1
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Lu H, Zhao R, Zhang L, Liu W, Liu Q, Liu S, Hu H. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification. Int J Biol Macromol 2024; 269:132044. [PMID: 38701998 DOI: 10.1016/j.ijbiomac.2024.132044] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/30/2024] [Indexed: 05/06/2024]
Abstract
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.
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Affiliation(s)
- Huimin Lu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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2
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Xia X, Li H, Xu X, Wu C, Wang Z, Zhao G, Du M. Improvement of physicochemical properties of lycopene by the self-assembly encapsulation of recombinant ferritin GF1 from oyster (Crassostrea gigas). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2783-2791. [PMID: 38009805 DOI: 10.1002/jsfa.13163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/21/2023] [Accepted: 11/25/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Lycopene (LYC), a carotenoid found in abundance in ripe red fruits, exhibits higher singlet oxygen quenching activity than other carotenoids. However, the stability of LYC is extremely poor due to its high double-bond content. In this paper, a nano-encapsulation strategy based on highly stable marine-derived ferritin GF1 nanocages was used to improve the thermal stability and oxidation resistance of LYC, thereby boosting its functional effectiveness and industrial applicability. RESULTS The preparation of GF1-LYC nanoparticles benefited from the pH-responsive reversible self-assembly of GF1 to capture LYC molecules into GF1 cavities with a LYC-to-protein ratio of 51 to 1. After the encapsulation of the LYC, the reassembled GF1 nanocages maintained intact morphology and good monodispersity. The GF1-LYC nanoparticles incorporated the characteristic LYC peaks in spectrograms, and their powder form contained the crystalline form of LYC. Molecular docking revealed that LYC bound with the inner triple-axis channel areas of GF1, interacting with VAL139, LYS72, LYS65, TYR69, PHE129, HIS133, HIS62, and TYR134 amino acids through hydrophobic bonds. Fourier transform infrared spectroscopy also demonstrated the bonding of GF1 and LYC. In comparison with free LYC, GF1 reduced the thermal degradation of encapsulated LYC at 37 °C significantly and maintained the 2,2-Diphenyl-1-picrylhydrazyl (DPPH)-scavenging ability of LYC. CONCLUSION As expected, the water solubility, thermal stability, and antioxidant capacity of encapsulated LYC from GF1-LYC nanoparticles was notably improved in comparison with free LYC, indicating that the shell-like marine ferritin nanoplatform might enhance the stable delivery of LYC and promote its utilization in the field of food nutrition and in other industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Xia
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
| | - Han Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian, China
- National Engineering Research Centre of Seafood, Dalian, China
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3
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Zou B, Zheng X, Na X, Cheng S, Qie Z, Xu X, Du M, Wu C. Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties. Food Res Int 2024; 178:113955. [PMID: 38309874 DOI: 10.1016/j.foodres.2024.113955] [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: 09/19/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Developing prospective plant-animal binary protein systems with desirable nutritional and rheological properties stands as a significant and challenging pursuit within the food industry. Our understanding of the effect of adding salt on the aggregation behavior of food proteins is currently based on single model protein systems, however, this knowledge is rather limited following binary protein systems. Herein, various ionic strength settings are used to mitigate the repulsive forces between pea-cod mixed proteins during the thermal process, which further benefits the construction of a strengthened gel network. Transmission electron microscopy (TEM) and dynamic light scattering (DLS) collectively demonstrated that larger heat-induced protein aggregates were formed, which increased in size with higher ionic strength. In the presence of 2.5 mM CaCl2 and 50 mM NaCl, the disulfide bonds significantly increased from 19.3 to 27.53 and 30.5 μM/g, respectively. Notably, similar aggregation behavior could be found when introducing 2.5 mM CaCl2 or 25 mM NaCl, due to the enhanced aggregation tendency by specific binding of Ca2+ to proteins. With relevance to the strengthened cross-links between protein molecules, salt endowed composite gels with preferable gelling properties, evidenced by increased storage modulus. Additionally, the gelling temperature of mixed proteins decreased below 50 °C at elevated ionic strength. Simultaneously, the proportion of network proteins in composite gels increased remarkably from 82.05 % to 93.61 % and 92.31 % upon adding 5.0 mM CaCl2 and 100 mM NaCl, respectively. The findings provide a valuable foundation for designing economically viable and health-oriented plant-animal binary protein systems.
