1
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Xu QD, Yu ZL, He Q, Zeng WC. Establishing a novel ternary complex of soybean protein isolated-tannic acid-magnesium ion and its properties. Food Chem 2024; 446:138861. [PMID: 38430767 DOI: 10.1016/j.foodchem.2024.138861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/09/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
A ternary complex composed of soybean protein isolated (SPI), tannic acid (TA) and magnesium ion (M) was established to enhance the capability of protein carriers for TA delivery. SPI was firstly covalently bind with TA (TA-SPI) and then M was employed to form the ternary complex (M-TA-SPI). Their structures, gel and digestion properties were further investigated. TA was observed to covalently bind with SPI. TA-SPI and M-TA-SPI complexes showed different molecule size and spatial structures after binding with M and TA. The increasing of TA amount changed the intramolecular interactions, microstructure and texture properties of M-TA-SPI gels. Compared with TA-SPI, M retarded the gastric digestion of M-TA-SPI and caused higher TA release amount in intestinal tract. In this study, M-TA-SPI was determined to be a good carrier to protect and release TA in gastrointestinal digestion. This kind of complex may have potential applications for loading polyphenols in nutraceuticals.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Zhi-Long Yu
- Department of Food Science and Agricultural Chemistry, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada; Department of Food Quality and Safety, Jiangnan University, Wuxi 214000, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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2
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Dash DR, Singh SK, Singha P. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature. Int J Biol Macromol 2024; 263:130120. [PMID: 38350581 DOI: 10.1016/j.ijbiomac.2024.130120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigates the viscoelastic behavior, gelling properties, and structural characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its application in food formulations. Small amplitude oscillatory shear measurements were employed to investigate the impact of protein concentration, pH, ionic concentration, and temperature on DHSP's rheological features. The study revealed that the 20 % protein dispersion had the highest storage modulus (G') and yield stress at 63.96 ± 0.23 Pa and 0.61 Pa, respectively. DHSP dispersion exhibited pseudo-plastic behavior across various conditions. The gelling performance was higher at pH 4 and 8 and at ionic concentration in the range of 0.1 M - 0.5 M. Gelation time and temperature were observed from the temperature ramp test. Structural characterizations, including fluorescence spectroscopy, circular dichroism spectra, FTIR spectra, SEM, AFM images, zeta potential analysis, and DSC, provided insights into DHSP's tertiary and secondary conformation, surface characteristics, and thermal properties. Notably, the study highlighted DHSP's exceptional rheological properties, making it a promising gelling material for the food and nutraceutical industries. The findings also offer new insights into DHSP's structural characteristics, suggesting potential applications in food packaging and product development within the food industry.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
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3
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Yu P, Yan J, Kong L, Yu J, Zhao X, Peng X. Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles. Foods 2023; 12:3135. [PMID: 37628134 PMCID: PMC10453259 DOI: 10.3390/foods12163135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/20/2023] [Accepted: 08/20/2023] [Indexed: 08/27/2023] Open
Abstract
Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysates of different molecular weights, the present study continued to delve into the effects of WPH with fraction I on the structure and function of myofibrillar proteins (MP) in ground pork during the freeze-thaw (F-T) cycles. With the number of F-T cycles raised, the total sulfhydryl content, the relative contents of α-helix, Ca2+-ATPase activity, K+-ATPase activity, solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of MP gradually decreased. Conversely, the carbonyl content and the relative content of random curl showed an increasing trend. In particular, the damage to the structure and the function of MP became more pronounced after three F-T cycles. But, during F-T cycles, FI stabilized the structure of MP. Compared to the control group, the 10% FI group showed a remarkable improvement (p < 0.05) in the total sulfhydryl content, Ca2+-ATPase activity, K+-ATPase activity, solubility, EAI and ESI after multiple F-T cycles, suggesting that 10% FI could effectively inhibit protein oxidation and had the influence of preserving MP function properties. In conclusion, WPH with fraction I can be used as a potential natural antioxidant peptide for maintaining the quality of frozen processed meat products.
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Affiliation(s)
- Pengjuan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Jiayan Yan
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Juan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (P.Y.); (J.Y.); (L.K.); (J.Y.)
