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Li R, Li X, Wang C, Zhang G, Niu Y, Wei F, Chen L, Feng X. The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate. Meat Sci 2025; 220:109712. [PMID: 39571508 DOI: 10.1016/j.meatsci.2024.109712] [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: 08/25/2024] [Revised: 10/08/2024] [Accepted: 11/12/2024] [Indexed: 12/10/2024]
Abstract
Excessive salt intake is associated with increased risks of cardiovascular disease, while directly reducing salt content significantly decreased the quality of meat. The objective of this study was to investigate the synergistic effects of sodium tripolyphosphate (STP) and ultrasound treatment on the gel properties of MP under low-salt conditions (0.3 M NaCl). The results of FTIR spectra showed that P3O105- group of STP bound to -NH2 or -OH group of MP form C-N-P or C-O-P bond, indicating the STP was successfully introduced to MP. The addition of STP significantly increased the absolute value of Zeta-potential, suggesting that the presence of STP increased the electrostatic interaction of MP-MP. Importantly, STP combined with ultrasound treatment under low salt condition (STP-U0.3) significantly increased solubility and decreased particle size of MP. Besides, STP-U0.3 treatment also promoted the exposure of hydrophobic groups and improved the rheological behavior of MP, resulting in the highest gel strength (37.78 ± 0.71 g) and the lowest cooking loss (26.73 ± 0.90 %) especially in 10 mM STP combined 100 W ultrasound treatment. These results corresponded by the gradually increases of α-helix content and the decrease of tryptophan fluorescence intensity. Furthermore, results of SEM illustrated that STP-U0.3 treatment contributed to formation of more homogeneous and dense gel network of MP gel. The above results displayed that the STP-U treatment under 0.3 M NaCl resulted in an equivalent effect to control group of 0.6 M NaCl, indicating that the combined application of STP and ultrasound has a promising potential in the low-salt meat processing industry.
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Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaoqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chen Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guiming Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yabin Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fashan Wei
- College of of Food Science and Technology, Henan Agricultural University, Zhengzhou 450004, Hennan, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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2
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Liu Y, Yang Z, Li Z, Shen J, Wang X, Li R, Tao Y, Xu X, Wang P. Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation. ULTRASONICS SONOCHEMISTRY 2024; 112:107199. [PMID: 39675263 DOI: 10.1016/j.ultsonch.2024.107199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2024] [Revised: 12/08/2024] [Accepted: 12/11/2024] [Indexed: 12/17/2024]
Abstract
This work aimed to investigate the effects of ultrasound assisted enzymatic deamidation by protein-glutaminase (PG) on the dispersion of myofibrillar protein (MP) in low-salt solutions. The solubility, structural characteristics, transmission electron microscopy, asymmetric-flow field-flow fractionation, steady shear rheological property and multiple light scattering of MP deamidated by PG (MP-PG) and MP pretreated with ultrasound followed by PG deamidation (MP-U-PG) were determined. Molecular docking and molecular dynamics (MD) simulations were used to estimate the interaction between PG and MP. Under ultrasound assistance, the MP deamidated for 16 h (MP-U-PG16) showed the highest solubility (80.1 %) in low-salt conditions, which is attributed to its highest absolute zeta potential and smallest particle size. Although secondary structure analysis showed that MP-PG and MP-U-PG had an increased α-helix ratio and a decreased β-sheet ratio, ultrasonic treatment had a significantly influence on the MD results. The results manifested that hydrogen bond was the primary forces driving the binding between PG and MP, and the hydrogen bond and hydrophobic interaction were the dominant forces responsible the binding between PG and MP pretreated with ultrasound. According to the energy landscapes theory, ultrasound could overcome the energy barriers through external force input and find the best pathway to achieve the final lowest energy state. Our research contributed to the improvement of the colloidal dispersibility of MPs under low-salt conditions and the regulation of protein interaction by ultrasound assistance.
