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Yang R, Juma NS, Zhao Y, Zheng B, Xu Y, Gao Y, Jia R, Gao P, He Y. Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review. Compr Rev Food Sci Food Saf 2025; 24:e70067. [PMID: 39776157 DOI: 10.1111/1541-4337.70067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 10/01/2024] [Accepted: 11/01/2024] [Indexed: 01/11/2025]
Abstract
Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.
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Affiliation(s)
- Ruizhi Yang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Nasra Seif Juma
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
- School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yan Xu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yuanpei Gao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Pingping Gao
- Faculty of Applied Sciences, Universiti Teknologi MARA, Kota Samarahan, Sarawak, Malaysia
| | - Yanhong He
- Aquatic Products Processing Factory of China National Zhoushan Marine Fisheries Company, Zhoushan, China
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2
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Mi H, Yu W, Li Y, Li J, Chen J, Li X. Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi. Food Chem 2024; 455:139841. [PMID: 38824724 DOI: 10.1016/j.foodchem.2024.139841] [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: 03/24/2024] [Revised: 05/13/2024] [Accepted: 05/24/2024] [Indexed: 06/04/2024]
Abstract
Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to prepare modified cellulose-based emulsion. The effect of different emulsion concentration on gel properties and protein conformation of surimi was investigated. The results showed the length and width of microcrystalline cellulose were reduced, and a large amount of -COOH was introduced into modified cellulose. Direct addition of flaxseed oil decreased the gel strength and WHC from 3640.49 g·mm and 76.94% to 2702.95 g·mm and 75.89%, respectively, while 5% modified cellulose-based emulsion could improve the gel properties of surimi. Surimi gel containing 5% emulsion had the highest hydrophobic interaction, disulfide bond and β-sheet content. Moreover, protein network structure was the densest in 5% emulsion group. Therefore, modified cellulose-based emulsion could be used to compensating for the negative impact of direct addition of flaxseed oil on surimi, which provided a new idea for the development of healthy and new emulsified surimi products.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Wenshuang Yu
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Yi Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Jingxin Chen
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China..
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China..
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3
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Tong X, Liu Y, Wei G, Juma NS, Tian F, Diao D, Chen M, Zheng B, Zhao Y. Understanding the role of CaCl 2 in salt substitute for low-salt and high-quality surimi products. Curr Res Food Sci 2024; 9:100877. [PMID: 39507069 PMCID: PMC11539108 DOI: 10.1016/j.crfs.2024.100877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2024] [Revised: 10/01/2024] [Accepted: 10/08/2024] [Indexed: 11/08/2024] Open
Abstract
Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca 2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.
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Affiliation(s)
- Xinyan Tong
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Yijin Liu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Ganping Wei
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Nasra Seif Juma
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Fang Tian
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Dieynabou Diao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Meiling Chen
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
- School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden
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4
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Liang Q, Jiang X, Zhang X, Sun T, Lv Y, Bai Z, Shi W. Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms. Food Chem 2024; 444:138630. [PMID: 38335681 DOI: 10.1016/j.foodchem.2024.138630] [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: 09/07/2023] [Revised: 01/15/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024]
Abstract
This study was aim to investigate the influencing mechanism of ultrasonic treatment on the interaction between volatile aldehydes and myosin. The results showed that when the mass concentration ratio of myosin to heptanal/hexanal was 1:0.3, ultrasonic treatment could enhance the binding capacity of myosin to heptanal/hexanal, especially the binding of myosin to hexanal. The entropy and enthalpy values of their interaction were negative, indicating that the interaction was mainly driven by hydrogen bond and van der Waals force. After ultrasonic treatment, the fluorescence wavelength of myosin-heptanal/hexanal complex was redshifted, the α-helix content was increased, while its roughness values, particle size and the polydispersity index were decreased. These demonstrated that ultrasonic treatment was conducive to myosin binding to heptanal/hexanal, thereby restraining the release of volatile flavor compounds from myosin, which could provide new insights for the regulation of volatile flavor compounds.
