1
|
Zhao H, He X, Lv Y, Xu Y, Yi S, Li J, Li X. Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating. Food Chem 2024; 455:139903. [PMID: 38824733 DOI: 10.1016/j.foodchem.2024.139903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 06/04/2024]
Abstract
The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and turbidity of MP were increased to higher levels by OG participation or ultrasound treatment during the two-stage heating. Both OG and ultrasonic treatment promoted the unfolding of MP structure, evidenced by the gradual decrease of α-helix content and fluorescence intensity, as well as the increase of β-sheet content, surface hydrophobicity and sulfhydryl content. Compared to solely OG or ultrasonic treatment, the combination of OG and ultrasound further promoted the unfolding of MP and more sulfhydryl groups were exposed in the pre-heating stage, which was conducive to strengthen the chemical forces between MP molecules. Additionally, AFM analysis revealed that the apparent morphology of the OG combined with ultrasonic treated group exhibited a smoother surface and a more uniform distribution of aggregates.
Collapse
Affiliation(s)
- Honglei Zhao
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xueli He
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| |
Collapse
|
2
|
Wen L, Dai H, Li S, Liang H, Li B, Li J. Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6966-6976. [PMID: 38619073 DOI: 10.1002/jsfa.13529] [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: 01/11/2024] [Revised: 03/13/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND High internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid-like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75-85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one-step method. In the present study, we investigated the physical properties, microstructures, processing properties, storage stability and rheological properties of HIPEs. RESULTS The results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75-85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI-12) had the best oil-carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs using plant protein solely at a low concentration under neutral conditions. CONCLUSION A series of stable HIPEs with different processing properties was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Luming Wen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Hongmin Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Sha Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| |
Collapse
|
3
|
Yan X, Xie M, Hu Z, Li J, Zheng H, Xie N, Zhen Z. Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics. Food Chem X 2024; 22:101333. [PMID: 38595756 PMCID: PMC11002545 DOI: 10.1016/j.fochx.2024.101333] [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: 01/25/2024] [Revised: 03/12/2024] [Accepted: 03/25/2024] [Indexed: 04/11/2024] Open
Abstract
This study explored the feasibility of partially substituting NaCl with MgCl2 in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl2, with the optimal preparation conditions: NaCl (0.83 mol/L), pH (7.3), MgCl2 (0.04 mol/L), heating temperature (79 °C), heating time (20 min), and solid-liquid ratio (1:3). Furthermore, the pH had a more significant impact on the gels' structure and characteristics than did NaCl concentration. Thus, our optimized method can reduce the usage of NaCl in the gel products while at the same time improving the characteristics of gel products under low-NaCl conditions by lowering pH, laying a solid theoretical foundation for producing low-NaCl protein gel products from goose meat.
Collapse
Affiliation(s)
- Xinxin Yan
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Mingpeng Xie
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zhonghai Hu
- Lu'an Longxiang Gourmet Poultry Co., Ltd., Lu'an 237400, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Haibo Zheng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Ningning Xie
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China
- Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- The Institute of Functional Agriculture (Food) Science and Technology at Yangtze River Delta (iFAST), Chuzhou 239000, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
| |
Collapse
|
4
|
Pan J, Xu H, Dabbour M, Mintah BK, Huang L, Dai C, He R, Ma H. Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin. Int J Biol Macromol 2024; 272:132801. [PMID: 38825263 DOI: 10.1016/j.ijbiomac.2024.132801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
The changes of physicochemical, structural and functional properties and the lysinoalanine (LAL) formation during the unfolding and refolding of black soldier fly larvae albumin (BSFLA) induced by acid/alkaline pH shift were explored. The results showed that acid/alkaline conditions induced unfolding of BSFLA structure, but also accompanied by the formation of some large aggregates due to the hydrophobic interactions, hydrogen bonds, and disulfide bonds. Compared with control or pH1.5 shift, pH12 shift treatment significantly increased the electrostatic repulsion, surface hydrophobicity, free sulfhydryl group, and deamidation reactions, but reduced the fluorescence intensity of BSFLA, and these change in protein conformation contributed to increase in solubility, emulsion activity, and emulsion stability. But the content of LAL in BSFLA was increased by 93.39 % by pH 12 shift treatment. In addition, pH1.5 shift modified BSFLA tended to form β-sheet structure through unfolding and refolding, resulting in the formation of aggregates with larger particle sizes, and reducing the solubility and the LAL content by 7.93 % and 65.53 %, respectively. SDS-PAGE profile showed that pH12/1.5 shifting did not cause irreversible denaturation of protein molecules. Therefore, pH12-shift is good way to improve the functional properties of BSFLA, but the content of LAL should be reduced to make it better used in food.
