1
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Zhang Y, Liu J, Yan Z, Zhang R, Du Z, Shang X, Zhang T, Liu X. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics. Int J Biol Macromol 2024; 266:131267. [PMID: 38556233 DOI: 10.1016/j.ijbiomac.2024.131267] [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: 10/27/2023] [Revised: 03/05/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
This study aims to develop ultrasound-assisted acid-induced egg white protein (EWP)-soy protein isolate (SPI) composite gels and to investigate the mechanistic relationship between the co-aggregation behavior of composite proteins and gel properties through aggregation kinetics monitored continuously by turbidity. The results showed that the inclusion of EWP caused the attenuation of gel properties and maximum aggregation (Amax) because EWP could aggregate with SPI at a higher rate (Kapp), which impeded the interaction between SPI and the formation of a continuous gelling network. In the EWP-dominated system, SPI with higher molecular weights also increased the fractal dimension of gels. Ultrasound improved properties of composite gels, especially the SPI-dominated system. After ultrasound treatment, the small, uniform size of co-aggregates and the decrease in potential led to an increase in the aggregation rate and formation of dense particles, consistent with an increase in gelation rate and texture properties. Excessively fast aggregation generated coarse chains and more pores. Still, the exposure of free sulfhydryl groups assisted the gel structure units to form a compact network through disulfide bonding. On the whole, the study could provide theoretical support for a deeper understanding on the interaction mechanism and gelation of composite proteins.
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Affiliation(s)
- Yudan Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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2
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Zhu M, Li H, Xing Y, Ma C, Peng Z, Jiao L, Kang Z, Zhao S, Ma H. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins. Food Chem 2022; 404:134238. [DOI: 10.1016/j.foodchem.2022.134238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 08/31/2022] [Accepted: 09/11/2022] [Indexed: 10/14/2022]
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3
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Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties. Food Res Int 2022; 154:111028. [DOI: 10.1016/j.foodres.2022.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 02/12/2022] [Accepted: 02/15/2022] [Indexed: 11/19/2022]
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4
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Su J, Wang L, Dong W, Wei J, Liu X, Yan J, Ren F, Yuan F, Wang P. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin. Front Nutr 2022; 9:839761. [PMID: 35284445 PMCID: PMC8916044 DOI: 10.3389/fnut.2022.839761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an in vitro simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. In vitro simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
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Affiliation(s)
- Jiaqi Su
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Linlin Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenxia Dong
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiao Wei
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinxin Yan
- College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China
| | - Fazheng Ren
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Yuan
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Fang Yuan
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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5
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Liu C, Li W, Zhou M, Yi S, Ye B, Mi H, Li J, Wang J, Li X. Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01123-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00604-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Sun Q, Zhang C, Li Q, Xia X, Kong B. Changes in functional properties of common carp (
Cyprinus carpio
) myofibrillar protein as affected by ultrasound‐assisted freezing. J Food Sci 2020; 85:2879-2888. [DOI: 10.1111/1750-3841.15386] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/08/2020] [Accepted: 06/29/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Qinxiu Sun
- College of Food Science and Technology Guangdong Ocean Univ. Zhanjiang Guangdong 524088 China
| | - Chao Zhang
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Qixuan Li
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Xiufang Xia
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
| | - Baohua Kong
- College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
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8
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Shan L, Li Y, Wang Q, Wang B, Guo L, Sun J, Xiao J, Zhu Y, Zhang X, Huang M, Xu X, Yu J, Ho H, Kang D. Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Wei S, Yang Y, Feng X, Li S, Zhou L, Wang J, Tang X. Structures and properties of chicken myofibrillar protein gel induced by microwave heating. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14522] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sumeng Wei
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Yuling Yang
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Xiao Feng
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Shanshan Li
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Lei Zhou
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Jingyu Wang
- Fuyang Normal University Fuyang 236037 China
| | - Xiaozhi Tang
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
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10
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Cao Y, Ma W, Wang J, Zhang S, Wang Z, Zhao J, Fan X, Zhang D. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress. Food Funct 2020; 11:1996-2004. [DOI: 10.1039/c9fo02412c] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).
