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Zhang J, Xu H, Liu H, Wang W, Zheng M, Liu Y, Zhou Y, Li Y, Sui X, Xiao Y. Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions. Food Chem 2024; 447:138975. [PMID: 38489882 DOI: 10.1016/j.foodchem.2024.138975] [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: 11/13/2023] [Revised: 02/21/2024] [Accepted: 03/06/2024] [Indexed: 03/17/2024]
Abstract
Here, the influence and potential mechanism by which cellulose nanocrystals (CNC) collaborated with Ca2+ enhancing the heat-induced gelation of pea protein isolate (PPI) were investigated. It was found that the combination of 0.45% CNC and 15 mM Ca2+ synergistically increased the gel strength (from 14.18 to 65.42 g) and viscoelasticity of PPI while decreased the water holding capacity. The improved particle size, turbidity, and thermostability as well as the reduced solubility, crystallinity, and gel porosity were observed in CNC/CaCl2 composite system. CNC fragments bind to specific amino acids in 11S legumin and 7S vicilin mainly through hydrogen bonding and van der Waals forces. Moreover, changes in the protein secondary structure and enhancement of the molecular interaction induced by CNC and Ca2+ could favor the robust gel network. The results will provide a new perspective on the functional regulation of pea protein and the creation of pea protein gel-based food.
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Affiliation(s)
- Jinglei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Huajian Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Huixia Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yueshuang Li
- Anhui Grain&Oil Product Quality Supervision& Testing Station, Hefei 230031, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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2
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Xia X, Yang X, Zhu Y, Sun Y, Zhu X. Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5284-5295. [PMID: 38308594 DOI: 10.1002/jsfa.13354] [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: 10/30/2023] [Revised: 12/23/2023] [Accepted: 02/01/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND The increasing attention toward frozen soy-based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post-freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC-S, MC-S and CS-S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel. RESULTS The formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC-induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β-turns to β-sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the crosslinking between soymilk gel protein, increasing the content of disulfide bonds. CONCLUSION The quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions. After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein-water interactions into protein-protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin, China
- Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Xinxin Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Sun
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [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: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
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Wan W, Li W, Sun L, Liu H, Xia X. Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (Cyprinus carpio L.), based on protein degradation, oxidation, and structural properties. Food Chem 2024; 436:137662. [PMID: 37832412 DOI: 10.1016/j.foodchem.2023.137662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/01/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023]
Abstract
The in-vitro digestive properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio L.) after freeze-thaw (F-T) cycles were analyzed in terms of the relationship between protein degradation, oxidation, and structural properties. The F-T samples exhibited a significant increase in glucosidase activity, N-acetyl-β-d-glucosidase activity, total protease activity, and non-protein nitrogen content. α-aminoadipate semialdehyde and γ-glutamate semialdehyde contents increased by 23.17% and 123.12%, respectively. Furthermore, 53.97% decrease in the total nitrogen content and changes in the content of different soluble proteins were observed. X-ray diffraction intensity, thermal stability, free amine content, hydrolysis degree, and digestibility of the MP samples decreased, and the 2θ angle and zeta potential were reversed. Besides, changes in the amide band wavenumbers were also detected. Therefore, the protein structure was unfolded and aggregates were formed through degradation and oxidation induced by the F-T cycles, ultimately making the in-vitro digestion of MP difficult.
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Affiliation(s)
- Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liang Sun
- Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, 1552 University Avenue, Madison WI 53726, USA
| | - Haotian 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.
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De Maeseneer T, Van Damme L, Aktan MK, Braem A, Moldenaers P, Van Vlierberghe S, Cardinaels R. Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue Engineering. Gels 2024; 10:167. [PMID: 38534585 DOI: 10.3390/gels10030167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 02/18/2024] [Accepted: 02/20/2024] [Indexed: 03/28/2024] Open
Abstract
The tissue engineering field is currently advancing towards minimally invasive procedures to reconstruct soft tissue defects. In this regard, injectable hydrogels are viewed as excellent scaffold candidates to support and promote the growth of encapsulated cells. Cross-linked gelatin methacryloyl (GelMA) gels have received substantial attention due to their extracellular matrix-mimicking properties. In particular, GelMA microgels were recently identified as interesting scaffold materials since the pores in between the microgel particles allow good cell movement and nutrient diffusion. The current work reports on a novel microgel preparation procedure in which a bulk GelMA hydrogel is ground into powder particles. These particles can be easily transformed into a microgel by swelling them in a suitable solvent. The rheological properties of the microgel are independent of the particle size and remain stable at body temperature, with only a minor reversible reduction in elastic modulus correlated to the unfolding of physical cross-links at elevated temperatures. Salts reduce the elastic modulus of the microgel network due to a deswelling of the particles, in addition to triple helix denaturation. The microgels are suited for clinical use, as proven by their excellent cytocompatibility. The latter is confirmed by the superior proliferation of encapsulated adipose tissue-derived stem cells in the microgel compared to the bulk hydrogel. Moreover, microgels made from the smallest particles are easily injected through a 20G needle, allowing a minimally invasive delivery. Hence, the current work reveals that powdered cross-linked GelMA is an excellent candidate to serve as an injectable hydrogel for adipose tissue engineering.