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Affiliation(s)
- Qianqian Liang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Tongtong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yanfang Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Zhiyi Bai
- Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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5
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Yi X, Pei Z, Xia G, Liu Z, Shi H, Shen X. Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics. Int J Biol Macromol 2023; 253:126731. [PMID: 37678675 DOI: 10.1016/j.ijbiomac.2023.126731] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/02/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
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6
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Wu W, Jiang Q, Gao P, Yu D, Yu P, Xia W. L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms. Int J Biol Macromol 2023; 253:126820. [PMID: 37690645 DOI: 10.1016/j.ijbiomac.2023.126820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
The effects of the L-hisdine (L-His)-assisted ultrasound on physicochemical characteristics and conformation of myofibrillar protein (MP) under reduced-salt condition were investigated using spectroscopic analysis, and the binding mechanism between L-His and MP was further elucidated through molecular docking and molecular dynamics (MD) simulations. UV second derivative spectra and intrinsic Try fluorescence spectra revealed that L-His formed a complex with MP and altered the microenvironment of MP. After L-His-assisted ultrasound treatment, MP showed smaller particle size, higher solubility, and more uniform atomic force microscopy image due to the decrease of α-helix content and the subsequent increase in zeta potential, active sulfhydryl content, and surface hydrophobicity. Molecular docking and MD simulations demonstrated the optimal docking pose (minimum binding affinity of -6.78 kcal/mol) and revealed hydrophobic interactions and hydrogen bonds as the main interaction forces between L-His and MP, with several residues (ILE-464, ILE-480, THR-483, ASN-484, GLY-466, ASP-463, PHE-246) identified as binding sites.
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Affiliation(s)
- Wenmin Wu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
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7
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Wu J, Tang Y, Chen W, Chen H, Zhong Q, Pei J, Han T, Chen W, Zhang M. Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate. Int J Biol Macromol 2023; 252:126139. [PMID: 37543272 DOI: 10.1016/j.ijbiomac.2023.126139] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 07/06/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk and the underlying mechanism was explored by investigating the changes in structures of coconut milk protein and physicochemical properties of coconut milk. Firstly, the effect of MSG on the properties of coconut milk was studied. The results showed that MSG increased the pH and zeta potential, reduced the particle size, thus enhancing the droplet interaction and increasing the viscosity of coconut milk. Subsequently, the effects of MSG on the structure and properties of coconut proteins (CP) were investigated. FTIR spectroscopy and circular dichroism spectroscopy showed that MSG was able to change the secondary structure of CP. The results of SDS-PAGE showed that MSG was able to bind to CP to form a larger molecular weight protein, thus improving the viscosity of coconut milk. Moreover, MSG was also able to increase the water-binding capacity of CP. In addition, molecular docking and driving force analysis revealed that hydrogen bonds, electrostatic forces, disulfide bonds, and hydrophobic interactions are the main interactions between MSG and CP. Studying the effect of MSG on the viscosity of coconut milk provides theoretical support to improve the viscosity of other plant protein emulsions.
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Affiliation(s)
- Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Yingjiao Tang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Jianfei Pei
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
| | - Ming Zhang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
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8
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Maghsoudi L, Moosavi‐Nasab M, Abedi E, Maleki S. Investigation of cryoprotectants-treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling. Food Sci Nutr 2023; 11:5543-5553. [PMID: 37701217 PMCID: PMC10494660 DOI: 10.1002/fsn3.3510] [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: 08/19/2022] [Revised: 05/24/2023] [Accepted: 06/05/2023] [Indexed: 09/14/2023] Open
Abstract
The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison with conventional cryoprotectant (sucrose + sorbitol + sodium tripolyphosphates) on stabilization of proteins in surimi of Capoor (Cyprinus carpio) were investigated during freezing (-20°C for 4 months) and chilling storage (4°C for 10 days). Although pectin caused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of highly more inhibitory impact on the ice crystals growth, the protein denaturation may have occurred. It can be related to higher reduction in the amount of salt extractable protein (%) and the immeasurable value of thiol group in surimi formulation containing pectin compared with other cryoprotectants. The results of modeling surimi samples showed that salt extractable protein and sulfhydryl content were in good agreement with the first-order reaction model at -20°C and second-order kinetic model at 4°C. In comparison with other samples, samples treated with flaxseed protein showed the lowest reaction rate constant during chilled and frozen storage. The results confirmed that flaxseed protein with no sweetness and considerable caloric value had a cryoprotective effect similar to sucrose + sorbitol + polyphosphate and even better.