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Affiliation(s)
- Yating Liu
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zongyun Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhen Li
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Juan Shen
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xia Wang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ru Li
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ye Tao
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Wang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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3
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Chen R, Liu XC, Yao X, Wang W, Xiang J, Tomasevic I, Sun W. Effects of high-pressure and CaCl 2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39643931 DOI: 10.1002/jsfa.14066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 10/02/2024] [Accepted: 11/24/2024] [Indexed: 12/09/2024]
Abstract
BACKGROUND High-sodium intake has been proven to bring serious risks to public health. A potential sodium substitute of salt taste-enhancing hydrolysate (STEH) of protein has been focused on recently. The salt taste-enhancing activity (STEA) of STEH still needs to be improved. High-pressure and calcium chloride (CaCl2) pretreatments were reported to affect proteolysis and promote the release of bioactive peptides. Hence, we investigated effects of high-pressure and CaCl2 pretreatments on hydrolysis and STEA of STEH derived from spent hen. RESULTS The pretreatments significantly influenced STEA of spent hen meat hydrolysate (SHH), especially 200 MPa pressure and 80 mmol L-1 CaCl2 pretreatments increased 27.1% salt taste intensity of SHH compared to that of blank (without pretreatments) according to sensory evaluation, the SHH umami also increased after pretreatments. In SHH, the proportion of peptides < 1000 Da increased up to 79.37% after the pretreatments compared to 73.68% of the blank. The degree of hydrolysis (DH) increased to 19.45% for moderate high-pressure (200 MPa) from 18.02% for blank, and the DH decreased after higher high-pressure and CaCl2 pretreatments, especially for CaCl2 in 80 mmol L-1. The change in particle size distribution of SHH has similar trends to DH. CONCLUSION High-pressure and CaCl2 pretreatments increased STEA of SHH by affecting hydrolysis process. The STEA increase may be related to increased small-peptide proportion in SHH. Meanwhile, moderate high-pressure may promote protein unfolding and further increase DH according to particle size distribution of SHH. The combination of proteolysis and pretreatments of high-pressure and CaCl2 is a promising method to produce STEH. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruixia Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xianqi Yao
- Linyi Jinluo Win Ray Food Co. Ltd, Linyi, China
| | - Wei Wang
- Linyi Jinluo Win Ray Food Co. Ltd, Linyi, China
| | - Junyi Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Qingyuan Food Inspection Center, Qingyuan, China
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
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Shen H, Qi W, Shu Y, Meng Y, Zhao K, Wang J, Wang H, Zhang Z, Li T. Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein. Int J Biol Macromol 2024; 280:135627. [PMID: 39306172 DOI: 10.1016/j.ijbiomac.2024.135627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 08/27/2024] [Accepted: 09/12/2024] [Indexed: 09/27/2024]
Abstract
This study aims to investigate the properties of edible Pickering emulsions (PEs) stabilized by donkey myofibrillar protein (DMP). The DMP was characterized by an atomic force microscope and interfacial tensiometer. The PEs stabilized by DMP were characterized by a confocal laser scanning microscope, rheometer, and lumisizer stability analyzer. The results showed that the DMP particles were spherical nanoparticles with an average size of 143.97 nm. The DMP could reduce the oil-water interfacial tension very well. The emulsifying activity index was below 14.06 m2/g, and the emulsion stability index was up to 93.76% when the DMP concentration was above 10 mg/mL. Increasing the concentration of DMP (5 mg/mL to 25 mg/mL) could decrease the emulsion droplet sizes and fluidity of the PEs and increase the viscoelasticity of the PEs. The increase in the oil-water ratio (1:9 to 5:5) resulted in a larger average emulsion droplet size, reduced fluidity, and enhanced viscoelasticity. The increase in DMP concentration (from 5 mg/mL to 25 mg/mL) and oil-water ratio (from 1:9 to 4:6) improved the physical stability of the PEs. These results may expand the application of DMP and provide new insight into developing edible PEs suitable for the formulation of functional foods.
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Affiliation(s)
- Hui Shen
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China
| | - Wenhui Qi
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China.
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China
| | - Yaping Meng
- Zhengzhou University of Science and Technology. No.1 Xueyuan Road, Zhengzhou, Henan 450064, People's Republic of China
| | - Kaixuan Zhao
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China
| | - Jing Wang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China
| | - Han Wang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China.
| | - Teng Li
- School of Food Science and Biotechnology, 18 Xuezheng Street, Zhejiang Gongshang University, Hangzhou 310018, China
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Chai J, Zhao X, Xu Y, Xu X. An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein. Food Chem 2024; 446:138876. [PMID: 38432134 DOI: 10.1016/j.foodchem.2024.138876] [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: 12/07/2023] [Revised: 01/10/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
Glycation is an effective strategy for the application of myofibrillar protein (MP) in beverage formulas by improving water solubility. In conventional glycation, the efficiency was limited as MP-saccharides conjugates mostly produced at low temperature due to thermosensitivity. This study was aimed to explore unfolding/aggregation kinetics of MP, including aggregate behavior, structural characteristics, and micromorphology, which guided the selection of temperature for glycation. It was shown that 40 °C/47.5 °C were critical temperature for MP unfolding/aggregation, respectively. Accordingly, an innovative technology of glycation (cyclic continuous glycation, CCG) was established by combining such temperatures. The results confirmed that cyclic continuous heating (CCH) inhibited excessive exposure of sulfhydryl and hydrophobic groups impeding protein aggregation. Importantly, it was revealed that rational designed CCG promoted covalent binding of MP to glucose by regulating unfolding-aggregation balance, exhibiting higher glycation degree. Overall, CCG-modified MP is expected to motivate the application of meat proteins in food formulations.
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Affiliation(s)
- Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xue Zhao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Yujuan Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
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6
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Wu Z, Zhang W, Zhao X, Xu X. Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle. Food Res Int 2024; 187:114413. [PMID: 38763665 DOI: 10.1016/j.foodres.2024.114413] [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: 12/05/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
In this study, the highly loaded myofibrillar protein (MP)-luteolin (Lut) complexes were noncovalently constructed by using green high-pressure homogenization technology (HPH) and high-pressure micro-fluidization technology (HPM), aiming to optimize the encapsulation efficiency of flavonoids in the protein-based vehicle without relying on the organic solvent (i.e. DMSO, ethanol, etc.). The loading efficiency of Lut into MPs could reach 100 % with a concentration of 120 μmol/g protein by using HPH (103 MPa, 2 passes) without ethanol adoption. The in vitro gastrointestinal digestion behavior and antioxidant activity of the complexes were then compared with those of ethanol-assisted groups. During gastrointestinal digestion, the MP digestibility of complexes, reaching more than 70.56 % after thermal treatment, was higher than that of sole protein. The release profile of Lut encapsulated in ethanol-containing and ethanol-free samples both well fitted with the Hixson-Crowell release kinetic model (R2 = 0.92 and 0.94, respectively), and the total phenol content decreased by ≥ 40.02 % and ≥ 62.62 %, respectively. The in vitro antioxidant activity (DPPH, ABTS, and Fe2+) of the digestive products was significantly improved by 23.89 %, 159.69 %, 351.12 % (ethanol groups) and 13.43 %, 125.48 %, 213.95 % (non-ethanol groups). The 3 mg/mL freeze-dried digesta significantly alleviated lipid accumulation and oxidative stress in HepG2 cells. The triglycerides and malondialdehyde contents decreased by at least 57.62 % and 67.74 % after digesta treatment. This study provides an easily approached and environment-friendly strategy to construct a highly loaded protein-flavonoid conjugate, which showed great potential in the formulation of healthier meat products.
