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He X, Ren S, Li H, Han D, Liu T, Wu M, Wang J. Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin. Gels 2024; 10:542. [PMID: 39195071 DOI: 10.3390/gels10080542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2024] [Revised: 08/14/2024] [Accepted: 08/19/2024] [Indexed: 08/29/2024] Open
Abstract
In order to explore the formation mechanism of the emulsion gel induced by high pressure processing (HPP) and its encapsulation and protection of functional ingredients, a curcumin-loaded whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gel induced by HPP was prepared. The effect of pressure (400, 500 and 600 MPa), holding time (10, 20 and 30 min) and concentration of κ-CG (0.8%, 1.0% and 1.2%, w/v) on the swelling rate, gel strength, the stability of curcumin in the emulsion gel, water distribution and its mobility, as well as the contents of interface protein were characterized. The results showed that the addition of κ-CG significantly reduced the protein concentration required for the formation of emulsion gel induced by HPP and greatly reduced the swelling rate of the emulsion gel. The gel strength and storage stability of the composite emulsion gels increased with the increase in pressure (400-600 MPa) and holding time (10-30 min). When the pressure increased to 500 MPa, the stability of curcumin in the emulsion gel significantly improved. When the ratio of WPI to κ-CG was 12:1 (the κ-CG concentration was 1.0%), both the photochemical and thermal stability of curcumin were higher than those of the other two ratios. The HPP significantly increased the mobility of monolayer water in the system, while the mobility of multilayer water and immobilized water was significantly reduced. Increasing the holding time and the concentration of κ-CG both can result in an increase in the interfacial protein content in the oil/water system, and the HPP treatment had a significant effect on the composition of the interfacial protein of the emulsion gel.
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Affiliation(s)
- Xiaoye He
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Shuang Ren
- Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA
| | - Hu Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Di Han
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tianxin Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Meishan Wu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Jing Wang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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Gao J, Cheng S, Zeng X, Sun X, Bai Y, Hu S, Yue J, Yu X, Zhang M, Xu X, Han M. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. ULTRASONICS SONOCHEMISTRY 2024; 108:106978. [PMID: 38971086 PMCID: PMC11279329 DOI: 10.1016/j.ultsonch.2024.106978] [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: 06/10/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.
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Affiliation(s)
- Jiahua Gao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Siyu Cheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Songmei Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping Yue
- Emin County Xinda Tongchuang Bioengineering Co., Ltd., Tacheng 834600, China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minwei Zhang
- Guangdong Testing Institute of Product Quality Supervision, Shunde 528300, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Group Co., Ltd., Yunfu 527400, China.
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Sun C, Huang Y, Wang L, Deng J, Qing R, Ge X, Han X, Zha G, Pu W, Wang B, Hao S. Engineered keratin/bFGF hydrogel to promote diabetic wound healing in rats. Int J Biol Macromol 2024; 261:129725. [PMID: 38272410 DOI: 10.1016/j.ijbiomac.2024.129725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 01/27/2024]
Abstract
Keratin materials are promising in wound healing acceleration, however, it is a challenge for the keratin to efficiently therapy the impaired wound healing, such as diabetic foot ulcers. Here, we report a keratin/bFGF hydrogel for skin repair of chronic wounds in diabetic rats based on their characteristics of extracellular matrix and growth factor degradation in diabetic ulcer. Recombinant keratin 31 (K31), the most abundant keratin in human hair, exhibited the highly efficient performances in cell adhesion, proliferation and migration. More importantly, the introduction of bFGF into K31 hydrogel significantly enhances the properties of cell proliferation, wound closure acceleration, angiogenesis and skin appendages regeneration. Furthermore, the combination of K31 and bFGF can promote epithelial-mesenchymal transition by inhibiting the expression of E-cadherin and promoting the expression of vimentin and fibronectin. These findings demonstrate the engineered K31/bFGF hydrogel as a promising therapeutic agent for diabetic wound healing.
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Affiliation(s)
- Changfa Sun
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China
| | - Yuqian Huang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China
| | - Lili Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China
| | - Jia Deng
- College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China
| | - Rui Qing
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xin Ge
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China
| | - Xue Han
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China
| | - Guodong Zha
- HEMOS (Chongqing) Bioscience Co., Ltd, Chongqing 402760, China
| | - Wei Pu
- School of Aeronautics and Astronautics, Sichuan University, Chengdu 610065, China.
| | - Bochu Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China.
| | - Shilei Hao
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400030, China.
