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Wang S, Chen Y, Lu Y, Jiang D, Lin H, Jiang Z, Tang J, Dong W, Zhao J. Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis. Food Chem 2024; 449:139203. [PMID: 38599105 DOI: 10.1016/j.foodchem.2024.139203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/18/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study examined the interaction between myofibrillar proteins (MPs) and the numbing substance hydroxy-α-sanshool (α-SOH) in a thermal environment, and provided an explanation of the numbness perception mechanism through muti-spectroscopic and molecular dynamics simulation methodology. Results showed that addition of α-SOH could reduce the particle size and molecular weight of MPs, accompanied by changes in the tertiary and secondary structure, causing the α-helix of MPs transitioned to β-sheet and β-turn due to the reorganization of hydrogen bonds. After a moderate heating (60 or 70 °C), MPs could form the stable complexes with α-SOH that were associated with attachment sites and protein wrapping. The thermal process might convert a portion of α-SOH' into hydroxy-β-sanshool' (β-SOH'). When docking with the sensory receptor TRPV1, the RMSD, RMSF and binding free energy all showed that β-SOH' demonstrated a low affinity, thereby reducing the numbing perception. These findings can provide a theoretical foundation for the advanced processing of numbing meat products.
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Affiliation(s)
- Shuaiqian Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yu Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yan Lu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Diandian Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Zhenju Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Wei Dong
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Zhao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
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Liang Q, Jiang X, Zhang X, Sun T, Lv Y, Bai Z, Shi W. Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms. Food Chem 2024; 444:138630. [PMID: 38335681 DOI: 10.1016/j.foodchem.2024.138630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 01/15/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024]
Abstract
This study was aim to investigate the influencing mechanism of ultrasonic treatment on the interaction between volatile aldehydes and myosin. The results showed that when the mass concentration ratio of myosin to heptanal/hexanal was 1:0.3, ultrasonic treatment could enhance the binding capacity of myosin to heptanal/hexanal, especially the binding of myosin to hexanal. The entropy and enthalpy values of their interaction were negative, indicating that the interaction was mainly driven by hydrogen bond and van der Waals force. After ultrasonic treatment, the fluorescence wavelength of myosin-heptanal/hexanal complex was redshifted, the α-helix content was increased, while its roughness values, particle size and the polydispersity index were decreased. These demonstrated that ultrasonic treatment was conducive to myosin binding to heptanal/hexanal, thereby restraining the release of volatile flavor compounds from myosin, which could provide new insights for the regulation of volatile flavor compounds.
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Affiliation(s)
- Qianqian Liang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Tongtong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yanfang Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Zhiyi Bai
- Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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Xia Q, Zhou C, Pan D, Cao J. Food off-odor generation, characterization and recent advances in novel mitigation strategies. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:113-134. [PMID: 38460997 DOI: 10.1016/bs.afnr.2023.10.001] [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: 03/11/2024]
Abstract
The pronounced perception of off-odors poses a prevalent issue across various categories of food ingredients and processed products, significantly exerting negative effects on the overall quality, processability, and consumer acceptability of both food items and raw materials. Conventional methods such as brining, marinating, and baking, are the main approaches to remove the fishy odor. Although these methods have shown notable efficacy, there are simultaneously inherent drawbacks that ultimately diminish the processability of raw materials, encompassing alterations in the original flavor profiles, the potential generation of harmful substances, restricted application scopes, and the promotion of excessive protein/lipid oxidation. In response to these challenges, recent endeavors have sought to explore innovative deodorization techniques, including emerging physical processing approaches, the development of high-efficiency adsorbent material, biological fermentation methods, and ozone water rinsing. However, the specific mechanisms underpinning the efficacy of these deodorization techniques remain not fully elucidated. This chapter covers the composition of major odor-causing substances in food, the methodologies for their detection, the mechanisms governing their formation, and the ongoing development of deodorization techniques associated with the comparison of their advantages, disadvantages, and application mechanisms. The objective of this chapter is to furnish a theoretical framework for enhancing deodorization efficiency through fostering the development of suitable deodorization technologies in the future.
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Affiliation(s)
- Qiang Xia
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Changyu Zhou
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China.
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Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Gao Z, Li W, Wang Z, Zhang D. Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices. ULTRASONICS SONOCHEMISTRY 2023; 98:106510. [PMID: 37418951 PMCID: PMC10359944 DOI: 10.1016/j.ultsonch.2023.106510] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/24/2023] [Accepted: 06/28/2023] [Indexed: 07/09/2023]
Abstract
Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH content, and absolute ζ-potential value of the MPs. Atomic force microscopy analysis displayed formation of MPs aggregates with small particle size in the UT-treated MPs samples. Meanwhile, UT treatment could improve the emulsifying properties and physical stability of MPs' emulsion. Additionally, the MPs gel network structure and stability significantly improved following UT treatment. Changes in the structural, physicochemical, and functional properties enhanced the ability of MPs to bind to flavor substances from spices depending on the duration of UT treatment. Furthermore, correlation analysis showed that the ability of myristicin, anethole, and estragole to bind to MPs was highly correlated with surface hydrophobicity, ζ-potential value, and α-helix content of MPs. The results of this study may help in understanding the relationship between the changes in MPs properties during the processing of meat products and their ability to bind to flavors from spices, thereby improving flavors retention and taste of processed meat products.