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Affiliation(s)
- Tess De Maeseneer
- Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200J Box 2424, 3001 Leuven, Belgium
| | - Lana Van Damme
- Polymer Chemistry & Biomaterials Group, Centre of Macromolecular Chemistry, Department of Organic and Macromolecular Chemistry, Ghent University (UGent), Krijgslaan 281, S4-Bis, 9000 Ghent, Belgium
| | - Merve Kübra Aktan
- Biomaterials and Tissue Engineering Research Group, Department of Materials Engineering, KU Leuven, Kasteelpark Arenberg 44 Box 2450, 3001 Leuven, Belgium
| | - Annabel Braem
- Biomaterials and Tissue Engineering Research Group, Department of Materials Engineering, KU Leuven, Kasteelpark Arenberg 44 Box 2450, 3001 Leuven, Belgium
| | - Paula Moldenaers
- Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200J Box 2424, 3001 Leuven, Belgium
| | - Sandra Van Vlierberghe
- Polymer Chemistry & Biomaterials Group, Centre of Macromolecular Chemistry, Department of Organic and Macromolecular Chemistry, Ghent University (UGent), Krijgslaan 281, S4-Bis, 9000 Ghent, Belgium
| | - Ruth Cardinaels
- Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200J Box 2424, 3001 Leuven, Belgium
- Processing and Performance of Materials, Department of Mechanical Engineering, TU Eindhoven, P.O. Box 513, 5600 MB Eindhoven, The Netherlands
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Wanjun X, Qingqing Y, Yaqi Z, Yu F, Qiaoyu C, Ruichang G, Yulong B. Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin. Int J Biol Macromol 2024; 258:128842. [PMID: 38104692 DOI: 10.1016/j.ijbiomac.2023.128842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The purpose of this study was to investigate the effect of oxidation on the physicochemical properties of gelatin and gelatin gels. Porcine skin gelatin was oxidized with different concentrations of H2O2 (0-30 mM). Upon oxidation of gelatin, a significant modification of amino acid residues including glycine, proline, hydroxyproline, and hydroxylysine occurred. Zeta-potential, ordered secondary structure and the fraction of triple-helix decreased, while particle size and surface hydrophobicity increased. Gels made from oxidized gelatin showed a looser network structure indicated by scanning electron microscope, and the gels had a weakened mechanical strength and water-holding as compared to non-oxidized gelatin gels. Based on these results, a mechanism of how oxidation affects the gelatin gel properties was proposed: Oxidation-induced increase of hydrophobicity and decrease of net charges promoted aggregation between gelatin molecules, thereby limiting the formation of triple-helix, which subsequently leads to a loose network structure and eventually a weakened gel strength and water-holding capacity.
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Affiliation(s)
- Xu Wanjun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yu Qingqing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhang Yaqi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Fu Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Cheng Qiaoyu
- Jingjiang College, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Gao Ruichang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Bao Yulong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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Zheng L, Regenstein JM, Wang Z. Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate. Gels 2024; 10:99. [PMID: 38391428 PMCID: PMC10888462 DOI: 10.3390/gels10020099] [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: 12/26/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the effects of different homogeneous pressures (4, 8, 10, 12, and 14 MPa) on the structure and gel properties of SPI were studied from the perspective of production control. Compared to the control group, the modified SPI improved the hardness, springiness, cohesiveness, chewiness, and water holding capacity (WHC) of the protein gel (p < 0.05). Rheological analysis shows that both G' and G″ increase with increasing frequency, reaching a maximum at 12 MPa. The gel intermolecular force results show that the disulfide bond, hydrophobic interaction, and non-disulfide bond are important molecular forces for gel formation. The particle size distribution uniformity of modified SPI was high, and scanning electron microscopy (SEM) analysis showed that the protein gel with a continuous uniform and dense network structure could be formed by high-pressure homogeneous modification. Overall, high-pressure homogenization technology has the potential to improve SPI gel structure and WHC, and 12 MPa modified SPI gel has the most significant effect.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Jia S, Shen H, Wang D, Liu S, Ding Y, Zhou X. Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review. Food Chem 2024; 431:137142. [PMID: 37591146 DOI: 10.1016/j.foodchem.2023.137142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/10/2023] [Indexed: 08/19/2023]
Abstract
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
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Affiliation(s)
- Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hanrui Shen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Dong Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods 2023; 12:3682. [PMID: 37835334 PMCID: PMC10572387 DOI: 10.3390/foods12193682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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Affiliation(s)
- Shiyu Wu
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Yihui Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Changrong Ou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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Su K, Sun W, Li Z, Huang T, Lou Q, Zhan S. Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis. Foods 2023; 12:3027. [PMID: 37628026 PMCID: PMC10453174 DOI: 10.3390/foods12163027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1-0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.