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Li H, Feng YH, Xia C, Chen Y, Lu XY, Wei Y, Qian LL, Zhu MY, Gao GY, Meng YF, You YL, Tian Q, Liang KQ, Li YT, Lv CT, Rui XY, Wei MY, Zhang B. Physiological and transcriptomic analysis dissects the molecular mechanism governing meat quality during postmortem aging in Hu sheep ( Ovis aries). Front Nutr 2024; 10:1321938. [PMID: 38249602 PMCID: PMC10799347 DOI: 10.3389/fnut.2023.1321938] [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: 10/15/2023] [Accepted: 12/11/2023] [Indexed: 01/23/2024] Open
Abstract
Introduction Hu sheep, known for its high quality and productivity, lack fundamental scientific research in China. Methods This study focused on the effects of 24 h postmortem aging on the meat physiological and transcriptomic alteration in Hu sheep. Results The results showed that the 24 h aging process exerts a substantial influence on the mutton color, texture, and water content as compared to untreated group. Transcriptomic analysis identified 1,668 differentially expressed genes. Functional enrichment analysis highlighted the importance of glycolysis metabolism, protein processing in endoplasmic reticulum, and the FcγR-mediated phagocytosis pathway in mediating meat quality modification following postmortem aging. Furthermore, protein-protein interaction analysis uncovered complex regulatory networks involving glycolysis, the MAPK signaling pathway, protein metabolism, and the immune response. Discussion Collectively, these findings offer valuable insights into the molecular mechanisms underlying meat quality changes during postmortem aging in Hu sheep, emphasizing the potential for improving quality control strategies in mutton production.
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Affiliation(s)
- Huan Li
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yan-Hui Feng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China
| | - Chao Xia
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yu Chen
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Xin-Yi Lu
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yue Wei
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Le-Le Qian
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Meng-Yao Zhu
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Guo-Yv Gao
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Ya-Fei Meng
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yv-Le You
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Qi Tian
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Kun-Qi Liang
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yun-Tao Li
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Chao-Tian Lv
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Xiang-Yun Rui
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Ming-Yue Wei
- School of Ecology, Resources and Environment, Dezhou University, Dezhou, Shandong, China
| | - Bin Zhang
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
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Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels. Colloids Surf B Biointerfaces 2023; 223:113182. [PMID: 36736177 DOI: 10.1016/j.colsurfb.2023.113182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 02/02/2023]
Abstract
In this study, disulfide bonds between the interfacial protein film formed on the lipid particles and the protein in ovalbumin emulsion gels were blocked with 0, 1, 3, 5 and 10 mM of the N-ethylmaleimide (NEM) to explore the influence and effect mechanism of disulfide bonds between the interfacial proteins on the physicochemical properties, microstructure, and protein structure of sunflower oil-ovalbumin emulsion gels. Ovalbumin emulsion gels with NEM-treated ovalbumin emulsion (N-OE) had lower hardness, free sulfhydryl content, water holding capacity (WHC), and surface hydrophobicity, but higher spin-spin relaxation time (T2) than ovalbumin emulsion gels with NEM-treated ovalbumin substrate solution (N-OSS). In addition, N-OE and N-OSS had lower hardness, free sulfhydryl content, WHC and surface hydrophobicity, as well as a more coarse and disordered microstructure than non-NEM treated ovalbumin emulsion gel (control group). The free sulfhydryl content, hardness, WHC, and surface hydrophobicity of the ovalbumin emulsion gels all decreased as the NEM concentration rose (p < 0.05), whereas the amide A band changed to higher wave numbers. These results collectively indicated that the reduction of disulfide between the interfacial layer and the proteins inhibited the hydrophobic effect, the formation of hydrogen bonds, and prevented the formation of larger aggregates. Thus the disulfide bonds between the interfacial proteins contribute to the hardness enhancement and water stabilization of the ovalbumin gel.
