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Zhang J, Li X, Kong B, Cao C, Sun F, Zhang H, Liu Q. Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation. Meat Sci 2024; 217:109609. [PMID: 39067253 DOI: 10.1016/j.meatsci.2024.109609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/03/2024] [Accepted: 07/18/2024] [Indexed: 07/30/2024]
Abstract
This study aimed to investigate the effect of lysine (Lys) on quality profile promotion and saltiness compensation in reduced‑sodium salt frankfurters. The results showed that the cooking loss of reduced‑sodium salt frankfurters decreased from 5.63 to 3.45% when the Lys level increased from 0.1 to 0.7%, as well as enhanced water contents and saltiness in a Lys dose-dependent manner. Moreover, the corresponding peak area percentage (A21) of reduced‑sodium salt frankfurters remarkably increased from 79.63% to 81.48% with the increased level of Lys. However, a higher level of Lys (≥ 0.5%) obviously reduced the textural properties of reduced‑sodium salt frankfurters, which was clearly verified by looser and rougher microstructures. Furthermore, hydrogen bonds were found to be the dominant molecular force in Lys-added reduced‑sodium salt frankfurters. Meanwhile, 0.3% Lys was found to exhibit the optimal sodium salt-replacing effect due to the highest degree of quality profile promotion and saltiness compensation. Additionally, directional triangle sensory evaluation further confirmed that the reduced‑sodium salt frankfurters treated with 0.3% Lys was perceived to be similar to control frankfurters, resulting a 50% salt-reduction effect. Thus, our results suggested that Lys could be applied as an efficient sodium salt alternative in reduced‑sodium salt frankfurters.
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Affiliation(s)
- Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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2
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Wei S, Zhang J, Liang X, Kong B, Cao C, Liu H, Zhang H, Liu Q. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition. Food Chem 2024; 457:140214. [PMID: 38959683 DOI: 10.1016/j.foodchem.2024.140214] [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: 02/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/05/2024]
Abstract
This study investigated the gelling properties, rheological behaviour, and microstructure of heat-induced, low-salt myofibrillar protein (MP) gels containing different levels (2%, 4%, 6%, and 8%, w/w) of cross-linked (CTS) or acetylated (ATS) tapioca starch. The results indicated that either CTS or ATS significantly enhanced the gel strength and water-holding capacity of low-salt MP gels (P < 0.05), an outcome verified by the rheological behaviour test results under different modes. Furthermore, iodine-staining images indicated that the MP-dominated continuous phase gradually transited to a starch-dominated phase with increasing CTS or ATS levels, and 4% was the critical point for this phase transition. In addition, hydrophobic interactions and disulphide bonds constituted the major intermolecular forces of low-salt MP gels, effectively promoting phase transition. In brief, modified tapioca starches possess considerable potential application value in low-salt meat products.
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Affiliation(s)
- Sumeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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3
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He N, Chen X, Li L, Wang S, Lan M, Yuan Y, Zhang Z, Li T, Zhang X, He X, Li B. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation. Food Chem 2024; 456:139859. [PMID: 38870800 DOI: 10.1016/j.foodchem.2024.139859] [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: 03/14/2024] [Revised: 05/12/2024] [Accepted: 05/25/2024] [Indexed: 06/15/2024]
Abstract
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
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Affiliation(s)
- Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xinran Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Meijuan Lan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zhenhui Zhang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Tongshuai Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xing He
- College of Information Technology and Engineering, Guangzhou College of Commerce, Guangzhou 511363, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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4
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Liu X, Tian G, Fu K, Zuo S, Li X, Sun J, Zhu B, Sang Y. Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties. Food Chem 2024; 455:139884. [PMID: 38865845 DOI: 10.1016/j.foodchem.2024.139884] [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: 02/17/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/14/2024]
Abstract
Glycation is a promising approach to enhance protein gel characteristics in the food industry. The impact of oyster myofibrillar protein (MP) being glycosylated with six oligosaccharides (dextran [Dex]-1 kDa, 5 kDa, 6 kDa, and 10 kDa, xylan [Xyla], and xyloglucan [Xyg]) on structural properties, aggregation behavior and gel properties was investigated in this study. The findings demonstrated that oligosaccharides significantly increased the glycation degree of MP by forming a stable tertiary conformation, increasing the contents of the disulfide bond and hydrogen bonds. Additionally, particle sizes decreased and solubility increased after glycation, improving the gel's strength, water-holding capacity, thermal stability, elastic modulus, and ordered network layout. It was determined that MP-Dex 5 had the best gel properties. The gel strength and water holding capacity of MP-Dex 5 increased by 70.59% and 32.27%, respectively. Molecular dynamics simulations results showed van der Waals energy and electrostatic interactions favor myosin binding to Dex or Xyla units. This study will provide insights into the relationship between molecular structure, aggregation behavior and gel property of oyster MP-oligosaccharide couples, and expand the application of oyster MP in food gels.