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Affiliation(s)
- Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Zhang Li
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315211, China
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Ran X, Lin D, Zheng L, Li Y, Yang H. Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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12
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Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization. Food Chem 2023; 411:135509. [PMID: 36682167 DOI: 10.1016/j.foodchem.2023.135509] [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: 05/10/2022] [Revised: 10/31/2022] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
Heteroprotein complexes are formed by electrostatic interactions of oppositely charged proteins in a purely aqueous environment. Understanding the relationship between their structural and functional properties will contribute to their tailor-made applications. Therefore, this study investigated the protein conformation, assembling structure, and enzyme activity of soy protein isolate/lysozyme (SPI/LYS) complexes at mass ratios of 2:1 (soluble complex) and 1:1.3 (stoichiometric ratio). Electrostatic complexation increased the surface hydrophobicity of complexes. Their surface hydrophobicity decreased with increasing NaCl concentrations and reached the theoretical values at the critical salt concentration of 200 mM NaCl. Electrostatic complexation did not decrease the LYS activity (∼43,000 units/mg). SPI/LYS complexes exhibited flocculated structures in which the two proteins were unevenly distributed; these were typical amorphous complexes. High dilution disassembled these complexes over 5 μm into particles of ∼100 nm, and NaCl reduced the size of these particles. Immobilized water was detected in the complexes formed by particle flocculation.
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13
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Fu J, Liu N, Peng Y, Wang G, Wang X, Wang Q, Lv M, Chen L. An ultra-light sustainable sponge for elimination of microplastics and nanoplastics. JOURNAL OF HAZARDOUS MATERIALS 2023; 456:131685. [PMID: 37257263 DOI: 10.1016/j.jhazmat.2023.131685] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/17/2023] [Accepted: 05/21/2023] [Indexed: 06/02/2023]
Abstract
The currently established tools and materials for elimination of the emerging contaminants from environmental and food matrices, particularly micro- and nano-scale plastics, have been largely limited by complicated preparation/operation, high cost, and poor degradability. Here we show that, crosslinking naturally occurring corn starch and gelatin produces ultralight porous sponge upon freeze-drying that can be readily enzymatically decomposed to glucose; The sponge affords capture of micro- and nano-scale plastics into its pores by simple pressing in an efficiency up to 90% while preserving excellent mechanical strength. Heterogeneous diffusion was found to play a dominant role in the adsorption of microplastics by the starch-gelatin sponge. Investigations into the performance of the sponge in complex matrices including tap water, sea water, soil surfactant, and take-out dish soup, further reveal a considerably high removal efficiency (60%∼70%) for the microplastics in the real samples. It is also suggested tiny plastics in different sizes be removable using the sponge with controlled pore size. With combined merits of sustainability, cost-effectiveness, and simple operation without the need for professional background for this approach, industrial and even household removal of tiny plastic contaminants from environmental and food samples are within reach.
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Affiliation(s)
- Jianxin Fu
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Nuan Liu
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Yunxi Peng
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China.
| | - Xiaokun Wang
- Shandong Provincial Key Laboratory of Biochemical Engineering, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Qiaoning Wang
- CAS key laboratory of Coastal Environmental Process and Ecological Remediation, Research Center for Coastal Environmental Engineering and Technology, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China
| | - Min Lv
- CAS key laboratory of Coastal Environmental Process and Ecological Remediation, Research Center for Coastal Environmental Engineering and Technology, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China
| | - Lingxin Chen
- CAS key laboratory of Coastal Environmental Process and Ecological Remediation, Research Center for Coastal Environmental Engineering and Technology, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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14
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Xin X, Qiu W, Xue H, Zhang G, Hu H, Zhao Y, Tu Y. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure. ULTRASONICS SONOCHEMISTRY 2023; 97:106442. [PMID: 37244085 DOI: 10.1016/j.ultsonch.2023.106442] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/29/2023]
Abstract
In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential absolute values, soluble protein content, surface hydrophobicity and swelling ratio of composite gels showed overall declining trends (P < 0.05), while the free sulfhydryl (SH) contents and hardness of exhibited overall increasing trends (P < 0.05). Microstructural results revealed that composite gels exhibited denser structure with the increased SEW addition. After ultrasound treatment, the particle size of composite protein solutions significantly decreased (P < 0.05), and the free SH contents of ultrasound-treated composite gels were lower than that of untreated composite gels. Moreover, ultrasound treatment enhanced the hardness of composite gels, and promoted the conversion of free water into non-flowable water. However, when ultrasonic power exceeded 150 W, the hardness of composite gels could not be further enhanced. FTIR results indicated that ultrasound treatment facilitated the composite protein aggregates to form a more stable gel structure. The improvement of ultrasound treatment on the properties of composite gels was mainly by promoting the dissociation of protein aggregates, and the dissociated protein particles further interacted to form denser aggregates through disulfide bond, thus facilitating the crosslinking and reaggregation of protein aggregates to form denser gel structure. Overall, ultrasound treatment is an effective approach to improve the properties of SEW-CSPI composite gels, which can improve the potential utilization of SEW and SPI in food processing.
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Affiliation(s)
- Xiaojuan Xin
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hui Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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15
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Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein. Gels 2023; 9:gels9050420. [PMID: 37233011 DOI: 10.3390/gels9050420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sayed Mohamed Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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16
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Zhu C, Li T, Wang Z, Li Z, Wei J, Han H, Yuan D, Cai M, Shi J. MC1R Peptide Agonist Self-Assembles into a Hydrogel That Promotes Skin Pigmentation for Treating Vitiligo. ACS NANO 2023; 17:8723-8733. [PMID: 37115703 DOI: 10.1021/acsnano.3c01960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Vitiligo, a common skin disease that seriously affects 0.5-2.0% of the worldwide population, lacks approved therapeutics due to a wide range of adverse side effects. As a key regulator of skin pigmentation, MC1R may be an effective therapeutic target for vitiligo. Herein, we report an MC1R peptide agonist that directly self-assembles into nanofibrils that form a hydrogel matrix under normal physiological conditions. This hydrogel exhibits higher stability than free peptides, sustained release, rapid recovery from shear-thinning, and resistance to enzymatic proteolysis. Furthermore, this peptidal MC1R agonist upregulates tyrosinase, tyrosinase-related protein-1 (TYRP-1), and tyrosinase-related protein-2 (TYRP-2) to stimulate melanin synthesis. More importantly, MC1R agonist hydrogel promotes skin pigmentation in mice more potently than free MC1R agonist. This study supports the development of this MC1R agonist hydrogel as a promising pharmacological intervention for vitiligo.
