1
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Qing M, Zang J, Liu Y, Chi Y, Chi Y. Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions. Int J Biol Macromol 2024; 281:136446. [PMID: 39389481 DOI: 10.1016/j.ijbiomac.2024.136446] [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: 09/06/2024] [Revised: 10/04/2024] [Accepted: 10/07/2024] [Indexed: 10/12/2024]
Abstract
Heat stress is a critical step in the processing of liquid egg white; however, this treatment can severely affect its foaming properties. This study aims to elucidate the mechanisms underlying the decline in foaming properties of liquid egg white during heat stress. The research begins by examining the adverse effects of heat stress on the foaming properties of liquid egg whites, where an increase in apparent viscosity, turbidity, and particle size is initially observed, indicating the formation of aggregates. After heat stress, the binding water capacity of the liquid egg white increases, intermolecular forces strengthen, and the secondary structure transforms towards β-sheet and β-turn configurations, while surface hydrophobicity decreases. Heat stress promotes the transition of liquid egg white into a more stable gel state. Additionally, electrophoresis results show the disappearance of bands for ovomucin subunit, ovotransferrin, and lysozyme, while microscopic observations reveal a rougher surface texture of the samples. In summary, this study provides insights and theoretical basis for understanding the mechanisms behind the decline in foaming properties of liquid egg whites under heat stress.
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Affiliation(s)
- Mingmin Qing
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Jingnan Zang
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Yaotong Liu
- College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food, Northeast Agricultural University, Harbin 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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2
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Qin X, Cai X, Wang Y, Chen L, Zhao J, Zhang Y, Bi S, Zhou Y, Zhu Q, Cheng Y, Liu Y. A water-resistant egg white/chitosan/pectin blending film with spherical-linear molecular interpenetrating network strengthened by multifunctional tannin-nisin nanoparticles. Int J Biol Macromol 2024; 277:134548. [PMID: 39116973 DOI: 10.1016/j.ijbiomac.2024.134548] [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: 05/30/2024] [Revised: 07/26/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
Edible films are effective alternatives to plastic packaging, however, the hydrophilicity of edible films based on protein and polysaccharide limits the application. Therefore, we fabricated a water-stable hybrid film with a linear-spherical interpenetrating molecular topology network using egg white (EW), chitosan (CS), and pectin. Meanwhile, the nisin-tannin acid self-assembly complex nanoparticles were employed as a multifunctional cross-linker, antibacterial and antioxidant agent to improve the performance of films. The FTIR, XRD, and SEM analysis revealed that the conformation and crystalline structure rearrangement of chitosan induced by the alkaline environment provided by egg white enhanced the network structure of films, effectively avoided the addition of modifying reagents. The proposed hybrid films exhibited excellent properties, with EW/TNPCS3 showing the best overall performance. The water contact angle (WCA) increased to 105.27 ± 1.62°, and its dissolution and swelling rates were significantly lower than pure egg white and pure chitosan films. Moreover, tannin-nisin (TN) nanoparticles endowed the films with excellent antimicrobial activity against the common Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Thus, the prepared blending films have great application potential in food preservation, especially to maintain stable performance in high humidity environment.
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Affiliation(s)
- Xianmin Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Xue Cai
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yilin Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Linqin Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Jingjing Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yifan Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yuxin Cheng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.
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3
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Li P, Li Z, Shi P, Tan G, Zeng J, Huang P. Metabolome analysis of egg yolk and white following dietary supplementation with Ampelopsis grossedentata extract. Poult Sci 2024; 103:104110. [PMID: 39106697 PMCID: PMC11343058 DOI: 10.1016/j.psj.2024.104110] [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: 05/24/2024] [Revised: 07/06/2024] [Accepted: 07/13/2024] [Indexed: 08/09/2024] Open
Abstract
Eggs are recognized for their rich nutrient profile, providing essential proteins and lipids with notable functional properties. This study examines the effects of incorporating Water Extract of Ampelopsis grossedentata (WEA) into poultry feed on egg quality, focusing on lipid content, choline, L-carnitine levels, and flavonoid compound deposition. Our results show significant increases in essential amino acids, flavonoids, and other bioactive compounds in eggs from WEA-treated hens, suggesting enhanced cardiovascular, antioxidant, and anti-inflammatory benefits. Additionally, we observed elevated levels of choline and betaine in egg yolks, alongside increased L-carnitine content, which may contribute to improved lipid metabolism and reduced cardiovascular disease risk. KEGG pathway analysis revealed upregulation of metabolites involved in critical metabolic pathways, enhancing the nutritional profile of eggs. Flavonoid compounds, traditionally associated with plant-based foods, were also significantly increased, with notable levels of 7, 4'-dihydroxyflavone, daidzein, and glycitein identified in WEA-treated eggs, indicating potential health benefits. These findings suggest that WEA supplementation can produce functional eggs with improved nutritional quality, offering a novel approach to enhancing egg production and meeting the growing demand for functional foods. Further research is needed to fully understand the bioavailability and health impacts of these enriched compounds.