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Affiliation(s)
- Zhenyang Wu
- 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, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Weiyi Zhang
- 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, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Xue Zhao
- 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, NO.1 Weigang, Nanjing, Jiangsu 210095, PR 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, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
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7
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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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8
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Hong Z, Kong Y, Guo R, Huang Q. Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration. Int J Biol Macromol 2024; 265:130896. [PMID: 38490385 DOI: 10.1016/j.ijbiomac.2024.130896] [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: 02/02/2024] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 03/17/2024]
Abstract
This study evaluated the impact of high intensity ultrasound (HIU) on myofibrillar proteins (MP) from silver carp, and investigated the stabilizing effect of HIU-treated MP (UMP) on high internal phase emulsions (HIPEs). Ultrasonic cavitation induced protein denaturation by decreasing size and unfolding conformation, to expose more hydrophobic groups, particularly UMP at 390 W, showing the smallest particle size (181.71 nm) and most uniform distribution. These structural changes caused that UMP under 390 W exhibited the highest surface hydrophobicity, solubility (92.72 %) and emulsibility (115.98 m2/g and 70.4 min), all of which contributed to fabricating stable HIPEs with oil volume fraction up to 0.8. UMP-based HIPEs possessed tightly packed gel network and self-supporting appearance due to the adsorption of numerous proteins at the oil-water interface and the reduction of interfacial tension by protein reconfiguration. The larger interface coverage reinforced cross-linking between interfacial proteins, thus increasing the viscoelasticity and recoverability of HIPEs, also the resistance to centrifugal force, high temperature (90 °C, 30 min) and freeze-thaw cycles. These findings furnished insightful perspectives for MP deep processing through HIU, expanding the high-value application of UMP-based HIPEs in fat replacer, nutritional delivery system with high encapsulation content and novel 3D printing ink.
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Affiliation(s)
- Zehan Hong
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yaqiu Kong
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Ruotong Guo
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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9
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Wang H, Zhao S, Xia X, Liu J, Sun F, Kong B. Interaction of the extracellular protease from Staphylococcus xylosus with meat proteins elucidated via spectroscopic and molecular docking. Food Chem X 2024; 21:101204. [PMID: 38379807 PMCID: PMC10876685 DOI: 10.1016/j.fochx.2024.101204] [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: 10/23/2023] [Revised: 12/22/2023] [Accepted: 02/04/2024] [Indexed: 02/22/2024] Open
Abstract
This study aimed to assess the effect of an external protease secreted by Staphylococcus (S.) xylosus on the hydrolysis and flavor properties of meat protein. The results indicated that the protease significantly increased the solubility of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) in water (P < 0.05), and altered their surface hydrophobicity and secondary structure. The results of micromorphological and free amino acids analyses suggested that the protease degraded the large and insoluble meat protein aggregates into small molecular proteins with uniform distribution and amino acids, especially glycine, glutamic acid, leucine, and cysteine. Moreover, the protease-catalyzed hydrolysis promoted the formation of some volatile compounds in the MPs and SPs. Additionally, molecular docking analysis suggested that hydrogen bond and hydrophobic interaction promoted the formation of a S. xylosus protease/meat protein complex. These results provided a basis for the future application of S. xylosus protease in meat products.
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Affiliation(s)
- Hui Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry CO., Ltd., Yucheng 251200, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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10
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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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Yin S, Duan M, Zhang J, Zhang T, Zhao G. Interactions between paramyosin and actin greatly improve their thermostability and gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1564-1571. [PMID: 37807842 DOI: 10.1002/jsfa.13035] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/20/2023] [Accepted: 10/09/2023] [Indexed: 10/10/2023]
Abstract
BACKGROUND Myofibrillar proteins, the main contributors to the quality of meat products, are the main structural protein component of muscle and have functional properties such as the formation of a 3D protein gel network and water binding. The susceptibility of meat-derived proteins to heat-induced aggregation is the functional constraint that hinders their applications in industry, and so establishing an effective but simple method to improve their thermostability of the proteins is of great importance. RESULTS In the present study, we describe an easy approach to perform high colloidal thermostability of both paramyosin and actin by mixing them at low ionic strength. The improvement in thermal stability was found to be derived from intermolecular interactions between these two different proteins through non-covalent binding with each other. Consequently, such interactions protected each of them from thermal-induced degradation compared to individual components. Notably, this binary native protein mixture rather than single paramyosin or actin component has the ability to form protein hydrogels with a shear-thinning and reversible sol-gel transformation behavior, which is markedly different from most of reported heat-induced, denatured protein hydrogels. CONCLUSION The present study not only presents a facile and effective strategy for improvement of the thermal stability and gel properties of a binary paramyosin and actin mixture, but also enhances our understanding of how mutual interactions of protein components affect their physicochemical and functional properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuhua Yin
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Maoping Duan
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Tuo Zhang
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
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12
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Sherman IM, Mounika A, Srikanth D, Shanmugam A, Ashokkumar M. Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods. Compr Rev Food Sci Food Saf 2024; 23:e13282. [PMID: 38284573 DOI: 10.1111/1541-4337.13282] [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: 06/08/2023] [Revised: 10/15/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles. This study focuses on recent advances in using HPH/UHPH on plant-based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in-depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100-300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.