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4
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Kristoffersen KA, Måge I, Wubshet SG, Böcker U, Riiser Dankel K, Lislelid A, Rønningen MA, Afseth NK. FTIR-based prediction of collagen content in hydrolyzed protein samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122919. [PMID: 37295376 DOI: 10.1016/j.saa.2023.122919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023]
Abstract
Fourier transform infrared spectroscopy (FTIR) is a powerful analytical tool that has been used for protein and peptide characterization for decades. In the present study, the objective was to investigate if FTIR can be used to predict collagen content in hydrolyzed protein samples. All samples were obtained from enzymatic protein hydrolysis (EPH) of poultry by-products providing a span in collagen content from 0.3% to 37.9% (dry weight), and the FTIR analysis was performed using dry film FTIR. Since nonlinear effects were revealed by calibration using standard partial least squares (PLS) regression, Hierarchical Cluster-based PLS (HC-PLS) calibration models were constructed. The HC-PLS model provided a low prediction error when validated using an independent test set (RMSE = 3.3% collagen), while validation using real industrial samples also showed satisfying results (RMSE = 3.2%). The results corresponded well with previously published FTIR-based studies of collagen, and characteristic spectral features for collagen were well identified in the regression models. Covariance between collagen content and other EPH related processing parameters could also be ruled out in the regression models. To the authors' knowledge, this is the first time that collagen content has been systematically studied in solutions of hydrolysed proteins using FTIR. This is also one of few examples where FTIR is successfully used to quantify protein composition. The dry-film FTIR approach presented in the study is expected to be an important tool in the growing industrial segment that is based on sustainable utilization of collagen-rich biomass.
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Affiliation(s)
- Kenneth Aase Kristoffersen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Faculty of Chemistry, Biotechnology, and Food Science, NMBU - Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway
| | - Ingrid Måge
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Sileshi Gizachew Wubshet
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Ulrike Böcker
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Katinka Riiser Dankel
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Andreas Lislelid
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway
| | - Mats Aksnes Rønningen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway
| | - Nils Kristian Afseth
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway.
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5
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El Karam SA, Ferrand M, Astruc T, Germond A. Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning. Meat Sci 2023; 199:109136. [PMID: 36774742 DOI: 10.1016/j.meatsci.2023.109136] [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: 04/22/2022] [Revised: 01/21/2023] [Accepted: 02/05/2023] [Indexed: 02/09/2023]
Abstract
The salting process for meat transformation is a crucial step in conventional industry. Recent developments in label-free spectrometry techniques combined with machine learning hold great promise for high-precision salt processing. In this study, we applied UV fluorescence to characterize salting treatments in pig's Teres major muscle and predict NaCl concentrations. t-SNE analyses based on spectral measurements revealed clear differences between NaCl-free and salted treatments. However, salt treatments were not clearly identified. We then highlighted and exploited a variability seen in the emission spectra at the wavelengths 300, 318, and 360 nm, which reflected structural or compositional changes. Using this information, predictive models could accurately identify the five salted treatments with a high specificity and sensitivity or predict salt concentrations. This study paves the way toward the possibility for industrials to precisely adjust NaCl concentrations with precision during processing.
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Affiliation(s)
| | - Maxime Ferrand
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France
| | - Thierry Astruc
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France
| | - Arno Germond
- INRAE, UR QUAPA, F-63122 Saint-Genès-Champanelle, France.
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6
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Jiang Q, Zhang M, Mujumdar AS, Chen B. Effects of electric and magnetic field on freezing characteristics of gel model food. Food Res Int 2023; 166:112566. [PMID: 36914313 DOI: 10.1016/j.foodres.2023.112566] [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: 08/04/2022] [Revised: 01/19/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
The novel freezing technologies including electrostatic field assisted freezing (EF), static magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field assisted freezing (EMF) were conducted on model food to facilitate comparing their application effect. The results show that the effect of EMF treatment was best, which significantly changed the freezing parameters of the sample. Compared with the control, the phase transition time and total freezing time were shortened by 17.2% and 10.5%, respectively; the proportion of the sample free water content detected by low-field nuclear magnetic resonance was significantly decreased; the gel strength and hardness were significantly improved; the protein secondary and tertiary structures were better maintained; the ice crystal area was reduced by 49.28%. Inverted fluorescence and scanning electron microscopic results indicated that the gel structure of EMF treatment samples was better than MF and EF. MF was less effective in maintaining the quality of frozen gel model.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Bing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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7
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Mohsenpour M, Nourani M, Enteshary R. Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics. Food Chem 2023; 402:134255. [DOI: 10.1016/j.foodchem.2022.134255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/15/2022] [Accepted: 09/11/2022] [Indexed: 11/28/2022]
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8
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Wan W, Feng J, Wang H, Du X, Wang B, Yu G, Xia X. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes. Int J Biol Macromol 2023; 226:454-462. [PMID: 36516933 DOI: 10.1016/j.ijbiomac.2022.12.082] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The effects of repeated freeze-thaw (F-T) treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.) were investigated. The myofibrillar fragmentation index, trichloroacetic acid-soluble peptides, total volatile basic nitrogen, amino nitrogen, and carbonyl content of the samples significantly increased (P < 0.05). However, the samples showed a significant reduction in the fragmentation index, myofibrillar protein (MP) solubility, and total sulfhydryl content after five F-T cycles (P < 0.05). Moreover, the sodium dodecyl sulfate-polyacrylamide gel electrophoresis bands of the MP faded because of the oxidation and degradation of the protein with increasing F-T cycles. By the fifth F-T cycle, the α-helix and β-turn content significantly decreased by 10.41 % and 5.72 %, respectively (P < 0.05), whereas the β-sheet and random coil content significantly rose by 7.66 % and 8.47 %, respectively (P < 0.05). Furthermore, the intrinsic fluorescence of the MP showed a substantial decrease in intensity and a redshift. In summary, iterative F-T cycles destroyed the MP structure and caused the oxidation and degradation of muscle proteins from mirror carp.