Collapse
Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| |
Collapse
|
5
|
Zhang Y, Lyu H, Wang Y, Bai G, Wang J, Teng W, Wang W, Cao J. Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation. Int J Biol Macromol 2024; 268:131786. [PMID: 38657927 DOI: 10.1016/j.ijbiomac.2024.131786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/01/2024] [Accepted: 04/21/2024] [Indexed: 04/26/2024]
Abstract
This study investigated impact of high-density lipoprotein (HDL) on thermal aggregation and gelling behavior of myosin in relation to varied pHs. Results revealed that HDL modified myosin structure before and after heating, with distinct effects observed at varied pH. Under pH 5.0, both myosin and HDL-MS exhibited larger aggregates and altered microstructure; at pH 7.0 and 9.0, HDL inhibited myosin aggregation, resulting in enhanced solubility, reduced turbidity and particle size. Comparative analysis of surface hydrophobicity, free sulfhydryl groups and secondary structure highlighted distinct thermal aggregation behavior between MS and HDL-MS, with the latter showing inhibitory effects under neutral or alkaline conditions. Gelation behavior was enhanced at pH 7.0 with maximum strength, hardness, water-holding capacity and rheological properties. Under acidic pH, excessive protein aggregation resulted in increased whiteness and rough microstructure with granular aggregates. Under alkaline pH, gel network structure was weaker, possibly due to higher thermal stability of protein molecules. Scanning electron microscopy revealed expanded HDL protein particles at pH 7.0, accounting for decreased gel strength and altered rheological properties compared with myosin gel. Overall, the results indicated a positive role of HDL at varied pH in regulating thermal aggregation of myosin and further impacting heat-induced gel characteristics.
Collapse
Affiliation(s)
- Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Hangbin Lyu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Pharmaceutical Sciences, Ningbo University, 315211 Ningbo, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| | - Genpeng Bai
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| |
Collapse
|
6
|
Zhang K, Liu S, Tang H, Evivie SE, Guo Z, Li B. Effect of exopolysaccharides yield and addition concentration of Lactobacillus helveticus on the processing characteristics of fermented milk and its mechanism. Int J Biol Macromol 2024; 260:129480. [PMID: 38237823 DOI: 10.1016/j.ijbiomac.2024.129480] [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: 10/11/2023] [Revised: 12/22/2023] [Accepted: 01/11/2024] [Indexed: 01/22/2024]
Abstract
Exopolysaccharides (EPS) yield and added concentration of lactic acid bacteria can greatly affect the processing characteristics of fermented milk. In order to investigate the effects and mechanisms of EPS yield and added concentration on fermented milk, researchers extracted EPS from 50 strains of Lactobacillus helvedicus (L. helvedicus) and selected the two strains with the largest difference in EPS yield (L. helvedicus LH18 and L. helvetigus LH33) for subsequent experiments. The physicochemical properties of EPS-LH18 and EPS-LH33 were analyzed. The gel characteristics and protein conformation of fermented milk were studied by means of texture analyzer, rheometer, scanning electron microscopy, nuclear magnetic resonance machine, fluorescence spectrophotometer and circular dichroism. The results indicate that the monosaccharide compositions of EPS-LH18 and EPS-LH33 are the same and have good thermal stability. The texture and rheological properties of L. helveticus LH18 fermented milk are significantly superior to other fermented milk. The reason is that L. helveticus LH18 EPS has the highest yield, which leads to a denser gel structure, lower surface hydrophobicity and free sulfhydryl content of its fermented milk. According to circular dichroism analysis, β- sheet and random coil are the internal factors leading to the difference in fermented milk gel. In addition, the fermented milk improved even more favorably as the concentration of the two EPS additions increased. As described above, L. helveticus LH18 has the potential to be an excellent yogurt starter, and both of the above EPS can be used as probiotic stabilizer alternatives for fermented dairy products.
