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Fu Y, Luo F, Ma L, Dai H, Wang H, Chen H, Zhu H, Yu Y, Hou Y, Zhang Y. The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents. Food Chem 2023; 419:135989. [PMID: 37027977 DOI: 10.1016/j.foodchem.2023.135989] [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: 10/31/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 04/09/2023]
Abstract
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.
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Affiliation(s)
- Yu Fu
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Fali Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Hou
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing, China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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2
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Xia M, Liu C, Ahn DU, Huang X, Jin Y, Cai Z. Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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3
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Liu C, Kong L, Yu P, Wen R, Yu X, Xu X, Peng X. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles. Foods 2022; 11:2133. [PMID: 35885376 PMCID: PMC9320738 DOI: 10.3390/foods11142133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze-thaw (F-T) cycles were investigated. During F-T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F-T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F-T cycles.
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Affiliation(s)
- Chunyun Liu
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Pengjuan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.Y.); (X.X.)
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.Y.); (X.X.)
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
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4
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Jin DL, Chen YW, Hong XD, Chai TT, Ren ST, Ou YZ, Huang XX, Hu HB. Vibration mill-assisted complex enzyme hydrolysis for flavoring of freeze-dried sea cucumber powder. J Food Biochem 2022; 46:e14298. [PMID: 35780305 DOI: 10.1111/jfbc.14298] [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: 02/15/2022] [Revised: 05/17/2022] [Accepted: 06/03/2022] [Indexed: 11/29/2022]
Abstract
This study aims to analyze the flavor differences of freeze-dried sea cucumber powder, processed for different time intervals, under vibration mill-assisted complex enzyme hydrolysis using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). The results of principal component analysis by E-nose showed distinction among the four groups of freeze-dried sea cucumber powder (papain-neutral protease (PN) and flavorzyme-neutral protease (FN), processed for 60 and 80 min). The GC-IMS revealed 35 volatile compounds. Subsequently, based on the fingerprint and heat map results, the flavor differences among the samples were clearly distinguished. When compared to the other three groups, the 60-FN group exhibited a greater variety and quantity of volatile compounds such as octanal, heptanal, hexanal, (E, Z)-2,6-nonadienal, and nonanal. The 80-PN group exhibited high amounts of 2-propanone, ethylbenzene, ethyl acetate, and 2,5-dimethylpyrazine. In addition, the vibration mill technique was considered to be a mild enzyme-assisted method. PRACTICAL APPLICATIONS: This study found that different enzyme types and physical technology operation time can affect the different volatile flavor compounds of freeze-dried sea cucumber powder, which can be quickly and effectively be identified by E-nose and GC-IMS technology to improve the flavor and quality of the product, while facilitating the rapid adjustment and development of the industry. Meanwhile, the results of the study could provide a reference for the deep processing and flavor improvement of the sea cucumber industry and make an important contribution to the related literature. In addition, this could also promote the development and application of non-thermal processing technologies such as vibratory mill in the freeze-dried sea cucumber powder industry.
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Affiliation(s)
- Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-de Hong
- Qingdao Niucuisheng Biotechnology Co., Ltd., Yantai, China
| | - Ting-Ting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Shao-Tian Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yang-Zhi Ou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-Xin Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Hao-Ben Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
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Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
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Miranda ÍKSPB, Santana FR, Camilloto GP, Detoni CB, Souza FVD, Cabral-Albuquerque ECDM, Alves SL, Neco GL, Lima FOD, Assis SAD. Development of membranes based on carboxymethyl cellulose/acetylated arrowroot starch containing bromelain extract carried on nanoparticles and liposomes. J Pharm Sci 2021; 110:2372-2378. [PMID: 33662391 DOI: 10.1016/j.xphs.2021.02.031] [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: 05/27/2020] [Revised: 02/25/2021] [Accepted: 02/25/2021] [Indexed: 10/22/2022]
Abstract
Polymeric membranes have been used in several applications, including their use as curatives in cutaneous wounds. Bromelain has long been used for anti-inflammatory purposes, so the objective of this work was to produce carboxymethylcellulose-acetylated blends, incorporate bromelain, characterize the systems, compare the blends with bromelain loaded in nanoparticles and liposomes and, finally, to evaluate their healing potential. Four membrane formulations were produced by solvent evaporation: the control, membranes containing free bromelain, bromelain-loaded nanoparticles (NPs) and bromelain-loaded liposomes (LIPs). The enzyme concentration was the same for all formulations. Transparent, flexible and intact films were obtained. The membranes containing free bromelain, bromelain-loaded NPs and bromelain-loaded LIPs had higher water content, lower water vapor permeability and maximum tensile strength, and greater elongation at rupture. The capacity to absorb simulated exudate was higher in samples containing free bromelain, and bioadhesion was reduced in the presence of free bromelain compared to the control. An in vivo assay was performed to verify the membranes' healing potential. Histological analysis revealed no edema on the 14th day in animals treated with membranes containing bromelain-loaded NPs and LIPs.