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Affiliation(s)
- Ci Zhu
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Tingting Li
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Zhuole Wang
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Zenghui Li
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Jiaying Wei
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Hong Han
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
| | - Dan Yuan
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
- Greater Bay Area Institute for Innovation, Hunan University, Guangzhou 511300, Guangdong, China
| | - Minying Cai
- Department of Chemistry and Biochemistry, University of Arizona, Tucson, Arizona 85721, United States
| | - Junfeng Shi
- State Key Laboratory of Chemo/Bio-Sensing and Chemometrics, School of Biomedical Sciences, Hunan University, Changsha 410082, China
- Greater Bay Area Institute for Innovation, Hunan University, Guangzhou 511300, Guangdong, China
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17
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Ding K, Geng H, Guo W, Sun W, Zhan S, Lou Q, Huang T. Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37016806 DOI: 10.1002/jsfa.12600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Hulin Geng
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
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18
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Sun B, Gu X, Wang F, Liu L, Huang Y, Gao Y, Lü M, Zhu Y, Shi Y, Zhu X. Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2057-2069. [PMID: 36541590 DOI: 10.1002/jsfa.12398] [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: 09/13/2022] [Revised: 12/03/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND High-pressure homogenization (HPH) is commonly used as a non-thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11 S is the key to the protein gel formation state. In this study, therefore, 11 S thermal gels were prepared by high-pressure homogenization and co-induction (90 °C, 30 min) (adding Ca2+ to promote gel formation before heat treatment), and the effects of different high-pressure homogenization pressures (0-100 MPa) and co-treatment on the dissociative association behavior of 11 S protein, gel properties, and microstructure of 11 S gels were investigated. RESULTS The results showed that HPH at higher pressures led to the breaking of disulfide bonds of aggregates and disrupted non-covalent interactions in protein aggregates, leading to collisions between protein aggregates and the reduction of large protein aggregates. High-pressure homogenization treatment at 60 MPa improved the gel properties of 11 S more. The HPH combined with heating changed the binary and tertiary structure of 11 S soy globulin and enhanced the hydrophobic interaction between 11 S molecules, thus improving the gel properties of 11 S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. CONCLUSION In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xuelian Gu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Fengqiujie Wang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuan Gao
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Mingshou Lü
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yanguo Shi
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
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19
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Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel. Int J Biol Macromol 2023; 236:123970. [PMID: 36906206 DOI: 10.1016/j.ijbiomac.2023.123970] [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: 12/29/2022] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 03/12/2023]
Abstract
To improve the gelling property of konjac gum (KGM) and enhance the application value of Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM and AMG in this study. The effects of AMG content, heating temperature and salt ions on the characteristics of KGM/AMG composite gels were studied by Fourier transform infrared spectroscopy (FTIR), zeta potential, texture analysis and dynamic rheological behavior analysis. The results indicated that the AMG content, heating temperature and salt ions could affect the gel strength of KGM/AMG composite gels. Hardness, springiness, resilience, G', G* and η* of KGM/AMG composite gels increased when AMG content increased from 0 to 2.0 %, but they decreased when AMG increased from 2.0 % to 3.5 %. High-temperature treatment significantly enhanced the texture and rheological properties of KGM/AMG composite gels. The addition of salt ions reduced the zeta potential absolute value and weakened the texture and rheological properties of KGM/AMG composite gels. Furthermore, the KGM/AMG composite gels could be classified as non-covalent gels. The non-covalent linkages included hydrogen bonding and electrostatic interactions. These findings would help understand the properties and formation mechanism of KGM/AMG composite gels and help improve the application value of KGM and AMG.
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20
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Jia Y, Yan X, Li X, Zhang S, Huang Y, Zhang D, Li Y, Qi B. Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Food Chem 2023; 404:134610. [DOI: 10.1016/j.foodchem.2022.134610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
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21
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Zhao L, Chen MH, Bi X, Du J. Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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22
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Cheng C, Tu Z, Wang H. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: phase behavior and structural properties. Food Res Int 2023; 167:112652. [PMID: 37087241 DOI: 10.1016/j.foodres.2023.112652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 02/19/2023] [Accepted: 02/25/2023] [Indexed: 03/11/2023]
Abstract
The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan as a function of pH by varying the amount of carboxylated chitosan added (0-0.25%, w/v) while keeping the fish gelatin concentration constant at 0.667% (w/v). Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan to form soluble or insoluble complexes. The turbidity of the fish gelatin-carboxylated chitosan complex system was greatest at a carboxylated chitosan concentration of 0.2%. UV and fluorescence spectroscopy indicated that the carboxylated chitosan changed the tertiary conformation of fish gelatin. Circular dichroism showed that complexation of fish gelatin with carboxylated chitosan resulted in a shift from the α-helix to the β-sheet structure of fish gelatin. In particular, at pH 5, the fish gelatin complexed with carboxylated chitosan had a disordered structure. X-ray diffraction and scanning electron microscopy of the composite coacervates both investigated that electrostatic interaction between the two replaced molecular interaction within the carboxylated chitosan to form a new lamellar porous structure. These findings may in future enable the use of fish gelatin-carboxylated chitosan complex systems in the design of new food matrices.
