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Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber. Foods 2022; 11:foods11172616. [PMID: 36076802 PMCID: PMC9455729 DOI: 10.3390/foods11172616] [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: 07/26/2022] [Revised: 08/12/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022] Open
Abstract
To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant sea cucumbers post-thawing by means of different thawing approaches, including refrigerator thawing (RT), air thawing (AT), water immersion thawing (WT), and ultrasound-assisted thawing (UT). The results indicated that UT took the shortest time. RT samples exhibited the best water-holding capacity, hardness and rheological properties, followed by UT samples. The α-helix and surface hydrophobicity of WT and AT samples were significantly lower than those of the first two methods (p < 0.05). The lowest protein maximum denaturation temperature (Tmax) was obtained by means of WT. AT samples had the lowest maximum fluorescence emission wavelength (λmax). Based on these results, WT and AT were more prone to the degradation of protein thermal stability and the destruction of the protein structure. Similarly, more crimping and fractures of the samples after WT and AT were observed in the sea cucumbers’ microstructures. Overall, we observed that UT can be used to maintain the quality of frozen instant sea cucumbers in the shortest time.
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Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09726-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AbstractComplex formation (leading to either coacervation or precipitation) offers a tool to generate plant-based novel food structures and textures. This study investigated the formation of complexes between soluble pea proteins and apple pectin upon varying the protein-to-pectin ratio (r = 2:1 to 10:1), pH (3–7), and temperature (25 and 85 °C) with a total biopolymer concentration set to 1% (w/w). The results showed that predominantly soluble biopolymer complexes were formed at pH 5, and at low ratio (r = 2:1), whereas lowering the pH to more acidic condition, and to higher ratios (r = 4:1–10:1) induced the formation of more insoluble biopolymer complexes. In general, the mean particle sizes of the biopolymer complexes ranged between approximately 20 and 100 μm. Upon heating to 85 °C, the amount of insoluble biopolymer complexes increased at pH 3–5 at all ratios, except at r = 2:1. In addition, the complex sizes became somewhat larger at r = 2:1 to 6:1 upon heat treatment, whereas only trivial size changes were observed at higher ratios (r = 8:1 to 10:1). Overall, electrostatic and hydrophobic interactions played a major role in the complex formation between the soluble pea proteins and apple pectin. These findings are important for designing solely plant-based food structures.
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Cao Y, Zhao L, Huang Q, Xiong S, Yin T, Liu Z. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107267] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Effect of Extracts Derived from Brown Algae (Sargassum horneri) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (Trichiurus haumela). Foods 2022; 11:foods11030411. [PMID: 35159562 PMCID: PMC8834317 DOI: 10.3390/foods11030411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 02/04/2023] Open
Abstract
The cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (Sargassum horneri) with different concentrations (0.05%, 0.3%, 1% w/w) on the hairtail surimi gel-forming properties were investigated in comparison with the commercial phloroglucinol (PG). The breaking forces of surimi gel with 1% PE and 0.05% PG were increased by 14.80% and 2.73%, respectively. The increase in deformation was 9.66% with 1% PE compared with the control added with water, but there was no increase in deformation of surimi gel with 0.05% PG. The improved surimi gel structure with PE as a bridge for the three-dimensional network forming of protein was observed in the microstructure. Moreover, PE could significantly shorten the water relaxation time (p < 0.05), reduce free water content (p < 0.05), and increase the hydrogen proton density of the hairtail surimi according to the results of NMR, dielectric properties, and MRI map, respectively. Our findings suggest that the extracts from the brown algae could be a potential economical gel structure enhancer to improve the myosin network.
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Lei Y, Gao S, Xiang X, Li X, Yu X, Li S. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol. Int J Biol Macromol 2021; 192:644-653. [PMID: 34655580 DOI: 10.1016/j.ijbiomac.2021.10.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/18/2021] [Accepted: 10/02/2021] [Indexed: 10/20/2022]
Abstract
Low-sugar and high-protein adhesives have broad market application prospects, while natural plant proteins have confronted technical bottlenecks due to their poor adhesion. In this study, the effects of ethanol with different concentrations (0-80%) on the adhesion properties of walnut protein isolate-xanthan gum (WNPI-XG) composite adhesives were investigated. Results showed the bonding strength of WNPI-XG treated with 40% ethanol reached 12.55 MPa, the denaturation temperature and the surface hydrophobicity increased to 87.91 and 185.07 respectively, displaying the best rheological and texture properties. It also indicated appropriate concentration of ethanol (40%) didn't change the molecular weight of WNPI-XG, but greatly strengthened the fluorescence intensity, leading changes in contents of reactive sulfhydryl groups, electrostatic forces, hydrophobic interactions, hydrogen bonds and disulfide bonds. Furthermore, the treatment also facilitated a conformation conversion of the secondary structures from β-sheet to α-helix, promoting the full unfolding of protein molecules. The microstructure analysis showed after 40% ethanol treatment, the WNPI structure was uniform, the surface of WNPI-XG adhesive was flat and smooth, combined more closely with water molecules. By analyzing the influence of ethanol treatment on adhesion of WNPI-XG, the research laid a theoretical foundation for protein modification, providing good technical references for its development and utilization.