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Affiliation(s)
- Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guoping Yu
- 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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9
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Xia Y, Qian J, Zhao Y, Zheng B, Wei K, Peng B, Yuan J, Xing C, Yan W. Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods. J Texture Stud 2022. [DOI: 10.1111/jtxs.12718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/17/2022] [Accepted: 09/09/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Yujie Xia
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Jing Qian
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Yicheng Zhao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Bin Zheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Kaidong Wei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | | | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Changrui Xing
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Wenjing Yan
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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10
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A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds. Poult Sci 2022; 101:101829. [PMID: 35385823 PMCID: PMC9170932 DOI: 10.1016/j.psj.2022.101829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 11/22/2022] Open
Abstract
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
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11
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Yan X, Zhao J, Zeng Z, Ma M, Xia J, Tian W, Zhang G, Gong X, Gong D, Yu P. Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of protein isolate from Cinnamomum camphora seed kernel. Food Chem 2022; 377:132044. [PMID: 35008022 DOI: 10.1016/j.foodchem.2022.132044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/04/2021] [Accepted: 01/01/2022] [Indexed: 11/04/2022]
Abstract
In this study, protein isolate (PI) and purified polyphenol extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of preheat treatment (50-90 °C) combined with polyphenol grafting (5 % PPE, w/w) on the structural, emulsifying and rheological properties of PI were investigated. Results demonstrated the preheat treatments at 80 and 90 °C significantly increased the extent of protein aggregation of PI. Fluorescence spectra and thermal behavior analysis revealed that preheat-treated PI exhibited more compact structure and higher thermal stability. Moreover, the emulsifying stability and apparent viscosity of PI were enhanced after preheat treatments at 50, 60 and 70 °C. After modification by PPE, the secondary structural changes of preheat-treated PI were confirmed by FTIR. PPE modification improved the thermal stability and antioxidant activities of preheat-treated PI. These results provide a novel way to combine the advantages of preheat treatment and polyphenol grafting in developing a novel protein ingredient.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
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12
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Zhao S, Liu Y, Yuan X, Zhao Y, Kang Z, Zhu M, Ma H. Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
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Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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14
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Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins. Food Chem 2022; 370:131074. [PMID: 34537423 DOI: 10.1016/j.foodchem.2021.131074] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/23/2021] [Accepted: 09/04/2021] [Indexed: 12/14/2022]
Abstract
Salting and rehydration of myofibrils can be interfered with free radical diffusion process. This study investigated the effects of salt content (0, 1, 3 and 5%) and H2O2/ascorbate-based hydroxyl radical (OH)-generating system (1, 10, 20 mM H2O2) on the oxidation, conformation, aggregation, and thermal stability of porcine myofibrillar proteins (MPs). Results showed that 5% of salt inhibited carbonylation of MPs with intensive sulfhydryl loss and tryptophan quenching. Fourier transform infrared (FTIR), laser light scattering, and scanning electron microscopy (SEM) suggested that 20 mM H2O2 transformed more α-helix into β-sheet of MPs, favoring larger aggregates being selectively exposed towards solvent during salt-induced fiber swelling. Oxidized MPs brined with ≤1% salt underwent partial unfolding with higher flexibility, while up to 5% of salt greatly hampered their hydration potential and weakened inter-fibrillar hydrogen bond with an improved protein solubility. Micro-rheology revealed that 1% of salt and 10 mM H2O2 rendered a denser structure of heat-set MPs gels.