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Affiliation(s)
- Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Xiaobo Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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Novel Insights into Total Flavonoids of Rhizoma Drynariae against Meat Quality Deterioration Caused by Dietary Aflatoxin B1 Exposure in Chickens. Antioxidants (Basel) 2022; 12:antiox12010083. [PMID: 36670945 PMCID: PMC9854432 DOI: 10.3390/antiox12010083] [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: 10/31/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
Aflatoxin B1 (AFB1) is a group of highly toxic mycotoxins that are commonly found in human and animal foods and threaten animal and human food safety. Total flavonoids of Rhizoma Drynaria (TFRD), a traditional Chinese medicinal herb, exert multiple biological activities such as immunomodulatory, anti-inflammatory, and anti-oxidation effects. Here, a total of 160 healthy 21-day-old male broilers were randomly divided into four groups: the CON group, the TFRD group, the AFB1 group, and the AFB1 + TFRD group. The study found that AFB1 exposure altered the breast meat quality-related indicators, including meat sensory and physical indicators. Metabolomics analysis further showed that the change in meat quality was closely associated with significantly differential metabolites of breast muscle. Furthermore, spotlighted amino acid content contributes to changes in the secondary structure of the myofibrillar protein by Raman spectroscopy analysis, which was associated with the oxidative stress and inflammatory response in AFB1-exposed breast meat. Meanwhile, dietary 125 mg/kg TFRD supplementation could effectively restore the changes in breast meat quality. Taken together, these results by multi-technical analysis revealed that AFB1 exposure causes deterioration of chicken meat quality and that TFRD may be a potential herbal extract to antagonize mycotoxicity.
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Tan C, Xu QD, Chen N, He Q, Sun Q, Zeng WC. Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism. J Food Biochem 2022; 46:e14416. [PMID: 36106705 DOI: 10.1111/jfbc.14416] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/29/2022] [Accepted: 08/17/2022] [Indexed: 01/13/2023]
Abstract
The cross-linking effects and action mechanism of epigallocatechin gallate (EGCG) on myofibrillar protein from common carp (Cyprinus carpio) were investigated. According to particle size, zeta potential, and atomic force microscopy, EGCG could cause the aggregation of myofibrillar protein, while hydrogen bonds and electrostatic interactions were the main molecular forces. With the measurement of Fourier transform infrared spectrum, surface hydrophobicity, fluorescence spectrum, circular dichroism spectrum, and molecular dynamics simulation, EGCG could make the spatial configuration of myofibrillar protein loose, enhance the exposure of amino acid residues, and further change its secondary and tertiary structures by forming intermolecular and intramolecular hydrogen bonds with myofibrillar protein. In addition, the gel properties of myofibrillar protein were improved by EGCG. All results suggested that EGCG had the cross-linking effects on myofibrillar protein in carp meat and could further improve its properties, which showed the potential to improve the qualities of fish meat in food industry. PRACTICAL APPLICATIONS: Compared with other meat, fish meat is particularly easy to break and deteriorate during its processing and sales due to the short length and low cross-linking degree of fish myofibrillar protein, which shows some negative impacts on the quality of fish meat. In the present study, epigallocatechin gallate (EGCG) showed the significant cross-linking effects on carp myofibrillar protein and further improved its physicochemical properties. All results suggested that EGCG had the potential to increase the cross-linking degree of fish myofibrillar protein and improve its properties, so as to ameliorate the quality of fish meat during processing and storage.
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Affiliation(s)
- Chong Tan
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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Ge Q, Guo S, Chen S, Wu Y, Jia Z, Kang Z, Xiong G, Yu H, Wu M, Liu R. A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Front Nutr 2022; 9:1064521. [PMID: 36505261 PMCID: PMC9727197 DOI: 10.3389/fnut.2022.1064521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 11/07/2022] [Indexed: 11/24/2022] Open
Abstract
Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T22 after vacuum tumbling was significantly higher than that of immersion marination, suggesting that the stability of the immobilized water of chicken was reduced by vacuum tumbling. Compared to immersion marination, vacuum tumbling improved myofibril fragmentation index (MFI) presenting fewer myofibrillar protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel and more damaged muscular cells. Overall, vacuum tumbling could improve the marination absorptivity, protein degradation, and denaturation, resulting in changes in myofibril structure and meat quality of Xueshan chicken.