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23
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Liao Z, Dong L, Lu M, Zheng S, Cao Y, Rogers M, Lan Y. Construction of interfacial crystallized oleogel emulsion with improved thermal stability. Food Chem 2023; 420:136029. [PMID: 37037111 DOI: 10.1016/j.foodchem.2023.136029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 02/08/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023]
Abstract
In this study, we reported a facile strategy to produce an interfacial crystallized oleogel emulsion for improved thermal stability. The interfacial crystallization of ceramide (non-interfacial active oleogelator) was achieved by addition of a surface active compound, which was demonstrated by interfacial rheology tests and polarized light microscopy. For successfully prepared interfacial crystallized emulsions, smaller particle size was observed when the gelator concentration was lower. However, better thermal stability was achieved when oleogelator concentration was higher than 1 wt%. Results from differential scanning calorimetry, X-ray diffraction and Fourier transform infrared spectroscopy suggested that the interfacial adsorption of ceramide was due to its co-crystallization with the emulsifier driven by hydrogen bonds formed by multiple sites. It provided appropriate crystallinity and steric repulsion for oleogel emulsions against oil droplet coalescence during heating process. This strategy greatly enriches oleogel emulsion formulations and their potential applications in food products involved with thermal treatment.
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24
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The characteristics of polysaccharide from Gracilaria chouae and its application in food packaging with carboxymethyl cellulose and lysozyme. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Wang H, Cheng Y, Zhu J, Ouyang Z, Tang M, Ma L, Zhang Y. High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing. Food Chem 2023; 401:134119. [DOI: 10.1016/j.foodchem.2022.134119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/28/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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26
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Wan W, Feng J, Wang H, Du X, Wang B, Yu G, Xia X. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes. Int J Biol Macromol 2023; 226:454-462. [PMID: 36516933 DOI: 10.1016/j.ijbiomac.2022.12.082] [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: 11/01/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The effects of repeated freeze-thaw (F-T) treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.) were investigated. The myofibrillar fragmentation index, trichloroacetic acid-soluble peptides, total volatile basic nitrogen, amino nitrogen, and carbonyl content of the samples significantly increased (P < 0.05). However, the samples showed a significant reduction in the fragmentation index, myofibrillar protein (MP) solubility, and total sulfhydryl content after five F-T cycles (P < 0.05). Moreover, the sodium dodecyl sulfate-polyacrylamide gel electrophoresis bands of the MP faded because of the oxidation and degradation of the protein with increasing F-T cycles. By the fifth F-T cycle, the α-helix and β-turn content significantly decreased by 10.41 % and 5.72 %, respectively (P < 0.05), whereas the β-sheet and random coil content significantly rose by 7.66 % and 8.47 %, respectively (P < 0.05). Furthermore, the intrinsic fluorescence of the MP showed a substantial decrease in intensity and a redshift. In summary, iterative F-T cycles destroyed the MP structure and caused the oxidation and degradation of muscle proteins from mirror carp.
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Affiliation(s)
- Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guoping Yu
- 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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27
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Li S, Jiang D, Li J, Ma Y, Yao J, Du L, Xu Y, Qian Y. Geographical traceability of gelatin in China using stable isotope ratio analysis. Front Nutr 2023; 10:1116049. [PMID: 36875856 PMCID: PMC9978747 DOI: 10.3389/fnut.2023.1116049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/11/2023] [Indexed: 02/18/2023] Open
Abstract
Geographical traceability is crucial to the quality and safety control of gelatin. However, currently, methods for gelatin traceability have not been established anywhere in the world. This study aimed to investigate the possibility of differentiating the geographical origins of gelatin from different regions in China using stable isotope technology. To achieve this objective, 47 bovine stick bone samples from three different regions (Inner Mongolia, Shandong, and Guangxi, respectively) in China were collected, and gelatin was extracted from these bones using the enzymatic method. The fingerprint characteristics of stable isotopes of δ13C, δ15N, and δ2H of gelatin from different regions in China were studied. Moreover, isotopic changes from the bone to gelatin during the processing were examined to evaluate the effectiveness of these factors as origin indicators. The results of the one-way analysis of variance (ANOVA) showed that the δ13C, δ15N, and δ2H of gelatin from different regions display significant differences, and using the linear discriminant analysis (LDA), the correct differentiation of origin reached 97.9%. Certain differences in stable isotope ratios were observed during the processing of bone to gelatin samples. Nonetheless, the fractionation effect caused by the processing of bone to gelatin samples was not sufficient to influence the identification of gelatin from different origins, which proves that δ13C, δ15N, and δ2H are effective origin indicators of gelatin. In conclusion, the stable isotope ratio analysis combined with the chemometric analysis can be used as a reliable tool for identifying gelatin traceability.
