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Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics. Int J Biol Macromol 2024; 261:129716. [PMID: 38290624 DOI: 10.1016/j.ijbiomac.2024.129716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
In this study, soy protein isolate (SPI) and maltose (M) were employed as materials for the synthesis of a covalent compound denoted as SPI-M. The emulsion gel was prepared by transglutaminase (TGase) as catalyst, and its freeze-thaw stability was investigated. The occurrence of Maillard reaction was substantiated through SDS-PAGE. The analysis of spectroscopy showed that the structure of the modified protein was more stretched, changed in the direction of freeze-thaw stability. After three freeze-thaw cycles (FTC), it was observed that the water holding capacity of SPI-M, SPI/M mixture (SPI+M) and SPI emulsion gels exhibited reductions of 8.49 %, 16.85 %, and 20.26 %, respectively. Moreover, the soluble protein content also diminished by 13.92 %, 23.43 %, and 35.31 %, respectively. In comparison to unmodified SPI, SPI-M exhibited increase in gel hardness by 160 %, while elasticity, viscosity, chewability, and cohesion demonstrated reductions of 17.7 %, 23.3 %, 33.3 %, and 6.76 %, respectively. Concurrently, the SPI-M emulsion gel exhibited the most rapid gel formation kinetics. After FTCs, the gel elastic modulus (G') and viscosity modulus (G″) of SPI-M emulsion were the largest. DSC analysis underscored the more compact structure and heightened thermal stability of the SPI-M emulsion gel. SEM demonstrated that the SPI-M emulsion gel suffered the least damage following FTCs.
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Affiliation(s)
- Mengyue Zhang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bo-Ya Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yi-An Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xibo Wang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xu
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Jia B, Chen J, Yang G, Bi J, Guo J, Shang K, Wang S, Wu Z, Zhang K. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl. Food Chem 2023; 403:134497. [DOI: 10.1016/j.foodchem.2022.134497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/06/2022]
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3
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Hu Y, Du L, Sun Y, Zhou C, Pan D. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Ma W, Yuan F, Feng L, Wang J, Sun Y, Cao Y, Huang J. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress. Int J Biol Macromol 2022; 220:1114-1123. [PMID: 36030980 DOI: 10.1016/j.ijbiomac.2022.08.143] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/11/2022] [Accepted: 08/22/2022] [Indexed: 11/05/2022]
Abstract
The effects of ε-polylysine (ε-PL) at different concentrations (0.005 %, 0.010 %, 0.020 %, and 0.030 %) on the structure and gelling behavior of pork myofibrillar protein (MP) under oxidative stress were explored. The incorporation of ε-PL significantly restrained oxidation-induced sulfhydryl and solubility losses (up to 9.72 % and 41.9 %, respectively) as well as protein crosslinking and aggregation. Compared with the oxidized control, ε-PL at low concentrations (0.005 % - 0.020 %) promoted further unfolding and destabilization of MP, while 0.030 % ε-PL led to refolding of MP and enhanced its thermal stability. The ε-PL-induced physicochemical changes favored the formation of a finer and more homogeneous three-dimensional network structure, therefore obviously enhancing the strength and water-holding capacity (WHC) of thermally induced oxidized MP gels, with the ε-PL at 0.020 % showed the greatest enhancement. This work revealed for the first time that ε-PL can significantly ameliorate the oxidation stability and gel-forming ability of meat proteins.
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Affiliation(s)
- Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fang Yuan
- School of Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Yiming Biological Technology Co., Ltd., Taixing 225400, China
| | - Li Feng
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiankang Wang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yujiao Sun
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yungang Cao
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
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5
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Chen X, Li X, Yang F, Wu J, Huang D, Huang J, Wang S. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi. Food Chem 2022; 396:133717. [PMID: 35863175 DOI: 10.1016/j.foodchem.2022.133717] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 12/24/2022]
Abstract
The objective of this work was to investigate the cryoprotective effects of antifreeze peptides obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to explore the action mechanisms of ScAFPs on frozen surimi. The comprehensive analysis of ice crystal size, myofibril protein oxidation, water retention, surimi gel properties, and rheological properties of surimi after different freeze-thaw cycles were investigated. Results showed that frozen surimi treated with ScAFPs exhibited a higher Ca2+-ATPase activity, salt-soluble protein concentration and sulfhydryl group content, while lower surface hydrophobicity, carbonyl content and disulfide bond content. Moreover, the gel properties and water holding capacity of surimi and surimi gel were improved significantly by regulating the size of ice crystals during freeze-thaw process. These findings indicate that ScAFPs could serviced as a new food ingredient with anti-freezing function for frozen products.
