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Yang K, Chi R, Jiang J, Ma J, Zhang Y, Sun W, Zhou Y. Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein. Food Chem 2024; 447:138990. [PMID: 38492306 DOI: 10.1016/j.foodchem.2024.138990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 02/20/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
This study investigated the combined effects of direct-current magnetic field (DC-MF, 9.5 mT) and tetrasodium-pyrophosphate (TSPP, 1-5 g/L) on emulsified gel properties of porcine myofibrillar protein (MP). Results showed that MP at DC-MF and 3 g/L TSPP had decreased spectrum intensity of UV and fluorescence compared to that without DC-MF, owing to the changes of MP tertiary structure caused by DC-MF, especially tryptophan and tyrosine. The emulsion treated with DC-MF behaved better emulsifying activity and stability than that without DC-MF under such condition. And emulsion had lower creaming index and better storage stability. Gels prepared by this MP emulsion had low porosity and stable structure, accompanying with smaller size and more uniform distribution of oil droplets. Microstructure images showed that gels were covered with microporous structure, which was conducive to the good WHC of the emulsified gels (97.12%). These results showed the feasibility of DC-MF and TSPP in improving MP emulsion/emulsified gel.
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Affiliation(s)
- Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Rongshuo Chi
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
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2
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Xia X, Yang X, Zhu Y, Sun Y, Zhu X. Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5284-5295. [PMID: 38308594 DOI: 10.1002/jsfa.13354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/23/2023] [Accepted: 02/01/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND The increasing attention toward frozen soy-based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post-freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC-S, MC-S and CS-S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel. RESULTS The formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC-induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β-turns to β-sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the crosslinking between soymilk gel protein, increasing the content of disulfide bonds. CONCLUSION The quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions. After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein-water interactions into protein-protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin, China
- Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Xinxin Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Sun
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Di Filippo G, Melchior S, Plazzotta S, Calligaris S, Innocente N. Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates. Food Res Int 2024; 188:114499. [PMID: 38823844 DOI: 10.1016/j.foodres.2024.114499] [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: 11/20/2023] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The aim of this study was to evaluate the effect of the enzymatic hydrolysis, performed using Alcalase and Protamex enzymes, on the technological functionalities and the antioxidant capacity of whey protein hydrolysates (WPHs) to identify the conditions allowing to obtain target functionality/ies. Samples were characterized for hydrolysis degree (DH), molecular weight distribution, structural properties, and food-related functionalities. Free sulfhydryl groups and surface hydrophobicity significantly decreased with the increase in DH, regardless of the used enzyme. The foaming and antioxidant properties of Alcalase WPHs were higher as compared to those of WPI, reaching the maximum value at DH = 18-20 %, while higher DH resulted in impaired functionality. Gelling properties were guaranteed when WPI was hydrolysed by Protamex at DH < 15 % while foaming and antioxidant abilities were fostered at 15 < DH < 21 %. These results were well correlated with MW distribution and were rationalized into a road map which represents a useful tool in the selection of proper hydrolysis conditions (time, DH, enzyme type) to obtain WPHs with tailored functionalities. Research outcomes highlighted the possibility to drive protein hydrolysis to optimize the desired functionality/ies.
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Affiliation(s)
- Giulia Di Filippo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Nadia Innocente
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics. Int J Biol Macromol 2024; 261:129716. [PMID: 38290624 DOI: 10.1016/j.ijbiomac.2024.129716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
In this study, soy protein isolate (SPI) and maltose (M) were employed as materials for the synthesis of a covalent compound denoted as SPI-M. The emulsion gel was prepared by transglutaminase (TGase) as catalyst, and its freeze-thaw stability was investigated. The occurrence of Maillard reaction was substantiated through SDS-PAGE. The analysis of spectroscopy showed that the structure of the modified protein was more stretched, changed in the direction of freeze-thaw stability. After three freeze-thaw cycles (FTC), it was observed that the water holding capacity of SPI-M, SPI/M mixture (SPI+M) and SPI emulsion gels exhibited reductions of 8.49 %, 16.85 %, and 20.26 %, respectively. Moreover, the soluble protein content also diminished by 13.92 %, 23.43 %, and 35.31 %, respectively. In comparison to unmodified SPI, SPI-M exhibited increase in gel hardness by 160 %, while elasticity, viscosity, chewability, and cohesion demonstrated reductions of 17.7 %, 23.3 %, 33.3 %, and 6.76 %, respectively. Concurrently, the SPI-M emulsion gel exhibited the most rapid gel formation kinetics. After FTCs, the gel elastic modulus (G') and viscosity modulus (G″) of SPI-M emulsion were the largest. DSC analysis underscored the more compact structure and heightened thermal stability of the SPI-M emulsion gel. SEM demonstrated that the SPI-M emulsion gel suffered the least damage following FTCs.
