1
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Wang Y, Tian Y, Sun J, Yang H. Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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Li X, Zhang N, Jiao X, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13920-13933. [PMID: 37688549 DOI: 10.1021/acs.jafc.3c04254] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2023]
Abstract
In this study, changes in the physical, structural, and assembly characteristics of silver carp myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover, the differential proteomic profile of soluble MPs was analyzed using 4D proteomics based on timsTOF Pro mass spectrometry. Solubility of MPs significantly increased at high I (>0.3), and the increase in I enhanced the apparent viscosity, fluorescence intensity, surface hydrophobicity, and α-helix content of MPs solution. Particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns also supported the solubility profiles. Transmission electron microscopy and atomic force microscopy observations revealed the morphological assembly and disassembly of MPs under different I conditions. Finally, proteomic analysis revealed the evolution law of salt-induced solubilization of MPs and the critical molecular characteristics in different I environments. The number of differentially abundant proteins (DAPs) decreased with the increase of I, and most DAPs related to the muscle filament sliding, contraction and assembly, actinin binding, and actin filament binding. The soluble abundance of myosin and some structural proteins was dependent on I, and structural proteins in the Z-disk and M-band might contribute to the solubilization of myosin. Our findings provide insightful information about the impact of common I on the solubility pattern of MPs from freshwater fish.
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Affiliation(s)
- Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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3
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Zhou Y, Yang M, Yin J, Huang J, Yan Y, Zhang F, Xie N. Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel. Food Chem 2023; 409:135282. [PMID: 36577324 DOI: 10.1016/j.foodchem.2022.135282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 12/16/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel's physical properties were differently related to the protein's physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.
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Affiliation(s)
- Yingqin Zhou
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Mingliu Yang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Junfeng Yin
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Jingjing Huang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Yan Yan
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Fusheng Zhang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Ningning Xie
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China.
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4
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Yoon WB, Park JW, Jung H. Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi. Foods 2022; 11:foods11193114. [PMID: 36230190 PMCID: PMC9563566 DOI: 10.3390/foods11193114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/03/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasing. In the present study, the anti-proteolytic effect of potato protein isolate (PPI), a by-product from the potato starch industry, prepared using 20% ethanol on the endogenous protease activity of Pacific whiting (PW) surimi was investigated. The ohmic heating method was carried out for a better assessment of the anti-proteolytic activity of inhibitors. A factorial design was carried out in which the independent variables were the four types of inhibitors and their concentration (0, 0.5, 1, 2, and 3% w/w) at two heating conditions. The heating condition was used as a blocking factor. All experiments were randomized within each block. The addition of 2% PPI which demonstrated the highest anti-proteolytic activity among five different concentrations significantly increased the breaking force, penetration distance, and water retention ability of PW surimi gel as the endogenous proteases were effectively inhibited when heated ohmically at 60 °C for 30 min prior to heating up to 90 °C. In addition, SDS-PAGE disclosed that PPI successfully retained the intensity of myofibrillar heavy chain (MHC) protein of PW surimi gels even under the condition at which proteases could be activated at 60 °C. The whiteness of gels was not negatively affected by the addition of PPI. Comparing all samples, a denser and more ordered microstructure was obtained when PPI was added. A similar trend was found from the fractal dimension (Df) of the PPI-added gel’s microstructure. Therefore, PPI could be an effective and non-allergenic protease inhibitor in PW surimi leading to retaining the integrity of high gel quality.