Collapse
Affiliation(s)
- Kangyong Zhang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Tang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Smith Etareri Evivie
- Department of Food Science and Human Nutrition, Faculty of Agriculture, University of Benin, Benin City 300001, Nigeria
| | - Zengwang Guo
- Food College, Northeast Agricultural University, Harbin 150030, China.
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
7
|
Wang Y, Tian Y, Sun J, Yang H. Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
8
|
Chen H, Zou Y, Zhou A, Liu X, Benjakul S. Elucidating the molecular mechanism of water migration in myosin gels of Nemipterus virgatus during low pressure coupled with heat treatment. Int J Biol Macromol 2023; 253:126815. [PMID: 37690646 DOI: 10.1016/j.ijbiomac.2023.126815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/29/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
The relationship between myosin denaturation, aggregation and water migration in Nemipterus virgatus myosin gels with different treatment processes under optimal low pressure coupled with heat treatment was investigated to clarify the molecular mechanism of water migration. With the different treatment processes, the proportion of bound water of the myosin gels increased significantly (P < 0.05). Denaturation of myosin S1 sub-fragments and α-helical unfolding during different treatment processes led to an increase in β-sheets content. These promote increased exposure of Try residues and hydrophobic groups of myosin, formation of clathrate hydrates, and reduced mobility of bound water. Furthermore, hydrophobic interactions and disulfide bonds caused the head-head and head-hinge to coalesce into a 3D honeycomb network with greater fractal dimension, less lacunarity, smaller water hole diameter and more water holes. This increased the capillary pressure experienced by the bound water, causing immobile water to migrate towards the bound water. The present study may be necessary to improve the mechanism of water migration in protein gel systems and to promote the industrial application of high pressure processing technology in surimi-based foods.
Collapse
Affiliation(s)
- Haiqiang Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China
| | - Yiqian Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimei Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xiaojuan Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| |
Collapse
|
9
|
Li X, Zhang N, Jiao X, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13920-13933. [PMID: 37688549 DOI: 10.1021/acs.jafc.3c04254] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2023]
Abstract
In this study, changes in the physical, structural, and assembly characteristics of silver carp myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover, the differential proteomic profile of soluble MPs was analyzed using 4D proteomics based on timsTOF Pro mass spectrometry. Solubility of MPs significantly increased at high I (>0.3), and the increase in I enhanced the apparent viscosity, fluorescence intensity, surface hydrophobicity, and α-helix content of MPs solution. Particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns also supported the solubility profiles. Transmission electron microscopy and atomic force microscopy observations revealed the morphological assembly and disassembly of MPs under different I conditions. Finally, proteomic analysis revealed the evolution law of salt-induced solubilization of MPs and the critical molecular characteristics in different I environments. The number of differentially abundant proteins (DAPs) decreased with the increase of I, and most DAPs related to the muscle filament sliding, contraction and assembly, actinin binding, and actin filament binding. The soluble abundance of myosin and some structural proteins was dependent on I, and structural proteins in the Z-disk and M-band might contribute to the solubilization of myosin. Our findings provide insightful information about the impact of common I on the solubility pattern of MPs from freshwater fish.
Collapse
Affiliation(s)
- Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
10
|
Li Y, Wang S, Liu X, Yang L, Liu H, He Y. Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose. Food Chem 2023; 412:135564. [PMID: 36708670 DOI: 10.1016/j.foodchem.2023.135564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
In this study, the deformation behavior of soybean protein isolate (SPI) xerogels cross-linked with different transglutaminase (TGase) concentrations was investigated. The gel properties of TGase cross-linked SPI were analyzed by rheology and texture. Results showed that 0.4% TGase completely promoted the intermolecular cross-linking, SPI molecules had more binding sites and α-helix content and less irregular curl structure. The presence of 0.4% TGase enhanced the water binding ability and thermal stability of SPI xerogel, and its denaturation temperature was up to 181.50 °C. The corresponding texture characteristics showed that hardness and elasticity were significantly increased by 182.90% and 25.00%, respectively. Results showed that SPI containing 0.4% TGase had the best 3D (three-dimension) shape change after hydration. However, excessive TGase (1.0% w/v) led to excessive lysine covalent cross-linking, which increases the porosity of the gel surface, causing the disrupted gel network. The research provides insights and new ideas for food-processing technology called 4D (four-dimension) food.