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Affiliation(s)
- Pingping Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhu Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - PanPan Shi
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Guifeng Tan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jianguo Zeng
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Peng Huang
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; College of Veterinary, Hunan Agricultural University, Changsha, Hunan 410128, China.
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4
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Codină GG. Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils. Gels 2024; 10:534. [PMID: 39195063 PMCID: PMC11487386 DOI: 10.3390/gels10080534] [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: 07/15/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 08/29/2024] Open
Abstract
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
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5
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Fan X, Wang Q, Jin H, Zhang Y, Yang Y, Li Z, Jin G, Sheng L. Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white. Food Chem 2024; 446:138881. [PMID: 38428086 DOI: 10.1016/j.foodchem.2024.138881] [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: 11/16/2023] [Revised: 01/29/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This study intended to investigate the mechanism of pasteurization processing affects the foam performance of LEW. The foaming capacity (FC) of LEW deteriorated significantly (ΔFCmax = 72.33 %) and foaming stability (FS) increased slightly (ΔFSmax = 3.64 %) under different temperature-time combinations of pasteurization conditions (P < 0.05). The increased turbidity and the decreased solubility together with the decreased absolute value of Zeta potential indicated the generation of thermally induced aggregates and the instability of the protein particles, Rheological characterization demonstrated improved viscoelasticity in pasteurization liquid egg whites (PLEW), explaining enhanced FS. The study revealed that loss in foaming properties of PLEW resulted from thermal-induced protein structural changes and aggregation, particularly affecting FC. This provided a theoretical reference for the production and processing of LEW products.
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Affiliation(s)
- Xiang Fan
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qi Wang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yuanyuan Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaqin Yang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhe Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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6
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Yang S, Yang F, Dou W, Chi Y, Chi Y. Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting. Food Chem 2024; 444:138674. [PMID: 38335687 DOI: 10.1016/j.foodchem.2024.138674] [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: 10/19/2023] [Revised: 01/01/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
To develop rapid detection techniques for liquid eggs' adulteration, three types of adulterations were considered: water dilution, manipulation of yolk ratio in whole egg, and blending different varieties of egg white or yolk. Objective: Establish detection techniques utilizing colorimetry, electrochemistry, and interfacial fingerprinting for these adulterations, respectively. Results: Colorimetry allows for detection (1 min·sample-1) of water dilution through linear (R2 ≥ 0.984) and exponential fitting (R2 ≥ 0.992); Electrochemistry enables detection (6 min·sample-1, R2 ≥ 0.979) of the adulteration of yolk ratio in whole egg; Interfacial fingerprinting technique effectively detects (detection duration: 10 min·sample-1, detection limit: 1.0-10.0 wt%) the adulteration of different varieties of egg white. Subsequently, through 3D-fluorescence microscopy (interface height variation: 22.49-573.45 μm), interfacial tension variation (65.54-35.48 mN·m-1), contact angle variation (89.7°-32.9°), particle size range (free water: 0.94-14.29 μm; protein aggregation: 6.57-10.76 μm), and etc., interfacial fingerprinting mechanism was elucidated. This research contributes novel insights into the detection of adulteration in liquid eggs.
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Affiliation(s)
- Shuo Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Wenhao Dou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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7
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Li X, Zhang Y, Wu Y, Huang Y, Huang X, Wu Y, Geng F, Huang Q, Huang M, Li X. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk. Poult Sci 2024; 103:103697. [PMID: 38608389 PMCID: PMC11017334 DOI: 10.1016/j.psj.2024.103697] [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: 01/16/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.