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Affiliation(s)
- Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Elderly-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
| | - Jae Won Park
- OSU Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
| | - Hwabin Jung
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- OSU Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
- Correspondence: ; Tel.: +82-10-6830-0224
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5
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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6
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Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
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Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
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7
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Gaoshang L, Yanting C, Shifen X, Mingchun L, Jinjie Z, Qiaoming L, Ru J, Yang W. Effects of ultra‐high pressure on the biochemical properties and secondary structure of myofibrillar protein from
Oratosquilla oratoria
muscle. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13231] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Li Gaoshang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
| | - Chen Yanting
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Xuan Shifen
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lv Mingchun
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Zhang Jinjie
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lou Qiaoming
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Jia Ru
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
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8
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Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Li X, Xue S, Zhao X, Zhuang X, Han M, Xu X, Zhou G. Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13592] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xin Li
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Siwen Xue
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xue Zhao
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinbo Zhuang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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10
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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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11
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Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U. Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L. J Food Sci 2016; 81:C2656-C2663. [PMID: 27706815 DOI: 10.1111/1750-3841.13515] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 08/03/2016] [Accepted: 09/03/2016] [Indexed: 11/26/2022]
Abstract
The technofunctional properties of 2 protein isolates from Lupinus angustifolius L. Vitabor isolated by different procedures were investigated. The lupin protein isolate prepared by aqueous alkaline extraction with subsequent isoelectric precipitation (ILP) showed a significantly higher degree of protein denaturation and lower denaturation temperatures than the one obtained by aqueous salt-induced extraction followed by dilutive precipitation (MLP) as determined by differential scanning calorimetry. Rheological investigations revealed higher firmness and a viscoelastic solid-like behavior of ILP, in contrast to MLP that showed viscoelastic, liquid-like properties. Protein solubility of MLP was higher compared to ILP and solubility minima were slightly different for both lupin protein isolates. The protein isolates exhibited different technofunctional properties with ILP showing higher water binding capacity, lower oil binding capacity and lower emulsifying capacity than MLP. This reflects the different putative application of both lupin protein isolates as food ingredients, for example for ILP as a moisture enhancer and for MLP as a "natural" emulsifier in mixed food systems.
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Affiliation(s)
- Isabel S Muranyi
- Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany
| | - Clemens Otto
- Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany
| | - Claudia Pickardt
- Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany
| | - Raffael Osen
- Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany
| | - Peter Koehler
- German Research Centre for Food Chemistry, Lise-Meitner-Strasse 34, D-85354, Freising, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany
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12
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Tolano-Villaverde IJ, Ezquerra-Brauer JM, Ocano-Higuera VM, Torres-Arreola W, Ramirez-Wong B, Herrera-Urbina R, Marquez-Rios E. Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ivan J. Tolano-Villaverde
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Josafat M. Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Victor M. Ocano-Higuera
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Benjamin Ramirez-Wong
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Ronaldo Herrera-Urbina
- Departamento de Ingeniería Química; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
| | - Enrique Marquez-Rios
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Boulevard Luis Encinas y Rosales s/n Hermosillo 83000 Sonora México
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13
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Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle. J CHEM-NY 2015. [DOI: 10.1155/2015/538721] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.
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14
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You J, Luo Y, Shen H. Functional Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) at Different pHs. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.668159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Park JD, Poowakanjana S, Park JW. Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.594977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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18
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Chalamaiah M, Balaswamy K, Rao GN, Rao PGP, Jyothirmayi T. Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology 2011; 50:514-20. [PMID: 24425946 DOI: 10.1007/s13197-011-0357-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2011] [Accepted: 03/28/2011] [Indexed: 10/18/2022]
Abstract
Protein concentrates were prepared from underutilized mrigal (Cirrhinus mrigala) roe to produce value added by-products for food applications. Chemical composition and physicochemical properties of protein concentrates prepared from mrigal (Cirrhinus mrigala) roes were determined. The effects of pH and salt concentration on protein solubility were investigated. The protein content of the concentrates was found to be 75, and 91%, respectively for dehydrated and defatted powders. The maximum protein solubility was observed at pH 12, while minimum protein solubility was observed at pH 5, for both dehydrated and defatted protein concentrates. Salt concentration (0.1 to 1 M Nacl) significantly affected the solubility of protein concentrates. The mineral analysis revealed substantial amounts of iron and phosphorus. The emulsifying capacities of dehydrated and defatted protein concentrates were noted as 5.9, and 7.1 ml/g protein, respectively. SDS-PAGE analysis of fresh, dehydrated and defatted roe proteins has revealed the presence of major protein with a molecular weight (MW) of 97 kDa. Addition of defatted fish egg protein concentrate to pasta preparations had improved taste and texture. The results indicated that protein concentrates from underutilized mrigal fish egg may be useful for preparing protein rich food supplements.