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Affiliation(s)
- Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xinyu Yang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ziwu Gao
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Tao Y, Wang P, Xu X, Chen J, Huang M, Zhang W. Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein. ULTRASONICS SONOCHEMISTRY 2023; 97:106467. [PMID: 37290150 DOI: 10.1016/j.ultsonch.2023.106467] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/20/2023] [Accepted: 05/31/2023] [Indexed: 06/10/2023]
Abstract
Genipin is a natural crosslinker that improves the functional properties of proteins by modifying its structures. This study aimed to investigate the effects of sonication on the emulsifying properties of different genipin concentration-induced myofibrillar protein (MP) cross-linking. The structural characteristics, solubility, emulsifying properties, and rheological properties of genipin-induced MP crosslinking without sonication (Native), sonication before crosslinking (UMP), and sonication after crosslinking (MPU) treatments were determined, and the interaction between genipin and MP were estimated by molecular docking. The results demonstrated that hydrogen bond might be the main forces for genipin binding to the MP, and 0.5 μM/mg genipin was a desirable concentration for protein cross-linking to improve MP emulsion stability. Ultrasound treatment before and after crosslinking were better than Native treatment to improve the emulsifying stability index (ESI) of MP. Among the three treatment groups at the 0.5 μM/mg genipin treatment, the MPU treatment group showed the smallest size, most uniform protein particle distribution, and the highest ESI (59.89%). Additionally, the highest α-helix (41.96%) in the MPU + G5 group may be conducive to the formation of a stable and multilayer oil-water interface. Furthermore, the free groups, solubility, and protein exposure extent of the MPU groups were higher than those of UMP and Native groups. Therefore, this work suggests that the treatment of cross-linking followed by ultrasound (MPU) could be a desirable approach for improving the emulsifying stability of MP.
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Affiliation(s)
- Ye Tao
- 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, PR China
| | - Peng Wang
- 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, PR 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, PR China.
| | - Jiahui Chen
- 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, PR China
| | - Mingyuan Huang
- 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, PR China
| | - Weiyi Zhang
- 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, PR China
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Guan H, Tian Y, Liu D, Diao X, Feng C, Xu X. Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2752-2761. [PMID: 36273266 DOI: 10.1002/jsfa.12290] [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: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Soybean protein isolate hydrolysates (SPIHs) produced at high hydrostatic pressure have higher bioactivity. The aim of the study was to analyze the effects of different SPIH concentrations obtained under various pressures (0.1, 100, 200, and 300 MPa) on gelling properties, structural characteristics, and main forces of myofibrillar protein (MP) in MP-SPIH plural gels. RESULTS The MP-SPIH plural gel with 3% SPIH produced under 200 MPa had the maximum gel strength (0.42 N) and water holding capacity (53.69%). A decline in thermal stability and a rise in storage modulus (G') of MP-SPIH plural gels were found with increased SPIH pressure and concentration. Additionally, the addition of SPIHs increased the amounts of α-helix and β-sheet, decreased random coil structural content of MP in MP-SPIH plural gels, and facilitated the generation of a denser and uniform gels network. The molecular forces in MP-SPIH plural gels were mainly hydrophobic interaction and hydrogen bond. CONCLUSION This study showed that the interaction of MP with 3% SPIH obtained at 200 MPa improved the quality of plural gels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaojun Xu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
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Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Li W, Zhang D, Wang Z. Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation. Int J Biol Macromol 2023; 229:188-198. [PMID: 36592845 DOI: 10.1016/j.ijbiomac.2022.12.312] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/01/2023]
Abstract
Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity of MPs surface. Particle size distribution of MPs significantly varied depending on heat treatment duration. Also, heat treatments resulted in significant changes in the α-helix and β-sheet structures of MPs. Besides, the MPs formed larger, irregular, and cluster-like aggregates after heat treatments. Moreover, heat treatments increased viscosity and surface roughness of MPs, while zeta potential value was reduced after heat treatments. Furhthermore, binding interactions between the MPs and spices flavors signifcanlty varied relying on nature of MPs and flavor compounds, as well as heat treatments duration. Amino acid residues were interacted with flavor compounds of spices via a variety of bonds and a stable MPs-flavors complex was performed. The obtained results provide a basis for understanding structural and physicochemical changes that occur in MPs during cooking and the interactions between MPs and flavors of spices.