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Affiliation(s)
- Qingfeng Ge
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Shuyang Guo
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Sheng Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuehao Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhaoyang Jia
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhuangli Kang
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, School of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guoyuan Xiong
- Engineering Laboratory for Agro-Products Processing, Anhui Agricultural University, Hefei, China
| | - Hai Yu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Mangang Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Rui Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
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Windt X, Scott EL, Seeger T, Schneider O, Asadi Tashvigh A, Bitter JH. Fourier Transform Infrared Spectroscopy for Assessing Structural and Enzymatic Reactivity Changes Induced during Feather Hydrolysis. ACS OMEGA 2022; 7:39924-39930. [PMID: 36385893 PMCID: PMC9648064 DOI: 10.1021/acsomega.2c04216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
Chicken feathers are major byproducts of the livestock processing industry with high potential in the feed sector. In this study, we present a new approach using Fourier transform infrared (FTIR) spectroscopy to detect the structural changes of feather keratin and its availability for enzymatic hydrolysis (AEH) induced by the thermal pressure hydrolysis (TPH) process. Compared to time-consuming in vitro measurement techniques, the proposed method provides rapid information about the structural changes during TPH which enables quick adaptation of TPH conditions as the quality of the incoming feather changes. By analyzing the FTIR spectra of raw and processed feathers, it was found that AEH negatively relates to the β-sheet content (represented by two IR peaks centered at 1635 and 1689 cm-1), while it positively relates to a new series of peaks centered around 1700 cm-1 appearing after the TPH process. The proposed FTIR technique provides a reliable and rapid approach to determine the digestibility indicated by AEH of the processed feather and may be used in process control and optimization.
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Affiliation(s)
- Xinhua Windt
- Biobased
Chemistry and Technology, Wageningen University
& Research, Bornse Weilanden 9, 6708WGWageningen, Netherlands
- Saria
International GmbH, Norbert-Rethmann-Platz
1, 59379Selm, Germany
| | - Elinor L. Scott
- Biobased
Chemistry and Technology, Wageningen University
& Research, Bornse Weilanden 9, 6708WGWageningen, Netherlands
| | - Thorsten Seeger
- Saria
International GmbH, Norbert-Rethmann-Platz
1, 59379Selm, Germany
| | - Oliver Schneider
- Saria
International GmbH, Norbert-Rethmann-Platz
1, 59379Selm, Germany
| | - Akbar Asadi Tashvigh
- Biobased
Chemistry and Technology, Wageningen University
& Research, Bornse Weilanden 9, 6708WGWageningen, Netherlands
| | - Johannes H. Bitter
- Biobased
Chemistry and Technology, Wageningen University
& Research, Bornse Weilanden 9, 6708WGWageningen, Netherlands
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10
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Jantaranikorn M, Thumanu K, Yongsawatdigul J. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming. Poult Sci 2022; 102:102317. [PMID: 36436382 PMCID: PMC9706636 DOI: 10.1016/j.psj.2022.102317] [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: 04/16/2022] [Revised: 10/30/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated to a core temperature of 80°C and were completely eliminated at a core temperature of 82°C and 85°C when a MW pre-heating step was applied for 7 min. Based on synchrotron-based Fourier transform infrared spectroscopy (SR-FTIR), blood remaining in the blood vessel had a lower α-helical content when samples were cooked by the combination of MW heating and steaming as compared with those prepared by steaming alone (P < 0.05). MW pre-heating decreased cooking time by 28 to 48% as compared with steaming alone. Heating regimes had no effect on cooking loss, pH, water-holding capacity, and shear force. MW pre-heating for 7 min followed by steaming to a core temperature of 82°C appeared to be an effective heating regime to reduce the occurrence of RBS, with acceptable cooking loss.
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Affiliation(s)
- Matthanee Jantaranikorn
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organisation), Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand,Corresponding author:
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11
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Zhu Q, Han K, Wang S, Muhindo EM, Wei W, Li J, Wu T, Fersht V, Zhang M. Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate. Int J Biol Macromol 2022; 213:824-833. [PMID: 35690159 DOI: 10.1016/j.ijbiomac.2022.06.027] [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: 04/11/2022] [Revised: 05/14/2022] [Accepted: 06/06/2022] [Indexed: 11/05/2022]
Abstract
Double network (DN) gels based on wheat bran arabinoxylan (WBAX) and pea protein isolate (PPI) were fabricated by a two-step sequential gelation method with laccase catalyzed cross-linking followed by heating. The rheological properties, water holding capacity, microstructure and molecular structure of WBAX/PPI DN gels were investigated. Increasing the concentrations of WBAX and PPI contributed to an enhanced viscoelastic modulus of DN gel, which exhibited an interconnected, bicontinuous and compact structure with smaller pore sizes, as a result of higher cross-linking intensity of WBAX molecules. Low field nuclear magnetic resonance (LF-NMR) results showed that increasing the contents of PPI and WBAX could further restrict the water mobility within DN gel, which was beneficial for enhancing the water holding capacity of gel samples. The molecular structure analysis showed that the crosslinking of WBAX-WBAX, PPI-PPI and WBAX-PPI participated in the formation of WBAX-PPI DN gels.
