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Wang T, Han D, Zhao L, Huang F, Yang P, Zhang C. Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17860-17873. [PMID: 37883668 DOI: 10.1021/acs.jafc.3c02618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
To investigate the effects of conformational changes and thermal degradation of myofibrillar protein (MP), sarcoplasmic protein (SP), and collagen (CO) on the binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, and LC-MS/MS, a consistent rise in the total concentration of peptides and free amino acids formed by the thermal degradation of proteins was observed. The surface hydrophobicity, total sulfhydryl content, particle size, and secondary structure content of proteins changed significantly over time. Furthermore, the aroma binding ability of proteins was determined by gas chromatography-mass spectrometry. The results revealed an increase in binding ability during 5 or 10 min of heating due to protein unfolding and the accumulation of degradation products. However, the binding ability decreased due to protein aggregation with prolonged heating. Notably, all proteins exhibited strong affinity toward (E)-2-octenal, (E,E)-2,4-decadienal, 2-methyl-3-furanthiol, and dimethyl trisulfide. The binding ability of MP and SP was similar but differed significantly from that of CO, which had lower binding ability for hexanal, (E)-2-octenal, (E,E)-2,4-decadienal, and dimethyl trisulfide compared to MP and SP.
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Affiliation(s)
- Tianze Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Yihai Kitchen (Tianjing) Investment Co., Ltd., Tianjin 300461, China
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Bao M, Jia X, Cheng Y, Zheng J, Liu Z, Lü X, Shan Y. Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6521-6530. [PMID: 37226631 DOI: 10.1002/jsfa.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 04/25/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
BACKGROUND Although nonfat milk has been used worldwide in the industrial dairy process, little is known about the effects of fat separation during the manufacturing process on skim milk's structural and digestive properties. This study investigated the effects of the manufacturing process on the structure and in vitro digestion properties of skim goat milk, particularly emphasizing fat separation. RESULTS Changes in the surface charge and hydrophobicity of milk proteins caused by fat separation resulted in oxidation and aggregation in the subsequent homogenization, heat and spray-drying processing, which affected its digestibility. Compared with separation by dish separator (DS), skim milk after tubular centrifugal separation (CS) showed a higher initial and final digestibility. The CS samples also had a lower surface hydrophobicity level and higher free sulfhydryl content, ζ-potential, and average particle size (P < 0.05). Goat milk protein after CS was more readily oxidized and aggregated during the subsequent homogenization and heat treatment, as evidenced by the higher carbonyl content and particle size. Centrifugal separation also converted more β-sheets to α-helices, thus promoting the aggregation of oxidized skim milk protein. CONCLUSION The skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant-induced protein structural changes, resulting in higher protein digestibility. These findings provide insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xuyu Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
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3
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Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures. Food Chem 2023; 414:135694. [PMID: 36808027 DOI: 10.1016/j.foodchem.2023.135694] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/30/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023]
Abstract
The effects of different heating temperatures (40-115 °C) on the structure, oxidation, and digestibility of beef myofibrillar protein were investigated. Reductions in the number of sulfhydryl groups were observed, together with gradual increases in the number of carbonyl groups, indicating oxidation of the protein by the increased temperatures. At temperatures between 40 °C and 85 °C, β-sheets were converted to α-helices, and increased surface hydrophobicity showed that the protein expanded as the temperature approached 85 °C. These changes were reversed at temperatures over 85 °C, indicative of aggregation induced by thermal oxidation. Between 40 °C and 85 °C, the digestibility of the myofibrillar protein was increased, reaching a maximum of 59.5 % at 85 °C, after which it began to decrease. These results indicated that moderate heating and oxidation-induced protein expansion were beneficial to digestion while protein aggregation resulting from excessive heating is not conducive to digestion.
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Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review. ULTRASONICS SONOCHEMISTRY 2023; 97:106464. [PMID: 37271028 DOI: 10.1016/j.ultsonch.2023.106464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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Affiliation(s)
- Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Munkh-Amgalan Gantumur
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Jie Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
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Zhang Y, Geng F, Wang Y, Cao J. Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibers. J Texture Stud 2022; 54:268-275. [PMID: 36502368 DOI: 10.1111/jtxs.12735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate the effects of acid or alkaline treatments on the textural properties of Chinese traditional stewed pig trotter in relation to the degradation of collagen fibers. Pig trotters were subjected to different pHs of 4, 5, 6, 7, and 8 and then stewed at 95°C for 60 min. Textural parameters (springiness, chewiness, hardness, and gumminess) of pig trotters and Raman spectroscopy, cross-links, decorin, and glycosaminoglycans contents of collagen fibers were assessed. The acid or alkaline treatments at pH 4, 5, 6, and 8 improved the textural properties evidenced by lower chewiness, hardness, and gumminess, and promoted the unfolding of the secondary structure evidenced by a loss of α-helix paralleled with an increase of random coil, as well as induced a breakage to the covalent cross-links evidenced by the reduction of cross-links, decorin, and glycosaminoglycans. This study thus concluded positive effects of acid or alkaline treatments on the textural modification of Chinese traditional stewed pig trotter in relation to the induced degradation of the collagen fibers.