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Affiliation(s)
- Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xinyu Yang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications. Foods 2023; 12:foods12040877. [PMID: 36832952 PMCID: PMC9956232 DOI: 10.3390/foods12040877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
This study assessed the gel properties and conformational changes of duck myofibrillar protein (DMP) affected by plasma-activated water (PAW) generated at various discharge times (0 s, 10 s, 20 s, 30 s, and 40 s). With the treatment of PAW-20 s, the gel strength and water-holding capacity (WHC) of DMP gels were significantly increased when compared to the control group. Throughout the heating process, dynamic rheology revealed that the PAW-treated DMP had a higher storage modulus than the control. The hydrophobic interactions between protein molecules were significantly improved by PAW, resulting in a more ordered and homogeneous gel microstructure. The increased sulfhydryl and carbonyl content in DMP indicated a higher degree of protein oxidation with PAW treatment. Additionally, the circular dichroism spectroscopy demonstrated that PAW induced α-helix and β-turn transformed to β-sheet in DMP. Surface hydrophobicity, fluorescence spectroscopy, and UV absorption spectroscopy suggested that PAW altered DMP's tertiary structure, although the electrophoretic pattern indicated that the primary structure of DMP was mostly unaffected. These results suggest that PAW can improve the gel properties of DMP through mild alteration in its conformation.
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Mao J, Fu J, Zhu Z, Jin D, Shen S, Yuan Y, Chen Y. Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena croea). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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10
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Qi J, Jia CK, Zhang WW, Yan HM, Cai QY, Yao XN, Xu K, Xu Y, Xu WP, Xiong GY, Li MQ. Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food Chem 2023; 398:133913. [DOI: 10.1016/j.foodchem.2022.133913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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11
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Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage. Food Chem 2023; 398:133915. [DOI: 10.1016/j.foodchem.2022.133915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/30/2022] [Accepted: 08/08/2022] [Indexed: 11/18/2022]
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12
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Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Yang C, Zheng Y, Green BD, Zhou C, Pan D, Cao J, Wang L, Cai Z, Xia Q. Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L. Food Res Int 2022; 162:112127. [DOI: 10.1016/j.foodres.2022.112127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/22/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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Wang H, Zhang H, Liu Q, Xia X, Chen Q, Kong B. Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches. Food Res Int 2022; 160:111624. [DOI: 10.1016/j.foodres.2022.111624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 01/14/2023]
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15
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Shen SK, Bu QY, Yu WT, Chen YW, Liu FJ, Ding ZW, Mao JL. Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches. Food Chem X 2022; 15:100389. [PMID: 36211750 PMCID: PMC9532714 DOI: 10.1016/j.fochx.2022.100389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/02/2022] [Accepted: 07/05/2022] [Indexed: 11/27/2022] Open
Abstract
A comparative study of the effects of malondialdehyde and 4-hydroxy-2-nonenal on protein oxidation. Interaction mechanism between lipid oxidation production and protein at temperatures were firstly studied. Hydrogen bonding was the main driving force for bonding. Malondialdehyde had a strong ability to bind MP and accelerated protein oxidation.
In this work, the binding mechanism of myofibrillar protein (MP) with malondialdehyde and 4-hydroxy-2-nonenal under low temperature vacuum heating was investigated via multispectroscopic and molecular docking. The results showed that binding interaction and increasing temperature caused significant changes in the conformations as well as a decrease in the value of protein intrinsic fluorescence, surface hydrophobicity, and fluorescence excitation-emission matrix spectra. Furthermore, the decrease in α-helix and β-turn, increase in β-sheet and a random coil of MP, imply the MP molecules to be more unfolded. Isothermal titration calorimetry and molecular docking results showed that main driving force for binding with MP was hydrogen bond, and the binding ability of malondialdehyde was superior to that of 4-hydroxy-2-nonenal. Moreover, increasing the heating temperature was beneficial to the binding reaction and intensified the conformational transition of MP. These results will provide a reference for further studies on the lipid and protein interaction of sturgeon.
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Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01631-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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17
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Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chem 2022; 388:133035. [PMID: 35483289 DOI: 10.1016/j.foodchem.2022.133035] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 04/11/2022] [Accepted: 04/19/2022] [Indexed: 11/22/2022]
Abstract
Myofibrillar protein (MP) is often modified by various strategies to obtain better functional properties, which are crucial to the quality of meat products. This study prepared MP-glucose conjugates with high degrees of grafting (DG) by continuous cyclic wet heating glycation, and explored the changes in the structural and functional properties. The determination of DG, amino acid contents and Fourier transform infrared spectroscopy (FT-IR) confirmed the occurrence of glycation. The conjugates lost α-helix structures, and their intrinsic fluorescence intensity decreased while their surface hydrophobicity increased, which reflected the conformational unfolding and stretching behaviour of the molecules. Glycation resulted in a smaller particle size and lower ζ-potential, delaying molecular cross-linking during heating, thereby significantly reducing the apparent viscosity of the solutions and improving the solubility and emulsifying properties of MP. The results can provide new ideas and approaches for understanding glycation, and enrich the theoretical basis of the structure-function relationship of MP.
