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Bak KH, Waehrens SS, Fu Y, Chow CY, Petersen MA, Ruiz-Carrascal J, Bredie WLP, Lametsch R. Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation. Foods 2021; 10:foods10123008. [PMID: 34945558 PMCID: PMC8701079 DOI: 10.3390/foods10123008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 11/18/2022] Open
Abstract
Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.
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Affiliation(s)
- Kathrine H. Bak
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
- Correspondence: (K.H.B.); (Y.F.)
| | - Sandra S. Waehrens
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Yu Fu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Correspondence: (K.H.B.); (Y.F.)
| | - Ching Yue Chow
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Mikael A. Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Jorge Ruiz-Carrascal
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Wender L. P. Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
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Zhang Y, Dong L, Zhang J, Shi J, Wang Y, Wang S. Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins. Annu Rev Food Sci Technol 2021; 12:259-286. [PMID: 33770470 DOI: 10.1146/annurev-food-062320-012215] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.
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Affiliation(s)
- Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jinhui Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jiaqi Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
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3
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In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106340] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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4
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Xu Y, Xu X. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 20:458-500. [DOI: 10.1111/1541-4337.12665] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 12/29/2022]
Affiliation(s)
- Yujuan Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
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5
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Zhang B, Yao H, Qi H, Zhang XL. Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food Funct 2020; 11:1270-1278. [DOI: 10.1039/c9fo02016k] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The stability of muscle proteins improved during frozen storage.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - He Qi
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - Xiao-li Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
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6
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Anzani C, Álvarez C, Mullen AM. Assessing the effect of Maillard reaction with dextran on the techno-functional properties of collagen-based peptides obtained from bovine hides. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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7
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Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Chen X, Tume RK, Xu X, Zhou G. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Crit Rev Food Sci Nutr 2017; 57:3260-3280. [DOI: 10.1080/10408398.2015.1110111] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Ron K. Tume
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
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9
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Ding HC, Li DF, Wei XY, Huang YW, Cui S, Xie HJ, Zhou T. Protein-peptide nutritional material prepared from surimi wash-water using immobilized chymotrypsin-trypsin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1746-1752. [PMID: 27465270 DOI: 10.1002/jsfa.7969] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Accepted: 07/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In the production process of surimi, large quantities of wastewater are produced. Thus it would be interesting to develop an efficient protocol for the recovery of protein from hairtail surimi wash-water. RESULTS A technique involving the use of immobilized chymotrypsin-trypsin (I-CT) was developed, providing a practical method for the preparation of protein-peptide nutritional material (PPNM). Under optimized reaction conditions, the recovery rate of nitrogen of surimi wash-water was measured as 98.3 ± 2.9%. Nutritional evaluation of the protein-peptide fraction demonstrated that it contained all essential amino acids (EAA) for humans, accounting for 44.1% of the total amino acid (TAA) content, which was determined to be 78.2 g per 100 g dry matter. The essential amino acid index (EAAI) and biological value (BV) were 101.7 (>95) and 76.7 respectively. A wide range of volatile flavor compounds (>50), including aldehydes, ketones, alcohols, hydrocarbons and heterocyclic compounds, were identified in PPNM by gas chromatography/mass spectrometry (GC/MS) analysis. CONCLUSION An efficient and practical protocol for the recovery of protein from hairtail surimi wash-water has been developed. The PPNM prepared in this work could be used as a nutraceutical and as an ingredient of functional foods. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Hao-Chen Ding
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Dong-Fang Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
- Food and Drug Testing Institute of Zhoushan, Zhejiang, 316000, China
| | - Xiao-Yi Wei
- Department of Food, Faculty of Hotel Management, Shanghai Business School, Shanghai, 200235, China
| | - Yao-Wen Huang
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - Shuai Cui
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Hu-Jun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
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10
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Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
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Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
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11
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Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin. RSC Adv 2017. [DOI: 10.1039/c6ra25088b] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.