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Affiliation(s)
- Xiaohan Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kexin Fu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Shuojing Zuo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiaoyan Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Beiwei Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein. Food Chem 2024; 455:139902. [PMID: 38820644 DOI: 10.1016/j.foodchem.2024.139902] [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: 02/07/2024] [Revised: 05/24/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
High-pressure homogenization modified quinoa protein (HQP) was added to porcine myofibrillar proteins (MP) to study its the influence on protein conformation, water distribution and dynamical rheological characteristics of low-salt porcine MP (0.3 M NaCl). Based on these results, the WHC, gel strength, and G' value of the low-salt MP gel were significantly improved with an increase in the added amount of HQP. A moderate amount of HQP (6%) increased the surface hydrophobicity and active sulfhydryl content of MP (P < 0.05). Moreover, the addition of HQP decreased particle size and endogenous fluorescence intensity. FT-IR results indicated that the conformation of α-helix gradually converted to β-sheet by HQP addition. The incorporation of HQP also shortened the T2 relaxation time and enhanced the proportion of immobile water, contributing to the formation of a compact and homogeneous gel structure. In conclusion, the moderate addition of HQP can effectively enhance the structural stability and functionality of low-salt MP.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Xiang Chen
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Hui Wang
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China
| | - Anxiang Su
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
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Zeng Z, Guan X, Qin X, Chen Z, Liu X. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein. Int J Biol Macromol 2024; 276:133780. [PMID: 38992525 DOI: 10.1016/j.ijbiomac.2024.133780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 06/20/2024] [Accepted: 07/08/2024] [Indexed: 07/13/2024]
Abstract
The properties and structure of gluten protein with different deacetylation degrees of konjac glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein in flour products. Results showed that deacetylated KGM (DKGM) could improve the textural properties and enhance the thermal stability of gluten protein. DKGM increased the water holding capacity and shortened the T2 relaxation time of gluten after removing some acetyl groups. As the deacetylation degree increased, the hardness and adhesiveness of gluten gels gradually increased, while the springiness decreased. In addition, the presence of DKGM promoted the conversion from free sulfhydryl to disulfide bonds and increased the β-sheet content in gluten protein. The low-deacetylation KGM decreased the surface hydrophobicity and fluorescence intensity of gluten protein, and the microstructures of gluten gels became more compact. Compared with gluten protein-KGM complex gel, the degradation temperature of gluten protein-DKGM complex gels was observed to increase by >3 °C. Overall, the low-deacetylation KGM was beneficial for improving the physicochemical properties and maintaining the network structure of gluten protein. This study provides valuable references and practical insights to improve gluten quality in the flour industry.
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Affiliation(s)
- Zhilong Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoyao Guan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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7
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Li Q, Meng Z, Hu J, Li Q, Dong Y, Cai C, Zhu Y. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation. Food Chem 2024; 450:139300. [PMID: 38640525 DOI: 10.1016/j.foodchem.2024.139300] [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: 11/14/2023] [Revised: 02/17/2024] [Accepted: 04/07/2024] [Indexed: 04/21/2024]
Abstract
The present study aimed to investigate the impact of Flammulina velutipes polysaccharide (FVSP) on the rheological properties and structural alterations of myofibrillar protein (MP) and oxidized MP (OMP), utilizing techniques such as rhehometer, fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In the unoxidized system, the addition of 5.00% FVSP significantly improved (p < 0.05) the storage and loss moduli of the composite gel and promoted the α-helix to β-sheet transformation. These effects enhanced the protein's gel strength and water-holding capacity (WHC). In the oxidation system, 5.00% FVSP had significant effects (p < 0.05) on repair and improvement of the oxidized MP. These effects inhibited the cross-linking aggregation and degradation of the protein. In addition, the addition of FVSP significantly improved the gel properties of MPs after oxidation (p < 0.05), hindered fracture of the protein gel network structure. In summary, polysaccharides have a substantial effect on the functional characteristics of MP, and FVSP could potentially be applied in meat products.