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Affiliation(s)
- M Chalamaiah
- Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - K Balaswamy
- Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - G Narsing Rao
- Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - P G Prabhakara Rao
- Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - T Jyothirmayi
- Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India
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Gehring C, Gigliotti J, Moritz J, Tou J, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.078] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Tadpitchayangkoon P, Park JW, Yongsawatdigul J. Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.046] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Tadpitchayangkoon P, Park JW, Mayer SG, Yongsawatdigul J. Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4241-9. [PMID: 20232914 DOI: 10.1021/jf903219u] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Structural changes and dynamic rheological properties of sarcoplasmic proteins from striped catfish ( Pangasius hypophthalmus ) treated by various pH-shift processes were investigated. Isoelectric precipitation of acid-extracted sarcoplasmic proteins led to the lowest solubility in water. Sarcoplasmic proteins were unfolded after extremely acidic and alkaline extraction, exposing tryptophan and aliphatic residues. The alpha-helical structure was converted to beta-sheet following acidic extraction, whereas alkaline treatment did not disturb the alpha-helical structure of sarcoplasmic proteins. Disulfide formation, hydrogen bonding via tyrosine residues, and hydrophobic interactions occurred under extreme pH extraction. Acidic extraction induced denaturation and aggregation of sarcoplasmic proteins to a greater extent than did alkaline treatment. Hydrophobic interactions via aliphatic and aromatic residues were formed during isoelectric precipitation. Sarcoplasmic proteins were partially refolded after isoelectric precipitation followed by neutralization. Sarcoplasmic proteins prepared from an alkaline pH-shift process readily aggregated to form a gel at 45.10 degrees C, whereas higher thermal denaturation temperatures (>80 degrees C) and gel points ( approximately 78 degrees C) were observed in acid-treated sarcoplasmic proteins. The pH condition used for extraction, precipitation, and neutralization greatly affected structural changes of sarcoplasmic proteins, leading to different thermal and dynamic rheological properties.
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Affiliation(s)
- Panchaporn Tadpitchayangkoon
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Park J, Yongsawatdigul J, Choi Y, Park J. Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs. J Food Sci 2008; 73:C191-7. [DOI: 10.1111/j.1750-3841.2008.00691.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen YC, Jaczynski J. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9079-88. [PMID: 17902629 DOI: 10.1021/jf071992w] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Solubility of rainbow trout proteins was determined between pH 1.5 and 13.0 and various ionic strengths (IS). Minimum solubility occurred at pH 5.5; however, when IS = 0.2, the minimum solubility shifted toward more acidic pH. Isoelectric solubilization/precipitation was applied to trout processing byproducts (fish meat left over on bones, head, skin, etc.), resulting in protein recovery yields (Kjeldahl, dry basis) between 77.7% and 89.0%, depending of the pH used for solubilization and precipitation. The recovered protein contained 1.4-2.1% ash (dry basis), while the trout processing byproducts (i.e., starting material) 13.9%. Typical boneless and skinless trout fillets contain 5.5% ash, and therefore, the isoelectric solubilization/precipitation effectively removed impurities such as bones, scales, skin, etc., from the trout processing byproducts. The recovered proteins retained gel-forming ability as assessed with dynamic rheology, torsion test, and texture profile analysis (TPA). However, the recovered proteins failed to gel unless beef plasma protein (BPP) was added. Even with BPP, the recovered protein showed some proteolysis between 40 and 55 degrees C. Addition of potato starch, transglutaminase, and phosphate to the recovered proteins resulted in good texture of trout gels as confirmed by torsion test and TPA. Higher ( P < 0.05) shear stress and strain were measured for gels developed from basic pH treatments than the acidic counterparts. However, proteins recovered from acidic treatments had higher ( P < 0.05) lipid content than the basic treatments. This is probably why the gels from acidic treatments were whiter ( L* - 3 b*) ( P < 0.05) than those from the basic ones. Our study demonstrates that functional proteins can be efficiently recovered from low-value fish processing byproducts using isoelectric solubilization/precipitation and subsequently be used in value-added human foods.
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Affiliation(s)
- Yi-Chen Chen
- School of Nutrition, No. 110, Sec. 1, Jianguo N. Rd., Chung Shan Medical University, Taichung, Taiwan
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THAWORNCHINSOMBUT SUPAWAN, PARK JAEW. EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES. J Food Biochem 2007. [DOI: 10.1111/j.1745-4514.2007.00121.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Thawornchinsombut S, Park JW. Frozen Stability of Fish Protein Isolate Under Various Storage Conditions. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15622.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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THAWORNCHINSOMBUT SUPAWAN, PARK JAEW. ROLE OF IONIC STRENGTH IN BIOCHEMICAL PROPERTIES OF SOLUBLE FISH PROTEINS ISOLATED FROM CRYOPROTECTED PACIFIC WHITING MINCE. J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00005.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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