1
|
Dash DR, Singh SK, Singha P. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature. Int J Biol Macromol 2024; 263:130120. [PMID: 38350581 DOI: 10.1016/j.ijbiomac.2024.130120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigates the viscoelastic behavior, gelling properties, and structural characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its application in food formulations. Small amplitude oscillatory shear measurements were employed to investigate the impact of protein concentration, pH, ionic concentration, and temperature on DHSP's rheological features. The study revealed that the 20 % protein dispersion had the highest storage modulus (G') and yield stress at 63.96 ± 0.23 Pa and 0.61 Pa, respectively. DHSP dispersion exhibited pseudo-plastic behavior across various conditions. The gelling performance was higher at pH 4 and 8 and at ionic concentration in the range of 0.1 M - 0.5 M. Gelation time and temperature were observed from the temperature ramp test. Structural characterizations, including fluorescence spectroscopy, circular dichroism spectra, FTIR spectra, SEM, AFM images, zeta potential analysis, and DSC, provided insights into DHSP's tertiary and secondary conformation, surface characteristics, and thermal properties. Notably, the study highlighted DHSP's exceptional rheological properties, making it a promising gelling material for the food and nutraceutical industries. The findings also offer new insights into DHSP's structural characteristics, suggesting potential applications in food packaging and product development within the food industry.
Collapse
Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| |
Collapse
|
2
|
Wang K, Liu H, Sun J. Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting. Poult Sci 2023; 102:103063. [PMID: 37734357 PMCID: PMC10518579 DOI: 10.1016/j.psj.2023.103063] [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: 07/20/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/23/2023] Open
Abstract
The functional properties of chicken wooden breast myofibrillar protein (WBMP) are impaired. The protein structure and functional properties of WBMP are investigated using high-intensity ultrasound (HIU, 20 kHz, 200, 400, 600, and 800 W) combined with pH-shifting. HIU promoted the unfolding of WBMP, reduced the particle size of WBMP, and enhanced electrostatic repulsion. Medium-power (200 and 400 W) HIU promoted the α-helix to β-sheet transformation, while high-power (600 and 800 W) HIU significantly (P < 0.05) increased the content of the random coil. The microstructure and images after storage further showed that 400 W HIU in combination with pH-shifting made the WBMP emulsion more uniform. In addition, gel performance analysis showed that the gel strength and water-holding capacity of the protein gel increased gradually after 400 W. Scanning electron microscope images also showed the formation of a stable network structure in the protein gel. This work could help promote the utilization of inferior proteins similar to WBMP, but the utilization rate still needs to be further improved.
Collapse
Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Huan Liu
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
| |
Collapse
|
3
|
Li G, Zhan J, Hu Z, Huang J, Yuan C, Takaki K, Hu Y, Yao Q. Effects of heating process on
3D
printing properties of
Pennahia argentata
surimi: Water distribution, gel formation, rheology, chemical bonds. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Gaoshang Li
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Junqi Zhan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Jiayin Huang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture Iwate University Ueda Morioka Japan
| | - Koichi Takaki
- Faculty of Science and Engineering Iwate University Ueda Morioka Japan
| | - Yaqin Hu
- College of Food Science and Engineering Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research Sanya Hainan China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources, Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| |
Collapse
|
4
|
Effects of nano starch-lutein on 3D printing properties of functional surimi: Enhancement mechanism of printing effects and anti-oxidation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
5
|
3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Liu Q, Lin Z, Chen X, Chen J, Wu J, Chen H, Zeng X. Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
7
|
3D printing properties and printability definition of Pennahiaargentata surimi and rice starch. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101748] [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]
|
8
|
Dara PK, Geetha A, Mohanty U, Raghavankutty M, Mathew S, Chandragiri Nagarajarao R, Rangasamy A. Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.04.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|
9
|
Li G, Hu L, Hu Z, Li Y, Yuan C, Takaki K, Hu Y. Nutrition and protein function, properties (structure, rheology, thermal stability) analysis of Nepture volute based on proteomics and in vitro digestion/cells model. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
10
|
Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
Collapse
Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
11
|
Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02416-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|