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18
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Chen J, Gao Q, Zhou G, Xu X. Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study. Food Chem 2022; 387:132791. [DOI: 10.1016/j.foodchem.2022.132791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 12/13/2022]
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19
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Xu L, Zheng Y, Zhou C, Pan D, Geng F, Cao J, Xia Q. A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107682] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Wang L, Wang X, Luo F, Li Y. Effect of ultrasound on
cyanidin‐3‐O
‐glucoside and β‐lactoglobulin binding interaction and functional properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lijie Wang
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Xiaohan Wang
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Feng Luo
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Yuefei Li
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
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21
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Gao L, Zhou J, He G. Effect of microbial interaction on flavor quality in Chinese baijiu fermentation. Front Nutr 2022; 9:960712. [PMID: 35990321 PMCID: PMC9381987 DOI: 10.3389/fnut.2022.960712] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/11/2022] [Indexed: 11/14/2022] Open
Abstract
Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. In addition, the review specifically emphasizes on the microbial interactions for the regulation of “Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing” in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota by metabolic characteristics of the functional microbes and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected.
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Affiliation(s)
- Lei Gao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Jian Zhou
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, China
| | - Guiqiang He
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, China
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22
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Wang Y, Sheng Y, Zhang Y, Geng F, Cao J. Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce. Foods 2022; 11:foods11152248. [PMID: 35954017 PMCID: PMC9368740 DOI: 10.3390/foods11152248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 02/01/2023] Open
Abstract
In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.
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Affiliation(s)
- Ying Wang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Yanan Sheng
- Department of Food Science and Technology, Ningbo University, Ningbo 315211, China;
| | - Yuemei Zhang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biologicalengineering, Chengdu University, Chengdu 610106, China;
| | - Jinxuan Cao
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
- Correspondence: ; Tel.: +86-18758823803
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23
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Li R, Geng C, Xiong Z, Cui Y, Liao E, Peng L, Jin W, Wang H. Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham. J Food Sci 2022; 87:3366-3385. [PMID: 35842841 DOI: 10.1111/1750-3841.16242] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 05/30/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022]
Abstract
Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters.
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Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Cuizhu Geng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zhemin Xiong
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yingying Cui
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Lijuan Peng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
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24
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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25
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Ren Z, Cui Y, Wang Y, Shi L, Yang S, Hao G, Qiu X, Wu Y, Zhao Y, Weng W. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela). Food Res Int 2022; 157:111248. [DOI: 10.1016/j.foodres.2022.111248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 01/20/2023]
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26
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Zhang W, Xu X, Zhao X, Zhou G. Insight into the oil polarity impact on interfacial properties of myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Gao Y, Qiu Y, Nan H, Wang L, Yang D, Zhang L, Yu Q. Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties. Food Res Int 2022; 157:111260. [DOI: 10.1016/j.foodres.2022.111260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 11/04/2022]
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28
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Jia X, Chu Q, Zhu Z, Ding Q, Gao P. Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump. Front Nutr 2022; 9:910589. [PMID: 35757265 PMCID: PMC9218725 DOI: 10.3389/fnut.2022.910589] [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: 04/01/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity.
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Affiliation(s)
- XiaoQi Jia
- Key Laboratory of Fluid Transmission Technology of Zhejiang Province, Zhejiang Sci-Tech University, Hangzhou, China
| | - Qingyang Chu
- Key Laboratory of Fluid Transmission Technology of Zhejiang Province, Zhejiang Sci-Tech University, Hangzhou, China
| | - ZuChao Zhu
- Key Laboratory of Fluid Transmission Technology of Zhejiang Province, Zhejiang Sci-Tech University, Hangzhou, China
| | - Qiangmin Ding
- Hefei General Machinery Research Institute, Hefei, China
| | - Panlong Gao
- Hefei General Machinery Research Institute, Hefei, China
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29
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Li C, Ozturk-Kerimoglu B, He L, Zhang M, Pan J, Liu Y, Zhang Y, Huang S, Wu Y, Jin G. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns. Front Nutr 2022; 9:925846. [PMID: 35719162 PMCID: PMC9198649 DOI: 10.3389/fnut.2022.925846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 12/03/2022] Open
Abstract
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
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Affiliation(s)
- Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | | | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiajing Pan
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shanfeng Huang
- School of Biology and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
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30
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Xuan X, Wang M, Manickam S, Boczkaj G, Yoon JY, Sun X. Metal-Organic Frameworks-Based Sensors for the Detection of Toxins in Food: A Critical Mini-Review on the Applications and Mechanisms. Front Bioeng Biotechnol 2022; 10:906374. [PMID: 35711628 PMCID: PMC9197483 DOI: 10.3389/fbioe.2022.906374] [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: 04/01/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
Using scientific technologies to detect toxins in food is significant to prevent food safety problems and protect people’s health. Recently, the rise of sensors has made rapid, efficient, and safe detection of food toxins possible. One of the key factors impacting the sensor’s performance is the nanomaterials employed. Metal-organic frameworks (MOFs), with high specific surface area, tunable composition, porous structure, and flexible properties, have aroused the interest of researchers. The applications of MOFs in detecting food toxins have seen remarkable success in the past few years. In this critical mini-review, the impact of various synthesis methods on MOFs’ properties is first presented. Then, the applications and mechanisms of MOFs-based sensors in detecting various toxins are summarized and analyzed. Finally, future perspectives, potential opportunities, and challenges in this field are discussed.
