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Jiang J, Yang K, Gong H, Ma J, Hu X, Zhou Y, Zhang Y, Sun W. The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties. Int J Biol Macromol 2024; 277:134114. [PMID: 39047999 DOI: 10.1016/j.ijbiomac.2024.134114] [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: 04/15/2024] [Revised: 07/11/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
This study investigated the effect of different magnetic field treatments (0, 3, 6, 9, 12 mT) on the structure and emulsification properties of myofibrillar protein (MP). The results showed that the emulsion stabilized by MP with 3, 6, 9 mT magnetic field treatments possessed higher emulsifying ability, storage stability and apparent viscosity, since magnetic field induced the structural unfolding of MP and exposed the hydrophobic groups (the surface hydrophobic increased from 30.10 to 43.73 μg). Meanwhile, the magnetic field treatments decreased the MP particle size from 1752.00 to 1278.67 nm, which was favorable for the diffusion and adsorption of proteins at the oil-water interface, thus improving the MP emulsification ability and stability. Furthermore, the 9 mT magnetic field-treated MP had the best ability to emulsify oil droplets with a more uniform and smaller emulsion size from 28.593 to 23.443 μm. However, high-intensity magnetic field treatment (12 mT) caused MP particles to aggregate and the hydrophobic binding sites to be buried, which was not conducive to encapsulating oil droplets.
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Affiliation(s)
- Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaopeng Hu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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2
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Zhang H, Li X, Zhang Z, Jiang A, Bai Q. Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39324370 DOI: 10.1002/jsfa.13929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 09/14/2024] [Accepted: 09/15/2024] [Indexed: 09/27/2024]
Abstract
BACKGROUND Previous studies have demonstrated that the addition of chitosan can improve the quality and functional properties of meat products. However, the underlying mechanism remains unclear. In this study, the effect and mechanism of the addition of chitosan on the gel properties of myofibrillar protein (MP) were investigated. RESULTS The results indicated that the gel strength and the water-holding capacity of MP-chitosan gel increased significantly when chitosan was added at 2.5-10 mg mL-1. Myofibrillar protein samples with 10 mg mL-1 added chitosan exhibited the highest elasticity and viscosity during gel formation and strengthening. The addition of chitosan also caused a modification in both the secondary and tertiary structure of MP, resulting in an enhanced exposure of hydrophobic and sulfhydryl groups in comparison with the control. Chitosan inhibited the conversion of immobilized water into free water and the formation of water channels during the thermal gelation process of MP. The denaturation enthalpy (ΔH) of myosin decreased as the concentration of chitosan exceeded 5 mg mL-1. The microstructure showed that the incorporation of chitosan (5-10 mg mL-1) facilitated the formation of compact and well organized MP gel networks. CONCLUSION The addition of chitosan can enhance the functional properties of meat protein and facilitate heat-induced gelation, making it a promising ingredient for improving the quality of processed meat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Huiyun Zhang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xinling Li
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Ziye Zhang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - An Jiang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - QiaoQiao Bai
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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3
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Wang Y, Liu J, Xia K, Ding Z, Wang B, Yu X, Liu J, Yuan P, Duan S. Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions. Int J Biol Macromol 2024:133589. [PMID: 39084970 DOI: 10.1016/j.ijbiomac.2024.133589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 06/10/2024] [Accepted: 06/29/2024] [Indexed: 08/02/2024]
Abstract
The influence of Carboxymethyl chitosan (CMCS) on the emulsification stability mechanism of casein (CN) and its effects on the stability of whole nutrient emulsions were investigated. The complex solutions of CN and CMCS were prepared and the turbidity, ultraviolet (UV) absorption spectrum, fluorescence spectrum, circular dichroism (CD) spectrum, Fourier transform infrared (FTIR) spectrum, interfacial tension and microstructural observations were used to study the inter-molecular interaction of CMCS and CN. The effects of CMCS on the emulsion stability of CN were further analyzed by particle size, ζ-potential, instability index and rheological properties. Moreover, the accelerated stability of whole nutrient emulsions prepared by CMCS and CN was evaluated. The results revealed that CN-CMCS complexes were mainly formed by hydrogen bonding. The stability of the CN-CMCS composite emulsions were improved, as evidenced by the interfacial tension decreasing from 165.96 mN/m to 158.49 mN/m, the particle size decreasing from 45.85 μm to 12.98 μm, and the absolute value of the potential increasing from 29.8 mV to 33.5 mV. The stability of whole nutrient emulsion was also significantly enhanced by the addition of CN-CMCS complexes. Therefore, CN-CMCS complex could be served as a novel emulsifier to improve the stability of O/W emulsions.