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Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Songjun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Esther Mwizerwa Muhindo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jinlong Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Viktor Fersht
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China; Center for Applied Medicine and Food Safety "Biomed", Lomonosov Moscow State University, Moscow, Russia
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
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12
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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Karki R, Bremer P, Silcock P, Oey I. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02849-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractThe aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.
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14
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Javith S MA, Gunasekaran J, Xavier KM, Nayak BB, Krishna G, Balange AK. Influence of histidine on gelation properties of low sodium surimi from tilapia (
Oreochromis niloticus
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Mohammed Akram Javith S
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Janarthanan Gunasekaran
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - K.A. Martin Xavier
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Binaya Bhusan Nayak
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Gopal Krishna
- PI NAHEP ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Amjad K. Balange
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
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15
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Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Solheim JH, Zimmermann B, Tafintseva V, Dzurendová S, Shapaval V, Kohler A. The Use of Constituent Spectra and Weighting in Extended Multiplicative Signal Correction in Infrared Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27061900. [PMID: 35335264 PMCID: PMC8948808 DOI: 10.3390/molecules27061900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/09/2022] [Accepted: 03/12/2022] [Indexed: 11/30/2022]
Abstract
Extended multiplicative signal correction (EMSC) is a widely used preprocessing technique in infrared spectroscopy. EMSC is a model-based method favored for its flexibility and versatility. The model can be extended by adding constituent spectra to explicitly model-known analytes or interferents. This paper addresses the use of constituent spectra and demonstrates common pitfalls. It clarifies the difference between analyte and interferent spectra, and the importance of orthogonality between model spectra. Different normalization approaches are discussed, and the importance of weighting in the EMSC is demonstrated. The paper illustrates how constituent analyte spectra can be estimated, and how they can be used to extract additional information from spectral features. It is shown that the EMSC parameters can be used in both regression tasks and segmentation tasks.
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17
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Cao J, Feng A, He Y, Wang J, Liu Z, Xia G, Lin X, Shen X, Zhou D, Li C. The effect and mechanism of four drying methods on the quality of tilapia fillet products. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Jiamei Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Zhongyuan Liu
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Guanghua Xia
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Xiangdong Lin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
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18
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Sharafodin H, Soltanizadeh N. Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107077] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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19
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20
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Shi S, Feng J, An G, Kong B, Wang H, Pan N, Xia X. Dynamics of heat transfer and moisture in beef jerky during hot air drying. Meat Sci 2021; 182:108638. [PMID: 34329856 DOI: 10.1016/j.meatsci.2021.108638] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 07/13/2021] [Accepted: 07/20/2021] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h - 1.5 h, 1 h - 1 h - 2 h and 1 h - 2 h - 1 h in 4 groups. With increasing temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
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Affiliation(s)
- Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- 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.
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21
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Singh A, Benjakul S, Prodpran T, Nuthong P. Effect of Psyllium ( Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel. Foods 2021; 10:foods10061181. [PMID: 34073886 PMCID: PMC8225196 DOI: 10.3390/foods10061181] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/15/2021] [Accepted: 05/21/2021] [Indexed: 11/16/2022] Open
Abstract
Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.S.); (T.P.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.S.); (T.P.)
- Correspondence: ; Tel.: +66-7428-6334; Fax: +66-7455-8866
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.S.); (T.P.)
| | - Pornpot Nuthong
- Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
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22
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Xue S, Yan JN, Du YN, Jiang XY, Xu SQ, Wu HT. Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum. J Food Sci 2021; 86:2024-2034. [PMID: 33884631 DOI: 10.1111/1750-3841.15729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/10/2021] [Accepted: 03/18/2021] [Indexed: 11/27/2022]
Abstract
This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G' and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T1 and T2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.
