1
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Wang S, Zheng X, Zheng L, Yang Y, Xiao D, Zhang H, Ai B, Sheng Z. κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation. Food Chem 2023; 429:136583. [PMID: 37517221 DOI: 10.1016/j.foodchem.2023.136583] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/05/2023] [Accepted: 06/06/2023] [Indexed: 08/01/2023]
Abstract
Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.
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Affiliation(s)
- Shenwan Wang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Haide Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China.
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2
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The thermal behavior of egg yolk involves lipoprotein instability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010179. [PMID: 36615374 PMCID: PMC9822054 DOI: 10.3390/molecules28010179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022]
Abstract
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.
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5
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Lu Z, Lee PR, Yang H. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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6
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Jiang S, Ma Y, Wang Y, Wang R, Zeng M. Effect of κ-carrageenan on the gelation properties of oyster protein. Food Chem 2022; 382:132329. [PMID: 35134723 DOI: 10.1016/j.foodchem.2022.132329] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/04/2022]
Abstract
Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein (OP treated with high-pressure homogenization were investigated. Rheological results showed that κ-carrageenan improved the storage modulus of OP, and the higher concentration of κ-carrageenan accelerated the gelation of OP. The second derivative of infrared spectroscopy revealed that κ-carrageenan contributed to the formation of β-sheet in OP. Molecular force and texture analysis showed that κ-carrageenan might promote the increase of hydrophobic bonds and disulfide bonds, which was helpful to enhance gel strength. The microstructure showed that the OP gel with 1.5% κ-carrageenan had a compact network structure with abundant minor mesh and sheet edge. This study reveals the gelation mechanism of OP/κ-carrageenan and provides the theoretical basis for developing innovative oyster products.
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Affiliation(s)
- Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266021, China
| | - Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yahui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Dongxihu District Bureau of Commerce, Wuhan 430040, China
| | - Rui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; MHOME Industrial Co., Ltd, Guangzhou 510530, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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7
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Lv X, Huang X, Ma B, Chen Y, Batool Z, Fu X, Jin Y. Modification methods and applications of egg protein gel properties: A review. Compr Rev Food Sci Food Saf 2022; 21:2233-2252. [PMID: 35293118 DOI: 10.1111/1541-4337.12907] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/24/2021] [Accepted: 12/22/2021] [Indexed: 01/11/2023]
Abstract
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three-dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat-induced denaturation, freeze-thaw modification, high-pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.
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Affiliation(s)
- Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Bin Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yue Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
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8
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Mahdavi S, Amirsadeghi A, Jafari A, Niknezhad SV, Bencherif SA. Avian Egg: A Multifaceted Biomaterial for Tissue Engineering. Ind Eng Chem Res 2021; 60:17348-17364. [PMID: 35317347 PMCID: PMC8935878 DOI: 10.1021/acs.iecr.1c03085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Most components in avian eggs, offering a natural and environmentally friendly source of raw materials, hold great potential in tissue engineering. An avian egg consists of several beneficial elements: the protective eggshell, the eggshell membrane, the egg white (albumen), and the egg yolk (vitellus). The eggshell is mostly composed of calcium carbonate and has intrinsic biological properties that stimulate bone repair. It is a suitable precursor for the synthesis of hydroxyapatite and calcium phosphate, which are particularly relevant for bone tissue engineering. The eggshell membrane is a thin protein-based layer with a fibrous structure and is constituted of several valuable biopolymers, such as collagen and hyaluronic acid, that are also found in the human extracellular matrix. As a result, the eggshell membrane has found several applications in skin tissue repair and regeneration. The egg white is a protein-rich material that is under investigation for the design of functional protein-based hydrogel scaffolds. The egg yolk, mostly composed of lipids but also diverse essential nutrients (e.g., proteins, minerals, vitamins), has potential applications in wound healing and bone tissue engineering. This review summarizes the advantages and status of each egg component in tissue engineering and regenerative medicine, but also covers their current limitations and future perspectives.
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Affiliation(s)
- Shahriar Mahdavi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Arman Jafari
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz 71348-51154, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sidi A. Bencherif
- Department of Chemical Engineering, Northeastern University, Boston, MA 02115, United States
- Department of Bioengineering, Northeastern University, Boston, MA 02115, United States
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02128, United States
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9
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Huang M, Mao Y, Li H, Yang H. Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. Food Chem 2021; 360:129972. [PMID: 33971508 DOI: 10.1016/j.foodchem.2021.129972] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 04/05/2021] [Accepted: 04/25/2021] [Indexed: 10/21/2022]
Abstract
The effect of κ-carrageenan (κ-C) on yolk over heat-induced gelation at natural yolk pH (6.2) and natural whole egg pH (7.5) was studied. The results showed the zeta potential values changed from -2.3 to -31.3 mV, from -8.6 to -28.6 mV for native pH yolk and pH 7.5 yolk because of the κ-C addition, respectively. These results indicated electrostatic interactions formed between protein and κ-C. The average area of holes formed by yolk gelation increased by κ-C addition. The addition of 1.0% κ-C decreased the gelling points from 62.1 to 54.4 °C, from 64.5 to 61. 6 °C for native pH and pH 7.5 yolk, respectively. A schematic model was established to show that κ-C enhances the yolk properties via electrostatic interactions. And the Fourier transform infrared (FTIR) spectroscopy verified the formation of κ-C-protein interactions. This study provides a guidance for designing novel food systems containing yolk and κ-C.