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Affiliation(s)
- Yingxiang Wang
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Jinyang Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Kai Xia
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Zhenjiang Ding
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | | | - Xinyu Yu
- Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing 100124, China
| | - Jia Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Peng Yuan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Shenglin Duan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China.
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4
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Ahmad K, Zhang Y, Chen P, Yang X, Hou H. Chitosan interaction with stomach mucin layer to enhances gastric retention and mucoadhesive properties. Carbohydr Polym 2024; 333:121926. [PMID: 38494203 DOI: 10.1016/j.carbpol.2024.121926] [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: 10/28/2023] [Revised: 02/04/2024] [Accepted: 02/05/2024] [Indexed: 03/19/2024]
Abstract
The interaction between mucoadhesive materials and mucin layers is of significant interest in the development of drug delivery systems and biomedical applications for effective targeting and prolonged stay in the gastrointestinal tract. In this article, the current advancement and mucoadhesive properties of chitosan concerning the stomach mucin layer and its interactions have been briefly addressed. Chitosan a biocompatible polysaccharide exhibited promising mucoadhesive properties attributed to its cationic nature and ability to establish bonds with mucin glycoproteins. The mucoadhesion mechanism is ascribed to the electrostatic interactions between the positively charged amino (NH2) groups of chitosan and the sialic acid residues in mucin glycoprotein which carry a negative charge. The article provides a succinct overview of prior uses, current trends, and recent advancements in chitosan-based gastric-targeted delivery systems. We look forward to further innovations and emerging research related to chitosan-based methods of delivery that may increase the chitosan suitability for use in novel therapeutic approaches.
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Affiliation(s)
- Khurshid Ahmad
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yanying Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Peng Chen
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xia Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province 266000, PR China.
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5
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Wang L, Wang L, Wang N, Song C, Wen C, Yan C, Song S. Fucoidan alleviates the inhibition of protein digestion by chitosan and its oligosaccharides. Int J Biol Macromol 2024; 269:132072. [PMID: 38705339 DOI: 10.1016/j.ijbiomac.2024.132072] [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: 12/08/2023] [Revised: 02/13/2024] [Accepted: 05/02/2024] [Indexed: 05/07/2024]
Abstract
Chitosan (CTS) and chitosan oligosaccharides (COS) have been widely applied in food industry due to their bioactivities and functions. However, CTS and COS with positive charges could interact with proteins, such as whey protein isolate (WPI), influencing their digestion. Interaction among CTS/COS, FUC, and WPI/enzymes was studied by spectroscopy, chromatography, and chemical methods in order to reveal the role of FUC in relieving the inhibition of protein digestibility by CTS/COS and demonstrate the action mechanisms. As shown by the results, the addition of FUC increased degree of hydrolysis (DH) and free protein in the mixture of CTS and WPI to 3.1-fold and 1.8-fold, respectively, while raise DH value and free protein in the mixture of COS and WPI to 6.7-fold and 1.2-fold, respectively. The interaction between amino, carboxyl, sulfate, and hydroxyl groups from carbohydrates and protein could be observed, and notably, FUC could interact with CTS/COS preferentially to prevent CTS/COS from combining with WPI. In addition, the addition of FUC could also relieve the combination of CTS to trypsin, increasing the fluorescence intensity and concentration of trypsin by 83.3 % and 4.8 %, respectively. Thus, the present study demonstrated that FUC could alleviate the inhibitory effect of CTS/COS on protein digestion.