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Affiliation(s)
- Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China.,National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Mengjie Wang
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China.,National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei Darussalam
| | - Grzegorz Boczkaj
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdańsk University of Technology, Gdańsk, Poland.,Advanced Materials Center, Gdansk University of Technology, Gdansk, Poland
| | - Joon Yong Yoon
- Department of Mechanical Engineering, BK21 FOUR ERICA-ACE Center, Hanyang University, Ansan, South Korea
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China.,National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China.,Department of Mechanical Engineering, The University of Hong Kong, Hong Kong, Hong Kong SAR, China
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31
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Zou Y, Zhang J, Niu Y, Liu D. Identification of key constituent of sugar-smoking pigment and its photobleaching, antioxidant and antiproliferative properties. Food Res Int 2022; 159:111485. [DOI: 10.1016/j.foodres.2022.111485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/04/2022]
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32
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Du C, Qi J, Yang C, Zhang Q, Liu D. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly. J Food Sci 2022; 87:2563-2577. [PMID: 35584965 DOI: 10.1111/1750-3841.16180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 04/07/2022] [Accepted: 04/18/2022] [Indexed: 11/30/2022]
Abstract
Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised meat products processed with braised soup used repeatedly, the system containing only chicken and chicken soup was designed to simulate the process of repeated stewing. Free amino acids, 5-nucleotides, fatty acids, and volatile compounds in stewed chicken were determined, and taste and aroma profiles were evaluated using an electronic tongue (E-tongue) and an electronic nose (E-nose), respectively. As repeated stewing times increased, the total free amino acid content increased from 514.37 mg/100 g to 721.33 mg/100 g, and the contents of 5'-inosine monophosphate, 5'-guanosine monophosphate, and 5'-adenosine monophosphate increased by approximately 20%. Meanwhile, the relative content of saturated fatty acids increased, and the relative content of monounsaturated fatty acids decreased significantly. Oleic acid, linoleic acid, and palmitoleic acid accounted for more than 80% of the total fatty acid content. A total of 15 aroma-active compounds were identified during repeated stewing, and their concentrations increased by more than 40%, especially for monounsaturated alkenals. Within 10 times of repeated stewing, the taste and aroma compounds were enriched because of a decrease in the concentration difference of taste substances and an increase in the flavor-adsorption capacity of fat, which was also consistent with the results from the E-nose and E-tongue. The taste and aroma of stewed chicken tended to remain constant after 10 times of repeated stewing of braised soup. The obtained information can provide guidelines for regulating the aroma and taste of sauce-braised chicken. PRACTICAL APPLICATION: The fat level of stewed chicken and the difference in concentration between stewed meat and braised soup were important potential factors that could be employed to enhance the flavor of stewed meat.
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Affiliation(s)
- Chao Du
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Qi
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Cong Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Qingyong Zhang
- Shandong Province Grilled Chicken Co., Ltd., Dezhou, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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33
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Jia X, Li S, Li B, Zhang L, Ding Q, Gao P, Zhu Z. Research Status and Prospect for Vibration, Noise and Temperature Rise-Based Effect of Food Transport Pumps on the Characteristics of Liquid Foods. Front Nutr 2022; 9:884835. [PMID: 35634413 PMCID: PMC9136211 DOI: 10.3389/fnut.2022.884835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
In the field of food processing, the processing of liquid foods has always played an important role. Liquid foods have high requirements for the processing environment and equipment. As the core equipment in liquid foods processing, food transport pumps are widely used in liquid foods production, processing and transportation. Most liquid foods are non-Newtonian and vulnerable to vibration, noise, and temperature rise produced by rotary motions of food transport pumps in operation, which can finally affect foods safety. Therefore, this review summarizes the impact of mechanical vibration, noise, and temperature rise on liquid food products, with the aim of ensuring food safety while designing a cleaner, safer and more reliable food transport pumps in the future.