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Affiliation(s)
- Shuang Li
- State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China.,Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Di Jiang
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Jinglin Li
- Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Yuhua Ma
- Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Jian Yao
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Lin Du
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Yisheng Xu
- State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China
| | - Yuan Qian
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
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28
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Bai X, Shi S, Kong B, Chen Q, Liu Q, Li Z, Wu K, Xia X. Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chem 2023; 399:134020. [DOI: 10.1016/j.foodchem.2022.134020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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29
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Lee CH, Chin KB. Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase. Gels 2022; 8:gels8120822. [PMID: 36547346 PMCID: PMC9777981 DOI: 10.3390/gels8120822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022] Open
Abstract
The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, and 1.5%. w/w) and TGase. In this study, cooking loss (CL), gel strength, shear stress, and the microstructure of MP with various levels of gelatin were evaluated. After RHs were manufactured with varying levels of gelatin and TGase, the physicochemical and textural properties were measured. The CL of the MP with 1% (w/w) of gelatin was decreased. Regardless of the presence of TGase, increased amounts of gelatin in the MP gels resulted in high shear stress. Shear values were higher in the RH with gelatin treatment than in the other treatments. In addition, the RHs with gelatin alone or combined with TGase had high water-holding capacity. The RH with the combination of gelatin and TGase had higher sensory attributes than the control. Gelatin improved the physical properties of the RHs and is recommended for application in various meat products.
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Affiliation(s)
| | - Koo Bok Chin
- Correspondence: ; Tel.: +82-62-530-2121; Fax: +82-62-530-2129
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30
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Jiang Q, Shen H, Gao P, Yu P, Yang F, Xu Y, Yu D, Xia W, Wang L. Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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31
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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32
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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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33
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Luo L, Yang Z, Wang H, Ashokkumar M, Hemar Y. Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs. ULTRASONICS SONOCHEMISTRY 2022; 91:106232. [PMID: 36435086 PMCID: PMC9694062 DOI: 10.1016/j.ultsonch.2022.106232] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/15/2022] [Accepted: 11/19/2022] [Indexed: 06/01/2023]
Abstract
Herein, 1 wt% quinoa protein isolate (QPI) was exposed to sonication using a 20 kHz ultrasonicator equipped with a 6 mm horn (14.4 W, 10 mL, up to 15 min) or high hydrostatic pressure (HHP, up to 600 MPa, 15 min) treatments at pH 5, pH 7, and pH 9. The changes to physicochemical properties were probed by SDS-PAGE, FTIR, free sulfhydryl group (SH), surface hydrophobicity (H0), particle size and solubility. As revealed by SDS-PAGE, substantial amounts of 11S globulin participated in the formations of aggregates via SS bond under HHP, particularly at pH 7 and pH 9. However, protein profiles of QPI were not significantly affected by the sonication. Free SH groups and surface hydrophobicity were increased after the sonication treatment indicating protein unfolding and exposure of the embedded SH and/or hydrophobic groups. An opposite trend was observed in HHP treated samples, implying aggregation and reassociation of structures under HHP. HHP and sonication treatments induced a decrease in ordered secondary structures (random coil and β-turn) accompanied with an increase in disordered secondary structures (α-helix and β-sheet) as probed by FTIR. Finally, the sonication treatment induced a significant improvement in the solubility (up to ∼3 folds at pH 7 and ∼2.6 folds at pH 9) and a reduction in particle sizes (up to ∼3 folds at pH 7 and ∼4.4 folds at pH 9). However, HHP treatment (600 MPa) only slightly increased the solubility (∼1.6 folds at pH 7 and ∼1.2 folds at pH 9) and decreased the particle size (∼1.3 folds at pH 7 and ∼1.2 folds at pH 9). This study provides a direct comparison of the impacts of sonication and HHP treatment on QPI, which will enable to choose the appropriate processing methods to achieve tailored properties of QPI.
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Affiliation(s)
- Lan Luo
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand.
| | - Haifeng Wang
- Collaborative Innovation Centre of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | | | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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34
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Lueyot A, Wonganu B, Rungsardthong V, Vatanyoopaisarn S, Hutangura P, Wongsa-Ngasri P, Roytrakul S, Charoenlappanit S, Wu T, Thumthanaruk B. Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process. PLoS One 2022; 17:e0276080. [PMID: 36322524 PMCID: PMC9629545 DOI: 10.1371/journal.pone.0276080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 09/27/2022] [Indexed: 01/24/2023] Open
Abstract
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121-447, 120-278, and 91-248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15-25°C and 5-12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20-100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.