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Affiliation(s)
- Shan Xue
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Shi-Qi Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
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23
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Fan H, Huang J, Zhao J, Yan B, Ma S, Zhou W, Zhang H, Fan D. Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field. J Food Sci 2021; 86:1306-1321. [PMID: 33733492 DOI: 10.1111/1750-3841.15667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/30/2020] [Accepted: 02/03/2021] [Indexed: 12/01/2022]
Abstract
To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.
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Affiliation(s)
- Hailong Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Shenyan Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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24
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Poompramun C, Molee W, Thumanu K, Molee A. The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat. Anim Biosci 2021; 34:1684-1694. [PMID: 33677913 PMCID: PMC8495355 DOI: 10.5713/ab.20.0736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 02/08/2021] [Indexed: 11/27/2022] Open
Abstract
Objective This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.
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Affiliation(s)
- Chotima Poompramun
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Wittawat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
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25
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Zhou P, Feng Q, Yang X, Gao R, Li Y, Bai F, Wang J, Zhou X, Wang H, Xiao F, Yang X, Gao X, Zhao Y. Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14938] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Qiufeng Feng
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Xianqing Yang
- South China Sea Fisheries Institute Chinese Academy of Fishery Sciences Guangzhou510641China
| | - Ruichang Gao
- School of Food and Bioengineering Jiangsu University Zhenjiang212013China
| | - Yujin Li
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd Hangzhou310000China
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd Hangzhou310000China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd Qingdao266100China
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., Ltd Qingdao266100China
| | - Feng Xiao
- College of Food and Bioengineering Henan University of Science and Technology Luoyang471023China
| | - Xin Yang
- Wudi Xinyi Food Co., Ltd Binzhou251900China
| | - Xin Gao
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Yuanhui Zhao
- College of Food Science and Engineering Ocean University of China Qingdao266003China
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26
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Ma L, Zhang M, Xu J, Bai B. Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110203] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Vaskoska R, Vénien A, Ha M, White JD, Unnithan RR, Astruc T, Warner RD. Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study. Food Chem 2020; 343:128544. [PMID: 33223287 DOI: 10.1016/j.foodchem.2020.128544] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 10/30/2020] [Accepted: 10/30/2020] [Indexed: 11/27/2022]
Abstract
The changes in secondary structure of proteins with heating were characterised and compared for bovine masseter (fibre type I) and cutaneous trunci (fibre type II) muscles by Differential Scanning Calorimetry (DSC) and Fourier Transform InfraRed (FTIR) microspectroscopy. Heating led to a decrease in α- helices, and an increase in aggregated strands, random coils and aromatic side chains in the muscle fibres of both muscles. In the intramuscular connective tissue (IMCT) of both muscles, a decrease in α- helix, turn and unordered structures was complemented with an increase in aggregated strands. At temperatures < 60 °C, the greater thermal denaturation of proteins in cutaneous trunci than in masseter (FTIR), supported by a myosin associated peak at 55.8 °C for cutaneous trunci and no peak for masseter (DSC), indicates that myosin in type II fibres is more sensitive to thermal denaturation than myosin in type I fibres and this should be considered in thermal meat processing.
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Affiliation(s)
- Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, 3010 Parkville, Victoria, Australia.
| | - Annie Vénien
- INRAE, QuaPA, F-63122 Saint Genès -Champanelle, France
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, 3010 Parkville, Victoria, Australia
| | - Jason D White
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, 3010 Parkville, Victoria, Australia; Charles Sturt University, Wagga Wagga, 2650 New South Wales, Australia
| | - Ranjith R Unnithan
- Electrical and Electronic Engineering Department, The University of Melbourne, 3010 Parkville, Victoria, Australia
| | | | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, 3010 Parkville, Victoria, Australia
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28
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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30
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Zhao H, Shen C, Wu Z, Zhang Z, Xu C. Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. J Food Biochem 2020; 44:e13157. [PMID: 32020651 DOI: 10.1111/jfbc.13157] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 01/14/2020] [Accepted: 01/15/2020] [Indexed: 12/14/2022]
Abstract
Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. PRACTICAL APPLICATIONS: Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their "allergen-friendly" as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.