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Affiliation(s)
- Irene Mary Sherman
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Addanki Mounika
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Davanam Srikanth
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, University of Melbourne, Parkville, Victoria, Australia
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Zhan F, Li Z, Pan D, Benjakul S, Li X, Zhang B. Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp ( Solenocera crassicornis) during cold storage. Food Chem X 2023; 20:100906. [PMID: 38144848 PMCID: PMC10740068 DOI: 10.1016/j.fochx.2023.100906] [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: 06/14/2023] [Revised: 09/22/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
This study aimed to investigate the effect of trypsin-like protease (TLP) on the quality of muscle proteins in red shrimp (Solenocera crassicornis) during cold storage. The results indicated that the activity of TLP decreased significantly in the head of shrimp but increased significantly in the muscle tissues during the cold storage. The myofibril fragmentation index (MFI) value of intact shrimp was significantly higher than that of beheaded shrimp, while the Ca2+-ATPase activity of intact shrimp was significantly lower than that of beheaded shrimp. SDS-PAGE analysis showed that the molecular weight of purified TLP from the shrimp head was about 24 kDa, and the TLP showed high activity at 50 °C and pH 8, indicating that the TLP belongs to the trypsin family. Results from in vitro simulation experiments indicated that the process of TLP incubation significantly reduced the particle size and enlarged the distribution of myofibrillar proteins (MPs) in shrimp muscle tissues. The comparisons were made with respect to the control samples. It can be inferred that TLP migrated from the shrimp head to the muscle tissues during storage and thus promoted the degradation of MPs in red shrimp. The beheading treatment could be an effective mean to maintain better quality and extend the commercialization of shrimp products.
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Affiliation(s)
- Feili Zhan
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- College of Food Science and Pharmacy, Ningbo University, Ningbo 315832, China
| | - Zhipeng Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Daodong Pan
- College of Food Science and Pharmacy, Ningbo University, Ningbo 315832, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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14
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Chen M, Pan Q, Wu B, Wang H, Yi Y, Xu W, Guo D. Effect of Fenugreek ( Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat. Foods 2023; 12:4482. [PMID: 38137286 PMCID: PMC10742523 DOI: 10.3390/foods12244482] [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: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The effect of fenugreek (Trigonella foenum-graecum L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
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Affiliation(s)
- Mingyue Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Qingmei Pan
- Hongan County Public Inspection and Testing Center, Hongan 438400, China;
| | - Binbin Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Hongxun Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Danjun Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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15
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Zhang H, Zhang W, Xu X, Zhao X. Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:17782-17797. [PMID: 38033267 DOI: 10.1021/acs.langmuir.3c02394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Myofibrillar protein (MP) aggregate models have been established to elucidate the correlation between their aggregate sizes and interfacial properties. The interfacial layer thickness was measured by the polystyrene latex method and quartz crystal microbalance with dissipation measurement. Interfacial conformations were then characterized in situ (front-surface fluorescence spectroscopy) and ex situ (reactive sulfhydryl group and secondary structure measurement following MP displacement). The viscoelasticity of the interfacial film and its resistance to surfactant-induced competitive displacement were reflected by the dilatational rheology and dynamic interfacial tension with the bulk phase exchange. Finally, we compared the findings of competitive displacement before/after adding a sulfhydryl-blocking agent, N-ethylmaleimide, to highlight the role of S-S linkage on interfacial film formation and stability. We substantiated that the aggregate size of the MP governed their interfacial properties. Small-sized aggregates exhibited more ordered secondary structures on the oil-water interface, which was conducive to the adsorption ratio of the protein and the adsorption dynamics. Although larger aggregates lowered the diffusion rate during interfacial film formation, they allowed the thicker and more viscoelastic interfacial film to be constructed afterward through more disulfide bond formation, resulting in greater resistance to surfactant-induced competitive displacement.
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Affiliation(s)
- Haozhen Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Weiyi Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
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16
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Yan J, Zhao S, Xu X, Liu F. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Curr Res Food Sci 2023; 8:100653. [PMID: 38204878 PMCID: PMC10776415 DOI: 10.1016/j.crfs.2023.100653] [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: 04/13/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/12/2024] Open
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Affiliation(s)
- Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
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17
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Xie Y, Yang F, Zhao K, Zhang W, Liu Q, Yuan Y. Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18601-18612. [PMID: 37967368 DOI: 10.1021/acs.jafc.3c05645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2023]
Abstract
In order to obtain a soft-textured protein gel suitable for the elderly, the cod protein gel was prepared by improving the protein flexibility under ultrasound treatment. It has been found that the increase in ultrasonic power, protein flexibility, particle size, ζ-potential, surface hydrophobicity, and α-helix content of preheated cod protein exhibited an increasing trend. The improvement of protein flexibility promoted uniformity and density of the gel network, water retention, and texture properties. The flexibility of preheated cod protein increased to 0.189, the water holding capacity of the gel reached up to 99.41%, and the hardness increased to 49.12 g, as the ultrasonic power level increased to 400 W. Protein flexibility was correlated well with the cohesiveness of the gel. The storage modulus (G') initially decreased and then increased during the heating-cooling process. The attractive forces forming between the flexible protein molecules during cooling in the ultrasound treatment groups promoted protein self-assembly aggregation and formed the cod protein gel. The gel obtained at 100-400 W could be categorized as Level 6─soft and bite-sized according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, indicating that the cod protein gel has potential as an easy-to-swallow diet for the elderly.