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Affiliation(s)
- Linlin Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lilong Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chen Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chengrong Wen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chunhong Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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6
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Huang M, Xu Y, Xu L, Chen X, Ding M, Bai Y, Xu X, Zeng X. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility. Food Chem 2024; 440:138204. [PMID: 38134832 DOI: 10.1016/j.foodchem.2023.138204] [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: 08/31/2023] [Revised: 11/21/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023]
Abstract
Muscle protein based functional foods have been attracted great interests in novel food designing. Herein, myofibrillar protein (MP)-chitosan (CH) electrostatic complexes were employed to fabricate mixed-layer emulsions to protect and deliver astaxanthin. The MP/CH complex fabricated mixed-layer emulsions displayed higher stability against pH and temperature changes, exhibiting smaller droplet and homogenous distributions. After UV-light irradiation for 8 h, the mixed-layer emulsions had higher astaxanthin retention (69.11 %, 1:1 group). During storage, a lower degree of lipid oxidation, protein oxidation and higher astaxanthin retention were obtained, indicating desirable protections of mixed-layer emulsions. The vitro digestion reveled the mixed-layer emulsions could decrease the release of free fatty acids. Meanwhile, the bioaccessibility of astaxanthin was higher (30.43 %, 2:1 group) than monolayer emulsion. In all, the MP/CH prepared mixed-layer emulsions could protect and deliver fat-soluble bioactive compounds, and contributed to develop muscle protein based functional foods to meet the needs of slow and controlled release.
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Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, P.R. China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Mengzhen Ding
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China
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7
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Liu C, Sun F, Tian Y, Jiang L, Wang Z, Zhou L. Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties. Food Chem X 2024; 21:101122. [PMID: 38261844 PMCID: PMC10796266 DOI: 10.1016/j.fochx.2024.101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/24/2023] [Accepted: 01/04/2024] [Indexed: 01/25/2024] Open
Abstract
Protein-polysaccharide composite is of great significance for the development of soluble protein recovery process. This study investigated the effects of cavitation jet (CJ) pretreatment at different time (0, 60, 120, 180, 240, 300 s) intervals on the recovery of soy whey protein (SWP) from soy whey wastewater using chitosan (CH). In addition, the structure and properties of the SWP/CH complexes were examined. The results showed that the recovery yield of SWP reached 84.44 % when the CJ pretreatment time was 180 s, and the EAI and ESI values of the SWP/CH complex increased from 32.39 m2/g and 21 min to 48.47 m2/g and 32 min, respectively. In the CJ pretreatment process, SWP promotes the recombination with chitosan through electrostatic interaction and hydrogen bond, while hydrophobic interaction is also involved. This study has guiding significance for CJ technology in the recovery and utilization of protein in industrial wastewater.
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Affiliation(s)
- Caihua Liu
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Wang Z, Yu Z, Ren S, Liu J, Xu J, Guo Z, Wang Z. Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding. Gels 2024; 10:204. [PMID: 38534623 DOI: 10.3390/gels10030204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 03/09/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024] Open
Abstract
In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze-thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze-thaw, which provided a valuable reference for the development of freeze-thaw-resistant SPI cold-set gel products.
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Affiliation(s)
- Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhenhai Yu
- Heilongjiang Province Green Food Science Institute, Harbin 150028, China
| | - Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Liu
- Kedong Yuwang Co., Ltd., Qiqihaer 161000, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- National Grain Industry (High-Value Processing of Edible Oil Protein) Technology Innovation Center, Harbin 150030, China
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9
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Lang Y, Wang M, Zhou S, Han D, Xie P, Li C, Yang X. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions. Int J Biol Macromol 2024; 262:130000. [PMID: 38331058 DOI: 10.1016/j.ijbiomac.2024.130000] [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: 06/09/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
Polysaccharides are employed to modify proteins, forming complexes that enhance the functional properties of proteins, such as emulsification and stability. In this study, myofibrillar protein (MP)-chitosan (CS) complexes were formed between CS and MP under acidic conditions (pH 3.0-6.0). Results showed that CS can improve the solubility and emulsifying properties of MP, and the MP-CS complexes at pH 3.0 and 6.0 had better emulsifying properties. Concurrently, the particle size results indicated that better the emulsifying properties of the complex, the smaller the particle size. Consequently, the characteristics of the MP-CS complexes (at pH 3.0 and 6.0) were investigated. Our analysis using Fourier transform infrared spectroscopy revealed that the amide I band of MP was blue-shifted with the addition of CS, signifying a decrease in hydrogen bonding within MP. The endogenous fluorescence spectra showcased that the hydrophobicity surrounding the tryptophan residues in the protein changed, leading to enhanced polarity. Thermogravimetric analysis and differential scanning calorimetry further confirmed that the addition of CS improved the thermal stability of MP. These findings provide valuable insights into the interactions between MP and CS. Furthermore, the MP-CS complex can be leveraged to create a Pickering emulsion system for the efficient delivery of bioactive substances.