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Affiliation(s)
- Mengyue Zhang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bo-Ya Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yi-An Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xibo Wang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xu
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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5
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Sun B, Gu X, Wang F, Liu L, Huang Y, Gao Y, Lü M, Zhu Y, Shi Y, Zhu X. Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2057-2069. [PMID: 36541590 DOI: 10.1002/jsfa.12398] [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: 09/13/2022] [Revised: 12/03/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND High-pressure homogenization (HPH) is commonly used as a non-thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11 S is the key to the protein gel formation state. In this study, therefore, 11 S thermal gels were prepared by high-pressure homogenization and co-induction (90 °C, 30 min) (adding Ca2+ to promote gel formation before heat treatment), and the effects of different high-pressure homogenization pressures (0-100 MPa) and co-treatment on the dissociative association behavior of 11 S protein, gel properties, and microstructure of 11 S gels were investigated. RESULTS The results showed that HPH at higher pressures led to the breaking of disulfide bonds of aggregates and disrupted non-covalent interactions in protein aggregates, leading to collisions between protein aggregates and the reduction of large protein aggregates. High-pressure homogenization treatment at 60 MPa improved the gel properties of 11 S more. The HPH combined with heating changed the binary and tertiary structure of 11 S soy globulin and enhanced the hydrophobic interaction between 11 S molecules, thus improving the gel properties of 11 S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. CONCLUSION In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xuelian Gu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Fengqiujie Wang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuan Gao
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Mingshou Lü
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yanguo Shi
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
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Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability. Food Chem 2023; 404:134520. [DOI: 10.1016/j.foodchem.2022.134520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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7
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Liu J, Zhang R, Jiang H, Yan Z, Zhang Y, Zhang T, Liu X. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Characterization of four thermogelled egg yolk varieties based on moisture and protein content. Poult Sci 2023; 102:102499. [PMID: 36805146 PMCID: PMC9984682 DOI: 10.1016/j.psj.2023.102499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/28/2022] [Accepted: 01/09/2023] [Indexed: 01/19/2023] Open
Abstract
There are obvious differences between egg yolks of different varieties. Additionally, boiled eggs, which are widely liked and consumed globally, are nutrient rich. However, they absorb water in the esophagus during swallowing, and this result in an uncomfortable sensation. Here, we determined the moisture content and distribution as well as the protein contents and properties of 4 varieties of thermogelled egg yolks. Among the varieties, Green Shelled thermogelled egg yolk showed the highest protein content and solubility. Additionally, the ionic, hydrogen, and disulfide bonds corresponding to Rhode Island Red thermogelled egg yolk samples were the weakest, while the hydrophobic interaction force corresponding to the Hetian Dahei (HD) egg yolk samples was the weakest. Further, the distribution of the moisture contents of the 4 varieties was significantly different (P < 0.05). HD egg yolk showed the highest moisture content, and its bound and immobile moisture contents were significantly higher than those of the other 3 varieties. Egg yolk moisture content also affected free amino acid content, which was the highest for HD egg yolk. Therefore, owing to its high moisture content, HD egg yolk was conducive for chewing and swallowing and given its high free amino acid content, it also had a more suitable taste and flavor. The results of this study provide a theoretical basis for the application of egg yolks in food processing.
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9
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Wang H, Wang N, Chen X, Wu Z, Zhong W, Yu D, Zhang H. Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Li R, Guo M, Liao E, Wang Q, Peng L, Jin W, Wang H. Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork. Food Chem 2022; 378:131994. [PMID: 35030461 DOI: 10.1016/j.foodchem.2021.131994] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 12/09/2021] [Accepted: 12/29/2021] [Indexed: 11/04/2022]
Abstract
Repeated freeze-thaw is one of the main reasons for quality deterioration of frozen meat products. The study focused on the changes of endogenous fluorescence, secondary structure, microstructure, and water retention and distribution in marinated and unmarinated Enshi black pork after 10 freeze-thaw cycles. The results revealed that marinated treatment significantly reduced the thaw and centrifugal loss (P < 0.05), and increased endogenous fluorescence intensity of samples. During the entire freeze-thaw process, free water was undetectable in marinated group. After the first 4 cycles, α-helix percentage in marinated group was higher than that in control group. Scanning electron microscopy results suggested that there was no obvious increase in muscle fiber gap until 8 cycles in marinated group. Conclusively, moderate marination could slow down the deterioration of myofibrillar protein and pork quality, but it would be better to limit freeze-thaw cycles within 4 to maintain the quality of marinated Enshi black pork.
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Affiliation(s)
- Rui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Mengyan Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Qi Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lijuan Peng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China.
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11
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Zha F, Rao J, Chen B. Plant-based food hydrogels: Constitutive characteristics, formation, and modulation. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Plazzotta S, Moretton M, Calligaris S, Manzocco L. Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Zhang C, Liu H, Xia X, Sun F, Kong B. Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111016] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Yang X, Ke C, Li L. Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110243] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. Int J Biol Macromol 2021; 178:136-142. [PMID: 33636271 DOI: 10.1016/j.ijbiomac.2021.02.158] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/24/2021] [Accepted: 02/21/2021] [Indexed: 10/22/2022]
Abstract
The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.
