cardoso da Silva Ferreira
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Íris Braz da Silva Araújo
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Fábio Anderson Pereira da Silva
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| |
Collapse
|
23
|
He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating. ULTRASONICS SONOCHEMISTRY 2022; 83:105942. [PMID: 35131561 PMCID: PMC8829131 DOI: 10.1016/j.ultsonch.2022.105942] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/23/2022] [Accepted: 01/30/2022] [Indexed: 05/09/2023]
Abstract
The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels. Results showed that the gel strength, hardness, springiness and water holding capacity (WHC) of surimi gels at low salt concentration were inferior to those at high salt content, regardless of the treatments. Compared with the traditional water bath heating, ultrasonic-assisted treatments significantly improved the gelation properties of surimi at the same salt level. In fact, ultrasound treatment also facilitated the unfolding of α-helix structure of the protein, with the resulting exposure of internal groups further enhancing hydrophobic interactions and hydrogen bonds between protein molecules, thereby leading to the formation of denser microstructures with smaller holes. Furthermore, the most noteworthy ultrasonic treatment group was ultrasound-assisted preheating (U + W) group, whose gelation performance under low salt condition, was comparable with that of the traditional two-stage heating (W + W) group with high salt content. Overall, ultrasound-assisted water bath preheating proved to be a feasible approach to improve the gel properties and microstructures of low-salt surimi gels.
Collapse
Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| |
Collapse
|
24
|
Du X, Li H, Nuerjiang M, Rui L, Kong B, Xia X, Shao M. Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.). FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09689-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|