1
|
Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
Collapse
Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
| |
Collapse
|
2
|
Xiong X, Huang M, Xu W, Li Y, Cao M, Xiong X. Rainbow trout (Oncorhynchus mykiss) identification in processed fish products using loop-mediated isothermal amplification and polymerase chain reaction assays. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4696-4704. [PMID: 32458471 DOI: 10.1002/jsfa.10526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Financial loss and health risk caused by the substitution of rainbow trout for other salmonid species have become a common issue around the world. The situation could be further exacerbated in China by the 'abused' common name of San Wen Yu (the corresponding Chinese ideogram ) for salmonids, considering the absence of a standardized naming system for seafood species. To prevent such episodes, the present study aimed to develop novel loop-mediated isothermal amplification (LAMP) and polymerase chain reaction (PCR) assays targeting the mitochondrial cytochrome b gene for rapid identification of rainbow trout in processed fish products. RESULTS Rainbow trout-specific primers (LAMP and PCR) were designed, and the specificity against 23 different fish species was confirmed. The minimum amount of detectable DNA for LAMP assay reached 500 pg, up to 10-fold less than for PCR assay. In addition to agarose gel electrophoresis, naked-eye inspection of the LAMP-positive samples using SYBR Green I under daylight or ultraviolet light was also validated. Finally, commercial San Wen Yu products made from rainbow trout could be accurately identified using the newly developed LAMP and PCR assays, further cross-confirmed by mini DNA barcoding and neighbor-joining dendrograms. CONCLUSIONS The LAMP and PCR assays established in the study allow a fast and accurate identification of rainbow trout in processed fish products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Manhong Huang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Wenjie Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yi Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Min Cao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| |
Collapse
|
3
|
Xiong X, Huang M, Xu W, Cao M, Li Y, Xiong X. Tracing Atlantic Salmon (Salmo salar) in Processed Fish Products Using the Novel Loop-Mediated Isothermal Amplification (LAMP) and PCR Assays. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01738-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
4
|
Wang C, Zhang X, Wang H, Wang J, Guo M. Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1508074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Hao Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Mingruo Guo
- College of Food Science and Engineering, Northeast Agricultural University, Haerbin, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
| |
Collapse
|
5
|
Hernández-Robledo V, Martínez Maldonado MÁ, Uresti-Marín RM, Ramírez JA, Velázquez G. Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1156771] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Verónica Hernández-Robledo
- Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP 87040, Ciudad Victoria, Tamaulipas, México
| | - Miguel Ángel Martínez Maldonado
- Instituto Poiltécnico Nacional. CICATA unidad Querétaro, Cerro Blanco 141. Colinas del Cimatario, CP 76090. Santiago de Querétaro, Querétaro, México
| | - Rocío M. Uresti-Marín
- Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP 87040, Ciudad Victoria, Tamaulipas, México
| | - José A. Ramírez
- Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas. Edificio Centro de Excelencia, Centro Universitario. CP 87040, Ciudad Victoria, Tamaulipas, México
| | - Gonzalo Velázquez
- Instituto Poiltécnico Nacional. CICATA unidad Querétaro, Cerro Blanco 141. Colinas del Cimatario, CP 76090. Santiago de Querétaro, Querétaro, México
| |
Collapse
|
6
|
Haghighi M, Rezaei K. General analytical schemes for the characterization of pectin-based edible gelled systems. ScientificWorldJournal 2012; 2012:967407. [PMID: 22645484 PMCID: PMC3354751 DOI: 10.1100/2012/967407] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Accepted: 12/06/2011] [Indexed: 11/17/2022] Open
Abstract
Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and the designed gel. In this paper, general analytical approaches for the characterization of pectin-based gelled systems were categorized into several subsections including physicochemical analysis, visual observation, textural/rheological measurement, microstructural image characterization, and psychorheological evaluation. Three-dimensional trials to assess correlations among microstructure, texture, and taste were also discussed. Practical examples of advanced objective techniques including experimental setups for small and large deformation rheological measurements and microstructural image analysis were presented in more details.
Collapse
Affiliation(s)
- Maryam Haghighi
- Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| |
Collapse
|
7
|
HAMAUZU YASUNORI, TSUJITANI TOMOKO. CHANGES IN PECTIC POLYSACCHARIDES OF CELL-WALL PREPARATION FROM CHINESE QUINCE FRUIT DURING HEAT TREATMENT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00622.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Andrés-Bello A, García-Segovia P, Ramírez JA, Martínez-Monzó J. Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level Producción de reestructurados de dorada (Sparus aurata) en frío usando transglutaminasa y niveles normales y bajos de sal. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.485701] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
9
|
Haghighi M, Rezaei K, Labbafi M, Khodaiyan F. On the Formulation Design and Rheological Evaluations of Pectin-Based Functional Gels. J Food Sci 2010; 76:E15-22. [DOI: 10.1111/j.1750-3841.2010.01876.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Félix-Armenta A, Ramirez-Suarez JC, Pacheco-Aguilar R, Díaz-Cinco ME, Cumplido-Barbeitia G, Carvallo-Ruiz G. Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01709.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
11
|
Sila D, Van Buggenhout S, Duvetter T, Fraeye I, De Roeck A, Van Loey A, Hendrickx M. Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00071.x] [Citation(s) in RCA: 268] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
RODRÍGUEZ NUBIAR, URESTI ROCIOM, VELAZQUEZ GONZALO, VÁZQUEZ MANUEL, RAMÍREZ JOSÉA. EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI). J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00149.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|