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Yuan J, Yang C, Cao J, Zhang L. Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value. Foods 2024; 13:1215. [PMID: 38672887 PMCID: PMC11048761 DOI: 10.3390/foods13081215] [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: 03/19/2024] [Revised: 04/06/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm2, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.29 ± 1.39%. The meat quality of pork loin treated with the LTUP method such as hardness and chewiness decreased by 58.37% and 64.38%, respectively, and the in vitro protein digestibility was increased by 19.64%; the cooking loss was decreased by 15.45%, compared with the simulated household blanching process (HT). In view of the high purine removal rate, the losses of free amino acids and soluble peptides were acceptable and reasonable. SEM and LF-NMR results showed that low temperature and ultrasound combined with papain treatment opened a channel for purine transfer and promoted purine dissolution by affecting the protein structure of pork loin. In addition, the migration of water within the muscle tissue was also related to purine removal. In summary, LTUP is recommended as an efficient and green way for the meat industry to remove purine.
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Affiliation(s)
- Jiaojiao Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Jialing Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (J.Y.); (C.Y.); (J.C.)
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, China
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Fu Y, Luo F, Ma L, Dai H, Wang H, Chen H, Zhu H, Yu Y, Hou Y, Zhang Y. The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents. Food Chem 2023; 419:135989. [PMID: 37027977 DOI: 10.1016/j.foodchem.2023.135989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 04/09/2023]
Abstract
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.
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Affiliation(s)
- Yu Fu
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Fali Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Hou
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing, China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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Zhang X, Zhu L, Song L, Song L, Shi S, Liu H, Wu J, Si K, Gong T, Liu H. Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism. Meat Sci 2022; 196:109043. [DOI: 10.1016/j.meatsci.2022.109043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Gomes MDSA, Kato LS, Carvalho APAD, Almeida AECCD, Conte-Junior CA. Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
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Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
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Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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Messina CM, Arena R, Ficano G, La Barbera L, Morghese M, Santulli A. Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass ( Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products. Animals (Basel) 2021; 11:ani11010185. [PMID: 33466840 PMCID: PMC7830399 DOI: 10.3390/ani11010185] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 12/01/2022] Open
Abstract
Simple Summary The growing fish consumption driven by the increased production, the concomitant reduction in wastage, and the huge amount of fish food traded globally, makes it important to address the sustainability, profitability, security, and safety issues related to the seafood production sector. Toward this direction, innovative methods extending shelf-life, maintaining seafood quality, safety and nutritional characteristics and that open new market opportunities, satisfy consumer preferences, and improve product traceability are required. Answering this call, this study aimed to develop a new value added product exploiting a species largely cultured in Italy (i.e., European sea bass). In particular, sea bass fillets were cold smoked using both fresh and frozen fillets to understand the effectiveness of this kind of processing on developing a new fish product and whether the quality of the raw material that could be affected by freezing and thawing could change the quality of the final product. It was seen that the quality of the raw material was affected by the time of frozen storage and that these starting conditions consequently impaired the quality of the smoked fillets. However, cold smoking was proven to be an effective process to develop a valuable product contributing to the growth of the aquaculture sector. Abstract Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.
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Affiliation(s)
- Concetta Maria Messina
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
- Correspondence:
| | - Rosaria Arena
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
| | - Giovanna Ficano
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
| | - Maria Morghese
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
| | - Andrea Santulli
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
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Liang Y, Xie Y, Li D, Luo Y, Hong H. Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Tan W, Zhang Q, Yang L, Tian L, Jia J, Lu M, Liu X, Duan X. Actual time determination of egg freshness: A centroid rate based approach. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Sun J, Liu WY, Feng MQ, Xu XL, Zhou GH. Characterization of olive oil emulsions stabilized by flaxseed gum. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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12
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Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00108-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Mozuraityte R, Berget I, Mahdalova M, Grønsberg A, Øye ER, Greiff K. Sodium reduction in processed cheese spreads and the effect on physicochemical properties. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.10.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Duflot M, Sánchez-Alonso I, Duflos G, Careche M. LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake. Food Chem 2019; 277:229-237. [DOI: 10.1016/j.foodchem.2018.10.106] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 10/22/2018] [Accepted: 10/22/2018] [Indexed: 11/15/2022]
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15
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Sevdin S, Ozel B, Yucel U, Oztop MH, Alpas H. High hydrostatic pressure induced changes on palm stearin emulsions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Fan K, Zhang M. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology. Crit Rev Food Sci Nutr 2018; 59:2202-2213. [PMID: 29451810 DOI: 10.1080/10408398.2018.1441124] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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Affiliation(s)
- Kai Fan
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
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Song Y, Cheng S, Wang H, Zhu BW, Zhou D, Yang P, Tan M. Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:740-747. [PMID: 29295619 DOI: 10.1021/acs.jafc.7b04334] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) system with a 45 mm variable temperature (VT) sample probe (VT-NMR-MRI) was developed as an innovative technique for in situ monitoring of food phase transition. The system was designed to allow for dual deployment in either a freezing (-37 °C) or high temperature (150 °C) environment. The major breakthrough of the developed VT-NMR-MRI system is that it is able to measure the water states simultaneously in situ during food processing. The performance of the VT-NMR-MRI system was evaluated by measuring the phase transition for salmon flesh and hen egg samples. The NMR relaxometry results demonstrated that the freezing point of salmon flesh was -8.08 °C, and the salmon flesh denaturation temperature was 42.16 °C. The protein denaturation of egg was 70.61 °C, and the protein denaturation occurred at 24.12 min. Meanwhile, the use of MRI in phase transition of food was also investigated to gain internal structural information. All these results showed that the VT-NMR-MRI system provided an effective means for in situ monitoring of phase transition in food processing.
