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Ding Y, He W, Dai W, Xie X, Pan Y, Tang X, Zheng R, Zhou X. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources. Food Chem 2024; 447:139053. [PMID: 38518616 DOI: 10.1016/j.foodchem.2024.139053] [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: 11/14/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 03/24/2024]
Abstract
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
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Affiliation(s)
- Yicheng Ding
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wenjia He
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wangli Dai
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Xiaoben Xie
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Yibiao Pan
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Xiaoling Tang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Xuxia Zhou
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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Zhu S, Li Y, Chen X, Zhu Z, Li S, Song J, Zheng Z, Cong X, Cheng S. Co-Immobilization of Alcalase/Dispase for Production of Selenium-Enriched Peptide from Cardamine violifolia. Foods 2024; 13:1753. [PMID: 38890981 PMCID: PMC11172333 DOI: 10.3390/foods13111753] [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: 04/25/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Enzymatically derived selenium-enriched peptides from Cardamine violifolia (CV) can serve as valuable selenium supplements. However, the industrial application of free enzyme is impeded by its limited stability and reusability. Herein, this study explores the application of co-immobilized enzymes (Alcalase and Dispase) on amino resin for hydrolyzing CV proteins to produce selenium-enriched peptides. The successful enzyme immobilization was confirmed through scanning electron microscopy (SEM), energy dispersive X-ray (EDX), and Fourier-transform infrared spectroscopy (FTIR). Co-immobilized enzyme at a mass ratio of 5:1 (Alcalase/Dispase) exhibited the smallest pore size (7.065 nm) and highest activity (41 U/mg), resulting in a high degree of hydrolysis of CV protein (27.2%), which was obviously higher than the case of using free enzymes (20.7%) or immobilized Alcalase (25.8%). In addition, after a month of storage, the co-immobilized enzyme still retained a viability level of 41.93%, showing fairly good stability. Encouragingly, the selenium-enriched peptides from co-immobilized enzyme hydrolysis exhibited uniform distribution of selenium forms, complete amino acid fractions and homogeneous distribution of molecular weight, confirming the practicality of using co-immobilized enzymes for CV protein hydrolysis.
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Affiliation(s)
- Shiyu Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Yuheng Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Xu Chen
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Jingxin Song
- Systems Engineering Institute, Beijing 100010, China;
| | | | - Xin Cong
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
| | - Shuiyuan Cheng
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 36 Huanhu Middle Road, Wuhan 430048, China; (S.Z.); (Y.L.); (X.C.); (S.L.); (X.C.); (S.C.)
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Ding B, Wang F, Zhang B, Feng M, Chang L, Shao Y, Sun Y, Jiang Y, Wang R, Wang L, Xie J, Qian C. Flavor Characteristics of Ten Peanut Varieties from China. Foods 2023; 12:4380. [PMID: 38137184 PMCID: PMC10743137 DOI: 10.3390/foods12244380] [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: 10/08/2023] [Revised: 11/12/2023] [Accepted: 11/13/2023] [Indexed: 12/24/2023] Open
Abstract
To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.
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Affiliation(s)
- Bin Ding
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Fei Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Bei Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Mengshi Feng
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Lei Chang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Yuyang Shao
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Yan Sun
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Ying Jiang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Rui Wang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Libin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - Jixian Xie
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Chunlu Qian
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
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