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Li Z, Zhong X, Luan C, Wen N, Shi C, Liu S, Xu Y, He Q, Wu Y, Yang J. Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability. Food Chem X 2024; 21:101149. [PMID: 38312490 PMCID: PMC10837472 DOI: 10.1016/j.fochx.2024.101149] [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: 11/19/2023] [Revised: 01/04/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China
| | - Yizhou Xu
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Quan He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada
| | - Yijing Wu
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
| | - Jie Yang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
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Ruhland S, Hauser J, Kaunzinger I, Nakamura Y, Stollberg E, Lange KW. Effects of omega-3 fatty acids on working memory in rats with increased sugar intake. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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