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Affiliation(s)
- Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood.
| | - Shuzhen Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Zihan Qie
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood.
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4
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Lin WL, Huang H, Liu YQ, Liu HX, Wei Y, Zhao YQ, Wang YQ, Wu YY, Chen SJ, Li LH. Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles. Curr Res Food Sci 2024; 8:100681. [PMID: 38304000 PMCID: PMC10832373 DOI: 10.1016/j.crfs.2024.100681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/08/2024] [Accepted: 01/15/2024] [Indexed: 02/03/2024] Open
Abstract
The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic changes in CGC muscle tissue induced by various heating temperatures. CGC samples were subjected to a series of heat treatments at increasing temperatures from 20 °C to 90 °C. Proteins were extracted, digested, and analysed using high-resolution mass spectrometry. The proteomic data were then subjected to extensive bioinformatics analysis, including GO and KEGG pathway enrichment. We identified a total of 1085 proteins, 516 of which were shared across all the temperature treatments, indicating a core proteome responsible for CGC textural properties. Differential expression analysis revealed temperature-dependent changes, with significant alterations observed at 90 °C, suggesting denaturation or aggregation of proteins at higher temperatures. Functional enrichment analysis indicated that proteins involved in amino acid metabolism, glutathione metabolism, and nucleotide metabolism were particularly affected by heat. Textural analysis correlated these proteomic changes with alterations in CGC quality attributes, pinpointing 70 °C as the optimum temperature for maintaining the desired texture. A strong positive correlation between specific upregulated proteins was identified, such as the tubulin alpha chain and collagen alpha-1(IV) chain, and the improved textural properties of CGC during thermal processing, suggesting their potential as the potential biomarkers. This study offers a comprehensive proteomic view of the thermal stability and functionality of CGC proteins, delivering invaluable insights for both the culinary processing and scientific management of CGC. Our findings not only deepen the understanding of the molecular mechanisms underpinning the textural alterations in CGC during thermal processing but also furnish practical insights for the aquaculture industry. These insights could be leveraged to optimize cooking techniques, thereby enhancing the quality and consumer appeal of CGC products.
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Affiliation(s)
- Wan-ling Lin
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
- Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, 521041, China
| | - Hui Huang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Ya-qun Liu
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Han-xu Liu
- School of Life Sciences and Food Technology, Hanshan Normal University, Chaozhou, 521041, China
| | - Ya Wei
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yong-qiang Zhao
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yue-qi Wang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Yan-yan Wu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Sheng-jun Chen
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Lai-hao Li
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
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5
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Xu T, Sun X, Yan Q, Li Z, Cai W, Ding J, Fan F, Li P, Drawbridge P, Fang Y. Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel. Food Chem 2023; 424:136360. [PMID: 37207604 DOI: 10.1016/j.foodchem.2023.136360] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/21/2023]
Abstract
The application of rice and pea proteins in food production is limited due to their undesirable processing performance. The objective of this research was to develop a novel rice-pea protein gel using alkali-heat treatment. This gel had a higher solubility, stronger gel strength, better water retention capacity, and denser bilayer network. This is due to the alkali-heat induced modifications for the secondary structures of proteins (i.e., a decrease in the α-helix, and an increase in the β-sheets) and the interactions between protein molecules. The network structure of gel was more compact by adding 2% and 4% alkali-heat rice protein (AH-RP). This resulted in a stable double-layer network structure of gel. Adding 4% AH-RP significantly improved the hardness and elasticity of gel. This gel will have a good potential use for being the ingredient to produce the functional foods and meat analogs.
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Affiliation(s)
- Tong Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Qu Yan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Zhihai Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Wei Cai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China
| | - Pamela Drawbridge
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China.