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Affiliation(s)
- XiaoQi Jia
- Key Laboratory of Fluid Transmission Technology of Zhejiang, Zhejiang Sci-Tech University, Hangzhou, China
| | - Songyu Li
- Key Laboratory of Fluid Transmission Technology of Zhejiang, Zhejiang Sci-Tech University, Hangzhou, China
| | - Bo Li
- Hangzhou Weiguang Electronic Co., Ltd., Hangzhou, China
| | - Li Zhang
- Department of Application and Engineering, Zhejiang Economic & Trade Polytechnic, Hangzhou, China
| | - Qiangmin Ding
- Hefei General Machinery Research Institute, Hefei, China
| | - Panlong Gao
- Hefei General Machinery Research Institute, Hefei, China
| | - ZuChao Zhu
- Key Laboratory of Fluid Transmission Technology of Zhejiang, Zhejiang Sci-Tech University, Hangzhou, China
- *Correspondence: ZuChao Zhu
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34
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Xia Q, Liu Q, Denoya GI, Yang C, Barba FJ, Yu H, Chen X. High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns. Front Nutr 2022; 9:878904. [PMID: 35634420 PMCID: PMC9131044 DOI: 10.3389/fnut.2022.878904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 03/08/2022] [Indexed: 11/13/2022] Open
Abstract
The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, there remains great challenges for assuring complete microbial inactivation only relying on individual HHP treatments, including pressure-resistant strains and regrowth of injured microbes during the storage process. Traditional HHP-assisted thermal processing may compromise the nutrition and functionalities due to accelerated chemical kinetics under high pressure conditions. This work summarizes the recent advances in HHP-based combination strategies for microbial safety, as exemplified by several emerging non-thermally combined patterns with high inactivation efficiencies. Considerations and requirements about future process design and development of HHP-based combination technologies are also given.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macau SAR, China
| | - Qianqian Liu
- Institute of Environmental Research at Greater Bay Area, Guangzhou University, Guangzhou, China
- Qianqian Liu,
| | - Gabriela I. Denoya
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Caijiao Yang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Valencia, Spain
| | - Huaning Yu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- *Correspondence: Huaning Yu,
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macau SAR, China
- Xiaojia Chen,
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35
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Xiao Z, Wang J, Han L, Guo S, Cui Q. Application of Machine Vision System in Food Detection. Front Nutr 2022; 9:888245. [PMID: 35634395 PMCID: PMC9131190 DOI: 10.3389/fnut.2022.888245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 04/22/2022] [Indexed: 11/21/2022] Open
Abstract
Food processing technology is an important part of modern life globally and will undoubtedly play an increasingly significant role in future development of industry. Food quality and safety are societal concerns, and food health is one of the most important aspects of food processing. However, ensuring food quality and safety is a complex process that necessitates huge investments in labor. Currently, machine vision system based image analysis is widely used in the food industry to monitor food quality, greatly assisting researchers and industry in improving food inspection efficiency. Meanwhile, the use of deep learning in machine vision has significantly improved food identification intelligence. This paper reviews the application of machine vision in food detection from the hardware and software of machine vision systems, introduces the current state of research on various forms of machine vision, and provides an outlook on the challenges that machine vision system faces.
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Affiliation(s)
- Zhifei Xiao
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Jilai Wang
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Lu Han
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Shubiao Guo
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Qinghao Cui
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
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Lin R, Yuan H, Wang C, Yang Q, Guo Z. Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology. Foods 2022; 11:foods11091330. [PMID: 35564052 PMCID: PMC9099569 DOI: 10.3390/foods11091330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 04/30/2022] [Accepted: 04/30/2022] [Indexed: 11/16/2022] Open
Abstract
“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and other technologies, the present study explored the quality characteristics and flavor differences of Fo Tiao Qiang by using different thawing methods (natural thawing, ultrasonic thawing, microwave thawing, and water bath thawing). The results show that the protein content was slightly higher in Fo Tiao Qiang with ultrasonic thawing than others. The fat content of the microwave-thawed Fo Tiao Qiang was significantly lower than the other three kinds of samples. After ultrasonic thawing, the number of free amino acids in the samples were the highest and the umami taste was the best. Compared with natural thawing, most of the flavor substances decreased in ultrasonic thawing, microwave thawing, and water bath thawing. However, several substances increased, such as alpha-terpineol, beta-phenylethyl alcohol, phenylacetaldehyde, cis-rose oxide, isobutyl acetate, and 2–3-pentanedione. This study revealed the changing laws of different thawing methods on the quality characteristics and flavor characteristics of Fo Tiao Qiang. It provides theoretical guidance for the industrial production and quality control of Fo Tiao Qiang.
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Affiliation(s)
- Ruirong Lin
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (R.L.); (H.Y.); (C.W.); (Q.Y.)
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongfei Yuan
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (R.L.); (H.Y.); (C.W.); (Q.Y.)
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Changrong Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (R.L.); (H.Y.); (C.W.); (Q.Y.)
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qingyu Yang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (R.L.); (H.Y.); (C.W.); (Q.Y.)
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zebin Guo
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (R.L.); (H.Y.); (C.W.); (Q.Y.)
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: ; Tel.: +86-137-6383-8550
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37
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Yang ZW, Hu MX. Effect of Ultrasonic Pretreatment on Flavor Characteristics of Brewer's
Yeast‐Peanut
Meal Hydrolysate/Xylose Maillard Reaction Products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhi Wei Yang
- College of Light Industry and Food Engineering Nanning China
| | - Mei Xin Hu
- College of Light Industry and Food Engineering Nanning China
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38
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Shi H, Ali Khan I, Zhang R, Zou Y, Xu W, Wang D. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties. ULTRASONICS SONOCHEMISTRY 2022; 85:105987. [PMID: 35339000 PMCID: PMC8956927 DOI: 10.1016/j.ultsonch.2022.105987] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/15/2022] [Accepted: 03/21/2022] [Indexed: 05/02/2023]
Abstract
This paper aimed to evaluate the effects of ultrasound-assisted L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of L-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and L-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.