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Affiliation(s)
- Leila Maghsoudi
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research Center, School of AgricultureShiraz UniversityShirazIran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of AgricultureFasa UniversityFasaIran
| | - Shahrzad Maleki
- Department of Civil Engineering, Faculty of EngineeringFasa UniversityFasaIran
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9
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Cong H, Wu Q, Zhang Z, Kan J. Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide. Front Nutr 2023; 10:1140191. [PMID: 37305088 PMCID: PMC10250665 DOI: 10.3389/fnut.2023.1140191] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Accepted: 02/20/2023] [Indexed: 06/13/2023] Open
Abstract
In the food processing field, it is very often that fish proteins are denatured affecting the nutritional value of the product which is vital to be solved. By using appropriate sugar donors for glycosylation with protein, improving the stability and emulsification properties of fish proteins can be achieved. This research looks into the impacts of enzymatic chitosan oligosaccharide (CO) at various concentration (0.15%, 0.30%, 0.45%, 0.60%, w/v) upon the molecular makeup and function of silver carp myofibrillar protein (MP) in an attempt to comprehend the impact of electrostatic binding among MP as well as CO on protein conformation. Analysis was done on the impact of various CO concentrations upon MP's secondary structure, conformational changes, and functional characteristics. Twelve sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assays were implemented to monitor MP; Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, and UV absorption spectra were carried out to investigate the influence of CO on MP; Particle size distribution, emulsifying activity index (EAI), solubility, turbidity, sulfhydryl content, carbonyl content, foaming capacity, surface hydrophobicity, emulsifying stability index (ESI), and foam persistence were all investigated. In addition, we used dynamic light scattering, scanning electron microscope, and atomic force microscope to analyze myosin (MO) and 0.60% CO-MO complex. The results demonstrated that CO and MP form complexes through hydrogen bonding and electrostatic interactions. CO modification not only delayed the oxidation of MP but also promoted MP to show better solubility, foaming, and foaming stability. In addition, CO modified myosin particle size decreased, reducing myosin's roughness and making myosin's structure more compact. To sum up, molecular interaction could change functional characteristics, and products with special properties could be developed after modification with chitosan oligosaccharide.
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Affiliation(s)
- Haihua Cong
- School of Food and Drug, Shanghai Zhongqiao University of Vocational Technology, Shanghai, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Zhuoran Zhang
- School of Food and Drug, Shanghai Zhongqiao University of Vocational Technology, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
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10
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Gao X, Yang S, You J, Yin T, Xiong S, Liu R. Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods 2022; 11:foods11233830. [PMID: 36496636 PMCID: PMC9735971 DOI: 10.3390/foods11233830] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The changes were evaluated by solubility, ultraviolet (UV) spectroscopy, dynamic rheological properties, water holding capacity (WHC), microstructures, etc. For control samples, the gelation properties of myosin strengthened upon NaCl increasing. Combination of HIU and NaCl significantly improved the solubility of myosin, which was due to the conformational changes and the exposure of reactive groups. Meanwhile, the particle size of myosin obviously decreased when observed by atomic force microscope, which in turn promoted the stability of myosin. Furthermore, the improvement in solution behaviors of myosin treated by combination of HIU and NaCl contributed to the gelation properties as well as the formation of compact microstructures, which obtained high WHC and low cooking loss of myosin gels. In conclusion, combination of HIU and NaCl induced the unfolding of myosin with the exposure of reactive groups, consequently facilitating the formation of denser microstructures. Moreover, the biggest degree of improvement in gelation properties was observed at 0.1 mol/L NaCl combined with HIU.
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Affiliation(s)
- Xia Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Shengnan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education , Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Correspondence:
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11
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Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation. Food Chem 2022; 393:133400. [PMID: 35688089 DOI: 10.1016/j.foodchem.2022.133400] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/29/2022] [Accepted: 06/02/2022] [Indexed: 11/22/2022]
Abstract
Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (≤0.75 %) irrespective of salt concentration modified secondary and tertiary structures of MPs, enhanced the binding capacity of Troponin-T and Tropomyosin, augmented the gelling behavior of proteins, and remarkably improved the storage modulus (G') and gel strength of heat-induced MP gels. Interestingly, KGM addition in low salt condition showed the transformation of the all-gauche SS conformation into gauche-gauche-trans and trans-gauche-trans, and the partial transformation of α-helices into β-sheets. overall, KGM modified the structure of low salt MPs and thus improved the gel properties of low salt MPs. Therefore, KGM is recommended for low-salt meat processing to enhance the MP gelling potential.