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6
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Yang J, Dou J, Zhu B, Ning Y, Wang H, Huang Y, Li Y, Qi B, Jiang L. Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment. ULTRASONICS SONOCHEMISTRY 2023; 95:106403. [PMID: 37060712 PMCID: PMC10139986 DOI: 10.1016/j.ultsonch.2023.106403] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/09/2023] [Accepted: 04/08/2023] [Indexed: 05/31/2023]
Abstract
This study aimed to evaluate the gelation characteristics of soybean protein hydrolysate (SPH) extracted by enzyme-assisted aqueous extraction. Specifically, the changes in gelation behaviors for heat-induced (95 °C, 20 min) SPH dispersions treated with pH (pH 3, 5, 9; pH 7 as control) and ultrasound (U; 240 W, 30 min) were investigated. The results showed that typical gel behavior with high elastic nature in the viscoelasticity and network structures were observed during the heating process, where the disulfide bond played a dominant role in the gel network formation of all the samples. Notably, the heat-induced aggregation in the SPH gels was mainly formed by the association of the basic B polypeptide in 11S and β subunit in 7S. The most superior SPH gel was formed at pH 7 when assisted by ultrasonication during the heating process. This as-synthesized gel showed a uniform filamentous structure and exhibited the more excellent textural, rheological and thermal properties than those of the samples formed under acidic and alkaline conditions. These results are of great value in revealing the gelation mechanism of SPH.
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Affiliation(s)
- Jinjie Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingjing Dou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bin Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yijie Ning
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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7
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Francisco CRL, Santos TP, Cunha RL. Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Yan J, Li S, Chen G, Ma C, McClements DJ, Liu X, Liu F. Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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9
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Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022; 11:foods11223640. [PMID: 36429230 PMCID: PMC9689315 DOI: 10.3390/foods11223640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/01/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates' thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates' physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E-tongue and E-nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.
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Affiliation(s)
- Xiaodong Li
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Tonghao Zhang
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Yueqi An
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Hongshan Rong
- Tianmen Jifude Bean Products Co., Ltd., Tianmen 431700, China
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10
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Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X. Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System. Foods 2022; 11:foods11223562. [PMID: 36429154 PMCID: PMC9689681 DOI: 10.3390/foods11223562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/04/2022] [Accepted: 11/05/2022] [Indexed: 11/11/2022] Open
Abstract
Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their "backbone" and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the "gel network backbone" and PP played the role of "filler" in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.
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11
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Zhou X, Zhang C, Zhao L, Zhou X, Cao W, Zhou C. Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods 2022. [PMCID: PMC9601304 DOI: 10.3390/foods11203192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Xiaojie Zhou
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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12
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Tian T, Tong X, Ren K, Cao J, Yuan Y, Yang J, Zhu J, Miao L, Yang S, Yu A, Wang H, Jiang L. Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Sun R, Na X, Zheng X, Chen Y, Du M, Wang T, Wu C. Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ruitong Sun
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaokang Na
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaohan Zheng
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yeming Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Ming Du
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Tao Wang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Chao Wu
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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14
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High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Foods 2022; 11:foods11101397. [PMID: 35626967 PMCID: PMC9141467 DOI: 10.3390/foods11101397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
The high-moisture extrusion of proteins from plant and animal sources should be a new way for developing alternative protein products with meat-like texture. The protein gelling properties are considered an important factor for the meat-like texture formation during the high-moisture extrusion processing. In this study, the mixed protein gelling properties from soy protein isolate (SPI) and surimi at different ratios (90:10, 80:20, 70:30, 60:40 and 50:50) were investigated to relate to the high-moisture (70%) extruding product textural properties, correspondingly. Results showed that at SPI–surimi ratio 60:40, the heat-induced gelation time was clearly extended and the gel strength became much weaker. During the high-moisture extrusion processing, at SPI–surimi ratio 80:20, the extrudate showed the higher hardness, chewiness, gel strength and fibrous degree, while excessive surimi (more than 40%) in the blends would hinder the fibrous-oriented structure formation. It suggested that SPI may act as the continuous phase that is dispersed by surimi during the high-moisture extrusion processing. Interestingly, it was found that the gel strength of SPI–surimi blends was nonlinearly correlated with the specific mechanical energy (SME) and product textural properties. The study would be helpful for improving the textural properties of alternative protein products from soy and surimi.
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15
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Liu X, Mao K, Sang Y, Tian G, Ding Q, Deng W. Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle ( Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment. Front Nutr 2022; 9:873578. [PMID: 35479738 PMCID: PMC9037751 DOI: 10.3389/fnut.2022.873578] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
The utilization of myofibrillar proteins (MPs) from the scallop mantle was limited due to its poor digestibility in vitro. In this study, structural properties and in vitro digestibility of MP were evaluated after modified by ultra-high pressure (UHP) at different pressures (0.1, 100, 200, 300, 400, and 500 MPa). The results showed that high pressure could significantly increase the ordered structure content like α-helix, inhibit the formation of disulfide bonds, and decrease surface hydrophobicity. Moreover, MP possessed the optimal solubility and in vitro digestibility properties at 200 MPa due to the minimum particle size and turbidity, relatively dense and uniform microstructure. The results indicated that the UHP treatment was an effective method to improve the digestibility of MP from scallop mantle and lay a theoretical basis for the functional foods development of poor digestion people and comprehensive utilization of scallop mantles.
