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Liu X, Chi J, Lin Y, Ren W, Li Y, Jia W, Mowafy S, Li J, Li X. Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel. Food Chem 2024; 460:140752. [PMID: 39121771 DOI: 10.1016/j.foodchem.2024.140752] [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: 06/03/2024] [Revised: 07/22/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024]
Abstract
The physicochemical properties of Nemipterus virgatus surimi gel were investigated, with tremella powder (TP) at concentrations ranging from 0 to 0.5% (w/w) combined with continuous microwave heating (CMH) using water-bath heating (WBH) as control. Results showed that TP addition (0.1%-0.3%, w/w) could significantly enhance the water holding capacity and reduce whiteness and cooking loss, attributed to the changed lateral relaxation time of water distribution. Notably, at 0.3% TP and 80 °C, the gel strength significantly increased by 96.84%, and the hardness, chewiness, and adhesiveness improved, but the quality of surimi decreased above 0.3% TP. The gel network structure was influenced by protein secondary structure composition, especially for increasing β-sheet in Raman spectra, thus promoting the gel microstructure density and uniform protein distribution. These findings offer insights for enhancing surimi gel quality and broadening tremella application in product processing.
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Affiliation(s)
- Xuejie Liu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Junhao Chi
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yawen Lin
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Wenyan Ren
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yafei Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Wenshen Jia
- Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Samir Mowafy
- Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Egypt
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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Li R, Wang Q, Shen Y, Li M, Sun L. Integrated extraction, structural characterization, and activity assessment of squid pen protein hydrolysates and β-chitin with different protease hydrolysis. Int J Biol Macromol 2024; 262:130069. [PMID: 38340918 DOI: 10.1016/j.ijbiomac.2024.130069] [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: 10/12/2023] [Revised: 01/21/2024] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
Squid pen (SP) is a valuable source of protein and β-chitin. However, current research has primarily focused on extracting β-chitin from SP. This study innovatively extracted both SP protein hydrolysates (SPPHs) and SP β-chitin (SPC) simultaneously using protease hydrolysis. The effects of different proteases on their structural characteristics and bioactivity were evaluated. The results showed that SP alcalase β-chitin (SPAC) had the highest degree of deproteinization (DP, 98.19 %) and SP alcalase hydrolysates (SPAH) had a degree of hydrolysis (DH) of 24.47 %. The analysis of amino acid composition suggested that aromatic amino acids accounted for 17.44 % in SPAH. Structural characterization revealed that SP flavourzyme hydrolysates (SPFH) had the sparsest structure. SPC exhibited an excellent crystallinity index (CI, over 60 %) and degree of acetylation (DA, over 70 %). During simulated gastrointestinal digestion (SGD), the hydroxyl radical scavenging activity, ABTS radical scavenging activity, Fe2+ chelating activity, and reducing power of the SPPHs remained stable or increased significantly. Additionally, SPFC exhibited substantial inhibitory effects on Staphylococcus aureus and Escherichia coli (S. aureus and E. coli), with inhibition circle diameters measuring 2.4 cm and 2.1 cm. These findings supported the potential use of SPPHs as natural antioxidant alternatives and suggested that SPC could serve as a potential antibacterial supplement.
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Affiliation(s)
- Ruimin Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Qiuting Wang
- College of Life Science, Yantai University, Yantai 264005, China
| | - Yanyan Shen
- College of Life Science, Yantai University, Yantai 264005, China
| | - Mingbo Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Leilei Sun
- College of Life Science, Yantai University, Yantai 264005, China.
