Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

Dual cross-linked magnetic gelatin/carboxymethyl cellulose cryogels for enhanced Congo red adsorption: Experimental studies and machine learning modelling

To achieve highly efficient and environmentally degradable adsorbents for Congo red (CR) removal, we synthesized a dual-network nanocomposite cryogel composed of gelatin/carboxymethyl cellulose, loaded with Fe3O4 nanoparticles. Gelatin and sodium carboxymethylcellulose were cross-linked using transglutaminase and calcium chloride, respectively. The cross-linking process enhanced the thermal stability of the composite cryogels. The CR adsorption process exhibited a better fit to the pseudo-second-order model and Langmuir model, with maximum adsorption capacity of 698.19 mg/g at pH of 7, temperature of 318 K, and initial CR concentration of 500 mg/L. Thermodynamic results indicated that the CR adsorption process was both spontaneous and endothermic. The performance of machine learning model showed that the Extreme Gradient Boosting model had the highest test determination coefficient (R2 = 0.9862) and the lowest root mean square error (RMSE = 10.3901 mg/g) among the 6 models. Feature importance analysis using SHapley Additive exPlanations (SHAP) revealed that the initial concentration had the greatest influence on the model's prediction of adsorption capacity. Density functional theory calculations indicated that there were active sites on the CR molecule that can undergo electrostatic interactions with the adsorbent. Thus, the synthesized cryogels demonstrate promising potential as adsorbents for dye removal from wastewater.

Preparation, Characterization, and Evaluation of Enzyme Co-Modified Fish Gelatin-Based Antibacterial Derivatives

Fish gelatin (FG)-based wound dressings exhibit superior water absorption capacity, thermal stability, and gelation properties, which enhance the performance of these dressings. In this study, our objective was to investigate the conditions underlying the enzymatic hydrolysis of FG and subsequent cross-linking to prepare high-performance gels. A two-step enzymatic method of protease-catalyzed hydrolysis followed by glutamine transglutaminase (TGase)-catalyzed cross-linking was used to prepare novel high-performance fish gelatin derivatives with more stable dispersion characteristics than those of natural gelatin derivatives. Compared with conventional TGase cross-linked derivatives, the novel derivatives were characterized by an average pore size of 150 μm and increased water solubility (423.06% to 915.55%), water retention (by 3.6-fold to 43.89%), thermal stability (from 313 °C to 323 °C), and water vapor transmission rate, which reached 486.72 g·m-2·24 h-1. In addition, loading glucose oxidase onto the fish gelatin derivatives increased their antibacterial efficacy to >99% against Escherichia coli and Staphylococcus aureus.

Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase

BACKGROUND

Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross-linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG.

RESULTS

An attempt was made to study the influence of BTG induced cross-linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that almost all protein constituents (α', α, β, AS, and BS) in SPI could be cross-linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m²  g^-1 and 48.3% for native SPI to 0.13252 m²  g^-1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water-holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05).

CONCLUSION

The results of the present study indicated that BTG could be a promising cross-linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry. © 2020 Society of Chemical Industry.

Low-field permanent magnets for industrial process and quality control

In this review we focus on the technology associated with low-field NMR. We present the current state-of-the-art in low-field NMR hardware and experiments, considering general magnet designs, rf performance, data processing and interpretation. We provide guidance on obtaining the optimum results from these instruments, along with an introduction for those new to low-field NMR. The applications of lowfield NMR are now many and diverse. Furthermore, niche applications have spawned unique magnet designs to accommodate the extremes of operating environment or sample geometry. Trying to capture all the applications, methods, and hardware encompassed by low-field NMR would be a daunting task and likely of little interest to researchers or industrialists working in specific subject areas. Instead we discuss only a few applications to highlight uses of the hardware and experiments in an industrial environment. For details on more particular methods and applications, we provide citations to specialized review articles.

Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.