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Affiliation(s)
- Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yingmei Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yujie Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
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8
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Wan Y, Xu Z, Zhu S, Zhou Y, Lü X, Shan Y. Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in vitro simulated gastric digestion. Int J Biol Macromol 2024; 270:132295. [PMID: 38735615 DOI: 10.1016/j.ijbiomac.2024.132295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Ovomucin-Complex extracted from egg white is expected to have a barrier function similar to gastric mucin. In this study, the dynamic changes in structure, rheological properties and binding ability of Ovomucin-Complex during in vitro simulated gastric digestion were investigated. The results from HPLC and CLSM showed that extremely acidic pH (pH = 2.0) promoted Ovomucin-Complex to form aggregation. Acid-induced aggregation may hinder its binding to pepsin, thus rendering Ovomucin-Complex resistant to pepsin. Consequently, most of the polymer structure and weak gel properties of Ovomucin-Complex retained after simulated gastric digestion as verified by HPLC, CLSM and rheological measurement, although there was a small breakdown of the glycosidic bond as confirmed by the increased content of reducing sugar. The significantly reduced hydrophobic interactions of Ovomucin-Complex were observed under extremely acidic conditions and simulated gastric digestion compared with the native. Noticeably, the undigested Ovomucin-Complex after simulated gastric digestion showed a higher affinity (KD = 5.0 ± 3.2 nm) for urease - the key surface antigen of Helicobacter pylori. The interaction mechanism between Ovomucin-Complex and urease during gastric digestion deserves further studies. This finding provides a new insight to develop an artificial physical mucus barrier to reduce Helicobacter pylori infection.
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Affiliation(s)
- Yanqing Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhiman Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Shengnan Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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9
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Li J, Wang Z, Xiao N, Guo S, Ai M. Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white. Int J Biol Macromol 2024; 268:131843. [PMID: 38663701 DOI: 10.1016/j.ijbiomac.2024.131843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 04/30/2024]
Abstract
Highly oxidative reactive oxygen species (ROS) attack protein structure and regulate its functional properties. The molecular structures and functional characteristics of egg white (EW) protein (EWP) during 28 d of aerobic or anaerobic storage were explored to investigate the "self-driven" oxidation mechanism of liquid EW mediated by endogenous ROS signaling. Results revealed a significant increase in turbidity during the storage process, accompanied by protein crosslinking aggregation. The ROS yield initially increased and then decreased, leading to a substantial increase in carbonyl groups and tyrosine content. The free sulfhydryl groups and molecular flexibility in EWP exhibited synchronicity with ROS production, reflecting the self-repairing ability of cysteine residues in EWP. Fourier-transform infrared spectroscopy indicated stable crosslinking between EWP molecules in the early oxidation stage. However, continuous ROS attacks accelerated EWP degradation. Compared with the control group, the aerobic-stimulated EWP showed a significant decrease in foaming capacity from 30.5 % to 9.6 %, whereas the anaerobic-stimulated EWP maintained normal levels. The emulsification performance exhibited an increasing-then-decreasing trend. In conclusion, ROS acted as the predominant factor causing deterioration of liquid EW, triggering moderate oxidation that enhanced the superior foaming and emulsifying properties of EWP, and excessive oxidation diminished the functional characteristics by affecting the molecular structure.
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Affiliation(s)
- Jiayi Li
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China
| | - Ziyuan Wang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China
| | - Nan Xiao
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China
| | - Shanguang Guo
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China
| | - Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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10
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Li H, Liu M, Ju X, Zhang H, Xia N, Wang J, Wang Z, Rayan AM. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods 2024; 13:1340. [PMID: 38731711 PMCID: PMC11083475 DOI: 10.3390/foods13091340] [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: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10-10 g·m/m2·Pa·s. The addition of Alg improved the encapsulation efficiency and thermal stability of curcumin, thereby enhancing the antioxidant activity of the film through the addition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, which resulted in 106.95 ± 2.61 μg TE/g and 144.44 ± 8.89 μg TE/g, respectively. It is noteworthy that the detrimental effect of Alg on the color responsiveness of films containing curcumin has also been observed. This study provides a potential strategy and consideration for the loading of low water-soluble active substances and the preparation of active packaging.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Xinyi Ju
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ahmed M. Rayan
- Agricultural College, Suez Canal University, Ismailia 41522, Egypt;
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11
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Xu J, Wang Q, Wang Y, Bao M, Sun X, Li Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods 2024; 13:174. [PMID: 38201203 PMCID: PMC10778791 DOI: 10.3390/foods13010174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/12/2024] Open
Abstract
Meat and meat products have a critical role in the human diet as important high-nutrient foods that are widely consumed worldwide. This study evaluated the effects of postmortem aging on Hu sheep's meat quality in the longissimus dorsi (LD) muscle during postmortem aging. The samples were stored at 4 ± 1 °C; the meat quality was measured at 6 h, 12 h, 24 h, 36 h, 48 h, 72 h, 96 h, 120 h, 144 h, and 168 h of postmortem aging. The results showed that, during the postmortem aging process, the pH of the muscles first decreased and then increased, and the shear force first increased and then decreased. The muscle fiber skeleton began to degrade, and the overall meat quality was improved to some extent. In addition, through ACQUITY UPLC I-Class Plus IMS Qtof identification of the muscle samples at different time points during the postmortem maturation process of the meat of Hu sheep, a total of 2168 metabolites were identified, and 470 metabolites were screened based on the VIP, P, and FC values, of which 79 were involved in KEGG pathways. In addition, pathways such as sphingolipid metabolism, glycerophospholipid metabolism, phenylalanine metabolism, and fatty acid elongation and degradation play an important role in the metabolic product changes in the meat of Hu sheep throughout the entire maturation process. These findings provide some insights into the changes in meat quality during the post-slaughter maturation process of lake lamb.