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3
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Li QY, Yu X, Li X, Bao LN, Zhang Y, Xie MJ, Jiang M, Wang YQ, Huang K, Xu L. Silicon-Carbon Dots-Loaded Mesoporous Silica Nanocomposites (mSiO 2@SiCDs): An Efficient Dual Inhibitor of Cu 2+-Mediated Oxidative Stress and Aβ Aggregation for Alzheimer's Disease. ACS APPLIED MATERIALS & INTERFACES 2023; 15:54221-54233. [PMID: 37962427 DOI: 10.1021/acsami.3c10053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
The redox-active metal ions, especially Cu2+, are highly correlated to Alzheimer's disease (AD) by causing metal ion-mediated oxidative stress and toxic metal-bound β-amyloid (Aβ) aggregates. Numerous pieces of evidence have revealed that the regulation of metal homeostasis could be an effective therapeutic strategy for AD. Herein, in virtue of the interaction of both amino-containing silane and ethylenediaminetetraacetic acid disodium salt for Cu2+, the silicon-carbon dots (SiCDs) are deliberately prepared using these two raw materials as the cocarbon source; meanwhile, to realize the local enrichment of SiCDs and further maximize the chelating ability to Cu2+, the SiCDs are feasibly loaded to the biocompatible mesoporous silica nanoparticles (mSiO2) with the interaction between residual silane groups on SiCDs and silanol groups of mSiO2. Thus-obtained nanocomposites (i.e., mSiO2@SiCDs) could serve as an efficient Cu2+ chelator with satisfactory metal selectivity and further modulate the enzymic activity of free Cu2+ and the Aβ42-Cu2+ complex to alleviate the pathological oxidative stress with an anti-inflammatory effect. Besides, mSiO2@SiCDs show an inspiring inhibitory effect on Cu2+-mediated Aβ aggregation and further protect the neural cells against the toxic Aβ42-Cu2+ complex. Moreover, the transgenic Caenorhabditis elegans CL2120 assay demonstrates the protective efficacy of mSiO2@SiCDs on Cu2+-mediated Aβ toxicity in vivo, indicating its potential for AD treatment.
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Affiliation(s)
- Qin-Ying Li
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Xu Yu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
- Hubei Jiangxia Laboratory, Wuhan 430200, China
| | - Xi Li
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Li-Na Bao
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Yu Zhang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Min-Jie Xie
- Department of Neurology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, PR China
| | - Ming Jiang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Ya Qian Wang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Kun Huang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Li Xu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China
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Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. Food Chem 2023; 402:134299. [DOI: 10.1016/j.foodchem.2022.134299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
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Ma W, Yang Q, Fan X, Yao X, Kuang J, Min C, Cao Y, Huang J. Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione. Food Chem X 2022; 14:100318. [PMID: 35520388 PMCID: PMC9065887 DOI: 10.1016/j.fochx.2022.100318] [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: 02/13/2022] [Revised: 04/18/2022] [Accepted: 04/25/2022] [Indexed: 11/30/2022] Open
Abstract
Inulin and glutathione (GSH) are combined to treat myofibrillar proteins (MP). GSH significantly suppresses oxidation-induced carbonylation and protein insolubility. Inulin, GSH and their combination improve the gelling properties of oxidized MP. Treatment with inulin + GSH shows the best oxidative stability and textural characteristics.
The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbonylation, reduction of α-helix content, and protein aggregation. As a result, treatment with GSH significantly reduced the particle size of oxidized MP by 35%, increased the solubility by 17.3%, and improved the gelling properties. The presence of inulin also obviously enhanced the gelling behavior of MP under oxidation condition, although it could hardly inhibit the modification of MP structure caused by oxidation. Treatment with inulin + GSH exhibited the highest cooking yield (84.2%) and the best textural characteristics, with a denser and more uniform network structure comprising evenly distributed small pores. The findings of this study provide a useful method for processing meat protein gel products with better oxidative stability and textural properties.
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Cao Y, Han X, Yuan F, Fan X, Liu M, Feng L, Li Z, Huang J. Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein. Food Funct 2022; 13:1495-1505. [PMID: 35060582 DOI: 10.1039/d1fo03691b] [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
This research focused on the effects of L-arginine (Arg, 5 mM), transglutaminase (TG, E : S = 1 : 500), and the combination (Arg + TG) on the physicochemical properties and heat-induced gel performance of freeze-damaged myofibrillar protein (MP). The incorporation of Arg decreased the α-helix percentage (48.4%) and the mean particle size of freeze-damaged MP, as well as cooking loss (46.5%) and the overall textural characteristics of MP gels. The addition of TG reduced the α-helix content by 10.7% but significantly enhanced the crosslinking and heat-induced gel behavior of freeze-damaged MP, resulting in a slight reduction of cooking loss (17.7%) and the most ideal textural properties of MP gels. Although the presence of Arg remarkably suppressed the heat-induced development of storage modulus (G') and reduced the hardness of MP gels (by 13.4%), the combination (Arg + TG) showed the lower cooking loss and the improved textural characteristics, with the set gel displaying the most delicate and compact microstructure. These findings indicated that the combination of Arg and TG could be a potential strategy to enhance the gelling performance of freeze-damaged meat proteins.