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Affiliation(s)
- Artima Lueyot
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Benjamaporn Wonganu
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Savitri Vatanyoopaisarn
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pokkwan Hutangura
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pisit Wongsa-Ngasri
- Fishery Technological Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Sawanya Charoenlappanit
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee, United States of America
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- * E-mail:
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35
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Yuan K, Luo S, Zhang H, Yang X, Zhang S, Yang X, Guo Y. Physical modification on gelation of fish gelatin by incorporating Nicandra physalodes (Linn.) Gaertn. pectin: Effect of monovalent and divalent cation ions. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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36
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N-octadecyl lactose-amide modified microemulsions as targeting delivery carrier for α-linolenic acid: In vitro evaluation and interaction mechanism. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Curcumin-Loaded Self-Assembly Constructed by Octenylsuccinate Fish ( Cyprinus carpio L.) Scale Gelatin: Preparation and Characterization. Foods 2022; 11:foods11182911. [PMID: 36141040 PMCID: PMC9498313 DOI: 10.3390/foods11182911] [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: 07/21/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (Mw, 22,677-369 g/mol) and degree of substitution (DS, 0-0.116) on the curcumin loading efficiency (CLE, μg/mL) of OFSG (6.98-26.85 mg/mL) were evaluated. The expose of interior hydrophobic groups in FSG and increased intermolecular hydrophobic area contributed to the loading of curcumin in two phases, respectively. The interaction between OFSG and curcumin showed a decreased absorption in FTIR and an increased crystallinity in XRD. The loading of curcumin into OFSG caused a significant decrease of the particle size (from 350-12,070 to 139-214 nm), PDI (from 0.584-0.659 to 0.248-0.347) and ζ-potential (-12.2 or -11.4 to -21.0 or -20.3). OFSG showed a significantly higher stability and lower release of curcumin than FSG at the end of the simulated gastrointestinal digestion. Thus, OFSG showed great potential in the construction of a carrier for hydrophobic nutrients.
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38
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Mahfoudhi N, Isseoui M, Rezig L, Ksouri R. Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Nesrine Mahfoudhi
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj Cedria, Tunis, Tunisia
| | - Manel Isseoui
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Lab‐NAFS ‘Nutrition ‐ Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir, Tunisia
| | - Leila Rezig
- National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia
- High Institute of Food Industries, University of Carthage, Tunis, Tunisia
| | - Riadh Ksouri
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
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39
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Zhang L, Liu Z, Tang J, Wang R, Liu W, Liu H, Zhao Q, Niu L, Zhang C. Gellan gum improves the gel properties and thermal stability of tilapia (
Oreochromis spp
) skin gelatin sterilized by 121°C. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lili Zhang
- School of Food Engineering Ludong University Yantai PR China
| | - Zhi Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Jiali Tang
- School of Food Engineering Ludong University Yantai PR China
| | - Ruoyu Wang
- School of Food Engineering Ludong University Yantai PR China
| | - Wenxuan Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Haimei Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Qin Zhao
- School of Food Engineering Ludong University Yantai PR China
| | - Lihong Niu
- School of Food Engineering Ludong University Yantai PR China
| | - Caili Zhang
- School of Food Engineering Ludong University Yantai PR China
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40
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Lu Z, Lee PR, Yang H. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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41
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Oloniyo RO, Omoba OS, Awolu OO, Esan YO. Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2112351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | | | | | - Yetunde Oyebola Esan
- Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Nigeria
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42
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Ye S, Zhu J, Shah BR, Abel Wend-Soo Z, Li J, Zhan F, Li B. Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da-KGM) obtained by sonication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4333-4344. [PMID: 35043977 DOI: 10.1002/jsfa.11786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/06/2022] [Accepted: 01/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal properties of viscosity enhancement and gelling ability. The current study aimed to prepare and characterize KGM and deacetylated KGM (Da-KGM) samples obtained by sonication in neutral and alkali ethanol-water solutions. RESULTS The results showed that the deacetylation degree (DD) of Da-KGM increased exponentially with alkali concentration. Fourier transform infrared spectrometry further confirmed the deacetylation reaction through the dramatic decrease in the acetyl group band at 1740 cm-1 . Besides, the high similarity among the tested groups in terms of X-ray diffraction (XRD) spectra implied a similar crystalline structure, while differential scanning calorimetry (DSC) curves revealed that the water binding capacity and decomposition temperature of KGM changed slightly with alkali and sonication treatment. The rheological profiles indicated that apparent viscosity (η0 ) of sonicated KGM samples was unchanged except for the T60 group (60 min sonication treatment). Particularly, ultrasonic treatment under high alkaline conditions (0.10 mol L-1 NaOH) was noted to promote the deacetylation reaction, and the obtained samples showed decreased apparent viscosity and weakened the gelation process in aqueous solution. Partial correction analysis indicated that alkali rather than ultrasonic treatment resulted in the change of DD and η0 in Da-KGM. Moreover, sonication contributed to off-white color by reducing the browning caused by alkali in Da-KGM products. CONCLUSION Ultrasound-mediated heterogeneous deacetylation reaction is a feasible way to prepare Da-KGM samples with lightened browning and controllable DD. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jingsong Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bakht Ramin Shah
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Zongo Abel Wend-Soo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
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43
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Shavandi M, Javanmard M, Basiri A. Novel infrared puffing: Effect on physicochemical attributes of puffed rice (
Oryza sativa
L.). Food Sci Nutr 2022; 11:2141-2151. [PMID: 37181310 PMCID: PMC10171540 DOI: 10.1002/fsn3.3022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/22/2022] [Accepted: 07/24/2022] [Indexed: 11/09/2022] Open
Abstract
The effect of novel infrared (IR) puffing and various IR powers (350, 450, and 550 Watts [W]) at various distances (10, 20, and 30 cm) on physicochemical characteristics of puffed rice (puffing properties, color, total phenolic content [TPC], antioxidant activity, peroxide value, and morphology) was investigated. By reducing the distance and increasing the IR power, the volume puffing was significantly increased (p < .05), and bulk density was significantly decreased (p < .05) but there was no significant difference in the length/breadth ratio. The IR puffing effect on color, the TPC, antioxidant activity, and food compounds' analysis through Fourier transform infrared (FTIR) spectra were significant (p < .05) during IR puffing. The scanning electron microscopy (SEM) images showed that by increasing the IR power and decreasing the sample distance from the IR source, the size of protrusions was increased (the volume of the protrusions). The maximum increase in the protrusions size was observed in 10 cm distance and 550 W power of IR. This is the first report on the IR puffing of rice and according to the results, the IR puffing technology has a high efficiency at the rice puffing.