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Affiliation(s)
- Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
| | - Mingru Wang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Shasha Zhou
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, China
| | - Cuiping Li
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
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Huang M, Xu Y, Chen X, Xu L, Bai Y, Xu X, Zeng X. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. Int J Biol Macromol 2024; 257:128557. [PMID: 38056743 DOI: 10.1016/j.ijbiomac.2023.128557] [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: 07/29/2023] [Revised: 11/13/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
Water-soluble muscle protein with enhanced functionalities has attracted great interest for low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins (MP) in water-aqueous solution at acidic pHs (4.0-6.5) were investigated, and how pH regulated complex formation, microstructures, conformation changes, and emulsifying capacity was systematically explored. At pH 4.0-4.5, MP and CS were positively charged and displayed a co-soluble system, exhibiting small particles and high solubility. When the pH increased to near the isoelectric point (pI) of MP (pH 5.0-6.0), electrostatic interactions largely inhibited the aggregation of MP by forming smaller particle complexes. The flexible structures and improved amphiphilic properties promoted protein absorption at the oil-water interface, further improving the emulsion stability. When the pH increased to 6.5, large aggregates were formed causing poor functionalities. This study could provide great insights to further exploit meat-protein-based low-salt functional foods in novel food design.
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Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
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11
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Zhang F, Wang P, Huang M, Xu X. Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods. Carbohydr Polym 2024; 324:121540. [PMID: 37985113 DOI: 10.1016/j.carbpol.2023.121540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/22/2023]
Abstract
The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions (HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations (0-1.5 wt%) on the physicochemical properties, microstructure, rheological properties, and stability of MP-based HIPEs. Results showed that the interaction between MP and CS efficiently modulated the formation of HIPEs by modifying interfacial tension and network structure. The addition of CS (≤ 0.9 wt%, especially at 0.6 wt%) acted as a spatial barrier, filling the network between droplets, which triggered electrostatic repulsion between CS and MP particles, enhancing MP's interfacial adsorption capacity. Consequently, droplet sizes decreased, emulsion stability increased, and HIPEs became more stable during freeze-thaw cycles, centrifugation, and heat treatment. The rheological analysis further demonstrated that the low energy storage modulus (G', 330.7 Pa) of MP-based HIPEs exhibited sagging and deformation during the self-supporting phase. However, adding CS (0.6 wt%) significantly increased the G' (1034 Pa) of MP-based HIPEs. Conversely, increasing viscosity and spatial resistance attributed to CS (> 0.9 wt%) noticeably caused larger droplet sizes, thereby diminishing the printability of MP-based HIPEs. These findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs.
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Affiliation(s)
- Feiyu Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Peng Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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12
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Huang L, Chen Y, Ding S, Qu L, He R, Dai C. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions. Food Chem 2024; 430:136995. [PMID: 37544152 DOI: 10.1016/j.foodchem.2023.136995] [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: 04/04/2023] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/08/2023]
Abstract
In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were investigated. The turbidity and particle size of WPI were reduced in the presence of CMC at pH 4.6 (near the isoelectric point). Then the characterization of physicochemical properties indicated that electrostatic interactions played a major role in the formation of WPI-CMC conjugates, thereby changing the structure and function of conjugates. CMC and WPI reached the optimal aggregation state at pH 4.6 and a ratio of 4:1. The conjugates exhibited excellent emulsifying activity and stability for the oil-in-water emulsions. WPI-CMC conjugates also could provide protection to allicin by preventing degradation under environmental stresses, while maintaining its antioxidant activity.