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15
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Structural characteristics and physicochemical properties of freeze-dried snail meat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Tong L, Kang X, Fang Q, Yang W, Cen S, Lou Q, Huang T. Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of salt. J Texture Stud 2021; 53:122-132. [PMID: 34427935 DOI: 10.1111/jtxs.12624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/10/2021] [Accepted: 07/10/2021] [Indexed: 11/27/2022]
Abstract
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na2 SO4 ) on the gel, rheological and structural properties of fish gelatin (FG)-κ-carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG-κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG-κC polyelectrolyte hydrogels. Compared with NaCl, Na2 SO4 -treated FG-κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na2 SO4 decreased α-helix and β-sheet contents of FG-κC by destroying the hydrogen bond of FG-κC.
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Affiliation(s)
- Lu Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qi Fang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shijie Cen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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19
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West EAL, Xu AX, Bohrer BM, Corradini MG, Joye IJ, Wright AJ, Rogers MA. Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8394-8402. [PMID: 34313430 DOI: 10.1021/acs.jafc.1c03422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.
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Affiliation(s)
- E A L West
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A X Xu
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - B M Bohrer
- Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States
| | - M G Corradini
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
- Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - I J Joye
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A J Wright
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
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20
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Pao D, Thumanu K, Yongsawatdigul J. Gelation and vibrational spectroscopy of tropical surimi induced by ascorbic acid and hydrogen peroxide. J Food Sci 2021; 86:881-891. [PMID: 33598951 DOI: 10.1111/1750-3841.15638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/28/2020] [Accepted: 01/12/2021] [Indexed: 11/28/2022]
Abstract
The combined effect of ascorbic acid (AsA) and hydrogen peroxide (H2 O2 ) on gel-forming ability and structural changes of lizardfish (LZ) and threadfin bream (TB) surimi were investigated. Addition of 0.15% AsA and 0.1% H2 O2 greatly increased breaking force and distance of LZ surimi by 300% and 55%, respectively. Combination of 0.2% AsA and 0.15% H2 O2 resulted in the maximum TB surimi gel improvement with 150% and 90% increase in breaking force and distance, respectively. Browning reaction obviously occurred when combined AsA and H2 O2 was added, due to ascorbic acid oxidation. Polymerization of myosin heavy chain via disulfide bonds was promoted, and the formation of disulfide bonds was involved through oxidation of sulfhydryl groups with increasing AsA and H2 O2 . Fourier-transform infrared (FT-IR) spectroscopy revealed a decrease in α-helix and an increase in β-sheet content as AsA and H2 O2 increased in both species. A decrease of band area of aliphatic (2,800 to 3,000 and 1,450 cm-1 ), aromatic (1,208, 757, and ratio 850/830 cm-1 ), and change of disulfide bonds (525 and 540 cm-1 ) suggested an increase in hydrophobic interactions and disulfide bonds with addition of these additives. Based on principal component analysis (PCA), textural characteristics were positively correlated with β-sheet content. Our study suggested that combination of AsA and H2 O2 greatly enhanced gelation of LZ and TB by increasing not only disulfide bonds but also hydrophobic interactions. PRACTICAL APPLICATION: The combined ascorbic acid and hydrogen peroxide can be used to improve gelation of two important tropical surimi species, namely threadfin bream and lizardfish surimi, without requirement of setting. The optimum concentration of each additive varied with fish species.
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Affiliation(s)
- Danou Pao
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
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21
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Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. Food Chem 2020; 343:128500. [PMID: 33221107 DOI: 10.1016/j.foodchem.2020.128500] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022]
Abstract
We studied the effect of shockwave processing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and muscle structures (molecular, micro- and ultrastructure). Beef briskets were subjected to shockwave (11 kJ/pulse) and were sous vide-cooked at 60 °C for 12 h. Shockwave processing alone decreased the enthalpy and thermal denaturation temperature of the connective tissue proteins (second peak in the DSC thermogram, p < 0.05) compared to the control raw samples, while the protein gel electrophoresis profile remained unaffected. It led to disorganisation of the sarcomere structure and also modified the protein secondary structure. More severe muscle fibre coagulation and denaturation were observed in the shockwave-treated cooked meat compared to the cooked control. The results show that shockwave processing, with and without sous vide cooking, promotes structural changes in meat, and thus may have the potential to improve the organoleptic quality of the tough meat cuts.