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Affiliation(s)
- Xu Chen
- MoE Key Laboratory for Biomedical Photonics, Huazhong University of Science and Technology, Wuhan, Hubei 430074, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
| | - Xiaozhen Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
| | - Fujia Yang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Dan Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; Fujian Anjoy Foods Co. Ltd., Xiamen 361022, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; Fujian Anjoy Foods Co. Ltd., Xiamen 361022, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China.
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6
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Wang Q, Geng X, Zhao H, Yu D, Shao J, Li C. Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins. Food Chem 2022; 378:132128. [PMID: 35042110 DOI: 10.1016/j.foodchem.2022.132128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/30/2021] [Accepted: 01/08/2022] [Indexed: 11/26/2022]
Abstract
The present study attempted to investigate the interactive roles of protein oxidation (0-20 mM H2O2) and tetrasodium pyrophosphate (TSPP) on the crosslinking efficiency of actomyosin mediated by transglutaminase (TGase). Oxidation at 0-20 mM H2O2 was not conducive to TGase-mediated crosslinking as indicated by the relative reduction of free amine consumption from 35.3% to 11.7%, and caused the principle crosslinking sites to progressively convert from myosin subfragment-1 (S1) to subfragment-1 (S2) as evidenced by electrophoresis. However, the binding of TSPP to myosin alleviated oxidation suppression to TGase-catalyzed crosslinking in varying degrees and retarded the migration of crosslinking site from S1 to S2. Moreover, oxidation (especially 20 mM H2O2) decreased the final (90 °C) elasticity index (EI) and water holding capacity of TGase-treated actomyosin gel, while TSPP intensified those of TGase-catalyzed actomyosin gel, indicating that TSPP had a positive effect on ameliorating the oxidative stress to TGase-catalyzed gelation of actomyosin.
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Affiliation(s)
- Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Xiaoqian Geng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hongfei Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Di Yu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chunqiang Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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7
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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8
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Xu QD, Yu ZL, Zeng WC. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball. Food Res Int 2021; 148:110593. [PMID: 34507738 DOI: 10.1016/j.foodres.2021.110593] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/24/2022]
Abstract
Effects of different phenolic compounds on the structural and functional properties of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as natural modifiers in pork meatball. Interactions between MP and phenolic compounds were determined via molecular docking to elucidate the modification mechanisms. Tannic acid, gallic acid, (-)-epigallocatechin gallate, and epigallocatechin interacted with MP primarily through hydrogen bonds, which unfolded the secondary structures of MP and lowered surface hydrophobicity. Accordingly, the solubility, gel properties, and oxidation stability of MP were improved, while the emulsifying properties significantly decreased. Quercetin and quercitrin showed electrostatic interactions with MP, which preserved α-helix structures and increased surface hydrophobicity. While, the modifications lent MP the enhanced emulsifying properties, thermal stability, and oxidation stability, but the gel properties and solubility were mitigated. In addition, the incorporation of phenolic compounds prevented MP oxidation based upon their antioxidant abilities deriving from hydroxyl groups. Once the phenolic compounds were used in pork meatball, a minced meat model, they significantly improved the quality of meatball by bettering the texture properties and controlling the oxidation level. The results suggest that phenolic compounds have great potential to be employed as natural additives in minced meat products for the modification of functional properties.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Zhi-Long Yu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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9
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Chen J, Zhang X, Fu M, Chen X, Pius BA, Xu X. Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism. ULTRASONICS SONOCHEMISTRY 2021; 76:105652. [PMID: 34182317 PMCID: PMC8251511 DOI: 10.1016/j.ultsonch.2021.105652] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/10/2021] [Accepted: 06/18/2021] [Indexed: 05/07/2023]
Abstract
The effects of the different combined manner of ultrasound and covalent reaction between polyphenol and myofibrillar protein (MP) from chicken were studied. More so, antioxidant activities, digestive properties, and potential mechanism of ultrasound-assisted oxidation system of hydrophilic ((-)-Epicatechin gallate, ECG) and hydrophobic (Baicalein, BN) polyphenols was also analyzed in this study. Among all the combined treatments, surface hydrophobicity (SUH), active sulfhydryl contents (ASC), and specific surface area (SSA) of ultrasonic assisted ECG oxidation group (T6) was relatively apparent, indicating that a more unfolding MP structure was obtained. Furthermore, ultrasonic assisted ECG oxidation group showed the highest antioxidant activities compared with other combined treatments on the basis of the results of DPPH free radical scavenging activities, metal ion chelating activities, and hydroxyl radicals (OH·) scavenging activities. The results of simulated digestion system and kinetic analysis also verified that ultrasonic assisted ECG oxidation had higher MP bio-accessibility than the control group. In contrast, a lower digestibility was displayed in ultrasonic assisted BN oxidation group. In summary, the ultrasound-assisted covalent reaction of MP and ECG might be a desirable approach for industrial production of MP from chicken with better antioxidant activities and digestive properties.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen 52074, Germany
| | - Mengying Fu
- School of Pharmaceutical Sciences, Xuzhou Medical University, Xuzhou 221002, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bassey Anthony Pius
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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10
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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11
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Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021; 144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 01/29/2023]
Abstract
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.