Collapse
Affiliation(s)
- Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| |
Collapse
|
11
|
Fang T, Han M, Wang Y, Xiang X, Chen L, Yang H, Kang Z, Huang F, Fan X, Han M, Xu X, Zhou G, Ullah N, Feng X. Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2473-2482. [PMID: 36658470 DOI: 10.1002/jsfa.12456] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/02/2023] [Accepted: 01/20/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Myosin is the most important component of myofibrillar protein, with excellent gelling properties. To date, heating treatment remains the mainstream method for forming gel in meat products, and it has the most extensive application in the field of meat industry. However, at present, there are few reports on the effects of heating rates on myosin self-assembly and aggregation behavior during heating treatment. RESULTS The present study aimed to investigate the effects of different heating rates (1, 2, 3 and 5 °C min-1 ) on the self-assembly behavior, physicochemical, structural and gelling properties of myosin. At the lowest heating rate of 1 °C min-1 , the myosin gel had a dense microstructure, the highest elastic modulus (G') and water holding capacity compared to higher heating rates (2, 3 and 5 °C min-1 ). At higher temperatures (40, 45 °C), the surface hydrophobicity, turbidity, particle size distribution and self-assembly behavior of myosin in pre-gelling solutions showed that myosin had sufficient time to denature, underwent full structure unfolding before aggregation at the heating rate of 1°C min-1 , and formed regular and homogeneous spherical aggregates. Therefore, the myosin gel also had a better three-dimensional network. CONCLUSION The heating rates had an important effect on the quality of myosin gels, and had theoretical implications for improving the quality of meat gel products. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Tian Fang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Mengfan Han
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Yue Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Xiaomei Xiang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Huijuan Yang
- College of Standardization, China Jiliang University, Zhejiang, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar, Pakistan
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xi'an, China
| |
Collapse
|
12
|
Xue C, Pei Z, Wen P, Chin Y, Hu Y. Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano. Gels 2023; 9:gels9040270. [PMID: 37102882 PMCID: PMC10137719 DOI: 10.3390/gels9040270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS). The microscopic morphology and spatial structure of myosin were investigated at different pH (3.0, 7.0, and 11.0) and NaCl concentrations (0.0, 0.2, 0.6, and 1.0 M), and their effects on the stability of emulsion gels were discussed. Our results show that pH had a greater effect on the microscopic morphology of myosin than NaCl. The MDS results show that under the condition of pH 7.0 and 0.6 M NaCl, the myosin expanded and experienced significant fluctuations in its amino acid residues. However, NaCl showed a greater effect on the number of hydrogen bonds than pH. Although changes in pH and NaCl concentrations only slightly altered the secondary structures in myosin, they, nevertheless, significantly influenced the protein spatial conformation. The stability of the emulsion gel was affected by pH changes but not NaCl concentrations, which only affect the rheology. The best elastic modulus G″ of the emulsion gel was obtained at pH 7.0 and 0.6 M NaCl. Based on the results, we conclude that pH changes have a greater influence than NaCl concentrations on the spatial structure and conformation of myosin, contributing to the instability of its emulsion gel state. The data from this study would serve as a valuable reference for emulsion gel rheology modification in future research.
Collapse
|
13
|
Hu G, Huang X, Ma J, Ma L, Ma M, Li S. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment. Food Res Int 2023; 165:112174. [PMID: 36869442 DOI: 10.1016/j.foodres.2022.112174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Ovalbumin (OVA) is a model protein with extensive research on structure and function, however, the application of OVA in food processing is limited due to its low gelation properties. In this study, thermally-induced highly transparent and elastic hydrogels from OVA pretreated by succinylation combined with pH-shifting method were reported. Transmission electron microscope (TEM) and free sulfhydryl groups determination revealed that the pretreatment induced the stretching of the protein structure and promoted the formation of preliminary aggregates. Further heating the pretreated OVA suspension resulted in a homogeneous and macroporous gel network with thin connecting walls. Such homogeneous gel network structures may be related to the effective modulation of the thermal aggregation efficiency of proteins by succinylation and the high level of protein unfolding by pH-shifting treatments, which synergistically allowed for more active sites to be created during heating to facilitate intermolecular interactions, including hydrogen bonding and hydrophobic interactions. Notably, the method resulted in a 507.14% increase in elasticity, a 60.74% increase in water holding capacity of the OVA hydrogels compared to the native OVA hydrogels without pretreatment. Also, the hydrogels were transparent with 73.11% light transmittance. In conclusion, succinylation and pH-shifting combined treatment could be an effective method for the preparation of OVA hydrogels with superior gelation properties.