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Affiliation(s)
- Yungang Cao
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Wenhui Ma
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Jiankang Wang
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Shuhua Zhang
- Air Force Characteristic Medical Center
- Beijing 10089
- China
| | - Zhenyu Wang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
| | - Jing Zhao
- School of Kinesiology and Nutritional Science
- California State University
- Los Angeles
- USA
| | - Xin Fan
- Natural Food Macromolecule Research Center
- School of Food and Biological Engineering
- Shaanxi University of Science and Technology
- Xi’ an
- China
| | - Dequan Zhang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Product Processing
- Ministry of Agriculture
- Beijing, 100193
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11
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Li Y, Wang Q, Guo L, Ho H, Wang B, Sun J, Xu X, Huang M. Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105199] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Zhao X, Wu T, Xing T, Xu XL, Zhou G. Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
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14
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Li F, Wang B, Liu Q, Chen Q, Zhang H, Xia X, Kong B. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat Sci 2019; 147:108-115. [DOI: 10.1016/j.meatsci.2018.09.003] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 09/06/2018] [Accepted: 09/07/2018] [Indexed: 12/23/2022]
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15
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Gao Y, Fukushima H, Deng S, Jia R, Osako K, Okazaki E. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil. J Texture Stud 2018; 49:595-603. [PMID: 30238581 DOI: 10.1111/jtxs.12365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/11/2018] [Accepted: 09/09/2018] [Indexed: 11/29/2022]
Abstract
To improve the quality and functionality of emulsified surimi gels, the effect of pH and heating conditions on the properties of surimi gel fortified with fish oil was investigated. Results showed that pH conditions influenced the solubility and emulsifying properties of surimi proteins and that the gel properties were associated with the protein properties. Under direct heating, the highest gel strength was achieved at pH 8.0, in which condition the solubility was significantly higher than others. Higher emulsifying stability resulted in enhanced gel strength relative to that of the control group. However, the changes in the gel strength were not consistent under two-step heating. In addition, the expressible moisture and oil content were found to vary depending on the pH values under both heating conditions. The corresponding changes in expressible moisture and oil content could be attributed to the high protein solubility and emulsifying properties of surimi proteins. Analysis of the dynamic rheological properties of the resulting surimi paste revealed that the gelation properties varied depending on the pH conditions during the heating process. In addition, the temperatures of myosin cross-linking changed according to the structure of surimi proteins, which in turn varied depending on the pH conditions. PRACTICAL APPLICATIONS: To improve the functionality of surimi-based product, the fish oil was added to prepare surimi gel. pH and heating conditions play important roles in the gelation of fish proteins. Therefore, this study investigated the effect of combined pH and heating condition on the property of surimi gel fortified with fish oil. The emulsified surimi gel with fine texture was obtained at pH of 8-8.5; moreover, heating conditions (direct heating and two-step heating) also influenced texture of emulsified surimi gel. These results provide the evidence to produce the emulsified surimi-based product with the high gel strength, water- and oil-holding capacity.
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Affiliation(s)
- Yuanpei Gao
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Hideto Fukushima
- Department of Marine Science and Resources, Nihon University, Fujisawa, Kanagawa, Japan
| | - Shanggui Deng
- Department of Food Science and Technology, Zhanjiang Ocean University, Zhoushan, China
| | - Ru Jia
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
| | - Emiko Okazaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan
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16
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17
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Wei Y, Zhang T, Yu F, Xue Y, Li Z, Wang Y, Xue C. Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1306557] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yinong Wei
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Tao Zhang
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Fanqianhui Yu
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Yong Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Zhaojie Li
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Yuming Wang
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Changhu Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
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18
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Gao Y, Fukushima H, Deng S, Jia R, Osako K, Okazaki E. Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel. Food Sci Nutr 2018; 6:1229-1237. [PMID: 30065824 PMCID: PMC6060893 DOI: 10.1002/fsn3.663] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 04/01/2018] [Accepted: 04/08/2018] [Indexed: 11/08/2022] Open
Abstract
Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollack surimi, and the relationship between the emulsifying stability (ES) of myofibrillar protein and the properties of the emulsified surimi gels was investigated. Fish oil emulsified into surimi gels enhanced the breaking strength, but this was decreased by denaturation of the surimi protein, and the rate of enhanced gel-forming ability with emulsification decreased with decreasing ES. Expressible drip also decreased with emulsification; however, increasing amounts of lipid in the expressible drip were separated out from the gel upon protein denaturation of the source surimi. Scanning electron microscopy revealed that the shape of fish oil particles became irregular and some voids caused by oil leakage were observed with increasing storage period of source surimi. The results suggested that improvement in gel properties of the emulsified surimi gels was correlated with ES as well as the level of protein denaturation.
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Affiliation(s)
- Yuanpei Gao
- Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan
| | - Hideto Fukushima
- Department of Marine Science and ResourcesNihon UniversityFujisawaJapan
| | - Shanggui Deng
- Department of Food Science and TechnologyZhanjiang Ocean UniversityZhoushanChina
| | - Ru Jia
- Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan
| | - Kazufumi Osako
- Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan
| | - Emiko Okazaki
- Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan
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19
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Effect of virgin coconut oil on properties of surimi gel. Journal of Food Science and Technology 2017; 55:496-505. [PMID: 29391613 DOI: 10.1007/s13197-017-2958-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/22/2017] [Accepted: 10/24/2017] [Indexed: 10/18/2022]
Abstract
Effects of virgin coconut oil (VCO) at various levels (0-25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15-25% was incorporated. Based on texture profile analysis, hardness and chewiness decreased as the level of added VCO increased up to 10%, while no marked changes were observed with the addition of 10-25% VCO. Addition of VCO had no profound impact on springiness, cohesiveness and resilience. No remarkable change in protein pattern among all surimi gel samples was noticed, regardless of VCO levels. Lower elastic (G') as well as loss moduli (G″) of surimi paste were observed when VCO was added, compared to the control. Nevertheless, there was no marked difference in the moduli among samples containing VCO at all levels. Whiteness of surimi gel increased, whereas expressible moisture content decreased as VCO levels increased. Microstructure study revealed that VCO droplets were distributed uniformly in gel network. Overall likeness of surimi gel was also increased for gel added with VCO. Therefore, VCO addition directly affected textural properties and improved the whiteness as well as sensory property of surimi gel.