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Affiliation(s)
- Yuemei Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ying Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jinxuan Cao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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6
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A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Wang Y, Sheng Y, Zhang Y, Geng F, Cao J. Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce. Foods 2022; 11:foods11152248. [PMID: 35954017 PMCID: PMC9368740 DOI: 10.3390/foods11152248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 02/01/2023] Open
Abstract
In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.
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Affiliation(s)
- Ying Wang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Yanan Sheng
- Department of Food Science and Technology, Ningbo University, Ningbo 315211, China;
| | - Yuemei Zhang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biologicalengineering, Chengdu University, Chengdu 610106, China;
| | - Jinxuan Cao
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
- Correspondence: ; Tel.: +86-18758823803
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8
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Lin Y, Wang Y, Jin G, Duan J, Zhang Y, Cao J. The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers. Foods 2022; 11:foods11121772. [PMID: 35741970 PMCID: PMC9223209 DOI: 10.3390/foods11121772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/29/2022] [Accepted: 06/10/2022] [Indexed: 01/12/2023] Open
Abstract
In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.
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Affiliation(s)
- Yuhai Lin
- Hormel (China) Investment Co., Ltd., Jiaxing 314001, China; (Y.L.); (J.D.)
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Ying Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Junjie Duan
- Hormel (China) Investment Co., Ltd., Jiaxing 314001, China; (Y.L.); (J.D.)
| | - Yuemei Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (G.J.); (Y.Z.)
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: ; Tel.: +86-18758823803
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9
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The effects of high pressure treatment on the structural and digestive properties of myoglobin. Food Res Int 2022; 156:111193. [DOI: 10.1016/j.foodres.2022.111193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/22/2022]
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10
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Liu H, Li Q, Jiang S, Zhang M, Zhao D, Shan K, Li C. Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin. Food Chem 2022; 380:132183. [DOI: 10.1016/j.foodchem.2022.132183] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 11/30/2022]
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11
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Li XM, Deng JY, Wu Y, Nie W, Wang ZM, Zhou H, Xu BC. Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective. Food Res Int 2022; 156:111349. [DOI: 10.1016/j.foodres.2022.111349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 05/01/2022] [Accepted: 05/03/2022] [Indexed: 11/04/2022]
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12
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Liu L, Huang P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, Zhao Y. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Sci Nutr 2022; 10:342-353. [PMID: 35154672 PMCID: PMC8825730 DOI: 10.1002/fsn3.2472] [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: 03/08/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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Affiliation(s)
- Li Liu
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Pan Huang
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Wei Xie
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., LtdChina
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd.LianyungangChina
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | | | - Ruichang Gao
- School of Food and BioengineeringJiangsu UniversityZhenjiangChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
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13
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Chen Q, Xie Y, Yu H, Guo Y, Cheng Y, Yao W. Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15394] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Qingmin Chen
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
- College of Ocean Food and Biological Engineering Jimei University Xiamen 361021 China
| | - Yunfei Xie
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
| | - Hang Yu
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
| | - Yahui Guo
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
| | - Yuliang Cheng
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
| | - Weirong Yao
- School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China
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14
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Huang Q, Huang X, Liu L, Wang G, Song H, Geng F, Luo P. Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112047] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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16
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Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin. Food Chem 2021; 365:130540. [PMID: 34256229 DOI: 10.1016/j.foodchem.2021.130540] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 06/19/2021] [Accepted: 07/04/2021] [Indexed: 11/20/2022]
Abstract
This work investigated the effects of deacetylated konjac glucomannan (DKGM) on heat-induced structural changes and flavor binding in bighead carp myosin. DKGM could cross-link with fish myosin to form a thermostable complex and improve the gel strength of myosin. The incorporation of DKGM increased the surface hydrophobicity and total sulfhydryl content of heat-induced myosin. Increasing DKGM concentrations resulted in a decrease in the absolute zeta potential and a continuous increase in particle size. DKGM addition significantly reduced the α-helical content of myosin with a concomitant increase in β-sheet, β-turn, and random coil content. The binding abilities of myosin to flavors were significantly enhanced by increasing amounts of DKGM, attributing to the accelerative unfolding of myosin secondary structures and the exposure of additional hydrophobic and thiol binding sites. Increased numbers of available hydroxyl groups after DKGM treatment could also cause an increase of flavor adsorption by hydrogen bonding.