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Affiliation(s)
| | | | | | | | - Xiaomei Sun
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (J.X.); (Q.W.); (Y.W.); (M.B.); (Y.L.)
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12
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Yang C, Hu G, Xiang X, Wu D, Wang B, Wang J, Geng F. Translucency mechanism of heat-induced pigeon egg white gel. Int J Biol Macromol 2023; 253:126909. [PMID: 37714238 DOI: 10.1016/j.ijbiomac.2023.126909] [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: 07/04/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
In this study, the properties of pigeon egg white (PEW) and chicken egg white (CEW) thermal gels were compared, with the aim of revealing the mechanisms involved in the high transparency of PEW thermal gels. Results demonstrated that PEW gels exhibited higher transparency than CEW gels. Scanning electron microscope (SEM) and transmission electron microscope (TEM) analysis revealed that PEW gels formed a fine chain gel network structure with an average diameter of thermal aggregates (89.84 ± 7.13 nm). The molecular properties of PEW proteins, such as higher content of β-sheet structures (32.73 %), reactive groups (free sulfhydryl groups, hydrophobic groups), and absolute zeta potential (-3.563 mV), were found to contribute to the formation of smaller thermal aggregates during thermal denaturation. The microrheology measurements showed that these features allowed PEW proteins to interact less with each other and form smaller thermal aggregates during thermal denaturation, which facilitated the formation of fine chain gel networks and thus improved the transparency of the gels. The present study initially reveals the molecular basis of the high transparency of PEW thermal gels and provides a theoretical reference for the development of new highly transparent protein materials.
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Affiliation(s)
- Chenrui Yang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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13
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Li X, Huang Q, Zhang Y, Huang X, Wu Y, Geng F, Huang M, Luo P, Li X. Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel. Food Chem X 2023; 20:100877. [PMID: 38144820 PMCID: PMC10740026 DOI: 10.1016/j.fochx.2023.100877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 08/27/2023] [Accepted: 09/11/2023] [Indexed: 12/26/2023] Open
Abstract
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20-1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.
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Affiliation(s)
- Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Peng Luo
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
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14
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Wang H, Ge Y, Wei Y, Li Q, Zhang X, Fan J. Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage. Foods 2023; 12:4441. [PMID: 38137245 PMCID: PMC10742541 DOI: 10.3390/foods12244441] [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: 10/31/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
To compare the physical and chemical changes in egg whites during storage, assisting in the evaluation of differences in egg freshness between various chicken breeds, we chose 240 blue-shelled eggs (Blue group) and 240 commercial brown-shelled eggs (Brown group) that 28-week-old hens had laid. In this study, all eggs were stored at 25 °C. The egg weight, egg components' weight and proportion, Haugh Unit value and the contents of S-ovalbumin, ovomucin and lysozyme in the thick albumen (KA) and thin albumen (NA) were measured at eight time points every 3 days until the 21st day of storage. The eggshell, yolk and KA proportions in the Brown group were significantly lower, whereas the NA proportion was significantly higher than that in the Blue group (p < 0.001). The Haugh Unit value and S-ovalbumin in the Brown group were significantly higher, whereas KA ovomucin and NA lysozyme were significantly lower than those in the Blue group (p < 0.001). There existed significant negative correlations between the KA and NA, irrespective of weight or proportion. The Haugh Unit value was significantly positively correlated with lysozyme and ovomucin, but significantly negatively correlated with S-ovalbumin. During storage, the KA weight (proportion), Haugh Unit value, lysozyme and ovomucin decreased, whereas the NA weight (proportion) and S-ovalbumin increased. At each time point, the NA lysozyme in the Brown group was lower than that in the Blue group (p < 0.05). After storage for 6 days, the KA ovomucin in the Brown group began to be lower than that in the Blue group (p < 0.05). The study showed that the weight (proportion) differences in egg components between blue-shelled eggs and commercial brown-shelled eggs are mainly due to the NA. The Haugh Unit value and albumin protein indexes of blue-shelled eggs were better than those of brown-shelled eggs, and showed mild changes during storage, indicating the better storage performance of blue-shelled eggs.
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Affiliation(s)
- Huanhuan Wang
- Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China; (Y.G.); (Y.W.); (Q.L.); (X.Z.); (J.F.)