Collapse
Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Xinyue Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lulu Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| |
Collapse
|
14
|
Wang B, Wang P, Xu X, Zhou G. Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
15
|
Zhang Y, Bai G, Jin G, Wang Y, Wang J, Puolanne E, Cao J. Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Crit Rev Food Sci Nutr 2022; 64:3604-3622. [PMID: 36239320 DOI: 10.1080/10408398.2022.2133078] [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] [Indexed: 11/03/2022]
Abstract
Understanding mechanisms of myofibrillar protein gelation is important for development of gel-type muscle foods. The protein-protein interactions are largely responsible for the heat-induced gelation. Exogenous additives have been extensively applied to improve gelling properties of myofibrillar proteins. Research has been carried out to investigate effects of different additives on protein gelation, among which low molecular substances as one of the most abundant additives have been recently implicated in the modifications of intermolecular interactions. In this review, the processes of myosin dissociation under salt and the subsequent interaction via intermolecular forces are elaborated. The underlying mechanisms focusing on the role of low molecular additives in myofibrillar protein interactions during gelation particularly in relation to modifications of the intermolecular forces are comprehensively discussed, and six different additives i.e. metal ions, phosphates, amino acids, hydrolysates, phenols and edible oils are involved. The promoting effect of low molecular additives on protein interactions is highly attributed to the strengthened hydrophobic interactions providing explanations for improved gelation. Other intermolecular forces i.e. covalent bonds, ionic and hydrogen bonds could also be influenced depending on varieties of additives. This review can hopefully be used as a reference for the development of gel-type muscle foods in the future.
Collapse
Affiliation(s)
- Yuemei Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Genpeng Bai
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Guofeng Jin
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Ying Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jinpeng Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jinxuan Cao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
16
|
Xiong Z, Shi T, Jin W, Bao Y, Monto AR, Yuan L, Gao R. Gel performance of surimi induced by various thermal technologies: A review. Crit Rev Food Sci Nutr 2022; 64:3075-3090. [PMID: 36193875 DOI: 10.1080/10408398.2022.2130154] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to deterioration, especially with one-step heating. The two-step WB is time-consuming, and a large amount of water used tends to cause environmental problems. This review focuses on key factors affecting the quality of surimi gels in various heating technologies, such as surimi protein structure, chemical forces, or the activity of endogenous enzymes. In addition, the relationships between these factors and the gel performance of surimi under various heating modes are discussed by analyzing the heating temperature and heating rate. Compared with WB, the gel performance can be improved by controlling the heating conditions of microwave heating and ohmic heating, which are mainly achieved by changing the molecular structure of myofibrillar proteins or the activity of endogenous enzymes in surimi. Nevertheless, the novel thermal technologies still face several limitations and further research is needed to realize large-scale industrial production. This review provides ideas and directions for developing heat-induced surimi products with excellent gel properties.
Collapse
Affiliation(s)
- Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| |
Collapse
|
17
|
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties. Food Res Int 2022; 162:111983. [DOI: 10.1016/j.foodres.2022.111983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/24/2022] [Accepted: 09/26/2022] [Indexed: 11/20/2022]
|
18
|
Yi S, Wu Q, Tong S, Wang W, Li X, Mi H, Xu Y, Li J. Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein. J Food Sci 2022; 87:3900-3912. [PMID: 35894520 DOI: 10.1111/1750-3841.16255] [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: 04/25/2022] [Revised: 06/12/2022] [Accepted: 06/27/2022] [Indexed: 01/17/2023]
Abstract
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best. When the ratio of EWP/MP was 50/50, the aggregate-protein interaction was dominant, and the excess EWP acted as a barrier to cross-linking and wrapped around the surface of the aggregates to form larger aggregates. Comparing the two-step heated and one-step heated conditions, the former is superior. PRACTICAL APPLICATION: The combination of egg white protein and myofibrillar protein can provide a theoretical reference for the protein content in surimi products, and moderate addition has an enhancing effect on surimi protein cross-linking and promotes gel formation. Excessive addition will form aggregates outside the egg white protein wrapping phenomenon, and the quality of surimi gel products will be affected.