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Affiliation(s)
- Shulai Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Peicheng Zhao
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jingjing Zhang
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Qiuhong Xu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Yuting Ding
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jianhua Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
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12
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He S, Nguyen TT, Su P, Zhang W. Protein hydrolysates produced from rock lobster ( Jasus edwardsii) Head: emulsifying capacity and food safety. Food Sci Nutr 2016; 4:869-877. [PMID: 27826437 PMCID: PMC5090651 DOI: 10.1002/fsn3.352] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 01/18/2016] [Accepted: 02/09/2016] [Indexed: 11/07/2022] Open
Abstract
Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% recovery of total protein in RLH by the chemical process and 54.5% recovery of total protein in RLH by the enzymatic process). The emulsifying capacity of LPH produced by the chemical process (69.7 m2/g) was significantly higher than the emulsifying capacity of the LPH produced by the enzymatic process (20.7 m2/g), and also exceeds the emulsifying capacity of cow gelatine (50.3 m2/g), a commercial emulsifier in the food industry. LPH produced by the chemical process possess 30.3% essential amino acids. This content is comparable with the essential amino acid content of fish protein, a commonly recognized food resource for essential amino acid supplement for human. The content of heavy metals, including inorganic arsenic, of LPH is lower than the standard levels regulated by Food Standard Australia and New Zealand (FSANZ). These results demonstrated the potential value of LPH used as a safe emulsifier with significant nutritional value for the food industry.
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Affiliation(s)
- Shan He
- Centre for Marine Bioproducts DevelopmentFlinders UniversityAdelaideSA5042Australia
- Department of Medical BiotechnologySchool of MedicineFlinders UniversityAdelaideSA5042Australia
| | - Trung T. Nguyen
- Centre for Marine Bioproducts DevelopmentFlinders UniversityAdelaideSA5042Australia
- Department of Medical BiotechnologySchool of MedicineFlinders UniversityAdelaideSA5042Australia
| | - Peng Su
- Centre for Marine Bioproducts DevelopmentFlinders UniversityAdelaideSA5042Australia
- Department of Medical BiotechnologySchool of MedicineFlinders UniversityAdelaideSA5042Australia
| | - Wei Zhang
- Centre for Marine Bioproducts DevelopmentFlinders UniversityAdelaideSA5042Australia
- Department of Medical BiotechnologySchool of MedicineFlinders UniversityAdelaideSA5042Australia
- Present address: Medical BiotechnologyFlinders UniversityLevel 4 Health Science Building, Bedford Park, 5042AdelaideSouth AustraliaAustralia
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Venugopal V. Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 78:47-69. [PMID: 27452165 DOI: 10.1016/bs.afnr.2016.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Commercial fishery processing results in discards up to 50% of the raw material, consisting of scales, shells, frames, backbones, viscera, head, liver, skin, belly flaps, dark muscle, roe, etc. Besides, fishing operations targeted at popular fish and shellfish species also result in landing of sizeable quantity of by-catch, which are not of commercial value because of their poor consumer appeal. Sensitivity to rapid putrefaction of fishery waste has serious adverse impact on the environment, which needs remedial measures. Secondary processing of the wastes has potential to generate a number of valuable by-products such as proteins, enzymes, carotenoids, fat, and minerals, besides addressing environmental hazards. Fishery wastes constitute good sources of enzymes such as proteases, lipases, chitinase, alkaline phosphatase, transglutaminase, hyaluronidase, acetyl glycosaminidase, among others. These enzymes can have diverse applications in the seafood industry, which encompass isolation and modification of proteins and marine oils, production of bioactive peptides, acceleration of traditional fermentation, peeling and deveining of shellfish, scaling of finfish, removal of membranes from fish roe, extraction of flavors, shelf life extension, texture modification, removal of off-odors, and for quality control either directly or as components of biosensors. Enzymes from fish and shellfish from cold habitats are particularly useful since they can function comparatively at lower temperatures thereby saving energy and protecting the food products. Potentials of these applications are briefly discussed.