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20
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Zhang Z, Yang Y, Zhou P, Zhang X, Wang J. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. Food Chem 2017; 217:678-686. [DOI: 10.1016/j.foodchem.2016.09.040] [Citation(s) in RCA: 166] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 10/21/2022]
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21
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Zhang Z, Regenstein JM, Zhou P, Yang Y. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. ULTRASONICS SONOCHEMISTRY 2017; 34:960-967. [PMID: 27773327 DOI: 10.1016/j.ultsonch.2016.08.008] [Citation(s) in RCA: 209] [Impact Index Per Article: 29.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 08/06/2016] [Accepted: 08/06/2016] [Indexed: 05/11/2023]
Abstract
The effects of high intensity ultrasound (HIU) modification (power: 200, 400, 600, 800 and 1000W, corresponding to intensities of: 88, 117, 150, 173 and 193Wcm-2) on the physicochemical properties of myofibrillar protein (MP) and water in MP gel were studied. As the HIU power increased, the solubility, surface hydrophobicity and absolute value of the zeta potential increased, while turbidity and total sulfhydryl (SH) group content decreased. The G' and G″ of MP during thermal gelation decreased as ultrasound intensity increased due to greater protein denaturation. Low field NMR data showed that bound water (T2b) had lower water mobility and was more closely associated with proteins in HIU treated MP gel, while the proportions of immobilized water (PT21) and free water (PT22) had their maximum and minimum value, respectively, at 600W. Moderate HIU (≦600W) treatments had denser and uniform gel microstructure, which improved water holding capacity (WHC) of the gels, while stronger HIU (>600W) treatments had larger and irregular gel microstructures, accompanied by decreased WHC.
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Affiliation(s)
- Ziye Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu Province 214122, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu Province 214122, China.
| | - Yuling Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
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22
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Dong XP, Li Y, Song L, Wang Y, Tan MQ, Zhu BW. Changes of Water Distribution and Physicochemical Properties of Abalone (Haliotis discus
) Myofibrillar Proteins during Heat-Induced Gelation. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13069] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xiu Ping Dong
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
| | - Yan Li
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
| | - Liang Song
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
| | - Yang Wang
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
| | - Ming Qian Tan
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
| | - Bei Wei Zhu
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood; Dalian 116034 People's Republic of China
- National R&D Branch Center for Shellfish Processing (Dalian); Dalian 116034 People's Republic of China
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Cando D, Borderías A, Moreno H. Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Different additives to enhance the gelation of surimi gel with reduced sodium content. Food Chem 2016; 196:791-9. [DOI: 10.1016/j.foodchem.2015.10.022] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 08/26/2015] [Accepted: 10/06/2015] [Indexed: 11/22/2022]
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26
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Moreno H, Bargiela V, Tovar C, Cando D, Borderias A, Herranz B. High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.029] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Shi L, Wang X, Chang T, Wang C, Yang H, Cui M. Effects of vegetable oils on gel properties of surimi gels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sun XD, Holley RA. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods. Compr Rev Food Sci Food Saf 2010. [DOI: 10.1111/j.1541-4337.2010.00137.x] [Citation(s) in RCA: 280] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Astruc T, Labas R, Vendeuvre JL, Martin JL, Taylor RG. Beef sausage structure affected by sodium chloride and potassium lactate. Meat Sci 2008; 80:1092-9. [DOI: 10.1016/j.meatsci.2008.05.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2007] [Revised: 03/25/2008] [Accepted: 05/01/2008] [Indexed: 10/22/2022]
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Liu R, Zhao SM, Xiong SB, Xie BJ, Liu HM. Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism. J Food Sci 2007; 72:E399-403. [DOI: 10.1111/j.1750-3841.2007.00470.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tironi V, Tomas M, Anton M. Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14111.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Visessanguan W, Benjakul S, An H. Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16058.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Vareltzis K. Fish proteins from unexploited and underdeveloped sources. NOVEL MACROMOLECULES IN FOOD SYSTEMS 2000. [DOI: 10.1016/s0167-4501(00)80008-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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