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Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Zhiming Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Jingrong Hu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Qiqiong Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yingying Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Chunbo Cai
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
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Zhou Y, Guo L, Ma Z, Li Z, Ma Q, Wang S. Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39172110 DOI: 10.1002/jsfa.13812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/23/2024] [Accepted: 07/20/2024] [Indexed: 08/23/2024]
Abstract
BACKGROUND The gelation properties of myofibrillar protein (MP) directly affect the texture, taste and water-holding capacity (WHC) of meat products. To enhance the gelation properties of single-species meat MP, the present study investigated the influence of different proportions of beef, pork and chicken MP on the physicochemical properties, structure and gelation properties of the MP. RESULTS The results revealed that, when the proportion reached 5:2:3, the particle size decreases, leading to the maximum decomposition and unfolding of MPs, which exposes a greater number of hydrophobic amino acid residues. These changes promote interactions between protein molecules, especially the unfolding of α-helices and the formation of β-sheets during the heating process, which provides favorable conditions for the formation of protein gels and improves the gel strength and WHC of MP gels. Additionally, scanning electron microscopy revealed that the mixed MP gels are more compact and have more uniform gel networks and pores compared to single-species MP gels. CONCLUSION Based on these results, the synergistic effect is induced by the interactions between proteins from different. This research provides a method for the subsequent development of new meat products and improvement of meat product quality, and also lays a theoretical foundation for composite research of proteins from different sources. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Luyao Guo
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zhiyuan Ma
- Baishan High-tech Industry Promotion Center, Baishan, China
| | - Zongping Li
- National Drinking Water Products Quality Inspection and Testing Center, Baishan, China
| | - Qingshu Ma
- National Drinking Water Products Quality Inspection and Testing Center, Baishan, China
| | - Shujie Wang
- College of Biological and Agricultural Engineering, Jilin University, Changchun, China
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Guo X, Wang R, Han B, Shao W, Chen L, Feng X. A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms. Food Chem 2024; 448:139070. [PMID: 38555690 DOI: 10.1016/j.foodchem.2024.139070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/28/2024] [Accepted: 03/16/2024] [Indexed: 04/02/2024]
Abstract
Herein, an EGCG-Histidine complex is prepared, characterized, and further used to improve gel properties of myofibrillar proteins (MP). Results of FTIR, XRD, UV-Vis spectroscopy showed that histidine is covalently bound to EGCG by Michael addition or Schiff base reaction to form EGCG-Histidine complex, and antioxidant activity of EGCG-Histidine complex is significantly increased compared to EGCG or histidine alone (P < 0.05). The addition of EGCG-Histidine complex results in cooking loss of gel decreasing from 66.7 ± 0.23 % to 40.3 ± 2.02 %, and improves rheological properties of MP, and enhances gel strength from 0.10 ± 0.01 N to 0.22 ± 0.03 N, indicating positive effect of EGCG-Histidine complex on MP gel formation, above results is supported by results of SEM, CD spectroscopy, SDS-PAGE, and tryptophan fluorescence. These results indicated that EGCG-Histidine complex can be used as a functional ingredient to improve gel quality of meat products.
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Affiliation(s)
- Xiao Guo
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Renzheng Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Bofu Han
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Wei Shao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Liu X, Tian G, Zhao J, Zhang Q, Huai X, Sun J, Sang Y. Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis). Food Chem 2024; 447:138985. [PMID: 38507952 DOI: 10.1016/j.foodchem.2024.138985] [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: 01/06/2024] [Revised: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 03/22/2024]
Abstract
Myofibrillar protein (MP) is susceptible to the effect of ionic strength and ultra-high pressure (UHP) treatment, respectively. However, the impact of UHP combined with ionic strength on the structure and in vitro digestibility of MP from scallop mantle (Patinopecten yessoensis) is not yet clear. Therefore, it is particularly important to analyze the structural properties and enhance the in vitro digestibility of MP by NaCl and UHP treatment. The findings demonstrated that as ionic strength increased, the α-helix and β-sheet gradually transformed into β-turn and random coil. The decrease of endogenous fluorescence intensity indicated the formation of a more stable tertiary structure. Additionally, the exposure of internal sulfhydryl groups increased the amount of total sulfhydryl content, and reactive sulfhydryl groups gradually transformed into disulfide bonds. Moreover, it reduces aggregation through increased solubility, decreased turbidity, particle sizes, and a relatively dense and uniform microstructure. When MP from the scallop mantle was treated with 0.5 mol/L ionic strength and 200 MPa UHP treatment, it had the highest solubility (90.75 ± 0.13%) and the lowest turbidity (0.41 ± 0.03). The scallop mantle MP with NaCl of 0.3 mol/L and UHP treatment had optimal in vitro digestibility (95.14 ± 2.01%). The findings may offer a fresh perspectives for developing functional foods for patients with dyspepsia and a theoretical foundation for the comprehensive utilization of scallop mantle by-products with low concentrations of NaCl.
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Affiliation(s)
- Xiaohan Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
| | - Jinrong Zhao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qing Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiangqian Huai
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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11
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Wang X, Li M, Shi T, Monto AR, Yuan L, Jin W, Gao R. Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein. Curr Res Food Sci 2024; 9:100814. [PMID: 39156984 PMCID: PMC11327547 DOI: 10.1016/j.crfs.2024.100814] [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: 06/19/2024] [Revised: 07/08/2024] [Accepted: 07/20/2024] [Indexed: 08/20/2024] Open
Abstract
The effects of various contents of okra polysaccharide (OP) (0%-1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I850/I830 of Fourier transform infrared spectroscopy, indicating that hydrogen bonds were formed between OP and MP. Adding OP promoted the transition from α-helix to β-sheet in the MP. OP exposed the hydrophobic groups of MPs and increased the number of hydrophobic interactions between them, favoring the formation of a dense gel network. Molecular docking predicted that hydrogen bonds were the main force involved in the binding of OP and MP. Moderate OP promoted the aggregation of MPs and improved their functional properties, facilitating heat-induced gelation.