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Affiliation(s)
- Feng Ming Chian
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | | | - Annie Vénien
- INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
| | - Anna-Sophie Stübler
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | | | - Suzanne Hodgkinson
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
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22
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Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions. Food Chem 2020; 341:128274. [PMID: 33038801 DOI: 10.1016/j.foodchem.2020.128274] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/08/2020] [Accepted: 09/28/2020] [Indexed: 01/26/2023]
Abstract
In this study, the strategy of utilizing a model hydrophobic molecule, octenyl succinic anhydride (OSA), to inhibit over-aggregation of MP during heating, aiming to alleviate high temperature-induced textural deterioration of MP gels, was proposed, and a series of experiments were conducted to verify the effectiveness. The results showed that the effect was positively dependent on the concentrations of OSA. The addition of OSA at a concentration of 4 g/kg to 24 g/kg delayed the gelation temperature of MP, as confirmed by the DSC results, and inhibited the aggregation of MP through hydrophobic interactions between OSA and MP, as revealed by fluorescence and FTIR spectroscopy. Furthermore, when the concentration of OSA increased from 4 g/kg to 12 g/kg, the controlled aggregation of MP improved the gel properties of MP formed at high temperature, but when the concentration reached 24 g/kg, the protein aggregation was too inhibited to form developed gel networks.
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Affiliation(s)
- Bo Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jie Guo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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23
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Zhang C, Li XA, Wang H, Xia X, Kong B. Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast. ULTRASONICS SONOCHEMISTRY 2020; 67:105137. [PMID: 32388312 DOI: 10.1016/j.ultsonch.2020.105137] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 05/23/2023]
Abstract
The effects of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the structure and gel properties of the myofibrillar protein (MP) of chicken breast were investigated. UF at 165 W (UF-165) had no obvious negative impact on the primary structure of the MP and effectively reduced the change in the secondary and tertiary structure. In addition, UF-165 significantly reduced the losses in the elastic modulus (G'), gel strength, and gel water holding capacity (P < 0.05). According to low field nuclear magnetic resonance analysis, the T21 and T22 of the UF-165 MP gels were shorter than those of the AF and IF samples, which meant that the UF-165 reduced the mobility of the immobilized water and free water in MP gel. A scanning electron microscopy analysis showed that the appropriate ultrasonic power promoted the formation of a compact and homogeneous protein gel network. These results suggested that the appropriate ultrasonic power maintained the MP structure and reduced the loss of gel quality.
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Affiliation(s)
- Chao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang-Ao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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24
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Li X, He X, Mao L, Gao Y, Yuan F. Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109851] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105708] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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26
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Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid. Sci Rep 2020; 10:7844. [PMID: 32398689 PMCID: PMC7217958 DOI: 10.1038/s41598-020-64583-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Accepted: 04/16/2020] [Indexed: 12/15/2022] Open
Abstract
In this study we explore the potential of using Fourier-transform infrared (FTIR) spectra of trifluoroacetate-protein and peptide complexes for monitoring proteolytic reactions. The idea of treating dry-films of protein hydrolysates with trifluoroacetic acid (TFA) prior to FTIR analysis is based on the unique properties of TFA. By adding a large excess of TFA to protein hydrolysate samples, the possible protonation sites of the proteins and peptides will be saturated. In addition, TFA has a low boiling point when protonated as well as complex-forming abilities. When forming TFA-treated dry-films of protein hydrolysates, the excess TFA will evaporate and the deprotonated acid (CF3COO−) will interact as a counter ion with the positive charges on the sample materials. In the study, spectral changes in TFA-treated dry-films of protein hydrolysates from a pure protein and poultry by-products, were compared to the FTIR fingerprints of untreated dry-films. The results show that time-dependent information related to proteolytic reactions and, consequently, on the characteristics of the protein hydrolysates can be obtained. With additional developments, FTIR on dry-films treated with TFA may be regarded as a potential future tool for the analysis of all types of proteolytic reactions in the laboratory as well as in industry.