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Affiliation(s)
- Hefei Zhao
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Chun Shen
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Zijian Wu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Zhong Zhang
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Changmou Xu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
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31
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Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100487] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Taşkıran M, Olum E, Candoğan K. Changes in chicken meat proteins during microwave and electric oven cooking. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14324] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Melike Taşkıran
- Department of Food and Feed Sakarya Directorate of Provincial Food Agriculture and Livestock Ministry of Agriculture and Forestry Sakarya Turkey
| | - Emine Olum
- Department of Gastronomy and Culinary Arts Faculty of Fine Arts, Design and Architecture Istanbul Medipol University Istanbul Turkey
| | - Kezban Candoğan
- Department of Food Engineering Faculty of Engineering Ankara University Gölbaşı Campus Ankara Turkey
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33
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Guo Z, Li Z, Wang J, Zheng B. Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Du Z, Hu Y, Ali Buttar N, Mahmood A. X-ray computed tomography for quality inspection of agricultural products: A review. Food Sci Nutr 2019; 7:3146-3160. [PMID: 31660129 PMCID: PMC6804772 DOI: 10.1002/fsn3.1179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/22/2019] [Accepted: 07/24/2019] [Indexed: 11/09/2022] Open
Abstract
The quality of agricultural products relates to the internal structure, which has long been a matter of interest in agricultural scientists. However, inspection methods of the opaque nature of internal information on agricultural products are usually destructive and require sample separation or preparation. X-ray computed tomography (X-ray CT) technology is one of the important nondestructive testing (NDT) technologies without sample separation and preparation. In this study, X-ray CT technology is used to obtain two-dimensional slice images and three-dimensional tomographic images of samples. The purpose of the review was to provide an overview of the working principle of X-ray CT technology, image processing, and analysis. This review aims to focus on the development of the agricultural products (e.g., wheat, maize, rice, apple, beef) and its applications (e.g., internal quality evaluation, microstructure observation, mechanical property measurement, and others) using CT scanner. This paper covers the aspects regarding the advantages and disadvantages of NDT technology, especially the unique advantages and limitations of X-ray CT technology on the quality inspection of agricultural products. Future prospects of X-ray CT technology are also put forward to become indispensable to the quality evaluation and product development on agricultural products.
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Affiliation(s)
- Zhe Du
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Yongguang Hu
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Noman Ali Buttar
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Ashraf Mahmood
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
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35
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Li Z, Wang J, Zheng B, Guo Z. Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan. Food Chem 2019; 291:117-125. [DOI: 10.1016/j.foodchem.2019.03.146] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/27/2019] [Accepted: 03/28/2019] [Indexed: 11/16/2022]
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36
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Zhang X, Huang W, Xie J. Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper ( Epinephelus coioides) During Refrigerated Storage. Foods 2019; 8:E325. [PMID: 31394864 PMCID: PMC6723294 DOI: 10.3390/foods8080325] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022] Open
Abstract
This study investigates the effect of different packaging methods-namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)-on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an α-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.
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Affiliation(s)
- Xicai Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Jingchu University of Technology, Jingmen 448000, China
| | - Wenbo Huang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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37
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Tang Y, McCowan D, Song YQ. A miniaturized spectrometer for NMR relaxometry under extreme conditions. Sci Rep 2019; 9:11174. [PMID: 31371756 PMCID: PMC6673705 DOI: 10.1038/s41598-019-47634-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Accepted: 07/22/2019] [Indexed: 11/09/2022] Open
Abstract
With the advent of integrated electronics, microfabrication and novel chemistry, NMR (Nuclear Magnetic Resonance) methods, embodied in miniaturized spectrometers, have found profound uses in recent years that are beyond their conventional niche. In this work, we extend NMR relaxometry on a minute sample below 20 μL to challenging environment of 150 °C in temperature and 900 bar in pressure. Combined with a single-board NMR spectrometer, we further demonstrate multidimensional NMR relaxometries capable of resolving compositions of complex fluids. The confluence of HTHP (high-pressure high-temperature) capability, minimal sample volume, and reduced sensor envelop and power budget creates a new class of mobile NMR platforms, bringing the powerful analytical toolkit in a miniaturized footprint to extreme operating conditions.
