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Li Y, Zhang Y, He G, Qiao Z, Yang R, Zhou X, Chen L, Feng X. Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein. Food Chem 2024; 460:140655. [PMID: 39128365 DOI: 10.1016/j.foodchem.2024.140655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/13/2024]
Abstract
This study primarily investigated the improvement of high-dose Epigallocatechin-3-Gallate (EGCG)-induced deterioration of MP gel by soy protein isolate (SPI) addition. The results showed that EGCG could interact with MP, SPI, and HSPI (heated), indicating the competitive ability of SPI/HSPI against EGCG with MP. EGCG was encapsulated by SPI/HSPI with high encapsulation efficiency and antioxidation, with antioxidant activities of 78.5% ∼ 79.2%. FTIR and molecular docking results revealed that MP, SPI, and HSPI interacted with EGCG through hydrogen bonding and hydrophobic interactions. SPI/HSPI competed with MP for EGCG, leading to the restoration of MHC and Actin bands, alleviating the aggregation caused by EGCG and oxidation. Additionally, SPI/HSPI-E significantly reduced the high cooking loss (23.71 and 26.65%) and gel strength (13.60 and 17.02%) induced by EGCG. Hence, SPI competed with MP for EGCG binding site to ameliorate MP gel properties, thereby alleviating the detrimental changes in MP caused by high-dose EGCG and oxidation.
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Affiliation(s)
- Ying Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yijun Zhang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Gongchen He
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Ziyan Qiao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Rong Yang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xi Zhou
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Kim TK, Kim YJ, Kang MC, Cha JY, Kim YJ, Choi YJ, Jung S, Choi YS. Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality. Heliyon 2024; 10:e28315. [PMID: 38586345 PMCID: PMC10998059 DOI: 10.1016/j.heliyon.2024.e28315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/09/2024] Open
Abstract
The objective of this study was to investigate a replacement for phosphate in meat products. Protein structural modification was employed in this study, and grafted myofibrillar protein (MP) with palatinose was added to meat emulsion without phosphate. Here, 0.15% of sodium polyphosphate (SPP) was replaced by the same (0.15%) concentration and double (0.3%) the concentration of grafted MP. Although the thermal stability was decreased, the addition of transglutaminase could increase stability. The rheological properties and pH also increased with the addition of grafted MP and transglutaminase. The addition of grafted protein could be perceived by the naked eye by observing a color difference before cooking, but it was not easy to detect after cooking. The cooking loss, emulsion stability, water holding capacity, lipid oxidation, and textural properties improved with the addition of grafted MP. However, the excessive addition of grafted MP and transglutaminase was not recommended to produce a high quality of phosphate replaced meat emulsion, and 0.15% was identified as a suitable addition ratio of grafted MP.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
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3
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Hoon Lee J, Kim YJ, Choi YJ, Kim TK, Yoon Cha J, Kyung Park M, Jung S, Choi YS. Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae. Food Chem 2024; 434:137463. [PMID: 37742545 DOI: 10.1016/j.foodchem.2023.137463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/26/2023]
Abstract
Edible insects are regarded as future food sources to replace traditional livestock proteins. However, insect proteins have poor processing properties owing to various structural limitations. We investigated the structure of Protaetia brevitarsis larvae proteins modified by irradiation, and analyzed their resulting processing abilities. Following irradiation with gamma rays and electron beams, the ratio of parallel β-sheets to β-turns changed significantly, and changes in the tertiary protein structures were also confirmed. The polydispersity indices of the proteins remained relatively constant following irradiation, although the zeta potential and mean diameter changed. Furthermore, the pH, protein solubility, surface hydrophobicity, foaming capacity, and emulsion stability were higher than those of the control, whereas the viscosity and foaming stability were lower. Thus, gamma ray and electron beam irradiation clearly lead to changes in the structures of edible insect proteins and improves their processing properties, promoting the industrial utilization of such proteins in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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Chen H, Zhang J, Dai H, Fu Y, Ma L, Zhang Y. Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by "Clean-Label" Skin Functional Protein Powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16777-16786. [PMID: 37885230 DOI: 10.1021/acs.jafc.3c05352] [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: 10/28/2023]
Abstract
The concept of healthiness and sustainability has promoted the innovation and development of "clean-label" products. Herein, this study aims to explore the influence mechanism of "clean label" skin protein powder (FPP) on the gelation properties of myofibrillar proteins (MPs). Specifically, the addition of FPP (0.2-4.0%) can improve the water holding capability and texture properties of MP composite gels. When the FPP concentration is over 1.0%, the composite gels exhibit no significant water loss during centrifugation. Dynamic rheology and sodium-dodecyl sulfate-polyacrylamide gel electrophoresis results revealed that FPP can slow the aggregation and denaturation of myosin and promote the formation of disulfide bonds between myofibril proteins, thus forming a stable network structure. Structural observation revealed that FPP can fill into the MP gel and lead to the formation of compact gel structures. Besides, with the increase of FPP concentration, the chemical forces involved in structural stabilization change significantly. Specifically, hydrophobic interaction and hydrogen bonding are the dominant forces at a lower FPP concentration (0.2 and 0.4%), while the ionic bond and disulfide bond are the dominant forces at a higher concentration. Overall, this work demonstrated that FPP can significantly improve the gel functionality of MP by altering the gel structure and strengthening the molecular forces.