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Affiliation(s)
- Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Feng Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Kangyu Zhao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Wenwen Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
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18
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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19
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Zhang L, Zhang Y, Wang Y, Chen X. Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility. Curr Res Food Sci 2023; 7:100611. [PMID: 37860144 PMCID: PMC10582366 DOI: 10.1016/j.crfs.2023.100611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 10/21/2023] Open
Abstract
Thermo-reversible gel of myofibrillar protein (MP) can be made by tactics of elaborate deamidation using protein-glutaminase (PG), and this work aimed to disclose the link between thermally reversible gelation of MP and the coiled-coil (CC). Enzymatic deamidation fragmented myofibril filaments and triggered structural reassembly to create small-sized aggregates. The coiling and dissociation of CC structure in the myosin tails is the fundamental structural basis of the PG deamidated MP (DMP) in the dynamic evolution of reversible gelation. After specific inhibition of CC assembly by trifluoroethanol (TFE), the thermo-reversible gel ability of DMP was impaired, which confirmed that the dynamic assembly of CC with temperature response played a key role in the thermo-reversible gelation of DMP. The findings may broaden the molecular basis of natural CC reversible gelation and foster advances for the development of new muscle protein products.
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Affiliation(s)
- Lingying Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yanna Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yue Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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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.
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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
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21
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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22
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Wang Q, Zhu Z, Huang T, Huang M, Huang J. Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions. Food Chem 2023; 418:136005. [PMID: 37001357 DOI: 10.1016/j.foodchem.2023.136005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/09/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Nε-carboxymethyllysine (CML), a frequently used marker of advanced glycation end products (AGEs) in food, was generated in food processing easily and caused changes in myofibrillar proteins (MPs) characterization. The relevance between glycosylated MPs structure alternation and CML formation under thermal conditions have been reported. However, the correlation mechanism was not clear yet. In this work, the influence of gradient heating (50℃, 60℃, 70℃, 80℃, and 90℃) on the different degrees of glycated MPs, which determined the correlation with CML formation in protein structural changes of MPs. In the rising stage of the CML level, glycation accelerated the fibrillation and aggregation behavior of MPs during heating and increased surface hydrophobicity and particle size. The protein cross-linking affected the protein modification caused by heating and glycation. This work highlights the substantial influences of glycosylation and thermal treatments on MPs, which transformed the MPs structural characteristics and CML level.
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23
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Li S, Diao X, Mao X, Liu H, Shan K, Zhao D, Zhou G, Li C. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein. Meat Sci 2023; 198:109110. [PMID: 36640717 DOI: 10.1016/j.meatsci.2023.109110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/25/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Pale, soft and exudative (PSE) meat has worse edible quality than red, firm and non-exudative (RFN) meat, but their difference in nutritional values is still unclear. In this study, the differences in digestive properties between PSE and RFN pork were explored, and the potential mechanisms were analyzed in terms of protein conformation. The PSE pork showed significantly higher digestibility and smaller particle size compared with RFN pork (P < 0.05) after gastrointestinal digestion. Mechanistically, the lower viscosity was seen in the PSE pork digestion system. The protein structure of PSE pork was disordered with weaker hydrogen bond and ionic bond before and after heating. In addition, the protein (mainly salt-soluble protein) of PSE pork was highly oxidized. The results suggested that higher level of oxidation in PSE pork leads to the destruction of the molecular forces, resulting in the impaired protein conformation and disordered protein structure. The serial changes caused the meat proteins more accessible to digestive enzymes, thus improving the digestibility. The findings provide new insights into the evaluating the quality of PSE meat.