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Affiliation(s)
- Xiaohan Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qiuyue Ding
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Wenyi Deng
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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16
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Li S, Chen G, Shi X, Ma C, Liu F. Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism. Gels 2022; 8:gels8040212. [PMID: 35448113 PMCID: PMC9027002 DOI: 10.3390/gels8040212] [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: 03/12/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were explored and compared. The effect of the preparation methods, emulsion droplet characteristics and gel matrix concentration on the elastic modulus and hardness of the gels were firstly investigated, then the key control factors were picked out by calculating the Pearson correlation index, and the design principle was constructed by combining these factors flexibly for emulsion gels with adjustable texture. The results show that the emulsion gels formed by different preparation methods have completely distinct microstructures and emulsion distributions, as well as the macroscopic properties of the gels, specifically the enzyme-induced gels exhibited greater elastic modulus and hardness, while heat-induced gels were softer and more delicate. In addition, the droplet sizes of filled emulsions and matrix concentration mainly affected the rheological properties and hardness of the gels. This study successfully established the design principles of emulsion gels with tunable texture structure, which provided a reference for targeted gels preparation according to the texture properties required by specific application scenarios.
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17
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Xue H, Zhang G, Han T, Li R, Liu H, Gao B, Tu Y, Zhao Y. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment. Food Chem 2022; 372:131319. [PMID: 34818739 DOI: 10.1016/j.foodchem.2021.131319] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/21/2021] [Accepted: 10/02/2021] [Indexed: 01/12/2023]
Abstract
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute value of ζ-potential decreased. After heat induction, the surface hydrophobicity of HTEP decreased with TP concentration, and the degree of protein aggregation increased. Microstructure and T2 showed that the gel structure became compact and stable, and HTEP had a strong water-binding ability. The ionic and disulfide bonds were the main chemical bonds in HTEP. The hardness and disulfide bond increased, but the digestion of HTEP increased initially and then decreased (caused by the change of gel structure). Infrared spectroscopy indicated the mutual conversion of intermolecular and intramolecular β-sheets. In short, TP could modify egg white gel through forming stable disulfide bonds and dense gel network structures.
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Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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18
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Wang T, Zhang W, Wang T, Zhang H, Feng W, Wang R. Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022; 21:1940-1957. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [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: 10/20/2021] [Revised: 12/25/2021] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein-based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein-based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat- and cold-induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
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20
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Ren C, Zheng X, Zou B, Wang J, Xu X, Wu C, Du M. Enhanced thermal stability of soy protein particles by a combined treatment of microfluidic homogenisation and preheating. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao Ren
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaohan Zheng
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Bowen Zou
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Jiamei Wang
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xianbing Xu
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Chao Wu
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Ming Du
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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21
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Xue H, Xu M, Zhang G, Wang P, Yu L, Zhao Y, Tu Y, Zhao Y. Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising. Poult Sci 2022; 101:101774. [PMID: 35278755 PMCID: PMC8917288 DOI: 10.1016/j.psj.2022.101774] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 01/27/2022] [Accepted: 02/05/2022] [Indexed: 11/30/2022] Open
Abstract
This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel (HEWG). The results indicated that, during braising, soluble protein and hardness showed an overall increasing trend. The absolute Zeta potential value showed a decreasing trend; however, T2 and free sulfhydryl group showed an increasing trend first and decreasing trend later, and surface hydrophobicity showed a decreasing trend. Microstructure analysis showed that protein gel aggregation increased and that holes and cracks formed first, and then the cracks decreased. Fourier transform infrared spectrometry showed that shikimic acid could strengthen the polarity of HEWG, and a mutual transformation occurred between intramolecular β-sheets, intermolecular β-sheets, and intermolecular antiparallel β-sheets, as well as a slight blue-shift, in the α-helices. In general, the addition of shikimic acid could alter the HEWG structure and improve its gel strength, polarity, and aggregation. Moreover, the higher the concentration of shikimic acid, the greater the influence on HEWG. Therefore, shikimic acid could be used as a new type of gel enhancer for the modification of egg white gel.