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Affiliation(s)
- Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China
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12
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Zhao S, Liu Y, Yang L, Zhao Y, Zhu M, Wang H, Kang Z, Ma H. Low-frequency alternating magnetic field and CaCl 2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein. Food Chem X 2024; 22:101341. [PMID: 38586222 PMCID: PMC10997822 DOI: 10.1016/j.fochx.2024.101341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0-100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hui Wang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Zhuangli Kang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
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13
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Yu H, Zhao Y, Li R, Guo X, Liu P, Zhang J. Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein. Food Chem 2024; 441:138366. [PMID: 38199110 DOI: 10.1016/j.foodchem.2024.138366] [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: 09/29/2023] [Revised: 12/21/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
The effect of adding apple high-methoxy pectin (HMP) (0-3 mg∙mL-1) on heat-induced gel characteristics of low concentration silver carp myofibrillar protein (MP) (15 mg∙mL-1) was studied. It was found that the hardness of gel increased by 20.6 times with adding 2 mg∙mL-1 HMP. Besides, HMP aided in the development of disulfide bonds and the aggregation of hydrophobic groups. During gel formation, the maximal storage modulus (G') of samples supplemented with 2 mg·mL-1 HMP was raised by a factor of 2.7. Of note, the images of SEM showed that protein and water were tightly combined with a proper amount of HMP and made its pores more uniform and dense. Meantime, the addition of moderate amounts of HMP enabled the formation of gels with favorable texture and performance at low concentration of MP was identified, which could provide a theoretical reference for the design and production of flesh low-calorie food gel.
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Affiliation(s)
- Han Yu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Yunfeng Zhao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Runze Li
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Pingping Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China.
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14
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Liu W, McClements DJ, Jin Z, Chen L. Design of colloid structure to realize gel salt reduction: a review. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38560993 DOI: 10.1080/10408398.2024.2331565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
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15
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Xu Y, Liang X, Kong B, Sun F, Xia X, Zhang H, Liu Q, Cao C. Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition. Food Res Int 2024; 181:114115. [PMID: 38448099 DOI: 10.1016/j.foodres.2024.114115] [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: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
The purpose of the present study was to investigate the gelling properties and in vitro digestibility of myofibrillar protein (MP) gels under low-salt condition as mediated by different concentrations of thermo-reversible curdlan gels (TRC) or thermo-irreversible curdlan gels (TIRC). The results showed that the incorporation of TRC or TIRC obviously improved the gel strength and water holding capacity of MP gels (P < 0.05). Those properties were most improved by adding 0.3 % TRC or TIRC with gel strength of 0.18 N or 0.17 N and WHC of 54.85 % or 49.05 %. Meanwhile, both TRC and TIRC promoted the transformation of α-helix into β-sheet, as well as hydrophobic interactions and disulfide bonds, which are the main forces for the maintenance of the MP gels. The microstructure revealed that the formation of dense and uniform protein network structures can be promoted by the addition of TRC or TIRC. The different modes of interaction between TRC or TIRC and MP resulted in different microstructures of the MP gels. Furthermore, incorporation of TRC or TIRC significantly reduced in vitro protein digestibility, especially for the 0.3 % (w/w) form (P < 0.05). Meanwhile, MP gels had the lowest in vitro protein digestibility after the addition of TRC (66.67 %) compared to the form of TIRC (70.93 %). Therefore, our present study indicated that incorporation form of TRC or TIRC have distinct implications on regulating the gelling properties and in vitro digestibility of MP gels under low-salt condition.
