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Man H, Sun P, Lin J, Ren X, Li D. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp). Food Chem 2024; 445:138735. [PMID: 38359572 DOI: 10.1016/j.foodchem.2024.138735] [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: 12/05/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
This study delved into the effects of l-lysine (Lys) and l-arginine (Arg) on the gel properties and intermolecular interactions of low-salt (NaCl, 1 g/100 g) mixed shrimp surimi (Antarctic krill and Pacific white shrimp). The addition of Lys and Arg improved the gel strength and water holding capacity of low-salt gels, which were superior to the properties of STPP and high-salt (NaCl, 2.25 g/100 g) gels. These results can be attributed to the role of Lys and Arg in enhancing hydrogen and disulfide bonds within the low-salt gel system, promoting the solubilization of myofibrillar proteins (MP) and consequently increasing the number of MP molecules participating in gel formation. Antarctic krill MP did not show gel-forming ability and exerted a diluting effect on low-salt mixed shrimp surimi gels. Molecular docking analysis indicated the stable binding of Lys and Arg to myosin.
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Affiliation(s)
- Hao Man
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Peizi Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Junxin Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiang Ren
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Dongmei Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
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Li S, Lin S, Jiang P, Feng Q, Bao Z, Huang Y, Sun N. Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill ( Euphausia superba) Surimi Gel. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37478023 DOI: 10.1021/acs.jafc.3c02860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2023]
Abstract
Antarctic krill are a consumption resource with great exploitation potential. However, the poor gel properties of Antarctic krill meat seriously limit its high-value application. In the present study, the quality characteristics and proteome changes of the κ-/ι-carrageenan-Antarctic krill surimi gel were systematically analyzed and compared. In addition, the transcriptome sequencing of Antarctic krill was carried out, which filled the gap in the Antarctic krill database. Higher molecular forces (disulfide bond and hydrophobic interaction) and the degree of network cross-linking significantly promoted the formation of κ/ι-carrageenan-Antarctic krill surimi compared to that of Antarctic krill surimi. This is the first study to investigate and map potential protein markers for quality characteristics of Antarctic krill surimi based on mass spectrometry-based label-free quantitative proteomics. The results could provide a theoretical reference for the quality control of Antarctic krill during application.
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Affiliation(s)
- Shuang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Qi Feng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yihan Huang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, P. R. China
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Li S, Lin S, Jiang P, Bao Z, He X, Sun N. Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:524-533. [PMID: 36054511 DOI: 10.1002/jsfa.12163] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/20/2022] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP gels were significantly enhanced by 1.0% κ-/ι-CG (P < 0.05), but the microstructure showed that excessive carrageenan caused fragmentation of the gel network and a corresponding decrease in gel properties. Compared to MP-ιCG, MP-κCG showed larger breaking force and shorter breaking distance, thus enhancing the hardness and brittleness of the gel, which might be ascribed to a reinforced network skeleton and a tighter binding of κCG-myosin. However, MP-ιCG stabilized more moisture in the gel network, thereby improving the tenderness of the gel, which might be related to the electrostatic repulsion observed between the sulfate groups of ιCG and the myosin observed by molecular docking. In addition, the β-sheet content and intermolecular interactions might be positively correlated with gel properties. CONCLUSION In this study, a composite gel system was constructed based on the interaction of MP and CG. The quality differences of two kinds of CG-MP gels were clarified, which will provide guidance for the application of different kinds of carrageenan and the development of recombinant meat products with specific quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shuang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Xueqing He
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
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Scholliers J, Steen L, Fraeye I. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio. Food Res Int 2020; 137:109703. [PMID: 33233277 DOI: 10.1016/j.foodres.2020.109703] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/07/2020] [Accepted: 09/06/2020] [Indexed: 11/16/2022]
Abstract
In order to better understand structure formation in hybrid meat products containing insects, viscoelastic properties, protein aggregation and surface hydrophobicity of extracted insect and meat proteins in different insect:meat nitrogen ratios (100:0, 75:25, 50:50, 25:75 and 0:100) at different heating temperatures (from 20 to 80 °C) were studied. During heating, meat proteins showed best gelling properties. This was probably associated with the formation of hydrophobic interactions, as was confirmed by the strong increase in surface hydrophobicity of the meat proteins upon heating. Insect proteins, on the other hand, formed a considerable amount of additional structure during cooling, resulting in gels with high gel strength, although their gel stability was low. As for the mixtures of insect and meat proteins, they showed lower final gel strengths compared to the pure insect and meat protein samples. Furthermore, proteins with molecular weights of 230 and 16 kDa, that aggregated in the pure samples, did not aggregate in the mixtures. Although the mechanism of the latter effect remains to be elucidated, it probably explains the lower gel strength observed in the protein mixtures.
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Affiliation(s)
- Jana Scholliers
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
| | - Liselot Steen
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
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Effects of l-lysine on thermal gelation properties of chicken breast actomyosin. Food Sci Biotechnol 2017; 26:549-556. [PMID: 30263578 DOI: 10.1007/s10068-017-0081-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 11/25/2016] [Accepted: 03/06/2017] [Indexed: 10/19/2022] Open
Abstract
The effects of l-lysine (l-Lys) on the water holding capacity (WHC) and texture of actomyosin (AM) gel and the possible mechanisms were investigated. l-Lys increased the WHC and hardness of the AM gel. These effects may be related to the even and continuous microstructure of the gel according to the scanning electron microscopy analysis. Furthermore, l-Lys increased the surface hydrophobic residues and the reactive sulfhydryl groups. l-Lys decreased the storage modulus at the first transition temperature but increased it at the second transition temperature and the third transition enthalpy. These results suggested that l-Lys varied the thermal behaviors and the microstructure of the AM gel by increasing the surface hydrophobicity and reactive sulfhydryl groups, ultimately contributing to the increased WHC and hardness. The changes in pH did not fully explain the results from the present study. The results were useful for understanding previous findings and may serve as a reference for the preparation of reduced-sodium and phosphate-free meat products.
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Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2655-2662. [PMID: 24635768 DOI: 10.1021/jf405381z] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effects of anionic (κ-carrageenan, KCG), neutral (locust bean gum, LBG), and cationic polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and hardness of chicken myosin gels were investigated at 0-1.0% addition levels. The changes of gel properties were explained using different instrumental techniques. The results revealed that KCG and LBG at 0.5-1.0% could respectively cause significant increases of both WHC and hardness of corresponding heat-induced myosin-polysaccharide gels (P < 0.05). These increases could be ascribed to a slower relaxation, reinforced cross-linked extent, enhanced hydrogen bonding, and a fine-stranded gel network, according to the analysis of low-field nuclear magnetic resonance, dynamic rheology, Fourier transform infrared spectroscopy, and scanning electron microscopy measurements. However, the weak molecular interaction within myosin-WSC gels induced an insignificant change of the WHC and hardness (P > 0.05). Therefore, it is interesting to search for the anionic polysaccharide and neutral polysaccharide for use as fat substitutes in the development of low-fat meat products.
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Affiliation(s)
- Yan-Zi Zhou
- School of Biology and Food Engineering, Hefei University of Technology , Hefei 230009, Anhui Province, People's Republic of China
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Chanasattru W, Decker EA, McClements DJ. Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.08.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Doerscher D, Briggs J, Lonergan S. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Sci 2004; 66:181-8. [DOI: 10.1016/s0309-1740(03)00082-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2003] [Revised: 04/02/2003] [Accepted: 04/02/2003] [Indexed: 11/28/2022]
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