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Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Meng Xu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ping Wang
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lin Yu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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22
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Gibis M, Trabold L, Ebert S, Herrmann K, Terjung N, Weiss J. Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food Funct 2022; 13:944-956. [PMID: 35005757 DOI: 10.1039/d1fo02411f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The exchange of animal-based for plant-based proteins is becoming more and more popular due to an increasing demand for alternative and more sustainable protein sources. In this study, solubilized water- (ws) or salt-and-water (sws) meat proteins were evaluated in their pH-dependent interactions with soluble protein fractions from wheat, pumpkin, sunflower, rapeseed, or potato proteins. For this purpose, 1 : 1 (v/v) mixtures of 1.0 wt% meat (ws or sws) and plant proteins were prepared at a sodium chloride concentration of 1.8 wt% (ionic strength: 0.31 mol L-1) and adjusted to different pH-values in between 4.5-7.0. While only slight differences were found upon comparison of interactions of ws and sws batches (p > 0.05), interactions among these animal-based and soluble plant proteins took place. First, optical observations, light microscopy, and SDS-PAGE revealed increasing protein solubility with increasing pH. Second, particle size distributions (PSDs) revealed a shift towards slightly larger particle sizes e.g. at pH 5.3 and 7.0 with d4,3 of 43.2 and 21.3 μm (sws) to 45.4 and 23.9 μm (sws + potato), respectively. Furthermore, heat-induced gel formation was improved at pH > 6.0, in particular in mixtures of meat and wheat or rapeseed proteins that formed a homogenous gel structure. Based on the obtained results, protein-protein complexations mainly by electrostatic forces are suggested which occur due to various pI of meat and plant proteins e.g. pH 7.5 (wheat), 7.2 (potato), and 6.6 (rapeseed) in comparison to 5.1 (ws) and 5.6 (sws). The filamentous microstructure of some gels (soluble fraction of rapeseed, potato and wheat proteins) led to the assumption that meat proteins, mainly at pH values greater than 5.8 (optimally ≥6.5), had a structuring effect on plant proteins.
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Affiliation(s)
- Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Linda Trabold
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Kurt Herrmann
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Nino Terjung
- DIL German Institute of Food Technologies e.V., Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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23
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Yang M, Wu D, Cheng S, Dong Y, Wu C, Wang Z, Du M. Inhibitory effects of Atlantic cod (Gadus morhua) peptides on RANKL-induced osteoclastogenesis in vitro and osteoporosis in ovariectomized mice. Food Funct 2022; 13:1975-1988. [DOI: 10.1039/d1fo03696c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Atlantic cod (Gadus morhua) is one of the most important fishes in the world with high nutritional value and economic value. However, the impact and underlying mechanism of the G....
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24
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Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. Food Chem 2021; 376:131873. [PMID: 34971897 DOI: 10.1016/j.foodchem.2021.131873] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022]
Abstract
Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.
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Affiliation(s)
- Hongrui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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25
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Wang Y, Sun R, Xu X, Du M, Zhu B, Wu C. Mechanism of enhancing the water-solubility and stability of curcumin by using self-assembled cod protein nanoparticles at an alkaline pH. Food Funct 2021; 12:12696-12705. [PMID: 34842883 DOI: 10.1039/d1fo02833b] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Curcumin (Cur) is a bioactive phytochemical which is claimed to have several health-promoting benefits, whose applications are challenging due to its poor water-solubility, chemical instability, and low bioavailability. In this research, Cur was encapsulated in the cod protein (CP) using a pH-driven method to enhance its solubility and stability. The physicochemical and structural properties of cod protein-curcumin nanoparticles (CP-Cur) formed were characterized. Fluorescence spectroscopy (FL), ultraviolet spectroscopy (UV), circular dichroism (CD), and dynamic light scattering (DLS) results collectively suggest that the protein originally with a molten-globule state refolded into a more ordered structure after neutralization, during which Cur was incorporated. Fluorescence quenching and isothermal titration calorimetry (ITC) further showed that the CP/Cur binding was mainly driven by hydrophobic interactions, resulting in static fluorescence quenching and energy release. Up to 99.50% of Cur was loaded in the CP delivery system. Furthermore, the thermal stability and photostability of Cur were greatly improved due to the protection of the protein. The present study proved that cod protein could be a great potential edible carrier for encapsulating curcumin.