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15
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Hu G, Liu X, Wu D, Wang B, Wang J, Geng F. Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing. Food Res Int 2023; 174:113678. [PMID: 37981370 DOI: 10.1016/j.foodres.2023.113678] [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: 09/10/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
The production of egg yolk powder often involves critical processes such as pasteurization and spray drying, however, these thermal processes will inevitably affect the functional properties of egg yolk (especially gelation and emulsification). The aim of this study was to elucidate the mechanism of the effect of pasteurized egg yolk (P-EY) and spray-dried egg yolk (SD-EY) on the functional properties through quantitative N-glycoproteomic. The results showed, compared with fresh egg yolk (F-EY), emulsifying property of mild heat-treated P-EY was slightly reduced while the gelation property did not undergo significant changes, whereas emulsifying activity (EAI) and gelation strength of vigorously heat-treated SD-EY were significantly reduced by 48.72 % and 35.73 %, respectively. During thermal processing in SD-EY, larger aggregate particles (particle size ∼10 um) were formed, and the surface hydrophobicity was reduced (93.0 %) and the zeta potential was enhanced (62.8 %). The results of quantitative N-glycoproteomic showed that 13 N-glycosylated proteins (APOB, vitellogenin, etc.) were down-regulated while only 2 N-glycosylated proteins were up-regulated; 21 N-glycosylation sites were down-regulated and 2 N-glycosylation sites were up-regulated in SD-EY, suggesting that covalent cross-linking of protein N-glycoproteins may have occurred in the process of spray-drying, which altered molecular physicochemical characteristics of the yolk solution that further affecting the processing properties of egg yolk.
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Affiliation(s)
- Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xialei Liu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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16
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Sun J, Wang J, Lin W, Li B, Ma R, Huang Y, Obadi M. Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs. Foods 2023; 12:4028. [PMID: 37959147 PMCID: PMC10648198 DOI: 10.3390/foods12214028] [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: 10/02/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. Results showed that the CFI, established by a principal component analysis (PCA) and stepwise regression analysis (SRA) methods, can be used to predict the freshness of duck eggs under storage conditions of 25 °C and 4 °C. A correlation analysis demonstrated that the CFI showed a strong negative correlation with the hardness and chewiness of alkali-induced EWG and a strong positive correlation with resilience within 12 days of storage at 25 °C and 20 days at 4 °C (p < 0.01). It might be due to the decrease in α-helix and disulfide bonds, as well as the hydrophobic interactions showing a first decrease and then an increase within the tested days. This study can provide an important theoretical basis for preserved egg pickling.
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Affiliation(s)
- Jun Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; (J.W.); (W.L.); (B.L.); (R.M.); (Y.H.); (M.O.)
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17
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Pu J, Zhao B, Liu X, Li S, Wang B, Wu D, Wang J, Geng F. Quantitative proteomic analysis of chicken egg white and its components. Food Res Int 2023; 170:113019. [PMID: 37316084 DOI: 10.1016/j.foodres.2023.113019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
The protein profiles and properties of chicken egg white and its three components (thick egg white, TKEW; thin egg white, TNEW; and chalaza, CLZ) were comprehensively compared. The proteomes of TNEW and TKEW are relatively similar, but the abundance of mucin-5B and mucin-6 (the two subunits of ovomucin) is significantly higher in TKEW than in TNEW (42.97% and 870.04%, respectively), while the lysozymes in TKEW are 32.57% higher (p < 0.05) than those in TNEW. Meanwhile, the properties (including the spectroscopy, viscosity, and turbidity) of TKEW and TNEW are significantly different. Comprehensively, it is speculated that the electrostatic interactions between lysozyme and ovomucin are the main reason for the high viscosity and turbidity of TKEW. Compared with egg white sample (EW), CLZ has a higher abundance of insoluble proteins (mucin-5B, 4.23-fold; mucin-6, 6.89-fold) and a lower abundance of soluble proteins (ovalbumin-related protein X, 89.35% lower than EW; ovalbumin-related protein Y, 78.51% lower; ovoinhibitor, 62.08% lower; riboflavin-binding protein, 93.67% lower). These compositional differences should explain the insolubility of CLZ. These findings are important references for deepening the research and development of egg white in the future, such as the thinning of egg white, the molecular basis of changes in egg white properties, and the differential application of TKEW and TNEW.