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27
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Kristoffersen KA, Liland KH, Böcker U, Wubshet SG, Lindberg D, Horn SJ, Afseth NK. FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates. Talanta 2019; 205:120084. [DOI: 10.1016/j.talanta.2019.06.084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 06/19/2019] [Accepted: 06/21/2019] [Indexed: 02/04/2023]
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28
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Zhou CY, Wang C, Cai JH, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX. Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham. Food Chem 2019; 293:103-111. [DOI: 10.1016/j.foodchem.2019.04.095] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 04/11/2019] [Accepted: 04/24/2019] [Indexed: 10/27/2022]
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29
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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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30
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Nunes KM, Andrade MVO, Almeida MR, Fantini C, Sena MM. Raman spectroscopy and discriminant analysis applied to the detection of frauds in bovine meat by the addition of salts and carrageenan. Microchem J 2019. [DOI: 10.1016/j.microc.2019.03.076] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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31
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Hou SW, Wei W, Wang Y, Gan JH, Lu Y, Tao NP, Wang XC, Liu Y, Xu CH. Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 215:1-8. [PMID: 30818215 DOI: 10.1016/j.saa.2019.02.080] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 01/11/2019] [Accepted: 02/17/2019] [Indexed: 06/09/2023]
Abstract
Surimi products have become increasingly-consumed food with prominent characteristics of high nutrition and convenience and its supply falls short of demand. However, due to exhausted fishery resource in recent years, surimi adulteration, such as addition of plant proteins, starch and other animal origin meat, is becoming serious, so recognition of these exogenous substances has become an urgent issue. In this study, Fourier transform infrared spectroscopy (FT-IR) combined with infrared spectroscopic imaging could distinguish heterogeneity in surimi qualitatively and quantitatively and obtain integral chemical images so that spatial distribution of each component in surimi could be visually displayed, thus a rapid recognition method and a prediction model were developed. The different starch contents in surimi had been primarily identified through intensity change of infrared absorption peaks at 1045cm-1 and 988cm-1, specifically with peak shifts to 1041cm-1 and to 992cm-1, respectively. In infrared imaging analysis, principal components (PCs) were separated and one key PC was confirmed as starch by characteristic peaks comparison at 1147cm-1, 1075cm-1, 997cm-1 and 930cm-1. Meanwhile, an established statistic model could predict starch content in surimi correctly with a reliable correlation coefficient (R=0.9856) and root mean square error of prediction (RMSEP=5.64). Therefore, FT-IR combined with infrared spectroscopic imaging could be applicable to integrally recognize and quantitatively detect starch in surimi.
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Affiliation(s)
- Shi-Wei Hou
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wei Wei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yang Wang
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300112, China
| | - Jian-Hong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ying Lu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ning-Ping Tao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xi-Chang Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Chang-Hua Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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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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33
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Liu X, Zhang T, Xue Y, Xue C. Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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34
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Taktak W, Nasri R, Hamdi M, Gomez-Mascaraque LG, Lopez-Rubio A, Li S, Nasri M, Karra-Chaâbouni M. Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Zhang F, Fan Q, Li H, Chen H, Zheng J. Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4160-4167. [PMID: 29417998 DOI: 10.1002/jsfa.8937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In order to improve the compatibility of polysaccharide-protein mixtures and enhance their performance, a response surface methodology was used to optimize the preparation conditions of konjac glucomannan/casein blend gel. Moreover, the effects of high-pressure processing (HPP) on the gel properties and structure were also investigated. RESULTS The optimal preparation parameters were a temperature of 60 °C, a total concentration 40 g kg-1 , and a dietary alkali concentration 5 g kg-1 . Under these conditions, the experimental value of hardness was 38.7 g, which was close to the predicted value. HPP increased gel hardness by 161-223% and led to a more compact structure at 200-600 MPa/10 min, while a hardness increase of ∼120% and damaged structure were observed at 600 MPa/30 min. Fourier transform infrared spectroscopy showed that noncovalent interactions are likely the most important factor in the modification of gel hardness; indeed, hydrogen bonding interactions in the gels are enhanced when subjected to HPP, but are weakened at 600 MPa/30 min. COUCLUSION Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Fusheng Zhang
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science, Jiangnan University, Wuxi, China
| | - Qiao Fan
- College of Food Science, Southwest University, Chongqing, China
| | - Hongyun Li
- College of Food Science, Southwest University, Chongqing, China
| | - Hourong Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing, China
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36
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Valdés A, Beltrán A, Mellinas C, Jiménez A, Garrigós MC. Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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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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38
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Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology. Food Chem 2017; 229:695-709. [DOI: 10.1016/j.foodchem.2017.02.133] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 01/29/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
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39
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Li S, Donner E, Thompson M, Zhang Y, Rempel C, Liu Q. Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.048] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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41
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Eyiler Yilmaz E, Vural H, Jafarzadeh Yadigari R. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230743] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Esen Eyiler Yilmaz
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
| | - Halil Vural
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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42
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Böcker U, Wubshet SG, Lindberg D, Afseth NK. Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions. Analyst 2017; 142:2812-2818. [DOI: 10.1039/c7an00488e] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The potential of dry-film Fourier-transform infrared (FTIR) measurements as a monitoring tool for enzymatic hydrolysis of protein-based substrates is explored in this study.