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Affiliation(s)
- Yuying Wang
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Ruitong Sun
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
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26
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Zhou X, Zhang C, Cao W, Zhou C, Zheng H, Zhao L. A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation. Foods 2021; 10:foods10123037. [PMID: 34945588 PMCID: PMC8701264 DOI: 10.3390/foods10123037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/26/2021] [Accepted: 12/04/2021] [Indexed: 01/22/2023] Open
Abstract
Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China;
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China;
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
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27
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Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3015-3025. [PMID: 33685122 DOI: 10.1021/acs.jafc.0c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Developing liquid systems with high protein contents is drawing intensive attention; however, this is challenged by heat-induced aggregation and gelation of proteins. Herein, we described a facile but robust approach of combined preheating and ultrasonic treatment (CPUT) to fabricate soy protein particles (SPPs) with enhanced heat stability. Results showed that these heat-stable particles, upon reheating at 1% (w/v), showed antiaggregation property evidenced from no obvious changes of the particle size distributions of suspensions. Besides, no gelation was found in the reheated test for SPPs suspended even at a concentration of 10% (w/v). In contrast, the control formed sol-gel after heating. The rearrangements of soy protein molecules by CPUT led to the formation of SPPs with reduced surface energy, which was primarily responsible for their heat stability. These findings highlighted that the CPUT could prepare thermally stable soy proteins, providing insights into the application of soy proteins in protein-enriched beverages.
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Affiliation(s)
| | | | | | | | - Limin Zhong
- Ganzhou Quanbiao Biological Technolgy Co., Ltd., Ganzhou 341100, China
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28
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Wang R, Wang T, Feng W, Wang Q, Wang T. Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional properties. Food Chem 2021; 354:129520. [PMID: 33740645 DOI: 10.1016/j.foodchem.2021.129520] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 11/29/2022]
Abstract
Low water solubility strictly limits the potential applications of plant or animal proteins such as rice proteins (RPs) and cod proteins (CPs). In this study, nanoscale hydrophilic colloidal co-assemblies (80 ~ 150 nm) with excellent water solubility were prepared by hydrating RPs and CPs at pH 12 combined with neutralization. The solubility of RPs was boosted to over 90% (w/v), while most of the subunits in CPs became fully soluble. Structural analysis revealed that RPs and CPs non-covalently reacted, which triggered sheet-helix transitions and formed a compact core of RPs coated by a layer of CPs. Both proteins exposed significant hydrophilic motifs and buried hydrophobic moieties, contributing to the high water-dispersibility of their co-assemblies. Moreover, the co-assembled proteins acquired leveraged amino acid compositions between RPs and CPs. This study will enrich the processing technology of protein components, customizing their structural and nutritional characteristics.
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Affiliation(s)
- Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tingting Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qichu Wang
- Anhui Habo Pharmaceutical Co., Ltd., Fuyang 236600, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Anhui Habo Pharmaceutical Co., Ltd., Fuyang 236600, China.
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29
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Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106338] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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31
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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32
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Wang J, Burton Navicha W, Na X, Ma W, Xu X, Wu C, Du M. Preheat-induced soy protein particles with tunable heat stability. Food Chem 2020; 336:127624. [PMID: 32768901 DOI: 10.1016/j.foodchem.2020.127624] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 04/27/2020] [Accepted: 07/17/2020] [Indexed: 11/24/2022]
Abstract
Recently, there is a growing interest in developing protein-enriched beverages with improved nutritional and functional properties. However, this is challenged by heat-induced aggregation and gelation of edible proteins, which limits their practical applications in high protein systems. In this study, soy protein particles (SPPs) with tunable heat stability were prepared by simply preheating soy proteins suspensions (pH 6.4 and 1% (w/v) concentration) at different temperatures and times. Results showed that heat-stabled SPPs were successfully obtained at high preheating temperatures with prolonged time. The SPPs structures were found to be highly unfolded, denatured, and compact. In addition, these particles exhibited lower viscosities and higher flow behavior index without gelation, whereas those prepared at lower preheating temperatures were found to readily gel after reheating. These results provide useful insights on how heat stable SPPs can be prepared, which extends their further application in protein-enriched beverages and relevant products.