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Affiliation(s)
- Jing Pu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xin Liu
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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18
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Chen D, Liu Y, Xu S. Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage. Front Nutr 2023; 10:1207754. [PMID: 37342548 PMCID: PMC10277728 DOI: 10.3389/fnut.2023.1207754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 05/17/2023] [Indexed: 06/23/2023] Open
Abstract
To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water content and pH, and the decrease in absolute zeta potential and apparent viscosity of the selenium-rich egg yolks (Se-group) during storage were smaller than those of the control group egg yolks (C-group). In addition, the antioxidant capacity and emulsifying ability of the Se-group during storage were better than those of the C-group. Simultaneously, the hardness and chewiness of the Se-group gel during storage were lower than those of the C-group. The protein structure results showed that selenium rich treatment did not affect the secondary structure of egg yolk protein during storage but could improve the fluorescence intensity of the egg yolk protein. Therefore, the addition of methionine selenium can reduce the degree of deterioration in the physicochemical properties of egg yolk during storage and extend its shelf life.
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Affiliation(s)
- Dan Chen
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
| | - Yaotong Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shiwen Xu
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, China
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Liu Y, Wang K, Zheng H, Ma M, Li S, Ma L. Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Huang X, Tu R, Song H, Dong K, Geng F, Chen L, Huang Q, Wu Y. Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1442-1453. [PMID: 36168822 DOI: 10.1002/jsfa.12240] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein-polyphenol-polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. physicochemical stability, emulsifying properties, and structural characteristics were analyzed. RESULTS The ternary complex had a smaller particle size (275 nm) and polydispersity index (0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, addition of EGCG was 0.05%, pH value was 3.0, and ionic strength was 10 mmol L-1 . Meanwhile, the complex had the highest emulsifying stability index (691.75 min) and emulsifying activity index (22.96 m2 g-1 ). Scanning electron microscopical observation demonstrated that the addition of EGCG promoted the dispersion of ternary complex more uniformly, and effectively reduced the agglomeration phenomenon. The discrepancy in fluorescence intensity suggested that interactions between EGCG and gelatin occurred, which altered the protein spatial conformation of gelatin. Fourier transform infrared spectroscopic analysis elucidated that hydrogen bond interaction was the primary non-covalent interaction between EGCG and gelatin-high methoxyl pectin binary complex. CONCLUSION The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein-polyphenol-polysaccharide ternary complexes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiang Huang
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Rui Tu
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Hongbo Song
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Kai Dong
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Lei Chen
- College of Food Science and Technology, 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, Guangdong Ocean University, Zhanjiang, China
| | - Qun Huang
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education and Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang, Guizhou, China
| | - Yingmei Wu
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
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21
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Zeng Q, Liu Y, Sun J, Jin Y. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin. Foods 2023; 12:532. [PMID: 36766060 PMCID: PMC9914018 DOI: 10.3390/foods12030532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore the substitutability of OVT, the molecular properties and thermal stability of OVT, BLF and HLF were characterized because these properties will affect the processing quality and biological activities of protein products when exposed to different processing conditions (e.g., temperature, pH, ion strength). The results showed that although obviously different isoelectric point (5.31, 9.12 and 8.75 for OVT, BLF and HLF, respectively), particle size distribution and hydrophobicity were found, they exhibited good dispersity because of high potential value. They showed an endothermic peak at 80.64 °C, 65.71 °C and 90.01 °C, respectively, and the denaturation temperature varied at different pH and ionic strength. OVT and BLF were more susceptible to heating at pH 5.0 as reflected by the decline of denaturation temperature (21.78 °C shift for OVT and 5.81 °C shift for BLF), while HLF could remain stable. Compared with BLF, OVT showed higher secondary structure stability at pH 7.0 and 9.0 with heating. For example, the α-helix content of OVT changed from 20.35% to 15.4% at pH 7.0 after heating, while that of BLF changed from 20.05% to 6.65%. The increase on fluorescence intensity and redshifts on the maximum wavelength after heating indicated the changes of tertiary structure of them. The turbidity measurements showed that the thermal aggregation degree of OVT was lower than BLF and HLF at pH 7.0 (30.98%, 59.53% and 35.66%, respectively) and pH 9.0 (4.83%, 12.80% and 39.87%, respectively). This work demonstrated the similar molecular properties and comparable thermal stability of OVT to BLF and HLF, which can offer a useful reference for the substitute of LF by OVT.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430072, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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22
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Dong K, Guan Y, Wang Q, Huang Y, An F, Zeng Q, Luo Z, Huang Q. Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process. Food Chem X 2022; 17:100541. [PMID: 36845518 PMCID: PMC9943752 DOI: 10.1016/j.fochx.2022.100541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic index of yak meat freshness. Reflectance spectral information of yak meat samples (400-1000 nm) was collected by hyperspectral technology. The raw spectral information was processed by 5 methods and then principal component regression (PCR), support vector machine regression (SVR) and partial least squares regression (PLSR) were used to build regression models. The results indicated that the full-wavelength based on PCR, SVR, and PLSR models were shown greater performance in the prediction of TVB-N content. In order to improve the computational efficiency of the model, 9 and 11 characteristic wavelengths were selected from 128 wavelengths by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS), respectively. The CARS-PLSR model exhibited excellent predictive power and model stability.