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Affiliation(s)
- Ulrike Böcker
- Nofima AS – Norwegian Institute of Food
- Fisheries and Aquaculture Research
- NO-1431 Ås
- Norway
| | | | - Diana Lindberg
- Nofima AS – Norwegian Institute of Food
- Fisheries and Aquaculture Research
- NO-1431 Ås
- Norway
| | - Nils Kristian Afseth
- Nofima AS – Norwegian Institute of Food
- Fisheries and Aquaculture Research
- NO-1431 Ås
- Norway
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43
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Andreetta-Gorelkina IV, Greiff K, Rustad T, Aursand IG. Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2013.879241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Kirsti Greiff
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
- SINTEF Fisheries and Aquaculture, Trondheim, Norway
| | - Turid Rustad
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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44
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Nunes KM, Andrade MVO, Santos Filho AMP, Lasmar MC, Sena MM. Detection and characterisation of frauds in bovine meat in natura by non-meat ingredient additions using data fusion of chemical parameters and ATR-FTIR spectroscopy. Food Chem 2016; 205:14-22. [PMID: 27006208 DOI: 10.1016/j.foodchem.2016.02.158] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 02/25/2016] [Accepted: 02/27/2016] [Indexed: 11/19/2022]
Abstract
Concerns about meat authenticity are increasing recently, due to great fraud scandals. This paper analysed real samples (43 adulterated and 12 controls) originated from criminal networks dismantled by the Brazilian Police. This fraud consisted of injecting solutions of non-meat ingredients (NaCl, phosphates, carrageenan, maltodextrin) in bovine meat, aiming to increase its water holding capacity. Five physico-chemical variables were determined, protein, ash, chloride, sodium, phosphate. Additionally, infrared spectra were recorded. Supervised classification PLS-DA models were built with each data set individually, but the best model was obtained with data fusion, correctly detecting 91% of the adulterated samples. From this model, a variable selection based on the highest VIPscores was performed and a new data fusion model was built with only one chemical variable, providing slightly lower predictions, but a good cost/performance ratio. Finally, some of the selected infrared bands were specifically associated to the presence of adulterants NaCl, tripolyphosphate and carrageenan.
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Affiliation(s)
- Karen M Nunes
- Departamento de Química, ICEx, Universidade Federal de Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
| | | | - Antônio M P Santos Filho
- Polícia Federal, Superintendência Regional de Minas Gerais, 30430-340 Belo Horizonte, MG, Brazil
| | - Marcelo C Lasmar
- Polícia Federal, Superintendência Regional de Minas Gerais, 30430-340 Belo Horizonte, MG, Brazil
| | - Marcelo M Sena
- Departamento de Química, ICEx, Universidade Federal de Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil; Instituto Nacional de Ciência e Tecnologia em Bioanalítica, 13083-970 Campinas, SP, Brazil.
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45
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Chevalier C, Le Goffic R, Jamme F, Leymarie O, Réfrégiers M, Delmas B. Synchrotron Infrared and Deep UV Fluorescent Microspectroscopy Study of PB1-F2 β-Aggregated Structures in Influenza A Virus-infected Cells. J Biol Chem 2016; 291:9060-72. [PMID: 26896002 DOI: 10.1074/jbc.m115.710533] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Indexed: 11/06/2022] Open
Abstract
PB1-F2 is a virulence factor of influenza A virus (IAV) whose functions remain misunderstood. The different roles of PB1-F2 may be linked to its structural polymorphism and to its propensity to assemble into oligomers and amyloid fibers in the vicinity of the membrane of IAV-infected cells. Here, we monitored the impact of PB1-F2 on the biochemical composition and protein structures of human epithelial pulmonary cells (A549) and monocytic cells (U937) upon IAV infection using synchrotron Fourier-transform infrared (FTIR) and deep UV (DUV) microscopies at the single-cell level. Cells were infected with a wild-type IAV and its PB1-F2 knock-out mutant for analyses at different times post-infection. IR spectra were recorded in each condition and processed to evaluate the change in the component band of the spectra corresponding to the amide I (secondary structure) and the CH stretching region (membrane). The IR spectra analysis revealed that expression of PB1-F2 in U937 cells, but not in A549 cells, results in the presence of a specific β-aggregate signature. Furthermore, the lipid membrane composition of U937 cells expressing PB1-F2 was also altered in a cell type-dependent manner. Using DUV microscopy and taking advantage of the high content of tryptophan residues in the sequence of PB1-F2 (5/90 aa), we showed that the increase of the autofluorescent signal recorded in monocytic cells could be correlated with the IR detection of β-aggregates. Altogether, our results constitute an important step forward in the understanding of the cell type-dependent function of PB1-F2.