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Affiliation(s)
- Zhao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xin Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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12
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Guo A, Xiong YL. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Compr Rev Food Sci Food Saf 2021; 20:2801-2824. [PMID: 33733583 DOI: 10.1111/1541-4337.12733] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 12/23/2022]
Abstract
Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure-forming ability is critical to a product's texture-related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein-phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with "myoproteins" (i.e., muscle-derived proteins) probing the structure-forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.
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Affiliation(s)
- Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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13
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Improved solubility and interface properties of pigskin gelatin by microwave irradiation. Int J Biol Macromol 2021; 171:1-9. [PMID: 33412193 DOI: 10.1016/j.ijbiomac.2020.12.215] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/26/2020] [Accepted: 12/28/2020] [Indexed: 11/23/2022]
Abstract
In this study, the microwave irradiation as a green approach was applied to improve the properties (mainly solubility and interface properties) of pigskin gelatin. The results showed that the solubility of pigskin gelatin was improved obviously at room temperature (25 °C) due to the destruction of polymer subunits. Furthermore, the exposure of more hydrophobic groups in microwave-irradiated gelatin increased its hydrophobicity, consequently improving the amphiphilic property and the interfacial properties of gelatin. The results of interface behavior showed that the interfacial tension of microwave-irradiated gelatin was reduced obviously with the extension of irradiation time (0-30 min), which is more beneficial to adsorption of gelatin molecules at the interface, thus resulting in a significant increase of adsorption rate (AP) from 56.13% (0 min) to 91.87% (30 min). Correspondingly, the foaming and emulsifying properties of gelatin were also improved significantly (p < 0.05). This study would promote the development of food-grade foam and emulsion based on pigskin gelatin by adjusting solubility and interface properties.
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14
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Chen J, Yan Y, Zhang L, Zheng J, Guo J, Li R, Zeng J. Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H 2O 2-stressed cell systems. Food Funct 2021; 12:4897-4908. [PMID: 34100502 DOI: 10.1039/d1fo00579k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Myofibrillar protein accounting for about 60% of total muscle proteins is expected to be a promising source of bioactive peptides. The purpose of the present study was to purify antioxidant peptides from myofibrillar protein hydrolysate of chicken breast by ultrafiltration and gel filtration chromatography, and evaluate their chemical antioxidant activities and protective effects in H2O2-stressed NIH-3T3 cells. Four major peptides were identified using nano-LC-ESI-MS/MS as ITTNPYDY, IGWSPLGSL, ITTNPYDYHY, and LRVAPEEHPTL. The sequenced peptides were synthesized and exhibited remarkable radical-scavenging ability, ORAC (108.2-133.5 μM TE per mg peptide), and FRAP (75.4-92.5 mM Fe2+ per mg peptide). Structure-activity relationship indicated that the antioxidant capacity of the peptides was more related to the presence of hydrophobic and antioxidant amino acids (including Trp, Val, Ile, Leu, Ala, Pro, Gly, Asp, His, and Tyr) in the sequences as well as their molecular structures. Moreover, they protected NIH-3T3 cells against oxidative damage through inhibiting ROS generation and lipid peroxidation. Especially, the antioxidant peptides ITTNPYDY and IGWSPLGSL significantly (p < 0.05) elevated intracellular glutathione level and antioxidant enzyme activities, and suppressed apoptosis by blocking caspase-3 activation. This work highlights that the selected peptides may serve as functional food ingredients with antioxidant and cytoprotective characteristics.
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Affiliation(s)
- Jinyu Chen
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China. and Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
| | - Yijun Yan
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Leilei Zhang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Jiayu Zheng
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Jinting Guo
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Ruohan Li
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Jiayu Zeng
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
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