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Affiliation(s)
- Yiqiao Tang
- Schlumberger-Doll Research, Cambridge, MA, 02139, USA.
| | - David McCowan
- Schlumberger-Doll Research, Cambridge, MA, 02139, USA
| | - Yi-Qiao Song
- Schlumberger-Doll Research, Cambridge, MA, 02139, USA
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38
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Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing. Meat Sci 2019; 153:144-151. [DOI: 10.1016/j.meatsci.2019.03.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 12/17/2022]
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39
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Li Q, Wang P, Miao S, Zhang L, Zheng B. Curdlan enhances the structure of myosin gel model. Food Sci Nutr 2019; 7:2123-2130. [PMID: 31289660 PMCID: PMC6593382 DOI: 10.1002/fsn3.1055] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 03/15/2019] [Accepted: 03/17/2019] [Indexed: 11/15/2022] Open
Abstract
The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water-holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optimum level of curdlan was found to be 1%. Moreover, myosin-curdlan mixed gel showed decreased water liquidity based on the results of low-field nuclear magnetic resonance. The enhanced physicochemical properties of myosin-curdlan mixed gel were attributed to the strengthened hydrogen bonding and to the uniform and compact network structure shown by Fourier-transform infrared spectroscopy and scanning electron microscopy. The results of this study suggest that curdlan has the potential to be used in surimi-based seafood products to enhance the gel structure.
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Affiliation(s)
- Qianru Li
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- China‐Ireland International Cooperation Centre for Food Material Science and Structural DesignFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special StarchFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peisen Wang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- China‐Ireland International Cooperation Centre for Food Material Science and Structural DesignFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special StarchFujian Agriculture and Forestry UniversityFuzhouChina
| | - Song Miao
- China‐Ireland International Cooperation Centre for Food Material Science and Structural DesignFujian Agriculture and Forestry UniversityFuzhouChina
- Teagasc Food Research CentreMoorepark, Fermoy, Co.CorkIreland
| | - Longtao Zhang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- China‐Ireland International Cooperation Centre for Food Material Science and Structural DesignFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special StarchFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
- China‐Ireland International Cooperation Centre for Food Material Science and Structural DesignFujian Agriculture and Forestry UniversityFuzhouChina
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special StarchFujian Agriculture and Forestry UniversityFuzhouChina
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40
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Sharifian A, Soltanizadeh N, Abbaszadeh R. Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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41
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He D, Wang X, Ai M, Kong Y, Fu L, Zheng B, Song H, Huang Q. Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poult Sci 2019; 98:2670-2678. [DOI: 10.3382/ps/pez027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 01/25/2019] [Indexed: 12/26/2022] Open
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42
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Zhou CY, Wang C, Dai C, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX. iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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43
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Pu H, Lin L, Sun D. Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review. Compr Rev Food Sci Food Saf 2019; 18:853-866. [DOI: 10.1111/1541-4337.12432] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/05/2019] [Accepted: 01/15/2019] [Indexed: 12/26/2022]
Affiliation(s)
- Hongbin Pu
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Lian Lin
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Da‐Wen Sun
- School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510641 China
- Academy of Contemporary Food EngineeringSouth China Univ. of Technology, Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science CentreUniv. College Dublin, National Univ. of Ireland Belfield, Dublin 4 Dublin Ireland
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44
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Zhou CY, Cao JX, Zhuang XB, Bai Y, Li CB, Xu XL, Zhou GH. Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1554704] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chang-Yu 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, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Xin-Bo Zhuang
- 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, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yun Bai
- 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, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chun-Bao 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, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-Lian Xu
- 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, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guang-Hong 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, Nanjing Agricultural University, Nanjing, P.R. China
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45
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Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. Int J Food Microbiol 2018; 276:10-19. [DOI: 10.1016/j.ijfoodmicro.2018.04.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 02/12/2018] [Accepted: 04/02/2018] [Indexed: 12/25/2022]
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46
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Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study. Food Chem 2018; 252:108-114. [DOI: 10.1016/j.foodchem.2018.01.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/22/2017] [Accepted: 01/14/2018] [Indexed: 11/23/2022]
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47
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Sun C, Liu R, Sheng H, Wang R, Zhang Z, Zhao J, Zhang M. Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein. Food Funct 2018; 9:4683-4694. [DOI: 10.1039/c8fo00182k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.
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Affiliation(s)
- Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
- Tianjin Food Engineering Center
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Huanjing Sheng
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Ruijun Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Zesheng Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Jiang Zhao
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
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48
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Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9507-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Qin N, Zhang L, Zhang J, Song S, Wang Z, Regenstein JM, Luo Y. Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.059] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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