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Affiliation(s)
- Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinyue Diao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinrui Mao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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24
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Zhang L, Chen X, Wang Y, Xu X, Zhou P. Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3118-3128. [PMID: 36268675 DOI: 10.1002/jsfa.12287] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Novel thermo-reversible hydrogels that undergo gelation in feedback to external stimuli have numerous applications in the food, biomedical, and functional materials fields. Muscle myofibrillar protein (MP) has long been known for thermally irreversible gelation. Once the reversible gelation of MP is achieved, its scope for research and application will expand. RESULTS The work reported here achieved, for the first time, a thermo-reversible MP gelation by elaborate deamidation using protein glutaminase (PG). The protein concentration and PG reaction time within windows of 1.0-2.5% and 8 h or 12 h were observed to be vital for creating thermo-reversible gels. The gel strength increased with protein concentration. The gel displayed a perforated lamellar microstructure, which resulted in a high water-holding capacity. The rheological results revealed the thermo-reversibility of the gel was robust for up to five cycles of heating and cooling. The thermally reversible gelation is closely related to the reversible assembly between individual α-helix and helical coiled coil. Hydrophobic interactions proved to be predominantly involved in the formation and stabilization of the gel network structure. CONCLUSION This work increases the scope of research into the thermo-responsive behavior of MP-based gel. It can foster advances in research into the applications of muscle proteins and into the use of PG as a novel ingredient in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yue Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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25
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Castro-Muñoz R, Boczkaj G, Jafari SM. The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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26
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D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
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27
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Nuerjiang M, Li Y, Yue X, Kong B, Liu H, Wu K, Xia X. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Res Int 2023; 164:112433. [PMID: 36738000 DOI: 10.1016/j.foodres.2022.112433] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study compared the effects of guava leaf polyphenol (GLP) on the aggregation and structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months, with that of tea polyphenol (TP). The high antioxidation ability of 450 mg/L GLP was manifested by changes in 1, 1-diphenyl-2-picrylhydrazyl (DDPH), 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and the ferric reducing antioxidant power (FRAP) in vitro. Compared with the control, the carbonyl, disulfide bond content, particle size, zeta potential and turbidity of sample with GLP decreased by 25.9 %, 17.7 %, 18.2 %, 11.4 % and 11.7 %, respectively, while the solubility of the sample, after freezing it for 6 months, increased by 14.8 %. Meanwhile, in sustaining the structural stability of MPs, the GLP-treated group exhibited better microstructure (scanning electron microscopy, SEM), lower free amino and sulfhydryl loss, higher α-helix structure and fluorescence intensity than the control. Our results showed that GLP significantly inhibited MP aggregation, and was superior to TP in terms of its particle size, solubility, and turbidity, sulfhydryl content (P < 0.05). Overall, it was demonstrated that GLP has the potential to inhibit protein aggregation and enhance structural stability during frozen storage.
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Affiliation(s)
- Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoxiang Yue
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kairong Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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28
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Kim YJ, Lee MH, Kim SM, Kim BK, Yong HI, Choi YS. Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers. ULTRASONICS SONOCHEMISTRY 2023; 92:106263. [PMID: 36516724 PMCID: PMC9768353 DOI: 10.1016/j.ultsonch.2022.106263] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/14/2022] [Accepted: 12/07/2022] [Indexed: 05/07/2023]
Abstract
This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min) treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) for utilizing them as a Pickering stabilizer and decipher the underlying mechanism by which HIU treatment increases the emulsification and dispersion stability of MPs. To accomplish this, we analyzed the structural, physicochemical, and rheological properties of the HIU-treated MPs. Myosin heavy chain and actin were observed to be denatured, and the particle size of MPs decreased from 3,342.7 nm for the control group to 153.9 nm for 120 min HIU-treated MPs. Fourier-transformed infrared spectroscopy and circular dichroism spectroscopy confirmed that as the HIU treatment time increased, α-helical content increased, and β-sheet decreased, indicating that the protein secondary/tertiary structure was modified. In addition, the turbidity, apparent viscosity, and viscoelastic properties of the HIU-treated MP solution were decreased compared to the control, while the surface hydrophobicity was significantly increased. Analyses of the emulsification properties of the Pickering emulsions prepared using time-dependent HIU-treated MPs revealed that the emulsion activity index and emulsion stability index of HIU-treated MP were improved. Confocal laser scanning microscopy images indicated that small spherical droplets adsorbed with MPs were formed by HIU treatment and that dispersion stabilities were improved because the Turbiscan stability index of the HIU-treated group was lower than that of the control group. These findings could be used as supporting data for the utilizing porcine-derived MPs, which have been treated with HIU for appropriate time periods, as Pickering stabilizers.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Korea
| | - Min Hyeock Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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29
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Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Res Int 2023; 163:112154. [PMID: 36596105 DOI: 10.1016/j.foodres.2022.112154] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Great interests have been attracted toward muscle protein in a water-soluble state with improved functionality for further designing meat protein fortified low-salt functional foods. In the present study, electrostatic interaction of chitosan (CH) with myofibrillar proteins (MP) in water aqueous solution was investigated, and the linked structure changes and emulsion stabilization of MP were studied. Results showed that the electrostatic interaction inhibited MP aggregation, and smaller particle size complexes were formed at pH 6.0, leading to the loss of β-sheet contents and recovery of α-helix contents with decreasing MP/CH mixing ratio (5:1 and 1:1). The tertiary structure confirmed the conformation changes of MP in which more hydrophobic groups and active sulfhydryl groups were exposed (P < 0.05), and the fluorescence was also quenched. With decreasing mixing ratio, the droplet size of emulsion decreased (P < 0.05), while the absorbed protein content increased (P < 0.05). After 7 d of storage, complex at a ratio of 1:1 displayed desirable emulsion stability, which could be due to the improved emulsifying capacity, enhanced electrostatic repulsion and steric effects. These findings provide a better understanding of conformation changes of MP in water aqueous solution induced by electrostatic interactions at mild acidic pH and help to fabricate stable protein/polysaccharide emulsification systems for further developing meat protein-based functional food to deliver health.