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Affiliation(s)
- Kai Dong
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yufang Guan
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Qia Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yonghui Huang
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Fengping An
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qibing Zeng
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Qun Huang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
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23
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Huang Y, Zhou Y, Liu Y, Wan J, Hu P, Liu L, Li M, Zhou Y, Gu S, Chen D, Hu B, Hu K, Zhu Q. Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing. Food Chem X 2022; 17:100544. [PMID: 36845486 PMCID: PMC9943755 DOI: 10.1016/j.fochx.2022.100544] [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: 10/08/2022] [Revised: 12/03/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022] Open
Abstract
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke.
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Affiliation(s)
- Yanpei Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Mingming Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yeling Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sha Gu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Dan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Bokai Hu
- Guizhou Provincial Institute of Walnut, Guizhou Academy of Forestry, Guiyang 550005, China
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China,Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
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24
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Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinning. Food Chem 2022; 392:133320. [DOI: 10.1016/j.foodchem.2022.133320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/16/2022] [Accepted: 05/24/2022] [Indexed: 12/11/2022]
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25
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Dai Y, Xia Z, Huang Z, Cheng X, Zhang J, Chang H. Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Dai
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zi‐Qiao Xia
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Zhong Huang
- Department of Pharmaceutical Engineering Chongqing Chemical Industry Vocational College Chongqing 401228 PR China
| | - Xu Cheng
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Jing Zhang
- Department of Environmental and Quality Inspection Chongqing Chemical Industry Vocational College,Chongqing 401228 PR China
| | - Hai‐jun Chang
- College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro‐Products Chongqing Technology and Business University Chongqing 400067 PR China
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26
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Formation mechanism of high-viscosity gelatinous egg white among "Fenghuang Egg": Phenomenon, structure, and substance composition. Int J Biol Macromol 2022; 217:803-813. [PMID: 35902019 DOI: 10.1016/j.ijbiomac.2022.07.089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 01/16/2023]
Abstract
"Fenghuang Egg" is a special egg product incubated for 12 days by fertilized hen eggs. Its egg white contains high-viscosity and excellent thermal gel strength. A comparative study on the differences in gel properties, structure, and substance composition between fresh egg white (FEW) and "Fenghuang egg" gelatinous egg white (GEW) was carried out. Experimental results showed GEW had better apparent viscosity, as well as the hardness, cohesiveness and water holding capacity (WHC) of thermal gel; the content and size of aggregate structure increased significantly in GEW, and a fibrous dense network composed of numerous spherical nanoparticles connected in series was formed after heating. In addition, it also discovered that more water molecules in GEW existed in the form of bound water. A total of 41 proteins changed significantly in FEW and GEW, Mucin 6 might be the main reason for the enhanced viscosity of GEW, and OVA might be the dominant protein differentiating the thermal gel properties between FEW and GEW. This study revealed that the differences in gel properties and structures between FEW and GEW were closely related to the content of highly glycosylated globular proteins, laying a theoretical foundation for the application of high-viscosity egg whites.
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27
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Jiang G, Sun H, Sun H, Fu Y, Li X, Wang L, Liu X. Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage. Food Res Int 2022; 157:111443. [PMID: 35761683 DOI: 10.1016/j.foodres.2022.111443] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/20/2022] [Accepted: 05/26/2022] [Indexed: 11/18/2022]
Abstract
Effects of γ-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.
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Affiliation(s)
| | - Hongrui Sun
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Hongjiao Sun
- Jilin Jinong Hi-tech Inc., Ltd, Gongzhuling 136100, China
| | - Yuan Fu
- Jilin Agricultural University, Changchun 130118, China
| | - Xuefeng Li
- Baicheng product quality inspection institute, Baicheng 137099, China
| | - Liyan Wang
- Jilin Agricultural University, Changchun 130118, China.
| | - Xuejun Liu
- Jilin Agricultural University, Changchun 130118, China.