Collapse
Affiliation(s)
- Shumin Yi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Qi Wu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Tong
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wei Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xuepeng Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hongbo Mi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| |
Collapse
|
19
|
Lu J, Zhang W, Zhao X, Xu X. Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting. Food Chem 2022; 380:131734. [PMID: 35034802 DOI: 10.1016/j.foodchem.2021.131734] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 11/19/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
The emulsion abilities of pale, soft, exudative (PSE)-like chicken breast protein are unsatisfied, which are urgently needed to be ameliorated. This study evaluated the improvement of pH-shifting (11.0-, 11.5- and 12.0-7.0) on emulsion properties of the PSE-like chicken breast myofibrillar proteins (MPs) and the underlined structure-driven interfacial mechanism. It was found pH-shifting promoted the exposure of buried hydrophobic groups and free sulfhydryl groups, and changed secondary structures. Emulsions stabilized by refolded MPs exhibited more uniform and dispersed distributions with more adsorbed proteins at the interface. Electrophorogram showed both disulfide and non-disulfide covalent bonds were involved during interfacial protein-protein interaction. The results from circular dichroism and front-surface fluorescence spectroscopy revealed interfacial MPs were exposed to a more hydrophobic environment and increased β-sheets enhanced their molecular interactions. In addition, interfacial proteins after pH-shifting was less likely to be replaced by Tween 20.
Collapse
Affiliation(s)
- Junmeng Lu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Weiyi Zhang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
20
|
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09747-6] [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]
|
21
|
Xu Y, Lv Y, Yin Y, Zhao H, Yi S, Li X, Li J. Impacts of yeast β‐glucan on thermal aggregation and flavour adsorption capacity of Spanish mackerel myosin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Yanan Lv
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Yiming Yin
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Honglei Zhao
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Shumin Yi
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou 121013 China
| |
Collapse
|
22
|
Yu N, Yang F, Gong H, Zhou J, Jie C, Wang W, Chen X, Sun L. Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
23
|
Nguyen TB, Mueni LM, Bui TNTV, Bao HND, Thi Kim Cuc N, Nicolai T. Characterization of tuna dark muscle protein isolate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
24
|
Li Q, Yi S, Wang W, Xu Y, Mi H, Li X, Li J. Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods 2021; 11:66. [PMID: 35010193 PMCID: PMC8750094 DOI: 10.3390/foods11010066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/23/2021] [Accepted: 12/23/2021] [Indexed: 12/02/2022] Open
Abstract
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.
Collapse
Affiliation(s)
- Qiang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| |
Collapse
|
25
|
Wang X, Feng T, Wang X, Zhang X, Xia S. Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l-lysine and l-arginine at low ionic strength. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5469-5477. [PMID: 33682127 DOI: 10.1002/jsfa.11195] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 02/27/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The solubility limitation and poor gelation properties of myofibrillar proteins at low ionic strength are the most challenging obstacle to limit salt reduction in meat products. In the present study, five amino acids with different concentrations of 5, 10 15, and 20 mmol L-1 , l-lysine (Lys), l-arginine (Arg), l-histidine (His), l-proline (Pro) and l-glycine (Gly), were introduced into myofibrillar protein (MP) suspensions at low ionic strength to improve solubility and gelation properties. RESULTS The dynamic rheological analysis showed that the MPs at 100 mmol L-1 NaCl containing 15/20 mmol L-1 Lys/Arg exhibited similar gelling behaviors to MPs at 600 mmol L-1 NaCl. Similarly, 15/20 mmol L-1 Lys/Arg significantly increased the solubility of MPs and the water holding capacity (WHC) and gel strength of MP gels, which was comparable to those of MPs at 600 mmol L-1 NaCl. Furthermore, Lys and Arg promoted the formation of aggregation-type gel with a dense and compact structure observed by scanning electron microscopy. The gels containing 15/20 mmol L-1 Lys/Arg exhibited a significant increase in the proportion of immobilized water (P21 ). CONCLUSION The enhancement of WHC, gel strength, and P21 was closely associated with the increased solubility and the dense microstructure induced by Lys and Arg with high concentrations of 15 and 20 mmol L-1 . The knowledge obtained from this study may be useful for the improvement of gelation properties of MPs at low ionic strength using l-lysine and l-arginine. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xuejiao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Tingting Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| |
Collapse
|
26
|
Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
27
|
Jiao X, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9706-9715. [PMID: 34342990 DOI: 10.1021/acs.jafc.1c03045] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
To provide an insight into the oxidation behavior of cysteines in myofibrillar proteins (MPs) during microwave heating (MW), a quantitative redox proteomic analysis based on the isobaric iodoacetyl tandem mass tag technology was applied in this study. MPs from silver carp muscles were subjected to MW and water bath heating (WB) with the same time-temperature profiles to eliminate the thermal differences caused by an uneven energy input. Altogether, 422 proteins were found to be differentially expressed after thermal treatments as compared to that with no heat treatment. However, MW triggered a larger number of proteins and cysteine sites for oxidation. Myosin heavy chain, myosin-binding protein C, nebulin, α-actinin-3-like, and titin were found to be highly susceptible to oxidation under microwave irradiation. Notably, MW caused such modifications at cysteine site 9 in the head of myosin, revealing the enhancement mechanism of MP gelation by excess cysteine cross-linking during microwave processing. Furthermore, Gene Ontology and functional enrichment analyses suggested that the two thermal treatments resulted in some differences in ion binding, muscle cell development, and protein-containing complex assembly. Overall, this study is the first to report the redox proteomic changes caused by MW and WB treatments, thus providing a further understanding of the microwave-induced oxidative modifications of MPs.