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Affiliation(s)
- Mingyuan Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
| | - Lina Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
| | - Rui Zheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; 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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30
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Su C, He Z, Li H. Covalent interactions between rabbit myofibrillar proteins and quercetin: A promising approach to enhance protein antioxidant capacity and thermal stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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31
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Gao X, Yang S, You J, Yin T, Xiong S, Liu R. Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods 2022; 11:foods11233830. [PMID: 36496636 PMCID: PMC9735971 DOI: 10.3390/foods11233830] [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: 11/04/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The changes were evaluated by solubility, ultraviolet (UV) spectroscopy, dynamic rheological properties, water holding capacity (WHC), microstructures, etc. For control samples, the gelation properties of myosin strengthened upon NaCl increasing. Combination of HIU and NaCl significantly improved the solubility of myosin, which was due to the conformational changes and the exposure of reactive groups. Meanwhile, the particle size of myosin obviously decreased when observed by atomic force microscope, which in turn promoted the stability of myosin. Furthermore, the improvement in solution behaviors of myosin treated by combination of HIU and NaCl contributed to the gelation properties as well as the formation of compact microstructures, which obtained high WHC and low cooking loss of myosin gels. In conclusion, combination of HIU and NaCl induced the unfolding of myosin with the exposure of reactive groups, consequently facilitating the formation of denser microstructures. Moreover, the biggest degree of improvement in gelation properties was observed at 0.1 mol/L NaCl combined with HIU.
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Affiliation(s)
- Xia Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Shengnan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Correspondence:
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32
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Lee MH, In Yong H, Kim YJ, Choi YS. High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties. Meat Sci 2022; 196:109032. [DOI: 10.1016/j.meatsci.2022.109032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/22/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022]
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33
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Liao L, Julian McClements D, Chen X, Zhu Y, Liu Y, Liang R, Zou L, Liu W. Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions. Food Res Int 2022; 161:111806. [DOI: 10.1016/j.foodres.2022.111806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/16/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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34
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Gong H, Liu J, Wang L, You L, Yang K, Ma J, Sun W. Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Crit Rev Food Sci Nutr 2022; 64:4202-4218. [PMID: 36305316 DOI: 10.1080/10408398.2022.2139660] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat protein. Accordingly, appropriate modification of MP is needed to improve their functional properties. In general, MP modification strategies are categorized into biochemical and physical approaches. Different from other available reviews, the review focuses on summarizing the principles and applications of several techniques of physical modification, briefly depicting biochemical modification as a comparison. Modification of MP with a certain intensity of direct current magnetic field, ultrasound, high pressure, microwave, or radio frequency can improve solubility, emulsification, stability, and gel formation. Of these, magnetic field and microwave-modified MP have shown some potential in reducing salt in meat. These physical techniques can also have synergistic effects with other conditions (temperature, pH, physical or chemical techniques) to compensate for the deficiencies of individual treatment techniques. However, these strategies still need further research for practical applications.HIGHLIGHTSThe current status and findings of research on direct current magnetic field in meat processing are presented.Several physical strategies to modify the microstructure and functional properties of MPs.The synergistic effects of these techniques in combination with other methods to modify MPs are discussed.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jiao Liu
- College of Life Science, South-Central MinZu University, Wuhan, P. R. China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Li You
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
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35
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Ong KS, Chiang JH, Sim SYJ, Liebl D, Madathummal M, Henry CJ. Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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36
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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37
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Janahar JJ, Balasubramaniam V, Jimenez-Flores R, Campanella OH, García-Cano I, Chen D. Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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38
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Parvathy Eswari A, Kavitha S, Yukesh Kannah R, Kumar G, Bhatia SK, Hoon Park J, Rajesh Banu J. Dispersion assisted pretreatment for enhanced anaerobic biodegradability and biogas recovery -strategies and applications. BIORESOURCE TECHNOLOGY 2022; 361:127634. [PMID: 35863598 DOI: 10.1016/j.biortech.2022.127634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/09/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
Disperser assisted homogenization is a promising mechanical based disintegration process to improve the substrate biodegradability and biogas recovery from biomass. During dispersion, the extent of liquefaction relies on the dispersion parameters and biomass properties. Hence, assessment of the optimal parameters varies with type of disperser and biomass. Dispersion assisted homogenization of some biomass such as sludge is not only studied in lab scale but also investigated in full scale plants providing positive outcome. For instance, the large-scale investigation of disperser homogenization has attained nearly 40-50 percent increment in bioenergy recovery. However, research gaps in terms of energy and cost efficiency still exists. This review paper outlines the impact of disperser parameters, its efficiency in biomass disintegration and biogas recovery. It has been proposed to combine homogenization process in the bioenergy generation to investigate the energy and cost efficiency of the entire process.
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Affiliation(s)
- A Parvathy Eswari
- Department of Civil Engineering, Anna University Regional Campus, Tirunelveli 627007, India
| | - S Kavitha
- Department of Civil Engineering, Anna University Regional Campus, Tirunelveli 627007, India
| | - R Yukesh Kannah
- Department of Environmental and Sustainable Engineering, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY 12222, United States
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, South Korea
| | - Shashi Kant Bhatia
- Department of Biological Engineering, Konkuk University, Seoul 05029, South Korea
| | - Jeong Hoon Park
- Korea Institute of Industrial Technology, Sustainable Technology and Wellness R&D Group Jeju City, South Korea
| | - J Rajesh Banu
- Department of Life Science, Central University of Tamil Nadu, Neelakudi, Thiruvarur 610005, India.