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Affiliation(s)
- V Venugopal
- Seafood Technology Section, Bhabha Atomic Research Centre, Mumbai, India.
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14
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Chao X, Bin Z, Lu-Kai M, Ji-Peng S. Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12825] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xie Chao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Zhang Bin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Ma Lu-Kai
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Sun Ji-Peng
- Third Institute of Oceanography State Oceanic Administration; Xiamen 361005 China
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15
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Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligo-glucomannan. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Nagaraja VH, Iyyaswami R. Aqueous two phase partitioning of fish proteins: partitioning studies and ATPS evaluation. Journal of Food Science and Technology 2015; 52:3539-48. [PMID: 26028736 DOI: 10.1007/s13197-014-1425-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/19/2014] [Accepted: 05/26/2014] [Indexed: 11/30/2022]
Abstract
A suitable Aqueous Two Phase System (ATPS) has been identified for the partitioning of crude fish proteins from fish processing industrial effluent. A detailed study has been performed to analyze the influence of various parameters on protein partitioning such as molecular weight of PEG, effect of different salts (MgSO4, K2HPO4, Na3C6H5O7, Na2SO4, (NH4) 2PO4, K3C6H5O7) and their concentrations, pH, temperature, Tie Line Length (TLL), effluent loading and volume ratio. PEG 2000 - sodium sulphate ATPS was found to be a most favourable system among the selected ATPS for higher partition coefficient of proteins. The binodal curve and equilibrium characteristics of PEG 2000 - sodium sulphate were established and fitted to empirical equations. The equilibrium compositions (tie line) were correlated using Othmer-Tobias and Bancroft equations.
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Affiliation(s)
- Viswanatha H Nagaraja
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Mangalore, India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Mangalore, India
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17
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Ma LK, Zhang B, Deng SG, Xie C. Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage. J Food Sci 2015; 80:C540-6. [DOI: 10.1111/1750-3841.12793] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 12/12/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Lu-kai Ma
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Shang-gui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Chao Xie
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
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18
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Roldan M, Loebner J, Degen J, Henle T, Antequera T, Ruiz-Carrascal J. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. Food Chem 2015; 168:487-95. [DOI: 10.1016/j.foodchem.2014.07.100] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2014] [Revised: 06/21/2014] [Accepted: 07/21/2014] [Indexed: 11/30/2022]
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19
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Wang W, Zhong Q. Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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de Oliveira FC, Coimbra JSDR, de Oliveira EB, Zuñiga ADG, Rojas EEG. Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review. Crit Rev Food Sci Nutr 2014; 56:1108-25. [DOI: 10.1080/10408398.2012.755669] [Citation(s) in RCA: 262] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Fish discards management in selected Spanish and Portuguese métiers: Identification and potential valorisation. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.12.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kulawik P, Ozogul F, Glew R, Ozogul Y. Significance of antioxidants for seafood safety and human health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:475-91. [PMID: 23256644 DOI: 10.1021/jf304266s] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
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Affiliation(s)
- Piotr Kulawik
- Institute of Animal Food Processing, Department of Food Technology, University of Agriculture of Cracow, 31-120 Cracow, Poland
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He S, Franco C, Zhang W. Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.031] [Citation(s) in RCA: 121] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1036-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Liu J, Ru Q, Ding Y. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.034] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Sanmartín E, Arboleya JC, Iloro I, Escuredo K, Elortza F, Moreno FJ. Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins. Food Chem 2012; 134:1211-9. [DOI: 10.1016/j.foodchem.2012.02.177] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Revised: 02/27/2012] [Accepted: 02/28/2012] [Indexed: 11/26/2022]
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Zeng Y, Zhang X, Guan Y, Sun Y. Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02973.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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