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Affiliation(s)
- Yining Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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16
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Liu J, Yang K, Wu D, Gong H, Guo L, Ma J, Sun W. Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2284-2293. [PMID: 37950529 DOI: 10.1002/jsfa.13116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/16/2023] [Accepted: 11/11/2023] [Indexed: 11/12/2023]
Abstract
BACKGROUND Natural myofibrillar protein (MP) is sensitive to changes in the microenvironment, such as pH and ionic strength, and therefore can adversely affect the final quality of meat products. The aim of this study was to modify natural MP as well as to improve its functional properties. Therefore, the quality improvement effect of konjac polysaccharides with different concentrations (0, 1.5, 3, 4.5 and 6 g kg-1 protein) on MP gels was investigated. RESULTS With a concentration of konjac polysaccharides of 6 g kg-1 protein, the composite gel obtained exhibited a significant improvement of water binding (water holding capacity increased by 7.71%) and textural performance (strength increased from 29.12 to 37.55 N mm, an increase of 8.43 N mm). Meanwhile, konjac polysaccharides could help to form more disulfide bonds and non-disulfide covalent bonds, which enhanced the crosslinking of MP and maintained the MP gel network structure. Then, with the preservation of α-helix structure (a significant increase of 8.11%), slower protein aggregation and formation of small aggregates, this supported the formation of a fine and homogeneous network structure and allowed a reduction in water mobility. CONCLUSION During the heating process, konjac polysaccharides could absorb the surrounding water and fill the gel system, which resulted in an increase in the water content of the gel network and enhanced the gel-forming ability of the gel. Meanwhile, konjac polysaccharides might inhibit irregular aggregation of proteins and promote the formation of small aggregates, which in turn form a homogeneous and continuous gel matrix by orderly arrangement. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyang Liu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, China
| | - Linxiao Guo
- College of Marxism, Yangtze University, Jingzhou, China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, China
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17
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Lin S, Liang X, Zhang J, Kong B, Sun F, Cao C, Zhang H, Liu Q. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study. Int J Biol Macromol 2024; 257:128569. [PMID: 38065443 DOI: 10.1016/j.ijbiomac.2023.128569] [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: 09/29/2023] [Revised: 11/23/2023] [Accepted: 11/30/2023] [Indexed: 01/26/2024]
Abstract
This work aimed to investigate the combined effect of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties and rheological behaviors of myofibrillar protein (MP). Without US treatment, the KC incorporation promoted the gel strength and water-holding capacity (WHC) of MP gels. These properties were further improved by 20 min US treatment with gel strength of 98.61 g and WHC of 79.87 %, which was mainly attributed to changes associated with hydrophobic interactions and disulfide bonds and the transformation from α-helix to β-sheet in MP gels. In addition, US treatment for 20 min effectively resulted in a more homogeneous polymer distribution of the MP-KC mixed system, leading to lower particle size and the largest G' and G″ values of the MP-KC mixed gels. However, longer US treatment times (30, 40 and 50 min) rendered lower gel strength, WHC, storage modulus and loss modulus of MP-KC mixed gels, which was mainly due to the formation of loose and disordered gel structures. Our present results indicated that the application of US to MP for an intermediate treatment time (20 min) combined with KC provides a potential and novel strategy to promote the gel qualities of heat-induced MP gels.
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Affiliation(s)
- Shiwen Lin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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18
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Fei S, Li Y, Liu K, Wang H, Abd El-Aty AM, Tan M. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. Int J Biol Macromol 2024; 258:128805. [PMID: 38104682 DOI: 10.1016/j.ijbiomac.2023.128805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers-such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions-was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γe/γv = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture.
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Affiliation(s)
- Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey.
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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19
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He Y, Huang Y, Zhu X, Guo R, Wang Z, Lei W, Xia X. Investigation of the effect and mechanism of nanocellulose on soy protein isolate- konjac glucomannan composite hydrogel system. Int J Biol Macromol 2024; 254:127943. [PMID: 37951435 DOI: 10.1016/j.ijbiomac.2023.127943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 10/15/2023] [Accepted: 10/27/2023] [Indexed: 11/14/2023]
Abstract
To enrich the application of nanocomposite hydrogels, we introduced two types of nanocellulose (CNC, cellulose nanocrystals; CNF, cellulose nanofibers) into the soy protein isolate(SPI)- konjac glucomannan (KGM) composite hydrogel system, respectively. The similarities and differences between the two types of nanocellulose as textural improvers of composite gels were successfully explored, and a model was developed to elaborate their interaction mechanisms. Appropriate levels of CNC (1.0 %) and CNF (0.75 %) prolonged SPI denaturation within the system, exposed more buried functional groups, improved molecular interactions, and strengthened the honeycomb structural skeleton formed by KGM. The addition of CNC resulted in greater gel strength (SKC1 2708.53 g vs. Control 810.35 g), while the addition of CNF improved the elasticity (SKF0.75 1940.24 g vs. Control 405.34 g). This was mainly attributed to the reinforcement of the honeycomb-structured, water binding and trapping, and the synergistic effect of covalent (disulfide bonds) and non-covalent interactions (hydrogen bonds, ionic bonds) within the gel network. However, the balance and interactions between proteins and polysaccharides were disrupted in the composite system with excessive CNF addition (≥0.75 %), which broken the stability of the honeycomb-like structure. We expect this study will draw attention on potential applications of CNC and CNF in protein-polysaccharide binary systems and facilitate the creation of novel, superior, mechanically strength-regulated nanofiber composite gels.