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Affiliation(s)
- Mahdi Shavandi
- Food Technologies Group, Department of chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Majid Javanmard
- Food Technologies Group, Department of chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Alireza Basiri
- Food Technologies Group, Department of chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
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44
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Kong X, Xiao Z, Du M, Wang K, Yu W, Chen Y, Liu Z, Cheng Y, Gan J. Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum. Gels 2022; 8:gels8070453. [PMID: 35877538 PMCID: PMC9318443 DOI: 10.3390/gels8070453] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
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Affiliation(s)
- Xiao Kong
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Wei Yu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuhang Chen
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhili Liu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
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45
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Chen T, Liu H, Deng C, Zhou C, Hong P. Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09748-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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46
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Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels. J Food Sci 2022; 87:2953-2964. [PMID: 35686600 DOI: 10.1111/1750-3841.16163] [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: 11/27/2021] [Revised: 03/12/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
The combination of κ-Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G' response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T23 and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Lin Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Wen Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.,National Engineering Research Center of Seafood, Dalian, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, PR China
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47
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Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts. Food Chem 2022; 393:133348. [PMID: 35661603 DOI: 10.1016/j.foodchem.2022.133348] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 05/24/2022] [Accepted: 05/28/2022] [Indexed: 11/20/2022]
Abstract
In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 ± 0.28, 33.80 ± 0.54, 25.78 ± 0.24 °C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.
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48
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Transglutaminase modified type A gelatin gel: the influence of intra-molecular and inter-molecular cross-linking on structure-properties. Food Chem 2022; 395:133578. [DOI: 10.1016/j.foodchem.2022.133578] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 11/18/2022]
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49
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Zaidi SFA, Kim YA, Saeed A, Sarwar N, Lee NE, Yoon DH, Lim B, Lee JH. Tannic acid modified antifreezing gelatin organohydrogel for low modulus, high toughness, and sensitive flexible strain sensor. Int J Biol Macromol 2022; 209:1665-1675. [PMID: 35487373 DOI: 10.1016/j.ijbiomac.2022.04.099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/26/2022] [Accepted: 04/14/2022] [Indexed: 12/17/2022]
Abstract
Current hydrogel strain sensors have met assorted essential requirements of wearing comfort, mechanical toughness, and strain sensitivity. However, an increment in the toughness of a hydrogel usually leads to an increase in elastic moduli that could be unfavorable for wearing comfort. In addition, traits of biofriendly and sustainability require synthesis of the hydrogels from natural polymer-based networks. We propose a novel strategy to fabricate an ionic conductive organohydrogel from natural biological macromolecule "gelatin" and polyacid "tannic acid" to resolve these challenges. Tannic acid modified the structure of the gelatin network in the ionic conductive organohydrogels, that not only led to an increase in toughness accompanying a decrease in elastic moduli but also headed to higher strain sensitivity and tunability. The proposed methodology exhibited tunable tensile modulus from 27 to 13 kPa, tensile strength from 287 to 325 kPa, elongation at fracture from 510 to 620%, toughness from 500 to 550 kJ/m3, conductivity from 0.29 to 0.8 S/m, and strain sensitivity (GF = 1.4-6.5). Moreover, the proposed organohydrogel exhibited excellent freezing tolerance. This study provides a facile yet powerful strategy to tune the mechanical and electrical properties of organohydrogels which can be adapted to various wearable sensors.
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Affiliation(s)
- Syed Farrukh Alam Zaidi
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Department of Metallurgical and Materials Engineering, University of Engineering and Technology, Lahore 39161, Pakistan
| | - Yun Ah Kim
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea
| | - Aiman Saeed
- Department of Biomedical Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea
| | - Nasir Sarwar
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Department of Textile Engineering, University of Engineering and Technology, Lahore (Faisalabad Campus) 38000, Pakistan
| | - Nae-Eung Lee
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; SKKU Advanced Institute of Nanotechnology (SAINT), Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Research Center for Advanced Materials Technology, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea
| | - Dae Ho Yoon
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; SKKU Advanced Institute of Nanotechnology (SAINT), Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea
| | - Byungkwon Lim
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea.
| | - Jung Heon Lee
- School of Advanced Materials Science and Engineering, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; SKKU Advanced Institute of Nanotechnology (SAINT), Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea; Research Center for Advanced Materials Technology, Sungkyunkwan University (SKKU), Suwon 16419, Republic of Korea.
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50
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Qi J, Yan HM, Xu Y, Peng YL, Jia CK, Ye M, Fan ZH, Xiong GY, Mei L, Xu XL. Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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