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Affiliation(s)
- Min Huang
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Yuzhu Mao
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongliang Li
- Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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10
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Alonso P, Laca A, Laca A, Díaz M. Rheological characterisation of yolk‐based gels and
Staphylococcus
growth. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Paula Alonso
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n Oviedo33071Spain
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11
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Dong Y, Huang Z, Niu L, Xiao J. Influence of
kappa
‐carrageenan on the gel properties of
auricularia auricular‐judae
during freeze–thaw cycles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yue Dong
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Zhanwang Huang
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Liya Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Jianhui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding Ministry of Education Jiangxi Agricultural University Nanchang330045China
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12
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Singh RP, Bhaiyya R, Khandare K, Tingirikari JMR. Macroalgal dietary glycans: potential source for human gut bacteria and enhancing immune system for better health. Crit Rev Food Sci Nutr 2020; 62:1674-1695. [PMID: 33190530 DOI: 10.1080/10408398.2020.1845605] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived glycans have tremendous potential to maintain gut microbiome and immune system. The human gut bacteria harbor unique arsenals for utilizing a variety of macroalgal glycans, and produce a variety of oligosaccharides in vivo. Those oligosaccharides interact with immune cell receptors, and also are available for microbial fermentation, thus play magnificent roles in balancing the gut homeostasis. However, this area of research is still in infancy condition in term to understand their molecular interactions. For wooing this area, we urge to emphasize more studies on mechanistic level sympathetic of depolymerizing marine dietary glycans by gut bacteria and elucidating molecular aspect of glycans to cell receptors interactions. This will invent new nutraceutical strategies to purposefully manipulate the microbial composition to improve health. Therefore, review focuses on the recent development of mechanistic understanding of human gut bacterial communities for utilizing macroalgal derived glycans. Recent trends of application of glycans in modulating immune system at mechanistic level and their available evidences are discussed.
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Affiliation(s)
- Ravindra Pal Singh
- Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Punjab, India
| | - Raja Bhaiyya
- Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Punjab, India
| | - Kiran Khandare
- Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Punjab, India
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13
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Tailoring hybrid carrageenans from Mastocarpus stellatus red seaweed using microwave hydrodiffusion and gravity. Carbohydr Polym 2020; 248:116830. [DOI: 10.1016/j.carbpol.2020.116830] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 12/11/2022]
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14
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Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chem 2020; 311:125998. [DOI: 10.1016/j.foodchem.2019.125998] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 11/24/2019] [Accepted: 11/30/2019] [Indexed: 10/25/2022]
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15
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Li J, Xu L, Su Y, Chang C, Yang Y, Gu L. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl. Food Res Int 2020; 132:108990. [PMID: 32331693 DOI: 10.1016/j.foodres.2020.108990] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/29/2019] [Accepted: 01/06/2020] [Indexed: 01/04/2023]
Abstract
In this study, the influence of NaCl on the flocculation behavior and gel properties of egg yolk/κ-carrageenan mixed dispersions or emulsions were studied. As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward. Increasing the concentration of NaCl led to a significant increase in gel strength and decrease in gel cohesiveness. Results from low field nuclear magnetic resonance (LF-NMR) confirmed that the addition of NaCl could significantly reduce the hydration ability of gel molecules and increase the content of immobilized water of hydrogels as the gel strength increased, while the water holding capacity of emulsion gels was depressed with the incorporation of oil. These findings suggested the flocculation state and gel properties of egg yolk/κ-carrageenan mixed dispersions/emulsions can be tailored by adjusting NaCl for food formulations.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
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16
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Li J, Yang Y, Su Y, Gu L, Chang C, Yang Y. Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108497] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Yan JN, Han JR, Jiang XY, Shang WH, Jin WG, Du YN, Wu HT. Involvement of DNA in Gel Formation of Scallop ( Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7935-7941. [PMID: 31264423 DOI: 10.1021/acs.jafc.8b06543] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G' and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Jia-Run Han
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Xin-Yu Jiang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Hui Shang
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Wen-Gang Jin
- School of Bioscience and Engineering , Shaanxi University of Technology , Hanzhong , Shaanxi 723000 , People's Republic of China
| | - Yi-Nan Du
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
| | - Hai-Tao Wu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
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18
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Yan JN, Shang WH, Zhao J, Han JR, Jin WG, Wang HT, Du YN, Wu HT, Janaswamy S, Xiong YL, Zhu BW. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yang Y, Zhao Y, Xu M, Wu N, Yao Y, Du H, Liu H, Tu Y. Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference? Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.045] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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David S, Shani Levi C, Fahoum L, Ungar Y, Meyron-Holtz EG, Shpigelman A, Lesmes U. Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods? Food Funct 2018; 9:1344-1352. [DOI: 10.1039/c7fo01721a] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
An overview of evidence on Carrageenan (CGN), a family of marine polysaccharides, their characteristics and digestive fate that highlight various gaps in our understanding.
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Affiliation(s)
- Shlomit David
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Carmit Shani Levi
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Lulu Fahoum
- Laboratory of Molecular Nutrition
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Yael Ungar
- Biotechnology Engineering Department
- ORT Braude College
- 21982 Karmiel
- Israel
| | - Esther G. Meyron-Holtz
- Laboratory of Molecular Nutrition
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Avi Shpigelman
- Laboratory for Novel Food and Bioprocessing
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa
- Israel
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