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Affiliation(s)
| | - Fernando Rocha Santana
- Health Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900
| | - Geany Peruch Camilloto
- Technology Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900
| | - Cassia Britto Detoni
- Pharmacy Department - Campus Macaé, Federal University of Rio de Janeiro, Av. Aluizio da Silva Gomes, 50 - Novo Cavaleiros, Macaé - RJ, Brazil, CEP 27930-560
| | - Fernanda Vidigal Duarte Souza
- EMBRAPA - Empresa Brasileira de Pesquisa Agropecuária, R. Embrapa, s/n - Chapadinha, Cruz das Almas - BA, Brazil, CEP 44380-000
| | | | - Sara Lima Alves
- Health Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900
| | - Glaucia Lais Neco
- Health Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900
| | - Flávia Oliveira de Lima
- Health Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900
| | - Sandra Aparecida de Assis
- Health Department, State University of Feira de Santana, Av. Transnordestina, s/n - Novo Horizonte, Feira de Santana - BA, Brazil, CEP 44036-900.
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Li H, Hu Y, Zhao X, Wan W, Du X, Kong B, Xia X. Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110403] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Cao C, Zhao X, Zhang C, Ding Z, Sun F, Zhao C. Effect of inlet temperature on the physicochemical properties of spray-dried seed-watermelon seed protein powder. J Food Sci 2020; 85:3442-3449. [PMID: 32926421 DOI: 10.1111/1750-3841.15432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 11/30/2022]
Abstract
Here, we studied the effects of inlet temperature on the physicochemical properties of the hydrolyzed protein (seed-watermelon seed hydrolyzed protein [SWSP]) powder in seed-watermelon seeds. The inlet temperature of the study was in the range of 150 to 180 °C, and the remaining experimental parameters remained constant, that is, the feed flow rate was 0.2 L/hr, the concentration of maltodextrin was 30%, and the outlet temperature was 80 °C. We studied the water activity and moisture content, bulk density, flowability (Carr index and Hausner ratio), angle of repose, solubility, color, hygroscopicity, powder morphology, particle size, crystallinity, and odor of the sample. Inlet temperature of 170 to 180 °C reduced the moisture content and increased the particle size. It was found that the value of measured water activity was less than 0.5, which helped in maintaining stability of the sample. Powders produced at the temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope. The inlet temperature affected the color of the sample, thus at high temperature, the sample had a brighter color. The sample was approximately 18% crystalline. At a preparation temperature of 160 °C, the sample showed significant antioxidant activity (P < 0.05).
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Affiliation(s)
- Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Chao Zhang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Zhenzhen Ding
- College of Life and Geographical Sciences, Kashi University, Kashi, 844006, P. R. China
| | - Fenglin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Chunyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
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Han B, Jian Y, Xia X, Hu W, Zhang L, Zhou P. Studying the effects of sea cucumber ovum powder on nonalcoholic fatty liver disease by proteomics techniques in a rat model. Food Funct 2020; 11:6139-6147. [PMID: 32573635 DOI: 10.1039/d0fo00741b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sea cucumber is a valuable marine food that has antioxidant, anti-diabetic, and anti-obesity functionalities. Sea cucumber ovum (SCO) may contain functional components, however, it is considered to be a waste product during industrial processing. In order to make good use of SCO, this work investigated the effects of freeze-dried SCO powder on NAFLD, using a rat model, through iBT labeling proteomics techniques, tracking changes in the hepatic protein profiles of rats whose diets were supplemented with SCO powder. Male rats were fed with standard food, a high fat diet (HFD), or a HFD supplemented with 150 mg per kg BW or 450 mg per kg BW SCO powder for 6 weeks. Compared with the HFD, low-dose SCO supplementation in the diet could significantly reduce body weight gain and liver weight. Furthermore, in total, 5922 proteins were identified, and 767 proteins were found to be significantly different proteins (p < 0.05) among all four groups. Most of the significantly different proteins were related to apoptosis and lipid metabolism. Fadd, Dci, and Aif1 have been identified as key proteins in the pathways related to apoptosis, lipid metabolism, and inflammation. The results in this study provide an overview of the SCO-induced changes in the liver proteome of NAFLD, which may help us to understand the molecular mechanism behind the effects of SCO on the alleviation of NAFLD.
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Affiliation(s)
- Binsong Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109126] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Li X, Wang K, Yang R, Dong Y, Lin S. Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions. Food Res Int 2019; 128:108757. [PMID: 31955733 DOI: 10.1016/j.foodres.2019.108757] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 12/16/2022]
Abstract
A rapid and sensitive measurement technique was used to investigate the mechanism of aroma compounds changes in SCPPs under the storage conditions with hygroscopicity and no-microorganism (HNM), nonhygroscopicity and no-microorganism (NHNM) and hygroscopicity and microorganism (HM) by HS-GC-IMS. The types and signal of aroma compounds increased obviously at the 5th day under the storage condition (HNM and HM). The signal of majority of aroma compounds decreased gradually since the 5th day. However, during the storage of SCPPs for 15 days, the total signals of aldehydes, ketones and alcohols gradually increased and reached a maximum. Thereinto, the saturated aldehydes such as hexanal had been produced as an off-flavor. These off-flavor compounds principally including aldehydes and ketones could be generated through Maillard reaction, while alcohols could be generated by microbial fermentation. The study discovered moisture adsorption and microorganism during storage could affect aroma compounds of SCPPs and the effect of moisture absorption was greater than microorganisms.
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Affiliation(s)
- Xinran Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ke Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ruiwen Yang
- College of Food Science and Technology, Jilin University, Changchun 130062, PR China
| | - Yifei Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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Wang K, Yang R, Sun N, Dong Y, Cheng S, Lin S. The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs). Food Chem 2019; 274:100-109. [DOI: 10.1016/j.foodchem.2018.08.123] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 07/30/2018] [Accepted: 08/27/2018] [Indexed: 12/15/2022]
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