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Affiliation(s)
- Yukun Song
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
| | - Shasha Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
| | - Huihui Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Company , Suzhou 215163, Jiangsu, China
| | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian116034, Liaoning, China
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Yang S, Liu X, Zhang M, Lin S, Chen F. Moisture-Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met-Pro-Asp-Ala-His-Leu. J Food Sci 2016; 82:53-60. [DOI: 10.1111/1750-3841.13573] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 10/20/2016] [Accepted: 11/09/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Shuailing Yang
- College of Food Science & Engineering; Jilin Univ; Changchun 130062 P. R. China
| | - Xuye Liu
- College of Food Science & Engineering; Jilin Univ; Changchun 130062 P. R. China
| | - Mingdi Zhang
- College of Food Science & Engineering; Jilin Univ; Changchun 130062 P. R. China
| | - Songyi Lin
- College of Food Science & Engineering; Jilin Univ; Changchun 130062 P. R. China
- School of Food Science and Technology; Dalian Polytechnic Univ, Engineering Research Center of Seafood of Ministry of Education; Dalian 116034 P. R. China
| | - Feng Chen
- Dept. of Food, Nutrition and Packaging Sciences; Clemson Univ; Clemson S.C. 29634 U.S.A
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Synthesis of thermo-responsive polymers recycling aqueous two-phase systems and phase formation mechanism with partition of ε-polylysine. J Chromatogr A 2016; 1472:44-54. [DOI: 10.1016/j.chroma.2016.10.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 08/21/2016] [Accepted: 10/08/2016] [Indexed: 11/21/2022]
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20
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Lin S, Yang S, Li X, Chen F, Zhang M. Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR. Food Chem 2016; 199:280-6. [PMID: 26775972 DOI: 10.1016/j.foodchem.2015.12.024] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 12/05/2015] [Accepted: 12/07/2015] [Indexed: 10/22/2022]
Abstract
In this study, we aimed to elucidate the characteristics of water mobility and distribution in soybean antioxidant peptide powders (SAPPs) using low-field nuclear magnetic resonance (LF-NMR). SAPPs of three different molecular weights (MWs) were exposed to a room temperature environment with a relative humidity of 45%, and the dynamics of water mobility and distribution were monitored by LF-NMR. Results revealed that there were four transverse relaxation time fractions in SAPPs. The major (over 90%) fraction was bound water, and the distribution of water in samples with different MWs was different. The moisture absorption capacity of SAPPs with MWs of less than 1 kDa was the strongest, and all T2 fractions/water population contents in SAPPs with MWs of 1-3 kDa were the lowest. This study provided an effective real-time monitoring method for water mobility and distribution in SAPPs and may have applications for promoting peptides quality assurance.
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Affiliation(s)
- Songyi Lin
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
| | - Shuailing Yang
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
| | - Xingfang Li
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Mingdi Zhang
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China.
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Yang S, Liu X, Jin Y, Li X, Chen F, Zhang M, Lin S. Water Dynamics in Egg White Peptide, Asp-His-Thr-Lys-Glu, Powder Monitored by Dynamic Vapor Sorption and LF-NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2153-2161. [PMID: 26915514 DOI: 10.1021/acs.jafc.6b00056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Water absorbed into the bulk amorphous structure of peptides can have profound effects on their properties. Here, we elucidated water dynamics in Asp-His-Thr-Lys-Glu (DHTKE), an antioxidant peptide derived from egg white ovalbumin, using water dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The DVS results indicated that parallel exponential kinetics model fitted well to the data of sorption kinetics behavior of DHTKE. Four different proton fractions with different mobilities were identified based on the degree of interaction between peptide and water. The water could significantly change the proton distribution and structure of the sample. The different phases of moisture absorption were reflected in the T2 parameters. In addition, the combined water content was dominant in the hygroscopicity of DHTKE. This study provides an effective real-time monitoring method for water mobility and distribution in synthetic peptides, and this method may have applications in promoting peptide quality assurance.
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Affiliation(s)
- Shuailing Yang
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Xuye Liu
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Yan Jin
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Xingfang Li
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - Mingdi Zhang
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Songyi Lin
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
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Greiff K, Aursand IG, Erikson U, Josefsen KD, Rustad T. Effects of type and concentration of salts on physicochemical properties in fish mince. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Greiff K, Staurem CJ, Nordvi B, Rustad T. Novel utilization of milk-based ingredients in salt reduced fish pudding. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.073] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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García García AB, Larsen LB, Cambero Rodríguez MI, Cruz Díaz KP, Bertram HC. Proteolysis process in fermented sausage model systems as studied by NMR relaxometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3039-3045. [PMID: 25751613 DOI: 10.1021/acs.jafc.5b00660] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.
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Affiliation(s)
- Ana Belén García García
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Lotte Bach Larsen
- §Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
| | - María Isabel Cambero Rodríguez
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Karen Paola Cruz Díaz
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Hanne Christine Bertram
- §Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
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