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28
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Liu L, Wang Q, Wu Y, Wang G, Geng F, Song H, Luo P, Huang Q. Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein. J Food Sci 2022; 87:3117-3128. [PMID: 35703671 DOI: 10.1111/1750-3841.16218] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 05/07/2022] [Accepted: 05/16/2022] [Indexed: 11/28/2022]
Abstract
The effect of different glycosylation degrees on molecular structure and foaming property of egg white protein (EWP) was investigated using ball milling-assisted glycosylation. The results showed the foaming ability (FA) and foam stability (FS) of EWP improved when the degree of glycosylation was increased. In particular, FA of ball milling-assisted glycosylation of EWP enhanced by 39.9% and 28.8%, and the FS increased by 28.7% and 24.0% compared with EWP and ball milling egg white protein (BE) at 150 min of reaction. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis could reflect the grafting degree of EWP and glucose molecules from the side. When EWP was fully grafted with glucose, endogenous fluorescence and free sulfhydryl groups indicated that tertiary structure of EWP was depolymerized, and Fourier transform infrared spectroscopy showed the secondary structure tended to change from order to disorder. The results of this study indicated that ball milling-assisted glycosylation modification was a practical method to improve the foaming property of EWP. PRACTICAL APPLICATION: EWP has great FA and FS, making it indispensable in the baking industry. In this study, ball milling-assisted glycosylation was used to improve the foaming property of EWP, and the molecular structure of EWP with different degrees of glycosylation was fully resolved. The results demonstrated that ball milling, as a physical pretreatment, can fully unfold the structure of EWP. When sugar molecules were fully grafted, the particle size of EWP reduced, solubility increased, and the stability of system improved, thus enhancing the foaming property of EWP. The results can provide theoretical basis for improving the foaming property of EWP and provide a reference value for its industrial application.
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Affiliation(s)
- Lan Liu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qia Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yongyan Wu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hongbo Song
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang, China
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29
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Ye H, Wang J, Wang N, Wu D, Li H, Geng F. Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3. Curr Res Food Sci 2022; 5:964-972. [PMID: 35721392 PMCID: PMC9198362 DOI: 10.1016/j.crfs.2022.05.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/05/2022] Open
Abstract
Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D3 (VD3) was constructed employing LDL as the carrier. Images from electron microscopy showed that pH-shifting remodeled LDL molecules, resulting in a dramatic reduction in particle size (∼50%) and an increase in specific surface area, which reduced the turbidity (27.7%) and provided new interfaces for VD3 loading. Fluorescence analyses showed that the binding of VD3 to LDL under pH-shifting was strong, involved quenching, and the binding constant was 6.19 × 104 M−1. Thermogravimetric analysis and Fourier transform-infrared spectroscopy showed that pH-shifting hydrolyzed the esters in LDL to fatty acid salts, and the maximum weight loss of LDL occurred from 381.9 °C to 457.0 °C. Ultrasonic treatment enhanced the binding of LDL and VD3 (binding constant increased to 2.56 × 107 M−1), reduced the particle size, and increased the ζ-potential of the complex between LDL and VD3, thereby resulting in the improvement of solution stability and storage stability of VD3. Ultrasound-assisted pH-shifting could remodel LDL to construct a stable aqueous solution of VD3, which showed the potential of LDL as a carrier for lipid-soluble components. pH-shifting remodels LDL and results in a reduction in particle size. Under pH-shifting, VD3 was bound stably to LDL with strong affinity. pH-shifting remodeled LDL can be used to encapsulate active ingredients. The binding of VD3 to LDL was enhanced by ultrasonic treatment.
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30
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Mechanism of effect of heating temperature on functional characteristics of thick egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112807] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Huang X, Sun L, Dong K, Wang G, Luo P, Tang D, Huang Q. Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Huang Q, Dong K, Wang Q, Huang X, Wang G, An F, Luo Z, Luo P. Changes in volatile flavor of yak meat during oxidation based on multi-omics. Food Chem 2021; 371:131103. [PMID: 34537608 DOI: 10.1016/j.foodchem.2021.131103] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/05/2021] [Accepted: 09/06/2021] [Indexed: 12/20/2022]
Abstract
Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of volatile compounds, including heptanal, octanal, nonanal, 2,3-glutaraldehyde, 3-hydroxy-2-butanone, etc. were promoted by oxidation. Among them, 2,3-pentanedione and 3-hydroxy-2-butanone, etc. maybe contributed most to the overall aroma of yak meat, while octanal, nonanal and benzaldehyde maybe related to the formation of off-odor or acidification. Meanwhile, the content of metabolites such as oleic acid, linoleic acid, etc. fatty acids and 3-dehydromangiferic acid, tyrosine were increased or decreased with the time of oxidation. More importantly, the formation of most flavor components in yak meat during the course of oxidation were related to stearidonic acid, acetylleucine, dehydroshikimate, 6-phosphate-glucose etc. differential metabolic components. Moreover, starch and sucrose metabolism (prediction), and amino acid metabolism (enrichment) etc. pathways maybe related with the process of oxidation.
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Affiliation(s)
- Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Kai Dong
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qia Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xiang Huang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China
| | - Fengping An
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China.
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China.
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