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Affiliation(s)
- Yang He
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Ruqi Guo
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Zihan Wang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Wenhua Lei
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Xiaoyu Xia
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
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20
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Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
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21
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He S, Li M, Sun Y, Pan D, Zhou C, Lan H. Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chem 2024; 430:137053. [PMID: 37549626 DOI: 10.1016/j.foodchem.2023.137053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 07/11/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one of each or both treatments, and that prepared with trypsin hydrolysis and GG (T-GG) exhibited the highest stability. FTIR analysis confirmed the hydrogen bond interactions between the system components. T-GG treatment improved emulsion properties and decreased oil droplet size. Moreover, CLSM indicated that aggregation of T-GG oil droplets was prevented. Physical stability was assessed such as Turbiscan stability index, creaming index, and rheological properties. The adsorbed percentage for T-GG was the lowest. However, interfacial tension, droplet size, stability, and peroxide value analyses indicated that a denser interfacial membrane structure is formed with T-GG. Thus, T-GG treatment could be applied in the food industry, such as in nutrient delivery systems and fat mimetics.
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Affiliation(s)
- Shufeng He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Mengmeng Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Hangzhen Lan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
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22
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Han G, Zhao S, Sun F, Xia X, Liu H, Kong B. A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation. ULTRASONICS SONOCHEMISTRY 2023; 101:106694. [PMID: 37979277 PMCID: PMC10692711 DOI: 10.1016/j.ultsonch.2023.106694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/30/2023] [Accepted: 11/08/2023] [Indexed: 11/20/2023]
Abstract
Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emulsions in low-salt settings was investigated in this study, and the potential mechanism was revealed. The results indicated that, compared to using either HIU or glycation treatment alone, HIU pretreatment in combination with glycation significantly improves the physical stability of emulsions while increasing the distribution uniformity and reducing the droplet particle size from 18.05 μm to 2.54 μm (P < 0.05). Correspondingly, the emulsion prepared using this approach exhibited a relatively high absolute zeta potential (-23.58 mV) and a high interfacial protein content (38.78 %) (P < 0.05), promoting molecular rearrangement and forming a continuous and stable interfacial layer. HIU pretreatment combined with glycation could offer reinforced electrostatic repulsion and steric hindrance to depolymerize self-assembled filamentous polymers, thus enhancing the stability of droplets. Additionally, the thermal sensitivity of the glycated MPs pretreated by HIU was remarkably reduced, thus improving the thermal stability of the corresponding emulsions.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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23
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Han G, Zhao S, Liu Q, Xia X, Chen Q, Liu H, Kong B. High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution. Int J Biol Macromol 2023; 251:126301. [PMID: 37573906 DOI: 10.1016/j.ijbiomac.2023.126301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
The low thermal stability of myofibrillar proteins (MPs) is a technological barrier to them being applied in beverage formulas. In this study, we investigated the effect of high-intensity ultrasound (HIU) pretreatment combined with glycation on the thermal stability, structural characteristics, and in vitro digestion behavior of MPs in water. The results indicated that HIU pretreatment combined with glycation significantly inhibited thermal aggregation and reduced the particle size of MPs compared to using either HIU or glycation treatments individually. The grafting of dextran (DX) shielded the sulfhydryl (-SH) and hydrophobic groups and inhibited disulfide bond cross-linking and hydrophobic association. Moreover, HIU pretreatment facilitated the shielding effect of glycation by destroying the filamentous myosin structure and exposing the internal -SH and hydrophobic groups as well as the grafting sites, maximally inhibiting thermal aggregation. In addition, the smaller protein particles and more flexible structure caused by HIU pretreatment combined with glycation increased their binding affinity toward protease. Overall, these findings can promote the technological development of modulating the MP structure-digestion for formulating novel meat protein-based products.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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24
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Gao Y, Hu Y, Wang J, Ahmad HN, Zhu J. Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect. Int J Biol Macromol 2023; 250:126195. [PMID: 37558028 DOI: 10.1016/j.ijbiomac.2023.126195] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The quality deterioration of low-salt meat products has been gained ongoing focus of researchers. In this study, konjac glucomannan (KGM) was used to alleviate the finiteness of ultrasound treatment on the quality improvement of low-salt myofibrillar protein (MP), and the modification sequence was also investigated. The results revealed that the single and double sequential modification by utilizing KGM and ultrasound significantly influenced the gelation behavior of low-salt MPs. The uniform MP-KGM mixture formed by a single ultrasound treatment had limited protein unfolding, resulting in relatively weak intermolecular forces in the composite gel. Importantly, ultrasound pre-treatment combined with KGM modification promoted the unfolding and moderate thermal aggregation of proteins and remarkably improved the rheological behaviors and gel strength of the composite gel. This result could also be corroborated by the highest percentage of trans-gauche-trans conformation of SS bridges and maximum β-sheet proportion. Furthermore, molecular dynamic simulation and molecular docking elucidated that the hydrogen bond length between protein and KGM was shortened after ultrasound pre-treatment, which was the molecular basis for the enhanced intermolecular interactions. Therefore, ultrasound pre-treatment combined with KGM can effectively improve the gelling properties of low-salt MPs, providing a practical method for the processing of low-salt meat products.