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Affiliation(s)
- Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanming Ren
- Heilongjiang Province Agricultural Products and Veterinary Drug Feed Technical Identification Station, Harbin, Heilongjiang 150090, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
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16
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Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106241] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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17
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Soybean protein isolate-based microgels bounding amino acid metal complexes for scavenging superoxide anion radicals. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-020-03121-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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He M, Wu C, Li L, Zheng L, Tian T, Jiang L, Li Y, Teng F. Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate. Foods 2020; 10:E2. [PMID: 33374903 PMCID: PMC7821937 DOI: 10.3390/foods10010002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 01/15/2023] Open
Abstract
This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size distribution, hydrophobic properties (sulfhydryl group (SH) and disulfide bond (S-S) contents, surface hydrophobicity (H0)), emulsifying properties (particle size and ζ-potential of emulsions, emulsification activity index (EAI), and emulsification stability index (ESI)), as well as conformational characteristics. The high shear force of cavitation jet treatment reduced the particle size of oxidized SPI and distributed uniformly. Cavitation jet (90 MPa)-treated SPI (AAPH with 1 mmol/L) demonstrated a high H0 (4688.70 ± 84.60), high EAI (71.78 ± 1.52 m2/g), and high ESI (86.73 ± 0.97%). The ordered secondary structure (α-helix and β-turn content) of SPI was enhanced by the cavitation jet. Meanwhile, the distribution of SPI-oxidized aggregates was observed under an atomic force microscope. Therefore, cavitation jet processing combined with oxidation treatment is an effective method to improve the characteristics of SPI and has potential industrial application prospects.
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Affiliation(s)
- Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Changling Wu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Lijia Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Tian Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
- Harbin Institute of Food Industry, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Harbin 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (M.H.); (C.W.); (L.L.); (L.Z.); (T.T.); (L.J.)
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19
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Feng H, Jin H, Gao Y, Yan S, Zhang Y, Zhao Q, Xu J. Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates. Food Chem 2020; 330:127215. [DOI: 10.1016/j.foodchem.2020.127215] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 01/30/2023]
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20
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Wang R, Ma Y, Ma Z, Du Q, Zhao Y, Chi Y. Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105947] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Sun Q, Zhang C, Li Q, Xia X, Kong B. Changes in functional properties of common carp (
Cyprinus carpio
) myofibrillar protein as affected by ultrasound‐assisted freezing. J Food Sci 2020; 85:2879-2888. [DOI: 10.1111/1750-3841.15386] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/08/2020] [Accepted: 06/29/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Qinxiu Sun
- College of Food Science and Technology Guangdong Ocean Univ. Zhanjiang Guangdong 524088 China
| | - Chao Zhang
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Qixuan Li
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Xiufang Xia
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Baohua Kong
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
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22
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Wang B, Du X, Kong B, Liu Q, Li F, Pan N, Xia X, Zhang D. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. ULTRASONICS SONOCHEMISTRY 2020; 64:104860. [PMID: 31948851 DOI: 10.1016/j.ultsonch.2019.104860] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/27/2019] [Accepted: 11/01/2019] [Indexed: 05/25/2023]
Abstract
Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing, (VT), microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine longissimus dorsi was investigated, compared with traditional thawing methods (water immersion thawing, (WT)) and fresh meat (FM). The results showed that a decrease in MP gelling properties of all thawing samples was observed. The increase in roughness of MP gel from all thawing samples explained that the flatter, smoother, and denser surface morphology of that from FM samples was destroyed based on the observation by atomic force microscopy. There was significant difference (P < 0.05) in all gel indicators (particle size, turbidity, whiteness, water-holding capacity (WHC), moisture distribution, rheological characteristics, surface morphology) of MP from MT samples and there was insignificant difference (P > 0.05) in turbidity, whiteness, WHC of MP from VT samples compared with that from FM samples. There was insignificant difference (P > 0.05) in gel properties between UT and VT. The effect of UT and VT (new thawing methods) on MP gelling properties was significantly lower (P < 0.05) than that of WT (traditional thawing methods), and the effect of that from MT was obviously compared with other thawing methods.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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23
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Yang X, Su Y, Li L. Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108794] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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24
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Li F, Wang B, Kong B, Shi S, Xia X. Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105223] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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26
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Role of 'D-allulose' in a starch based composite gel matrix. Carbohydr Polym 2019; 228:115373. [PMID: 31635735 DOI: 10.1016/j.carbpol.2019.115373] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/25/2019] [Accepted: 09/22/2019] [Indexed: 11/21/2022]
Abstract
Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate (SPI) using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (SEM, DSC, XRD, moisture content, water activity, hardness and color). Time Domain Nuclear Magnetic Resonance (TD-NMR) technique was also employed to explain dynamics in the systems. Sugar type was found to be a very significant factor affecting gel characteristics and retrogradation. Results showed that D-allulose containing formulations were less prone to retrogradation and showed smaller changes upon storage by supporting presence of better gel network. According to X-ray results, sucrose containing formulations were more susceptible to crystallization. T2 relaxation spectra obtained from NMR experiments showed that number of distinct peaks reduced with the addition of SPI while relaxation times of peaks changed when different type of sugar.
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27
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system. Int J Biol Macromol 2018; 107:654-661. [DOI: 10.1016/j.ijbiomac.2017.09.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 09/08/2017] [Accepted: 09/13/2017] [Indexed: 11/24/2022]
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