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Affiliation(s)
- Yuqing Lei
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
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Lin D, Xiao L, Wen Y, Qin W, Wu D, Chen H, Zhang Q, Zhang Q. Comparison of apple polyphenol-gelatin binary complex and apple polyphenol-gelatin-pectin ternary complex: Antioxidant and structural characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111740] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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7
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Cui L, Kimmel J, Zhou L, Chen B, Rao J. Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106534] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Zhang H, Yang L, Tu Y, Wu N, Jiang Y, Xu M. Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Zhang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Lingling Yang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yan Jiang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
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Lan Y, Xu M, Ohm JB, Chen B, Rao J. Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate. Food Chem 2019; 278:665-673. [DOI: 10.1016/j.foodchem.2018.11.074] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/27/2018] [Accepted: 11/13/2018] [Indexed: 10/27/2022]
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10
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Zhang H, Xiong Y, Bakry AM, Xiong S, Yin T, Zhang B, Huang J, Liu Z, Huang Q. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Devi N, Sarmah M, Khatun B, Maji TK. Encapsulation of active ingredients in polysaccharide-protein complex coacervates. Adv Colloid Interface Sci 2017; 239:136-145. [PMID: 27296302 DOI: 10.1016/j.cis.2016.05.009] [Citation(s) in RCA: 174] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 05/19/2016] [Accepted: 05/21/2016] [Indexed: 10/21/2022]
Abstract
Polysaccharide-protein complex coacervates are amongst the leading pair of biopolymer systems that has been used over the past decades for encapsulation of numerous active ingredients. Complex coacervation of polysaccharides and proteins has received increasing research interest for the practical application in encapsulation industry since the pioneering work of complex coacervation by Bungenburg de Jong and co-workers on the system of gelatin-acacia, a protein-polysaccharide system. Because of the versatility and numerous potential applications of these systems essentially in the fields of food, pharmaceutical, cosmetics and agriculture, there has been intense interest in recent years for both fundamental and applied studies. Precisely, the designing of the micronscale and nanoscale capsules for encapsulation and control over their properties for practical applications garners renewed interest. This review discusses on the overview of polysaccharide-protein complex coacervates and their use for the encapsulation of diverse active ingredients, designing and controlling of the capsules for delivery systems and developments in the area.
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Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material. Int J Biol Macromol 2016; 86:242-9. [DOI: 10.1016/j.ijbiomac.2016.01.065] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 01/14/2016] [Accepted: 01/20/2016] [Indexed: 11/19/2022]
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13
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Lefter CM, Maier SS, Maier V, Popa M, Desbrieres J. Engineering preliminaries to obtain reproducible mixtures of atelocollagen and polysaccharides. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2013; 33:2323-31. [DOI: 10.1016/j.msec.2013.01.061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2012] [Revised: 12/28/2012] [Accepted: 01/24/2013] [Indexed: 12/11/2022]
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15
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Shang S, Zhu L, Fan J. Intermolecular interactions between natural polysaccharides and silk fibroin protein. Carbohydr Polym 2012; 93:561-73. [PMID: 23499097 DOI: 10.1016/j.carbpol.2012.12.038] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 12/06/2012] [Accepted: 12/14/2012] [Indexed: 10/27/2022]
Abstract
Fabricating novel functional and structural materials from natural renewable and degradable materials has attracted much attention. Natural polysaccharides and proteins are the right natural candidates due to their unique structures and properties. The polysaccharide-protein composites or blends were widely investigated, however, there are few systematical studies on the interactions between natural polysaccharides and silk fibroin protein at the molecular level. Among various interactions, hydrogen bonding, electrostatic interactions and covalent bonding play important roles in the structure and properties of the corresponding materials. Therefore, the focus is placed on the three interactions types in this review. A future challenge is to create polysaccharide and protein composites or blends with tailored structure and properties for the wide applications.
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Affiliation(s)
- Songmin Shang
- Institute of Textiles and Clothing, The Hong Kong Polytechnic University, Hong Kong.
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Schmitt C, Turgeon SL. Protein/polysaccharide complexes and coacervates in food systems. Adv Colloid Interface Sci 2011; 167:63-70. [PMID: 21056401 DOI: 10.1016/j.cis.2010.10.001] [Citation(s) in RCA: 538] [Impact Index Per Article: 41.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2010] [Accepted: 10/08/2010] [Indexed: 11/29/2022]
Abstract
Since the pioneering work of Bungenberg de Jong and co-workers on gelatin-acacia gum complex coacervation in the 1920-40s, protein/polysaccharide complexes and coacervates have received increasing research interest in order to broaden the possible food applications. This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes and coacervates; and iii) the investigation of the functional properties of complexes and coacervates in food applications. This latter section encompasses various technological aspects, namely: the viscosifying and gelling ability, the foaming and emulsifying ability and finally, the stabilization and release of bioactives or sensitive compounds.
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Affiliation(s)
- Christophe Schmitt
- Department of Food Science and Technology, Nestlé Research Center, Lausanne, Switzerland.
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Stabilization of collagen by cross-linking with oxazolidine E-resorcinol. Int J Biol Macromol 2010; 46:535-9. [PMID: 20214923 DOI: 10.1016/j.ijbiomac.2010.03.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2009] [Revised: 03/01/2010] [Accepted: 03/02/2010] [Indexed: 11/20/2022]
Abstract
Cross-linking agents play an important part in the physical properties of collagen based biomaterials. This paper describes the stabilization of type I collagen using an oxazolidine E-resorcinol compound. It is shown by NMR and elemental analysis techniques that oxazolidine E undergoes ring opening to form an N-methylol intermediate form and then reacts with the hydrogen bonds of resorcinol. Oxazolidine E-resorcinol compound treated collagen fibers are shown by DSC analysis to be more thermally stable than simple oxazolidine E-resorcinol treated collagen. Treated collagen fibers showed shrinkage temperature around 98 degrees C implying that the oxazolidine E-resorcinol compounds impart thermal stability. Circular dichroism revealed that there is no major alteration in the structure of collagen after treatment with the compound. The study demonstrates that the involvement of hydrogen bonding and hydrophobic interaction as the principal mechanisms for stabilization of collagen by oxazolidine E-resorcinol compounds.
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