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39
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Li X, He Z, Xu J, Su C, Xiao X, Zhang L, Zhang H, Li H. Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension. Foods 2022; 11:2869. [PMID: 36140999 PMCID: PMC9498631 DOI: 10.3390/foods11182869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/06/2022] [Accepted: 09/13/2022] [Indexed: 11/25/2022] Open
Abstract
As a natural calcium resource, animal bone needs to be miniaturized to the nanoscale to improve palatability and absorption capacity. To explore the mechanism of high-pressure homogenization (HPH) in preparing natural bone aqueous nanosuspensions, the relationships between the changes in protein conformation, solubility and quality characteristics of rabbit bone aqueous suspensions (RBAS) prepared by different HPH cycles were studied. The results showed that the improvements in particle size, stability and calcium solubility of RBASs could be mainly attributed to the improvement of protein solubility induced by the changes in protein conformation. HPH treatment led to the denaturation and degradation of protein in rabbit bone, generating soluble peptides and improving the stability of the suspensions by enhancing the surface charge of the particles. When collagen as the main protein was partially degraded, the hydroxyapatite in the bone was crushed into tiny particles. The increase in the particle-specific surface area led to the release of calcium ions, which chelated with the peptides to produce peptide calcium. However, excessive HPH treatment caused the production of protein macromolecular aggregates and affected the quality of RBASs. This study is helpful to promote the application of HPH technology in animal bone nanoprocessing.
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Affiliation(s)
- Xue Li
- College of Food Science, Southwest University, Chongqing 400715, China
- Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jingbing Xu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China
| | - Chang Su
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xu Xiao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ling Zhang
- Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China
| | - Huanhuan Zhang
- Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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40
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Han G, Li Y, Liu Q, Chen Q, Liu H, Kong B. Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior. ULTRASONICS SONOCHEMISTRY 2022; 89:106140. [PMID: 36041374 PMCID: PMC9440060 DOI: 10.1016/j.ultsonch.2022.106140] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 08/11/2022] [Accepted: 08/22/2022] [Indexed: 05/07/2023]
Abstract
The poor water solubility of myofibrillar proteins (MPs) limits their application in food industry, and is directly related to the molecular behavior associated with myosin assembly into filaments. This study aims to explore the effect of high-intensity ultrasound (HIU) combined with nonenzymatic glycation on the solubility, structural characteristics, and filament-forming behavior of MPs in low ionic strength media. The results showed that the HIU (200-400 W) application could promote the subsequent glycation reaction between MPs and dextran (DX) and interfere with the electrostatic balance between myosin rods, suppressing the formation of filamentous myosin polymers. Glycated MPs pretreated by 400 W HIU had the highest solubility, which corresponded to the smallest particle size, highest zeta potential, and optimum storage stability (P < 0.05). Structure analysis and microscopic morphology observations suggested that the loss of the MP superhelix and the depolymerization of filamentous polymers were the main mechanisms for MP solubilization. In conclusion, HIU combined with glycation can effectively improve the water solubility of MPs by destroying or suppressing the assembly of myosin molecules.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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41
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Su C, He Z, Wang Z, Zhang D, Li H. The Structural Rearrangement and Depolymerization Induced by
High‐Pressure
Homogenization Inhibit the Thermal Aggregation of Myofibrillar Protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chang Su
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zhifei He
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, No. 1, Haida Road, Mazhang District Zhanjiang 524088 China
| | - Dong Zhang
- School of Food and Biological Engineering Xihua University, No.999 Jinzhou Road, Jinniu District Chengdu 610039 China
| | - Hongjun Li
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
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42
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Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02878-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107578] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Wang K, Li Y, Zhang Y, Luo X, Sun J. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Sci 2022; 189:108822. [PMID: 35413661 DOI: 10.1016/j.meatsci.2022.108822] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/04/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Abstract
The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) are insoluble in solutions with a low ionic strength. Another functional constraint is the susceptibility of MPs to heat-induced aggregation. Currently, the primary approach used to improve the water solubility of MPs is to inhibit the assembly of myofilaments. Increasing the thermostability of MPs primarily inhibits the aggregation of myosin or oxidizes myosin to soluble substances. This review focuses on the description of several chemical and physical strategies, with an emphasis on the advantages, disadvantages, and recent progress. Under the myosin filament assembly process and the cross-linking aggregation mechanism, this summary helps improve our understanding of the solution and thermostability of MPs in low-ionic-strength solutions, thus providing new ideas to the development of MPDs.
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Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xin Luo
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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45
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Fang R, Zhu Z, Bassey AP, Khan IA, Huang M. Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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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]
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47
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Han G, Xu J, Chen Q, Xia X, Liu H, Kong B. Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation. Food Chem 2022; 395:133590. [PMID: 35779510 DOI: 10.1016/j.foodchem.2022.133590] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 05/04/2022] [Accepted: 06/26/2022] [Indexed: 11/04/2022]
Abstract
Filamentous myosin is a self-assembling polymer that prevents myofibrillar proteins (MPs) from functioning in low ionic strength media. This study was aimed at investigating if glycation has the potential to improve the solubility of MPs in water. MPs were conjugated with monosaccharides, oligosaccharides, and polysaccharides under wet reaction conditions at 37 °C. The conjugation was verified by SDS-PAGE, FT-IR and amino acid analyses. MPs conjugated with dextran (DX) exhibited a higher solubility and dispersion stability in water, which corresponded to smaller particle size and more uniform distribution (P < 0.05). According to secondary and tertiary structure analyses, the loss of α-helix structures and unfolding of the MPs appear to be the main reasons for MP solubilization. Additionally, according to the zeta-potential, confocal laser scanning microscopy, and atomic force microscopy observation results, glycation can provide electrostatic repulsion or steric hindrance to disintegrate existing filamentous myosin aggregates and inhibit further self-assembly behavior.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianhang Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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48
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Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2089681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Kaiwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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49
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Lan W, Du J, Liu L, Pu T, Zhou Y, Xie J. SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02827-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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50
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Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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