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Affiliation(s)
- Yongfang Gao
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Yunpeng Hu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiakuan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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25
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Cao C, Zhu Z, Liang X, Kong B, Xu Z, Shi P, Li Y, Ji Y, Ren Z, Liu Q. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. Int J Biol Macromol 2023; 248:125903. [PMID: 37479206 DOI: 10.1016/j.ijbiomac.2023.125903] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 07/02/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
The present study was aimed to investigate the intermolecular interaction between myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1, 0.2, 0.3, and 0.4 %, w/w) and NaCl levels (0.3 and 0.6 M) based on the multiple spectroscopy and molecular docking. The results showed that the incorporation of KC increased the turbidity, zeta-potential, and surface hydrophobicity of MP-KC mixed sols with a dose-dependent manner, as well as significantly decreasing the protein solubility (P < 0.05), which indicated that the interaction between KC and MP promoted the expansion of protein structure and exposed more hydrophobic groups. Fluorescence spectra result revealed that the interaction between MP and KC was a static quenching in the fluorescence quenching process, which affected the aromatic amino acids residue microenvironment of MP. Moreover, the existence of KC decreased the α-helix contents of MP (P < 0.05), contributing to the transformation from random structure to organized configuration of MP. In addition, molecular forces, the molecular docking and thermodynamic parameters indicated that hydrophobic interactions, van der Waals force, and hydrogen bonding were considered as the main interaction forces between MP and KC. Furthermore, 0.6 M NaCl level rendered higher solubility and particle size, as well as lower turbidity and the surface hydrophobicity of MP-KC mixed sols than those with 0.3 M NaCl level (P < 0.05), which promoted the unfolding of MP molecule and subsequently increased the numbers of binding sites between MP and KC, facilitating the intermolecular interactions between MP and KC in mixed sols.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zicheng Zhu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pingru Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuangang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yunlong Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zixuan Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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26
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Lee S, Jo K, Jeong SKC, Jeon H, Choi YS, Jung S. Recent strategies for improving the quality of meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:895-911. [PMID: 37969348 PMCID: PMC10640940 DOI: 10.5187/jast.2023.e94] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/05/2023] [Accepted: 09/05/2023] [Indexed: 11/17/2023]
Abstract
Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hayeon Jeon
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
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27
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Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
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Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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28
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Gao Y, Wang S, Liu H, Gu Y, Zhu J. Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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29
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Liu Y, Yang L, Zhao S, Zhao Y, Kang Z, Zhu M, He H, Ma H. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. J Texture Stud 2023; 54:571-581. [PMID: 36793251 DOI: 10.1111/jtxs.12746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/09/2022] [Accepted: 02/06/2023] [Indexed: 02/17/2023]
Abstract
The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P2b and P21 (p < .05) and decreased the proportion of P22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.
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Affiliation(s)
- Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Zhuangli Kang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hongju He
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
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30
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Wang M, Kang J, Chen L, He G, Liu Y, Fan X, Lv X, Xu X, Zhou G, Feng X. Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential. Food Res Int 2023; 169:112928. [PMID: 37254354 DOI: 10.1016/j.foodres.2023.112928] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 06/01/2023]
Abstract
As a natural antioxidant, Epigallocatechin-3-gallate (EGCG) needed to be added in high doses to maintain the quality of meat products. However, high doses of EGCG caused the excessive aggregation of myofibrillar protein (MP), which damaged the gel properties of MP gels. Therefore, the purpose of this study was to investigate the mitigation of EGCG-induced loss of MP gelling potential by L-Lysine (L-Lys). The results showed that the addition of 20 mM L-Lys induced excessive unfolding and loose aggregation of MP at 10 µmol/g EGCG, and hence, reducing the solubility (14.5%) and the tryptophan fluorescence, and forming a network structure with a large aperture. Therefore, the cooking loss was decreased from 29.20% to 15.13%, and the strength of MP gels was decreased from 0.35 N to 0.17 N. However, L-Lys hindered the hydrogen bonding interactions and hydrophobic interactions between MP and EGCG by competing the binding sites of MP at 50 µmol/g EGCG, which was supported by the Zeta potential, surface hydrophobicity, FTIR and molecular docking analysis. Thus L-Lys mitigated the protein aggregation caused by 50 µmol/g EGCG, improved the solubility (23.02%∼86.99%) and apparent viscosity, which were beneficial for the formation of a continuous network structure in MP gels. Therefore, the cooking loss of MP gels was decreased from 52.40% to 41.30%, and the gel strength was enhanced from 0.13 N to o.22 N with 20 mM L-Lys addition. The present study could provide a new strategy for increasing the amounts of EGCG in meat products without damaging the gel properties of meat products.
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Affiliation(s)
- Mengyuan Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Jingchao Kang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Gongchen He
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xin Lv
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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31
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Hu L, Shi L, Liu S, Xiao Z, Sun J, Shao JH. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin. Food Chem 2023; 428:136687. [PMID: 37418875 DOI: 10.1016/j.foodchem.2023.136687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/06/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.
