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Zhao H, He X, Lv Y, Xu Y, Yi S, Li J, Li X. Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating. Food Chem 2024; 455:139903. [PMID: 38824733 DOI: 10.1016/j.foodchem.2024.139903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 06/04/2024]
Abstract
The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and turbidity of MP were increased to higher levels by OG participation or ultrasound treatment during the two-stage heating. Both OG and ultrasonic treatment promoted the unfolding of MP structure, evidenced by the gradual decrease of α-helix content and fluorescence intensity, as well as the increase of β-sheet content, surface hydrophobicity and sulfhydryl content. Compared to solely OG or ultrasonic treatment, the combination of OG and ultrasound further promoted the unfolding of MP and more sulfhydryl groups were exposed in the pre-heating stage, which was conducive to strengthen the chemical forces between MP molecules. Additionally, AFM analysis revealed that the apparent morphology of the OG combined with ultrasonic treated group exhibited a smoother surface and a more uniform distribution of aggregates.
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Affiliation(s)
- Honglei Zhao
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xueli He
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
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Fan X, Li C, Shi Z, Xia Q, Du L, Zhou C, Pan D. Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1107-1115. [PMID: 37736877 DOI: 10.1002/jsfa.12996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 09/08/2023] [Accepted: 09/22/2023] [Indexed: 09/23/2023]
Abstract
BACKGROUND Goose liver oil (GLO) is a solid-liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, oil-in-water (O/W) Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17 to 75 kDa, with the site of action being the -OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the protein-polysaccharide complexes could enhance the emulsion stability. In addition, the O/W Pickering emulsions with GLO had near-Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the SPI-GG-GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage. CONCLUSION These results demonstrate that the construction of SPI-GG-GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Chunwei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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Kong C, Duan C, Zhang Y, Wang Y, Yan Z, Zhou S. Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties. Food Funct 2024; 15:62-78. [PMID: 38063031 DOI: 10.1039/d3fo03801g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates, proteins, and bioactive molecules and thus have attracted increasing attention for their high nutritional value and sustainability. Non-starch polysaccharides (NSPs) in kidney beans account for a high proportion and have a significant impact on their biological functions. Herein, we critically update the information on kidney bean varieties and factors that influence the physicochemical properties of carbohydrates, proteins, and phenolic compounds. Furthermore, their extraction methods, structural characteristics, and health regulatory effects, such as the regulation of intestinal health and anti-obesity and anti-diabetic effects, are also summarized. This review will provide suggestions for further investigation of the structure of kidney bean NSPs, their relationships with biological functions, and the development of NSPs as novel plant carbohydrate resources.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yixuan Zhang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yiying Wang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
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Zhou C, Cao J. Green Processing Technology of Meat and Meat Products. Foods 2023; 12:2356. [PMID: 37372567 DOI: 10.3390/foods12122356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Consumers are increasingly demanding higher quality meat products [...].
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Affiliation(s)
- Changyu Zhou
- College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 102401, China
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Fan X, Fu L, Liu M, Sun Y, Zeng X, Wu Z, Du L, Pan D. Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37038913 DOI: 10.1002/jsfa.12618] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/03/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The reduction of protein oxidation is important for maintaining the product quality of reconstituted meat. In this study, the dose-dependent effects of lentinan (LNT) on gelling properties and chemical changes in oxidatively stressed goose myofibrillar protein were investigated. RESULTS Myofibrillar protein (MP) with 200 μmol g-1 protein LNT increased gel strength by 87.90 ± 9.26% in comparison with LNT-free myofibrillar protein after oxidation. Scanning electron microscopy analysis revealed that the gel network containing LNT was compact, with small pores and uniform distribution. The absolute value of the zeta potential reduced significantly following oxidation of LNT with 200 μmol g-1 protein at 4 °C for 12 h compared with the zeta potential without LNT, according to the laser particle size analyzer. The incorporation of LNT increased protein solubility and -SH content, inhibited carbonyl formation, enhanced α-helix content and tryptophan intrinsic fluorescence intensity, and reduced exposure of hydrophobic groups and protein aggregation. CONCLUSION The results indicated that adding LNT to myofibrillar protein could improve gel. This is related to its protective effect on conformational changes in the oxidation system. Lentinan is therefore recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Mingzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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Chen Z, Luo C, Wang K, Chen Y, Zhuang X. Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan. Foods 2023; 12:foods12071444. [PMID: 37048265 PMCID: PMC10094032 DOI: 10.3390/foods12071444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/23/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023] Open
Abstract
The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0.4% κ-carrageenan addition was the limitation. The strain at fracture was significantly reduced with κ-carrageenan addition. The composite gel with 0.4% κ-carrageenan had the lowest proportion of T22 (7.85%) and the shortest T21 relaxation time (252.81 ms). The paraffin section showed that the phase separation behavior of the composite gel transformed from single-phase behavior to dispersed phase behavior to bi-continuous phase behavior, and the ratio of CG/MP phase area significantly increased from 0.06 to 1.73. The SEM showed that the three-dimensional network of myofibrillar protein transformed from a loose structure to a compact structure to an unaggregated structure with κ-carrageenan addition. The myofibrillar protein network of the treatment with 0.4% κ-carrageenan had the highest DF value (1.7858) and lowest lacunary value (0.452). The principal component analysis was performed on the data of microstructure and textural properties, and the results showed that the dispersed phase behavior and moisture stabilization promoted the aggregation of myofibrillar protein and the composite gel had better water holding capacity and textural properties, while bi-continuous phase behavior hindered the aggregation of myofibrillar protein and the composite gel had worse water holding capacity and textural properties.
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