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Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shuang Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Lulu Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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13
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Sun F, Cheng T, Ren S, Yang B, Liu J, Huang Z, Guo Z, Wang Z. Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction. Int J Biol Macromol 2024; 256:128381. [PMID: 38000596 DOI: 10.1016/j.ijbiomac.2023.128381] [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: 09/12/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
The interactions between carboxymethyl cellulose sodium and proteins can regulate the interfacial and rheological properties of HIPEs, which plays a leading role in the stabilities of HIPEs. This article prepared various ratios of soluble soy protein isolate/carboxymethyl cellulose sodium (SPI/CMC) complexes in different proportions and examined the impact of various ratios of complexes on the structure and interface properties of complexes systems. Additionally, it explored the co-emulsification mechanism of HIPEs using SPI and CMC. At appropriate ratios of SPI/CMC, SPI and CMC mainly combine through non covalent binding and form complexes with smaller particle sizes and stronger electrostatic repulsion. The interfacial properties indicated that adding appropriate CMC increased the pliability and reduced the interfacial tension, while also enhancing the wettability of SPI/CMC complexes. At the ratio of 2:1, the SPI/CMC complexes-stabilized HIPPEs exhibited smaller oil droplets size, tighter droplet packing, and thicker interfacial film through the bridging of droplets and the generation of stronger gel-like network structures to prevent the coalescence/flocculation of droplets. These results suggested that the appropriate ratios of SPI/CMC can improve the physical stability of HIPEs by changing the structure and interface characteristics of the SPI/CMC complexes. This work provided theoretical support for stable HIPEs formed with protein-polysaccharide complexes.
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Affiliation(s)
- Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bing Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jun Liu
- Shandong Yuwang Industrial Co., Ltd, Dezhou, Shandong 251299, China
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Shandong Gushen Biological Technology Group Co., Ltd, Dezhou, Shandong 253500, China.
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14
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Yu Y, Saleh ASM, Sun X, Wang Z, Lu Y, Zhang D, Zhang C. Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques. Int J Biol Macromol 2023; 253:126844. [PMID: 37703979 DOI: 10.1016/j.ijbiomac.2023.126844] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 09/15/2023]
Abstract
Flavor is one of the most important factors that affect consumers' preference for processed meat products. This study aimed to investigate effects of heating on interaction between myofibrillar proteins (MPs) and pyrazine compounds and understand the underlying mechanisms. A combination of multispectral, molecular docking, and molecular dynamics technologies was used to achieve study's aim. Results demonstrated that MPs underwent structural reconstruction and expansion during heating, which significantly altered surface hydrophobicity and SH content. MPs' zeta potential reduced from -7.29 to -10.47 when a short heating time. Additionally, a positive correlation was found between β-sheet content and ability of MPs to adsorb pyrazine compounds. Molecular docking analysis revealed 13 binding sites for pyrazines and MPs. Furthermore, amino acid residues and pyrazine compounds were found to interact by four different forms of forces, primarily van der Waals forces, carbon‑hydrogen bonds, alkyl groups, and π-alkyl groups. Obtained results demonstrated that adequate or optimized heat treatment could expose more binding sites, hence enhancing the binding of MPs to pyrazine compounds. This study may be used to better understand how structural changes in MPs during processing affect MPs' capacity to bind flavor substances, which can help improve flavor of processed meats to encourage their consumption.
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Affiliation(s)
- Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yang Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Chunjiang Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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15
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Zhou L, Zhang R, Zhang J, Yin Y, Wei L, Xing L, Zhang W. Effects of ultrasound on the oxidation and structures of the myofibrillar protein in the presence or absence of soybean oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37186089 DOI: 10.1002/jsfa.12661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/10/2023] [Accepted: 04/22/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Ultrasound is widely used as a novel non-thermal processing technique to improve protein properties. In recent decades, applying ultrasound-assisted emulsification (UAE) to produce protein-stabilized emulsion has attracted people's attention. Instead of applying ultrasound to treat a single protein solution, UAE treatment refers to the use of sonication to a mixture of protein and oil. The purpose of this study was to compare the different effects of ultrasound treatment on the properties of the myofibrillar protein (MP) in the presence or absence of soybean oil. A suitable sonication power was selected based on the change in emulsion properties. RESULTS The 300W sonication power was selected due to its most effectively decreased emulsion droplet size and increased absolute zeta potential. Sonication more significantly increased the protein carbonyl content and disulfide bonds of the MP-soybean oil sample than MP sample. Due to the existence of oil, ultrasound could unfold more protein molecules illustrated by a lower α-helix content and intrinsic fluorescence intensity, and a higher surface hydrophobicity. LC-MS/MS results illustrated that sonication enhanced the myosin heavy chain and actin content at the soybean oil interface as well as accelerated the myosin light chain to separate from myosin in the MP-soybean oil system. CONCLUSION In summary, ultrasound treatment could lead to a higher level of protein oxidation and more protein molecule exposure in the MP with the presence of oil system than in the oil-free MP system. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Ruyu Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yantao Yin
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Lanlan Wei
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Lujuan Xing
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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