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Affiliation(s)
- Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Iftikhar Ali Khan
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Ruyi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China
| | - Ye Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
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39
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Pan J, Zhao S, He L, Zhang M, Li C, Huang S, Wang J, Jin G. Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2. Food Chem 2022; 373:131597. [PMID: 34815115 DOI: 10.1016/j.foodchem.2021.131597] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/21/2021] [Accepted: 11/10/2021] [Indexed: 12/16/2022]
Abstract
Towards a better understanding of the formation mechanism of salt on intramuscular triglyceride (TG) hydrolysis occurring in biceps femoris (BF) muscles during dry-salting process, the changes of TG hydrolysis, TG hydrolysis activity and phosphorylation of adipose triglyceride lipase (ATGL) and hormone sensitive lipase (HSL) as well as their regulatory proteins (Perilipin1, ABHD5, G0S2) with different salt content (0%, 1%, 3%, 5%) and salting time (the first and third day) were analyzed. The results showed that dry-salting significantly increased the TG hydrolase activity and hydrolysis extent with salting process proceed (P < 0.05), especially upon the treatment with 3% amount of salt. The SDS-PAGE and Western-blot results further demonstrated that the promotion of salt on TG hydrolysis in intramuscular adipocytes was mainly attributed to the activation of protein kinase activity and protein phosphorylation process. Accordingly, the ATGL and HSL were activated, and meanwhile, the TG hydrolysis pivotal switch perilipin1 was also turned on by phosphorylation modification.
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Affiliation(s)
- Jiajing Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China
| | - Lichao He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China
| | - Min Zhang
- College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China
| | - Chengliang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China
| | - Shuangjia Huang
- College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China
| | - Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Guofeng Jin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Technology of Huazhong Agricultural University, Wuhan 430070, China.
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40
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Sun J, Zhou C, Cao J, He J, Sun Y, Dang Y, Pan D, Xia Q. Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells. Front Nutr 2022; 9:848289. [PMID: 35369059 PMCID: PMC8965237 DOI: 10.3389/fnut.2022.848289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Accepted: 02/17/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed at mining antioxidant peptides derived from duck liver as a strategy for valorizing poultry byproducts utilization via the isolation and characterization of peptide molecules with great antioxidant potential and cytoprotective effects against hydrogen peroxide-induced oxidative stress. Six novel peptides, including GEHGDSSVPVWSGVN, HLDYYLGK, HLTPWIGK, DTYIRQPW, WDDMEKIWHH, and MYPGIAD were isolated and purified by Sephadex G-15 and reverse-phase high-performance liquid chromatography, followed by the identification with liquid chromatography-tandem mass spectrometry. Among the hydrolysates from different enzymes, the alcalase-originated peptides presented the strongest antioxidant capacity as revealed by DPPH and ABTS assays. The synthesized peptides were used to validate the antioxidant activities, identifying that DTYIRQPW and WDDMEKIWHH were the major antioxidative peptides capable of protecting HepG2 cells from H2O2-induced oxidative damage via stimulating antioxidant enzymes such as superoxide dismutase and catalase to eliminate free radicals and to decrease lipid peroxidation products. Molecular docking suggested that the antioxidative properties of the isolated peptides were related to the site and number of hydrogen bonds. This investigation indicated the great potential of duck liver protein hydrolysates as a base material for producing and developing dietary bioactive peptides.
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Affiliation(s)
- Jin Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- *Correspondence: Daodong Pan
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Qiang Xia ;
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41
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Xia Q, Zhou C, Wu Z, Pan D, Cao J. Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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42
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Chen J, Chen X, Zhou G, Xu X. New insights into the ultrasound impact on covalent reactions of myofibrillar protein. ULTRASONICS SONOCHEMISTRY 2022; 84:105973. [PMID: 35272240 PMCID: PMC8913343 DOI: 10.1016/j.ultsonch.2022.105973] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 05/06/2023]
Abstract
In this work, two different covalent reactions, namely, alkaline reaction and free radical oxidation, were selected to compare the difference in the strengthening effects of ultrasound treatment (UDT). The grafting effects were verified by protein electrophoresis and bound gallic acid (GA) assay. Furthermore, non-covalent interactions between myofibrillar protein (MPN) aggregates were destroyed by UDT, as proved by the lower particle sizes and higher ζ-potential. Comparatively, the results from tertiary structure index and circular dichroism revealed UDT-assisted free radical oxidation could lead to better conjugates with greater structural properties. The atomic force microscope (AFME) and protein flexibility showed that MPNs appeared to display as irregular spherical particles after alkaline reaction, however, maintained fibrous structure during the free radical oxidation. Consequently, the combination of UDT and free radical oxidation were more effectively for strengthening the influence of acoustic cavitation on MPNs, of which mechanism was the changes in viscosity properties, microstructure and acoustic cavitation radicals.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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43