Collapse
Affiliation(s)
- Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- Fujian Anjoy Food Share Co. Ltd., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
28
|
Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
Collapse
Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
29
|
Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chem 2021; 362:130222. [PMID: 34090040 DOI: 10.1016/j.foodchem.2021.130222] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/25/2021] [Accepted: 05/25/2021] [Indexed: 11/26/2022]
Abstract
The synergistic effect of pH and heating on the structure, aggregation behaviour and gel properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The surface hydrophobicity of the control at pH 5.0 (143.6 ± 0.3 μg) was significantly higher than that of other samples (P < 0.05). Under the same pH conditions, the decrease in total sulfhydryl content of all samples during the heating process demonstrated that covalent/non-covalent cross-linking occurred between proteins due to heat input. Moreover, the decrease in solubility and the increase in turbidity of all samples verified the fact of MP aggregation, and the changes in the elasticity index (EI) and macroscopic viscosity index (MVI) also indicated a decrease in MP fluidity upon heating treatment. Therefore, the aggregation of MP was affected by pH and heating, and the optimal three-dimensional network structure and gel properties could be formed at pH 6.0 and above 70 °C.
Collapse
Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Songping Wang
- Kexin College, Hebei University of Engineering, Handan, Hebei 056038, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
| |
Collapse
|
30
|
Zhang W, Liu C, Zhao J, Ma T, He Z, Huang M, Wang Y. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chem 2021; 358:129862. [PMID: 33940296 DOI: 10.1016/j.foodchem.2021.129862] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022]
Abstract
Modification and improvement of protein functionalities are important for expanding the applications of proteins in food. The objective of this study was to investigate the effects of pH-shifting treatments on the structural and functional properties of ginkgo seed protein isolate (GSPI). GSPI was exposed to acidic (pH 2.0-4.0) and basic (pH 10.0-12.0) pHs for 0, 0.5, 1, 2, and 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly increased GSPI solubility by 43-141% except for the treatment at pH 2.0, which decreased protein solubility by 16-39%. All pH-shifting treatments more than doubled the surface hydrophobicity of GSPI and significantly improved the emulsifying activity. The highest emulsifying activity was observed in the pH 2.0-treated GSPI, which was 4.9-fold higher than the control. Acid-induced GSPI degradation likely promoted protein adsorption to the oil-water interface. In summary, the pH-shifting-modified GSPI may serve as a promising emulsifier in various food systems.
Collapse
Affiliation(s)
- Weiwei Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Kinesiology, Nutrition, and Food Science, California State University, Los Angeles, CA 90032, USA
| | - Tianyi Ma
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Zhendong He
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
31
|
Yang HH, Zhong C, Sun LC, Li YK, Chen H, Wu GP. Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors. Food Chem 2021; 356:129734. [PMID: 33838607 DOI: 10.1016/j.foodchem.2021.129734] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 01/17/2023]
Abstract
The effects of NaCl and its partial substitutes (KCl, MgCl2 and CaCl2) on solubility, structural characteristics and aggregation behaviors of myofibrillar protein (MP) from pearl mussel muscle were investigated and compared. MP at 0.6 M NaCl was beneficial to protein unfolding and showed excellent potential functional properties. When NaCl was substituted in low level, MPs also showed good solubility and ordered microstructure as well as NaCl, especially MgCl2 and CaCl2, due to the unfolding of α-helical structures and subsequently exposed tyrosine residues and hydrophobic groups. However, the obviously increased disulfide bonds and hydrophobic interactions in high substitution level indicated the excessive non-sodium salts had negative effects on molecular rearrangement, leading to irregular and overly tight of microstructure. Thus, NaCl partially substituted by KCl, MgCl2 and CaCl2 in low substitution level is promising to improve functional properties of MP in low-sodium meat products.