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Affiliation(s)
- Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
- Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
| | - Ju Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
- Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
- Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
- Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
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Choi JS, Kim GH, Kim HE, Kim MJ, Chin KB. Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System. Food Sci Anim Resour 2023; 43:1031-1043. [PMID: 37969320 PMCID: PMC10636214 DOI: 10.5851/kosfa.2023.e69] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 10/16/2023] [Accepted: 10/17/2023] [Indexed: 11/17/2023] Open
Abstract
The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.
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Affiliation(s)
- Ji Seon Choi
- Department of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Geon Ho Kim
- Department of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Ha Eun Kim
- Department of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Min Jae Kim
- Department of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam
National University, Gwangju 61186, Korea
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6
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Gao Y, Hu Y, Wang J, Ahmad HN, Zhu J. Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect. Int J Biol Macromol 2023; 250:126195. [PMID: 37558028 DOI: 10.1016/j.ijbiomac.2023.126195] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The quality deterioration of low-salt meat products has been gained ongoing focus of researchers. In this study, konjac glucomannan (KGM) was used to alleviate the finiteness of ultrasound treatment on the quality improvement of low-salt myofibrillar protein (MP), and the modification sequence was also investigated. The results revealed that the single and double sequential modification by utilizing KGM and ultrasound significantly influenced the gelation behavior of low-salt MPs. The uniform MP-KGM mixture formed by a single ultrasound treatment had limited protein unfolding, resulting in relatively weak intermolecular forces in the composite gel. Importantly, ultrasound pre-treatment combined with KGM modification promoted the unfolding and moderate thermal aggregation of proteins and remarkably improved the rheological behaviors and gel strength of the composite gel. This result could also be corroborated by the highest percentage of trans-gauche-trans conformation of SS bridges and maximum β-sheet proportion. Furthermore, molecular dynamic simulation and molecular docking elucidated that the hydrogen bond length between protein and KGM was shortened after ultrasound pre-treatment, which was the molecular basis for the enhanced intermolecular interactions. Therefore, ultrasound pre-treatment combined with KGM can effectively improve the gelling properties of low-salt MPs, providing a practical method for the processing of low-salt meat products.
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Affiliation(s)
- Yongfang Gao
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Yunpeng Hu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiakuan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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7
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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Kim YJ, Kim TK, Yun HJ, Kim J, Cha JY, Lee JH, Choi YS. Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin. Meat Sci 2023; 199:109142. [PMID: 36822054 DOI: 10.1016/j.meatsci.2023.109142] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/21/2023]
Abstract
For the development of healthier meat products, the grafted myofibrillar protein was evaluated as an ingredient that can substitute phosphate in brined loin. Individual brine solutions, consisting of salt (negative control, NP), salt + sodium tripolyphosphate (positive control, PC), salt + myofibrillar protein without grafting (MP), salt + myofibrillar protein grafted at high concentration (GMP-H), and salt + myofibrillar protein grafted at low concentration (GMP-L), were added to the pork loin by 40% of their weight. Differential scanning calorimetry demonstrated that MP and GMP-H lowered the thermal energy for the transition of myosin and actin, thereby improving the thermal stability of pork loin and increasing protein solubility. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that thicker protein bands appeared in MP and GMP-H samples while exhibiting increased pH values, moisture content, water holding capacity, and processing yield. Accordingly, the shear force of MP and GMP-H decreased. Lipid oxidation of pork loin was increased in MP, whereas it decreased in GMP-H. Thus, GMP-L is a potential substitute for phosphate since it improves physicochemical properties and prevents the lipid oxidation of pork loin.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Jung Yun
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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Li S, Diao X, Mao X, Liu H, Shan K, Zhao D, Zhou G, Li C. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein. Meat Sci 2023; 198:109110. [PMID: 36640717 DOI: 10.1016/j.meatsci.2023.109110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/25/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Pale, soft and exudative (PSE) meat has worse edible quality than red, firm and non-exudative (RFN) meat, but their difference in nutritional values is still unclear. In this study, the differences in digestive properties between PSE and RFN pork were explored, and the potential mechanisms were analyzed in terms of protein conformation. The PSE pork showed significantly higher digestibility and smaller particle size compared with RFN pork (P < 0.05) after gastrointestinal digestion. Mechanistically, the lower viscosity was seen in the PSE pork digestion system. The protein structure of PSE pork was disordered with weaker hydrogen bond and ionic bond before and after heating. In addition, the protein (mainly salt-soluble protein) of PSE pork was highly oxidized. The results suggested that higher level of oxidation in PSE pork leads to the destruction of the molecular forces, resulting in the impaired protein conformation and disordered protein structure. The serial changes caused the meat proteins more accessible to digestive enzymes, thus improving the digestibility. The findings provide new insights into the evaluating the quality of PSE meat.