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Affiliation(s)
- Yungang Cao
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Xinrui Han
- School of Food and Biological Engineering, and 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
| | - Xin Fan
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Miaomiao Liu
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Li Feng
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Zhaorui Li
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Junrong Huang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
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Yang R, Xu A, Chen Y, Sun N, Zhang J, Jia R, Huang T, Yang W. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel. J Texture Stud 2020; 51:968-978. [PMID: 32799359 DOI: 10.1111/jtxs.12556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/08/2020] [Accepted: 08/10/2020] [Indexed: 12/17/2022]
Abstract
In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G') and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.
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Affiliation(s)
- Rong Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Anqi Xu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yanting Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Nan Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Walayat N, Xiong Z, Xiong H, Moreno HM, Li Q, Nawaz A, Zhang Z, Wang P, Niaz N. The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105842] [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]
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Tolano-Villaverde IJ, Santacruz-Ortega H, Rivero-Espejel IA, Torres-Arreola W, Suárez-Jiménez GM, Márquez-Ríos E. Effect of temperature on the actomyosin-paramyosin structure from giant squid mantle (Dosidicus gigas). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5377-5383. [PMID: 31077364 DOI: 10.1002/jsfa.9797] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/29/2019] [Accepted: 05/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The secondary structure of a protein determines its functional properties, such as its gelling capacity. The α-helix and β-sheet comprise its main structures. Myofibrillar proteins from jumbo squid are composed mainly of the actomyosin-paramyosin complex; this complex contains a high percentage of α-helix, because actin, paramyosin, and myosin constitute 30%, 100%, and 55% of the α-helix, respectively. It is important to elucidate the role of the secondary structures in the gelation of giant squid proteins as they form gel. The role of the secondary structures in the gelation of giant squid proteins is therefore very important. For this reason, the objective of this work was to evaluate the effect of temperature on the structural behavior of actomyosin-paramyosin isolate (API) from Dosidicus gigas. RESULTS The unfolding of the API system, which is composed of the actomyosin-paramyosin complex, was clarified by studying surface hydrophobicity and viscosity. Three characteristic peaks were found, associated with myosin, paramyosin, and actin. Infrared and circular dichroism corroborated the view that API undergoes major structural changes, because it proceeds from mostly an α-helix structure to 100% β-sheet. CONCLUSION The structural rearrangement favors gelation by cross-linking, generating new protein-protein and water-protein interactions, which create a more stable structure compared to mantle proteins (MP). Likewise, the presence of sarcoplasmic and stromal proteins in D. gigas muscle prevents the unfolding of myofibrillar proteins, favoring gelation by agglomeration, decreasing the ability to trap water and thus its gelling capacity. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ivan J Tolano-Villaverde
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Hisila Santacruz-Ortega
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Ignacio A Rivero-Espejel
- Centro de Graduados e Investigación en Química. Instituto Tecnológico de Tijuana, Tijuana, Baja California, Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Guadalupe M Suárez-Jiménez
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
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Le H, Ting L, Jun C, Weng W. Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454463] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Huisheng Le
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
| | - Li Ting
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
| | - Chen Jun
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
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Tolano-Villaverde IJ, Ocaño-Higuera V, Ezquerra-Brauer J, Santos-Sauceda I, Santacruz-Ortega H, Cárdenas-López JL, Rodríguez-Olibarria G, Márquez-Ríos E. Physicochemical characterization of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1787-1793. [PMID: 28862326 DOI: 10.1002/jsfa.8653] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The giant squid (Dosidicus gigas) has been proposed as raw material to obtain myofibrillar protein concentrates. However, it has been observed that colloidal systems formed from squid proteins have limited stability. Therefore, the isolation and characterization of the actomyosin-paramyosin isolated (API) complex were performed, because they are the main proteins to which functionality has been attributed. RESULTS Densitogram analysis revealed 45% of actin, 38% of myosin and 17% of paramyosin. The amino acid profile indicates a higher proportion of acidic amino acids, which gives a higher negative charge; this was supported by the zeta potential. Total sulfhydryl (TSH) content was lower compared with proteins of other aquatic species. CONCLUSION The higher percentage of actin in relation to myosin, the presence of paramyosin, as well as the low content of sulfhydryl groups, could comprise the main causes of the low technological functional property of proteins from D. gigas mantle. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ivan J Tolano-Villaverde
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | - Victor Ocaño-Higuera
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | - Josafat Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | - Hisila Santacruz-Ortega
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | - José L Cárdenas-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | | | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, Mexico
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