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Chen Y, Ma L, Liu Y, Huo J, Gao Y, Dong S, Li S. Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38821888 DOI: 10.1002/jsfa.13616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/06/2024] [Accepted: 05/16/2024] [Indexed: 06/02/2024]
Abstract
BACKGROUND The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis-fermentation were explored. RESULTS Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yujie Chen
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Lulu Ma
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Ying Liu
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Jiaying Huo
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Ying Gao
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shijian Dong
- Department of Product Research & Development, Anhui Rongda Food Co., Ltd, Guangde, China
| | - Shugang Li
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Jeong H, Yoon S, Yang NE, Youn MY, Hong SJ, Jo SM, Kim KS, Jeong EJ, Kim HW, Shin EC. Chemometric approach for an application of Atlantic salmons ( Oncorhynchus keta) by-product for potential food sources. Food Sci Biotechnol 2024; 33:855-876. [PMID: 38371683 PMCID: PMC10866838 DOI: 10.1007/s10068-023-01400-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/13/2023] [Accepted: 07/24/2023] [Indexed: 02/20/2024] Open
Abstract
This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) coupled with gas chromatography-olfactometry (GC-O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC-MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC-O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.
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Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Na-Eun Yang
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Moon Yeon Youn
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Kyeong Soo Kim
- Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Eun Ju Jeong
- Department of Plant & Biomaterials Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
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Chen T, Wei CK, Li T, Zhang HL, Ni ZJ, Khan MR, Wei ZJ. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 2023; 12:4346. [PMID: 38231852 DOI: 10.3390/foods12234346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.
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Affiliation(s)
- Tao Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tong Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui-Lin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Tai J, Qiao D, Huang X, Hu H, Li W, Liang X, Zhang F, Lu Y, Zhang H. Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish ( Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods 2022; 12:foods12010052. [PMID: 36613268 PMCID: PMC9818276 DOI: 10.3390/foods12010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.
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Affiliation(s)
- Jingjing Tai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Dan Qiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xue Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huang Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Wanzheng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinle Liang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Yanbin Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Hong Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: ; Tel.: +86-138-5800-1588
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Zhang Y, Tang L, Zhang Y, Song H, Raza A, Pan W, Gong L, Jiang C. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products. Molecules 2022; 27:molecules27196177. [PMID: 36234714 PMCID: PMC9572025 DOI: 10.3390/molecules27196177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) techniques, and the key odor-active compounds were identified via aroma extract dilution analysis (AEDA) and relative odor activity value (r-OAV) calculation. A total of 38 volatile compounds were identified by GC-O-MS, among which 10 were declared as odor-active compounds. Whereas 39 volatile compounds were identified by GC × GC-O-MS, among which 12 were declared as odor-active compounds. The study results revealed that 1-octen-3-one, 2-pentylfuran, (E)-2-octenal, 1-octen-3-one, hexanal, 1-octen-3-ol, 6-methylhept-5-en-2-one, (E,Z)-2,6-nondienal and 2-ethyl-3,5-dimethylpyrazine were the key odor-active compounds in the fish soup.
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Affiliation(s)
- Yuanyuan Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Long Tang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Ali Raza
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Wenqing Pan
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Lin Gong
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Can Jiang
- Wuzhou Testing Co., Ltd, Jining 273200, China
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Xia Y, Zhu L, Wu G, Liu T, Li X, Wang X, Zhang H. Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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