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Affiliation(s)
- Jiamei Wang
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Willard Burton Navicha
- Centre for Innovations and Industrial Research, Malawi University of Science and Technology, Box 5196, Limbe, Malawi
| | - Xiaokang Na
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wuchao Ma
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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33
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Wu C, Wang J, Ma W, Cai Y, Wang T. Preheat-stabilized pea proteins with anti-aggregation properties. Int J Biol Macromol 2020; 155:1288-1295. [PMID: 31733245 DOI: 10.1016/j.ijbiomac.2019.11.100] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/14/2019] [Accepted: 11/11/2019] [Indexed: 11/20/2022]
Abstract
Solution stability of food proteins is a crucial factor determining their shelf-life and sensory properties; yet to obtain stable protein products such as beverages is generally challenged by the growing demand for non-additive foods. Here, we report a facile method stabilizing pea proteins (PPs) by a simple preheating process at a concentration below 4% (w/v) and a temperature >90 °C. Far ultraviolet circular dichroism, fluorescence spectra, together with light scattering analyses demonstrated that the PPs were unfolded and became crosslinked via exposed hydrophobic moieties and disulfide bonds, giving rise to the formation a stable spatio-temporal interconnected system that could withstand the initial nucleation of aggregations. In addition, for reheated samples treated at a sufficiently high concentration of 15% (w/v), rheological characterizations revealed decreased aggregation along with increased preheating temperature and decreased preheating concentration. The robust strategy, along with the stabilized PPs in this study, would give a strong insight into preparation of heat-stable proteins with a wide span of concentrations, which may serve the needs for protein-enriched ingredients and satisfy the demands for cost-effective protocols applied in food industry.
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Affiliation(s)
- Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiamei Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wuchao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiru Cai
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangsu Provincial Research Center for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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34
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Wu C, Wang J, Yan X, Ma W, Wu D, Du M. Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105417] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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35
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Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration. Food Chem 2020; 306:125593. [PMID: 31610327 DOI: 10.1016/j.foodchem.2019.125593] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 09/23/2019] [Accepted: 09/23/2019] [Indexed: 11/28/2022]
Abstract
The heat-induced aggregation of edible proteins has been regarded as one of the critical challenges for their application in protein-enriched beverages. Therefore, the formulation of thermal stable proteins to improve the stability of these beverages upon heating is highly desired. In this study, soy proteins (SPs) with enhanced heat stability were obtained by low-concentration-preheating (LCPH). Results from reheating of the above samples showed that pretreatment of SPs at low concentrations (≤1.0%, w/v) increased their resistance against aggregation. Additionally, when the suspensions of the particles were reheated at 10% (w/v) protein concentration, no gelation was found for samples prepared by LCPH, indicating collapsed protein-protein interactions, whereas gelled suspensions were obtained for native SPs and samples prepared by preheating at higher protein concentrations (≥2.0%, w/v). Furthermore, suspensions of particles prepared at lower protein concentration showed lower viscosities and higher flow behavior index values before and after reheat treatment. These findings highlighted that LCPH would provide fundamental information on the application of SPs in high protein beverages.
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Affiliation(s)
- Wuchao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jiamei Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Di Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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36
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Tan L, Hong P, Yang P, Zhou C, Xiao D, Zhong T. Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates. Molecules 2019; 24:molecules24234337. [PMID: 31783603 PMCID: PMC6930460 DOI: 10.3390/molecules24234337] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/16/2019] [Accepted: 11/26/2019] [Indexed: 11/16/2022] Open
Abstract
The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that of TPI (p <0.05). The changes in ultraviolet–visible and near-ultraviolet circular dichroism spectra indicated that the local structure of TSPCs was different from that of TPI and SPI. Fourier transform infrared Spectroscopy revealed the co-existence of TPI and SPI structures in TSPCs. The secondary structures of TSPCs were predominantly α-helix and β-sheet. TSPC1:1 was unique compared to the other TSPCs. In addition, there was a good correlation between the water solubility and secondary structure of TSPCs, in which the correlation coefficients of α-helix and β-sheet were −0.964 (p <0.01) and 0.743, respectively. TSPCs displayed lower α-helix contents and higher β-sheet contents compared to TPI, which resulted in a significant increase in their water solubility. Our findings could provide insight into the structure–function relationship of food proteins, thus creating more opportunities to develop innovative applications for mixed proteins.
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Affiliation(s)
- Li Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Ping Yang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Correspondence: ; Tel.: +86‐13828262885
| | - Dinghao Xiao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Tanjun Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
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