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Affiliation(s)
- Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinyue Diao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinrui Mao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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10
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Chen H, Wu J, Chen M, Cai X, Chen X, Wang S. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2502-2511. [PMID: 36606415 DOI: 10.1002/jsfa.12430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Surimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. RESULTS PP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing β-sheet content and a decreasing trend in the α-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and β-sheet of the mixed PP-MP system. CONCLUSION The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Meizhen Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
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Lee MH, In Yong H, Kim YJ, Choi YS. High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties. Meat Sci 2022; 196:109032. [DOI: 10.1016/j.meatsci.2022.109032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/22/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022]
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Queiroz LS, Silva NFN, de Carvalho AF, Casanova F. Impact of emerging technologies on colloidal properties of insect proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Kim TK, Kim YJ, Kim J, Yun HJ, Kang MC, Choi YS. Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion. Foods 2022; 11:foods11213354. [PMID: 36359967 PMCID: PMC9654085 DOI: 10.3390/foods11213354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/16/2022] Open
Abstract
Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.
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Pan J, Xu H, Cheng Y, Mintah BK, Dabbour M, Yang F, Chen W, Zhang Z, Dai C, He R, Ma H. Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods 2022; 11:foods11192931. [PMID: 36230006 PMCID: PMC9562009 DOI: 10.3390/foods11192931] [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: 08/11/2022] [Revised: 09/03/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Qaluobia P.O. Box 13736, Egypt
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhaoli Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: or ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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15
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Physicochemical characteristics and aroma patterns of oils prepared from edible insects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kim TK, Cha JY, Yong HI, Jang HW, Jung S, Choi YS. Application of edible insects as novel protein sources and strategies
for improving their processing. Food Sci Anim Resour 2022; 42:372-388. [PMID: 35611082 PMCID: PMC9108959 DOI: 10.5851/kosfa.2022.e10] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 11/21/2022] Open
Abstract
Insects have long been consumed by humans as a supplemental protein source, and
interest in entomophagy has rapidly increased in recent years as a potential
sustainable resource in the face of environmental challenges and global food
shortages. However, food neophobia inhibits the widespread consumption of edible
insects, despite their high nutritional and functional value. The own
characteristics of edible insect protein such as foaming properties, emulsifying
properties, gelling properties and essential amino acid ratio can be improved by
drying, defatting, and extraction. Although nutritional value of some
protein-enriched bread, pasta, and meat products, especially essential amino
acid components was increased, replacement of conventional food with edible
insects as a novel food source has been hindered owing to the poor cross-linking
properties of edible insect protein. This deterioration in physicochemical
properties may further limit the applicability of edible insects as food.
Therefore, strategies must be developed to improve the quality of edible insect
enriched food with physical, chemical, and biological methods. It was presented
that an overview of the recent advancements in these approaches and highlight
the challenges and prospects for this field. Applying these strategies to
develop insect food in a more familiar form can help to make insect-enriched
foods more appealing to consumers, facilitating their widespread consumption as
a sustainable and nutritious protein source.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Department of Food Science and
Biotechnology, Sungshin Women's University, Seoul 01133,
Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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