Collapse
Affiliation(s)
- Huan-Huan Yang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China
| | - Chan Zhong
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China
| | - Le-Chang Sun
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361021, China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ya-Ke Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China
| | - Hu Chen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China
| | - Guo-Ping Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 30045, China.
| |
Collapse
|
32
|
Liu F, Huang H, Lin W, Li L, Wu Y, Yang S, Yang X, Wang Y. Effects of temperature on the denaturation and aggregation of (
Lateolabrax
japonicus
) myosin from sea bass surimi. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15417] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fangfang Liu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- College of Food Sciences & Technology Shanghai Ocean University Shanghai China
| | - Hui Huang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Wanling Lin
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- School of Life Science and Food Engineering Hanshan Normal University Chaozhou China
| | - Laihao Li
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yanyan Wu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Shaoling Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Xianqing Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yueqi Wang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| |
Collapse
|
33
|
Yang X, Ke C, Li L. Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110243] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
34
|
Yang Z, Sun J, Li Z, Qi Y, Wang P, Xu X. Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110786] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
35
|
Tang Z, Ying R, Shi L. Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14758] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zhen‐Xing Tang
- Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China
| | - Rui‐Feng Ying
- College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Lu‐E Shi
- School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China
| |
Collapse
|
36
|
Fang Z, Cai X, Wu J, Zhang L, Fang Y, Wang S. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106250] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
37
|
Zhao X, Xu X, Zhou G. Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Compr Rev Food Sci Food Saf 2020; 20:924-959. [DOI: 10.1111/1541-4337.12684] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| |
Collapse
|
38
|
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105990] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
39
|
Tyrosinase nanocapsule based nano-biosensor for ultrasensitive and rapid detection of bisphenol A with excellent stability in different application scenarios. Biosens Bioelectron 2020; 165:112407. [DOI: 10.1016/j.bios.2020.112407] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/02/2020] [Accepted: 06/21/2020] [Indexed: 12/23/2022]
|
40
|
Dai H, Chen X, Peng L, Ma L, Sun Y, Li L, Wang Q, Zhang Y. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105869] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
41
|
He C, Sun Z, Qu X, Cao J, Shen X, Li C. A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS. Food Res Int 2020; 133:109138. [DOI: 10.1016/j.foodres.2020.109138] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 12/13/2022]
|
42
|
Li J, Wu M, Wang Y, Li K, Du J, Bai Y. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chem 2020; 325:126921. [PMID: 32387981 DOI: 10.1016/j.foodchem.2020.126921] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/18/2020] [Accepted: 04/25/2020] [Indexed: 10/24/2022]
Abstract
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate (PPI) were investigated. PPI was subject to different pH conditions (pH 2, pH 4, pH 10, and pH 12) for 1 h, then adjusted back to pH 7 and they were marked as PPI2, PPI4, PPI10, and PPI12, respectively. It was found that the breaking force (BF) and water holding capacity (WHC) of PPI10 gel were significantly improved due to the decreased particle size, increased solubility, free sulfhydryl group content and surface hydrophobicity of PPI10. While PPI2 or PPI12 lost their gel ability due to the formation of large protein aggregates. These results indicated that pH-shifting treatment might be a convenient and economical method to prepare PPI with different gel and structural properties.
Collapse
Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Mengmeng Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Juan Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China.
| |
Collapse
|
43
|
Li R, He Q, Guo M, Yuan J, Wu Y, Wang S, Rong L, Li J. Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105444] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
44
|
Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles. Journal of Food Science and Technology 2019; 57:1049-1060. [PMID: 32123426 DOI: 10.1007/s13197-019-04139-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2019] [Accepted: 10/23/2019] [Indexed: 01/01/2023]
Abstract
This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.
Collapse
|