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An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Li Y, Zhou C, He J, Wu Z, Sun Y, Pan D, Tian H, Xia Q. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Zhou L, Zhang W, Wang J, Zhang R, Zhang J. Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization. ULTRASONICS SONOCHEMISTRY 2022; 82:105885. [PMID: 34952342 PMCID: PMC8799620 DOI: 10.1016/j.ultsonch.2021.105885] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/07/2021] [Accepted: 12/20/2021] [Indexed: 05/20/2023]
Abstract
This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed homogenization (HSH). The emulsion properties, droplet characteristics, interfacial proteins, protein exposure extent, microrheological properties, multiple light scattering results, and 7 d storage stabilities of the three emulsions were specifically investigated. Our results indicate that UAE and HPH were better emulsification methods than HSH to obtain high-quality emulsions with higher emulsifying activity index (UAE 20.73 m2·g-1, HPH 11.76 m2·g-1 and HSH 6.80 m2·g-1), whiteness (UAE 81.05, HPH 80.67 and HSH 74.09), viscosity coefficient (UAE 0.44 Pa·sn, HPH 0.49 Pa·sn and HSH 0.22 Pa·sn), macroscopic viscosity index (UAE 2.31 nm-2·s, HPH 0.38 nm-2·s and HSH 0.34 nm-2·s), and storage stability, especially for the UAE. Furthermore, UAE was a more efficient emulsification method than HPH to prepare the fine MP-soybean oil emulsion. The protein-coated oil droplets were observed in the three emulsions. The emulsion droplet size of the UAE-fabricated emulsion was the lowest (0.15 μm) while the interfacial protein concentration (93.37%) and the protein exposure extent were the highest among the three emulsions. During the 7 d storage, no separation was observed for the UAE-fabricated emulsion, while the emulsions fabricated by HPH and HSH were separated after storage for 5 d and 2 h. Therefore, this work suggests that UAE could be a better method than HPH and HSH to fabricate MP-soybean oil emulsion.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jingyu Wang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Ruyu Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. ULTRASONICS SONOCHEMISTRY 2022; 82:105864. [PMID: 34915254 PMCID: PMC8683766 DOI: 10.1016/j.ultsonch.2021.105864] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 05/25/2023]
Abstract
The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.
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Affiliation(s)
- Gaoliang Bao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jun Niu
- Gansu Center for Disease Control and Prevention, Lanzhou, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Yuzhu Luo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
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47
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Ye H, Wang J, Wang N, Wu D, Li H, Geng F. Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3. Curr Res Food Sci 2022; 5:964-972. [PMID: 35721392 PMCID: PMC9198362 DOI: 10.1016/j.crfs.2022.05.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/05/2022] Open
Abstract
Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D3 (VD3) was constructed employing LDL as the carrier. Images from electron microscopy showed that pH-shifting remodeled LDL molecules, resulting in a dramatic reduction in particle size (∼50%) and an increase in specific surface area, which reduced the turbidity (27.7%) and provided new interfaces for VD3 loading. Fluorescence analyses showed that the binding of VD3 to LDL under pH-shifting was strong, involved quenching, and the binding constant was 6.19 × 104 M−1. Thermogravimetric analysis and Fourier transform-infrared spectroscopy showed that pH-shifting hydrolyzed the esters in LDL to fatty acid salts, and the maximum weight loss of LDL occurred from 381.9 °C to 457.0 °C. Ultrasonic treatment enhanced the binding of LDL and VD3 (binding constant increased to 2.56 × 107 M−1), reduced the particle size, and increased the ζ-potential of the complex between LDL and VD3, thereby resulting in the improvement of solution stability and storage stability of VD3. Ultrasound-assisted pH-shifting could remodel LDL to construct a stable aqueous solution of VD3, which showed the potential of LDL as a carrier for lipid-soluble components. pH-shifting remodels LDL and results in a reduction in particle size. Under pH-shifting, VD3 was bound stably to LDL with strong affinity. pH-shifting remodeled LDL can be used to encapsulate active ingredients. The binding of VD3 to LDL was enhanced by ultrasonic treatment.
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Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao X, Zhang C, Brennan CS, Qi X. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. ULTRASONICS SONOCHEMISTRY 2022; 82:105897. [PMID: 34990969 PMCID: PMC8799603 DOI: 10.1016/j.ultsonch.2021.105897] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 05/24/2023]
Abstract
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and -29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.
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Affiliation(s)
- Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiaqi Qiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Man-Sheng Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, 348 West XianJiahu Road, Changsha 410205, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | | | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. Food Chem 2021; 376:131873. [PMID: 34971897 DOI: 10.1016/j.foodchem.2021.131873] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022]
Abstract
Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.
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Affiliation(s)
- Hongrui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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Luo M, Shan K, Zhang M, Ke W, Zhao D, Nian Y, Wu J, Li C. Application of ultrasound treatment for improving the quality of infant meat puree. ULTRASONICS SONOCHEMISTRY 2021; 80:105831. [PMID: 34798524 PMCID: PMC8605278 DOI: 10.1016/j.ultsonch.2021.105831] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/09/2021] [Accepted: 11/12/2021] [Indexed: 05/26/2023]
Abstract
Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.
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Affiliation(s)
- Mingyang Luo
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Weixin Ke
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Juqing Wu
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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