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Affiliation(s)
| | - Ronan Le Goffic
- From the VIM, UR892, INRA, Université PARIS-SACLAY, 78350 Jouy-en-Josas and
| | - Frédéric Jamme
- the DISCO and SMIS Beamlines, Synchrotron SOLEIL, L'Orme des Merisiers, 91190 Saint-Aubin, Gif-sur Yvette, France
| | - Olivier Leymarie
- From the VIM, UR892, INRA, Université PARIS-SACLAY, 78350 Jouy-en-Josas and
| | - Matthieu Réfrégiers
- the DISCO and SMIS Beamlines, Synchrotron SOLEIL, L'Orme des Merisiers, 91190 Saint-Aubin, Gif-sur Yvette, France
| | - Bernard Delmas
- From the VIM, UR892, INRA, Université PARIS-SACLAY, 78350 Jouy-en-Josas and
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46
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Dihort-García G, Tolano-Villaverde IJ, Ezquerra-Brauer JM, Ocaño-Higuera V, Ramírez de León JA, Torres-Arreola W, Marquez-Rios E. Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1021930] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Konevskikh T, Ponossov A, Blümel R, Lukacs R, Kohler A. Fringes in FTIR spectroscopy revisited: understanding and modelling fringes in infrared spectroscopy of thin films. Analyst 2015; 140:3969-80. [PMID: 25893226 DOI: 10.1039/c4an02343a] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The appearance of fringes in the infrared spectroscopy of thin films seriously hinders the interpretation of chemical bands because fringes change the relative peak heights of chemical spectral bands. Thus, for the correct interpretation of chemical absorption bands, physical properties need to be separated from chemical characteristics. In the paper at hand we revisit the theory of the scattering of infrared radiation at thin absorbing films. Although, in general, scattering and absorption are connected by a complex refractive index, we show that for the scattering of infrared radiation at thin biological films, fringes and chemical absorbance can in good approximation be treated as additive. We further introduce a model-based pre-processing technique for separating fringes from chemical absorbance by extended multiplicative signal correction (EMSC). The technique is validated by simulated and experimental FTIR spectra. It is further shown that EMSC, as opposed to other suggested filtering methods for the removal of fringes, does not remove information related to chemical absorption.
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Affiliation(s)
- Tatiana Konevskikh
- Department of Mathematical Sciences and Technology (IMT), Norwegian University of Life Sciences, 1430 Ås, Norway.
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48
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Chen X, Chen CG, Zhou YZ, Li PJ, Ma F, Nishiumi T, Suzuki A. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.018] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Towards models for the prediction of beef meat quality during cooking. Meat Sci 2014; 97:323-31. [DOI: 10.1016/j.meatsci.2013.07.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/19/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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50
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Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2655-2662. [PMID: 24635768 DOI: 10.1021/jf405381z] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effects of anionic (κ-carrageenan, KCG), neutral (locust bean gum, LBG), and cationic polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and hardness of chicken myosin gels were investigated at 0-1.0% addition levels. The changes of gel properties were explained using different instrumental techniques. The results revealed that KCG and LBG at 0.5-1.0% could respectively cause significant increases of both WHC and hardness of corresponding heat-induced myosin-polysaccharide gels (P < 0.05). These increases could be ascribed to a slower relaxation, reinforced cross-linked extent, enhanced hydrogen bonding, and a fine-stranded gel network, according to the analysis of low-field nuclear magnetic resonance, dynamic rheology, Fourier transform infrared spectroscopy, and scanning electron microscopy measurements. However, the weak molecular interaction within myosin-WSC gels induced an insignificant change of the WHC and hardness (P > 0.05). Therefore, it is interesting to search for the anionic polysaccharide and neutral polysaccharide for use as fat substitutes in the development of low-fat meat products.
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Affiliation(s)
- Yan-Zi Zhou
- School of Biology and Food Engineering, Hefei University of Technology , Hefei 230009, Anhui Province, People's Republic of China
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