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Li Z, Li D, Pan D, Xia Q, Sun Y, Du L, He J, Zhou C, Geng F, Cao J. Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions. Food Res Int 2024; 175:113774. [PMID: 38129063 DOI: 10.1016/j.foodres.2023.113774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
To investigate the mechanism of Penicillium proteases on the hydrolysis of myofibrillar protein (MP) and volatile compound evolutions, enzymatic characteristics of Penicillium proteases, hydrolysis capacities for MP, interactions between Penicillium proteases and MP, and profile changes of volatile compounds were investigated. P. aethiopicum (PA) and P. chrysogenum (PC) proteases showed the largest hydrolysis activities at pH 9.0 and 7.0, and were identified as alkaline serine protease and serine protease by LC-MS/MS, respectively. The proteases of PA and PC significantly degraded myosin and actin, and PA protease showed higher hydrolysis capacity for myosin than that of PC protease, which was confirmed by higher proteolysis index (56.06 %) and lower roughness (3.99 nm) of MP after PA treatment. Molecular docking revealed that hydrogen bond and hydrophobic interaction were the major interaction forces of Penicillium proteases with myosin and actin, and PA protease showed more binding sites with myosin compared with PC protease. The total content of free amino acids increased to 6.02-fold for PA treatment and to 5.51-fold for PC treatment after 4 h hydrolysis of MP, respectively. GC-MS showed that aromatic aldehydes and pyrazines in PA showed the largest increase compared with the control and PC during the hydrolysis of MP. Correlation analysis demonstrated that Phe, Leu and Ile were positively related with the accumulation of benzaldehyde, benzeneacetaldehyde, 2,4-dimethyl benzaldehyde and 2,5-dimethyl pyrazine.
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Affiliation(s)
- Zimu Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Danni Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Lihui Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Utama DT, Jang A, Kim GY, Kang SM, Lee SK. Distinguishing aroma profile of highly-marbled beef according to
quality grade using electronic nose sensors data and chemometrics
approach. Food Sci Anim Resour 2022; 42:240-251. [PMID: 35310568 PMCID: PMC8907795 DOI: 10.5851/kosfa.2021.e75] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 11/20/2022] Open
Abstract
Fat deposition in animal muscles differs according to the genetics and muscle
anatomical locations. Moreover, different fat to lean muscle ratios (quality
grade, QG) might contribute to aroma development in highly marbled beef.
Scientific evidence is required to determine whether the abundance of aroma
volatiles is positively correlated with the amount of fat in highly marbled
beef. Therefore, this study aims to investigate the effect of QG on beef aroma
profile using electronic nose data and a chemometric approach. An electronic
nose with metal oxide semiconductors was used, and discrimination was performed
using multivariate analysis, including principal component analysis and
hierarchical clustering. The M. longissimus lumborum
(striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers
(n=6), finished under identical feeding systems on similar farms, were
used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the
abundance of volatile compounds and the proportion of polyunsaturated fatty
acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from
carcasses of different QGs was well-discriminated. QG1++ was close
to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma
development in beef is strongly influenced by fat deposition, particularly the
fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows
down the oxidation and release of volatile compounds, leaner beef containing a
higher proportion of PUFA produces more volatile compounds than beef with a
higher amount of intramuscular fat.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
- Department of Animal Product Technology,
Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang
45363, Indonesia
| | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Gur Yoo Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Sun-Moon Kang
- Department of Animal Products Development
and Utilization, National Institute of Animal Science, Rural Development
Administration, Wanju 55365, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
- Corresponding author: Sung Ki
Lee, Department of Applied Animal Science, College of Animal Life Sciences,
Kangwon National University, Chuncheon 24341, Korea, Tel:
+82-33-250-8646, Fax: +82-33-259-5574, E-mail:
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