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12
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Gao X, You J, Yin T, Xiong S, Liu R. Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi. Food Chem 2022; 403:134478. [DOI: 10.1016/j.foodchem.2022.134478] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/13/2022] [Accepted: 09/28/2022] [Indexed: 10/14/2022]
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13
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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14
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Xu Y, Lv Y, Zhao H, He X, Li X, Yi S, Li J. Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi. ULTRASONICS SONOCHEMISTRY 2022; 82:105915. [PMID: 35042162 PMCID: PMC8777156 DOI: 10.1016/j.ultsonch.2022.105915] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/03/2022] [Accepted: 01/10/2022] [Indexed: 05/07/2023]
Abstract
This study determined the influence of diacylglycerol (DAG) pre-emulsion on the gel properties and microstructure of golden thread surimi gels. DAG emulsion stabilized using sodium caseinate was pre-emulsified through ultrasound. The average particle size of DAG pre-emulsion decreased from 1324.15 nm to 41.19 nm, with notable improvements in apparent viscosity and storage stability. The surimi gels with different amounts (0%, 1%, 3%, 5%, and 7% w/w) of DAG pre-emulsion were prepared under heat induction. The whiteness of the composite gels markedly increased with the incorporation of DAG pre-emulsion. The peak T22 value of immobilized water, the gel strength, and water-holding capacity increased gradually, but it slightly decreased with the addition of 7% pre-emulsion. The curve of G' and G″ kept climbing as the concentration of pre-emulsion, and the microstructure of the gel network tended to become denser and more orderly. Principal component analysis (PCA) of electronic nose results showed that the surimi gels containing pre-emulsion could be clearly distinguished from the control group. In conclusion, the addition of 5% DAG pre-emulsion to surimi not only improved gel properties to the highest extent but also be compensated for lipid loss during the rinsing of surimi.
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, 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, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, 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, 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, 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, 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, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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15
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Li Q, Yi S, Wang W, Xu Y, Mi H, Li X, Li J. Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods 2021; 11:66. [PMID: 35010193 PMCID: PMC8750094 DOI: 10.3390/foods11010066] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/23/2021] [Accepted: 12/23/2021] [Indexed: 12/02/2022] Open
Abstract
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.
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Affiliation(s)
- Qiang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
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16
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Gomes MDSA, Kato LS, Carvalho APAD, Almeida AECCD, Conte-Junior CA. Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Song T, Xiong Z, Shi T, Yuan L, Gao R. Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein. Food Chem 2021; 366:130598. [PMID: 34293547 DOI: 10.1016/j.foodchem.2021.130598] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 07/07/2021] [Accepted: 07/12/2021] [Indexed: 11/04/2022]
Abstract
In this study, glutamic acid and zein were utilized to prepare colloidal nanoparticles as stabilizers for Pickering emulsions. The effect of the ratio of glutamic acid to zein on the stability, zeta potential, particle size, morphology, and structure of colloidal nanoparticles was studied. The results showed that zein and glutamic acid combined in the form of noncovalent bonds, which changed the characteristics of the zein. In addition, colloidal particles aggregation was induced by glutamic acid, which altered the distribution of droplets in the emulsion, and increased the adsorption of proteins on the surface of the oil droplets, as reflected by the analysis of the size, microstructure, rheological behaviours, and driving force of the Pickering emulsion. Hydrophobic interactions and electrostatic interactions were the main driving forces for the formation of colloidal particles, which was determined by driving force analysis and the change of the zeta potential.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Life Science, Anhui Normal University, Wuhu, Anhui 241000, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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18
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Monto AR, Li M, Wang X, Wijaya GYA, Shi T, Xiong Z, Yuan L, Jin W, Li J, Gao R. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Crit Rev Food Sci Nutr 2021; 62:8518-8533. [PMID: 34047645 DOI: 10.1080/10408398.2021.1931024] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
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Affiliation(s)
- Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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