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Affiliation(s)
- Li Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jingxin Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China.
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32
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Li J, Zhou Y, Li Z, Ma Z, Ma Q, Wang L. Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan. Food Chem 2023; 426:136635. [PMID: 37352715 DOI: 10.1016/j.foodchem.2023.136635] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/04/2023] [Accepted: 06/13/2023] [Indexed: 06/25/2023]
Abstract
To improve the limitation of transglutaminase on the quality of myofibrillar protein (MP) gel, this study investigated the synergistic effect of ultrasonic pretreatment in combination with carrageenan on the gel properties of transglutaminase-mediated MP gels. The synergistic effect generated gel with lower surface hydrophobicity and fluorescence intensity. Combined with the secondary structure results, it can be hypothesized that the synergistic effect caused the rearrangement of the proteins and the formation of aggregates wrapping hydrophobic groups, which changed the structure and phase behavior of the proteins. The synergistic effect also improved the formation of dense and interpenetrating gel networks, which reduced cooking loss and produced composite MP gels with optimal gel strength. Moreover, FTIR spectroscopy revealed the presence of electrostatic interactions in the hybrid gel system. This study provides a theoretical basis and experimental foundation for the effective use of high-tech composite functional components to improve the quality of gel products.
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Affiliation(s)
- Jihong Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zongping Li
- National Drinking Water Products Quality Inspection and Testing Center, Baishan 134300, People's Republic of China
| | - Zhiyuan Ma
- Baishan High-tech Industry Promotion Center, Baishan 134300, People's Republic of China
| | - Qingshu Ma
- National Drinking Water Products Quality Inspection and Testing Center, Baishan 134300, People's Republic of China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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33
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Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X. Impact of Insoluble Dietary Fiber and CaCl 2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. Foods 2023; 12:foods12091890. [PMID: 37174428 PMCID: PMC10177909 DOI: 10.3390/foods12091890] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/01/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qinlin Hu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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34
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He X, Zhao H, Xu Y, Yi S, Li J, Li X. Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi. ULTRASONICS SONOCHEMISTRY 2023; 95:106406. [PMID: 37088028 PMCID: PMC10457573 DOI: 10.1016/j.ultsonch.2023.106406] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/26/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents. The ultrasound treatment improved the whiteness of surimi gels, whereas the OG addition slightly declined the whiteness. Both OG addition and ultrasound treatment markedly reduced the total sulfhydryl content (total SH) and strengthened the hydrophobic interactions, forming the more uniform and denser gel network structures, hence more water was captured in network structures and became immobilized. Moreover, the combined treatment of OG and ultrasound showed synergic action on the gelation properties of surimi, and the gel strength and WHC of low-salt surimi gel treated by the combination of OG and ultrasound were even superior than that of high-salt gel without OG by traditional heating.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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35
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Wang W, Jia R, Hui Y, Zhang F, Zhang L, Liu Y, Song Y, Wang B. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J Dairy Sci 2023; 106:3900-3917. [PMID: 37080791 DOI: 10.3168/jds.2022-22195] [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: 04/14/2022] [Accepted: 12/22/2022] [Indexed: 04/22/2023]
Abstract
This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.
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Affiliation(s)
- Weizhe Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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36
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Wang Y, Yuan JJ, Li K, Wang JL, Li JG, Chen B, Bai YH. Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties. Meat Sci 2023; 201:109194. [PMID: 37087874 DOI: 10.1016/j.meatsci.2023.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 03/22/2023] [Accepted: 04/12/2023] [Indexed: 04/25/2023]
Abstract
The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.
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Affiliation(s)
- Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jing-Jing Yuan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jia-le Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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37
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Feng J, Bai X, Li Y, Kong B, Nuerjiang M, Wu K, Li Z, Xia X. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state. Int J Biol Macromol 2023; 230:123228. [PMID: 36641026 DOI: 10.1016/j.ijbiomac.2023.123228] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/27/2022] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
Influence of potato dietary fiber (PDF) on myofibrillar protein (MP) structure, aggregation behavior, and gel properties of chicken patty was evaluated. The Raman spectroscopy results indicated that the α-helix content decreased by 21.9 %, while β-sheets content increased by 45.0 % in 3.0 % PDF sample compared with the control (P < 0.05), and aliphatic residues cross-linked. Particle size, turbidity, and the roughness of MP surface morphology increased, whereas the zeta-potential of MPs decreased with PDF increasing. The gelation process of MP with PDF proceeded at a fast rate and their elasticity and viscosity were high as determined by dynamic rheology. Gels with 3.0 % PDF exhibited significantly enhanced gel strength and a high WHC, which increased by 44.20 % and 22.5 %, respectively, compared with the control, PDF inhibited the transformation of immobilized water to free water and eliminated the water channels during heating as well as formed a more uniform and denser microstructure. Therefore, PDF can be a potential ingredient for improving the quality of processed meat products.
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Affiliation(s)
- Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kairong Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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