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17
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Lan M, Li L, Peng X, Chen J, Cao Q, He N, Cai J, Li B, Zhang X. Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111284] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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19
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Feng X, Wu D, Yang K, Wang L, Wang X, Ma J, Zhang Y, Wang C, Zhou Y, Sun W. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles. J Food Sci 2021; 86:1835-1844. [PMID: 33856047 DOI: 10.1111/1750-3841.15687] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/04/2021] [Accepted: 02/19/2021] [Indexed: 11/26/2022]
Abstract
This study investigated the influence of sarcoplasmic proteins (SPs) treated by the oxidation system (0.1 mmol/L FeCl3 , 0.1 mmol/L ascorbic acid, and 0, 1, 5, 10 mmol/L H2 O2 ) on the properties of pork myofibrillar proteins (MPs) gel. After oxidation treatment, the SPs showed an increased in carbonyl content and a decreased in total sulfhydryl content, coupled with the cross-linking of protein components by disulfide bonds and covalent bonds. The MPs gel with SPs oxidized at 1 mmol/L H2 O2 exhibited the maximal strength while the minimal water holding capacity (WHC). The WHC of MPs gel was significantly decreased with increasing SPs oxidation, leading to the increase of free water and the decrease of immobilized water in the gel system. The microstructures of MPs gels with moderately (1 mmol/L H2 O2 ) oxidized SPs showed a more compact and smaller pore gel network than MPs alone, suggesting adding oxidized SPs can expel water trapped in the gel. Furthermore, the environmental polarity of aliphatic C-H groups increased with SPs oxidation.
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Affiliation(s)
- Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Caili Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
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20
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Wang L, Wang X, Ma J, Yang K, Feng X, You X, Wang S, Zhang Y, Xiong G, Wang L, Sun W. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel. Food Chem 2020; 343:128557. [PMID: 33199125 DOI: 10.1016/j.foodchem.2020.128557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/27/2020] [Accepted: 11/01/2020] [Indexed: 11/28/2022]
Abstract
This study explored effects of radio frequency (RF, 27.12 MHz, 3 kW) heating replacing the first stage (electrode gaps of 120, 140 and 160 mm) or/and the second stage (95 mm) of the water bath heating on water distribution and structural characteristics of grass carp myofibrillar proteins gels. Compared with control, RF heating (140) during the first stage significantly reduced the total time to prepare gels from 70 min to 45.3 min and increased springiness and water holding capacity from 62.9% to 68.3%. It may be attributed to the appropriate RF heating contributing to α-helix turning into random coil and cross-linking via hydrophobic interactions and disulfide bonds, thus forming smooth gels with clear network structures. Structural changes further affected water distribution (immobilized water increasing from 97.8% to 98.7%). Namely, RF (140 mm) heating improved water distribution and structural characteristics of gels, which provided basic information for RF heating surimi gels.
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Affiliation(s)
- Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaopeng You
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering Northwest A&F University, Yangling 712100, China.
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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21
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Zou X, He J, Zhao D, Zhang M, Xie Y, Dai C, Wang C, Li C. Structural Changes and Evolution of Peptides During Chill Storage of Pork. Front Nutr 2020; 7:151. [PMID: 33072793 PMCID: PMC7536345 DOI: 10.3389/fnut.2020.00151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 07/28/2020] [Indexed: 11/13/2022] Open
Abstract
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nano LC-MS/MS. The 3 d samples had lower α-helix content, but higher β-sheet, β-turn, and random coil contents than the 0 d samples (P < 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
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Affiliation(s)
- Xiaoyu Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Jing He
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Min Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.,Joint International Research Laboratory of Animal Health and Food Safety, Ministry of Education, Nanjing Agricultural University, Nanjing, China
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22
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Wang L, Xia M, Zhou Y, Wang X, Ma J, Xiong G, Wang L, Wang S, Sun W. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105920] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Zhao S, He L, Zhang M, Liu X, Jin G. Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting. Food Chem 2020; 327:127061. [DOI: 10.1016/j.foodchem.2020.127061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 05/12/2020] [Indexed: 10/24/2022]
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24
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Luo X, Li J, Yan W, Liu R, Yin T, You J, Du H, Xiong S, Hu Y. Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing. Int J Biol Macromol 2020; 160:642-651. [DOI: 10.1016/j.ijbiomac.2020.05.249] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 01/13/2023]
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25
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Li Q, Zhao D, Liu H, Zhang M, Jiang S, Xu X, Zhou G, Li C. "Rigid" structure is a key determinant for the low digestibility of myoglobin. Food Chem X 2020; 7:100094. [PMID: 32617526 PMCID: PMC7322683 DOI: 10.1016/j.fochx.2020.100094] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/13/2020] [Accepted: 06/06/2020] [Indexed: 01/13/2023] Open
Abstract
Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its insusceptibility to digestion using spectroscopic and computational techniques. Myoglobin was degraded by only 7.03% by pepsin and 33.00% by pancreatin. The structure of myoglobin still maintained α-helix after the two-step digestion, with the exposure of some aromatic residues. In addition, molecular dynamics modeling suggested that hydrophobic amino acid residues (Phe 111, Leu 10, Ala 115, Pro 116) in pepsin and polar amino acid residues (Tyr 146, Thr 95) in myoglobin were found in the proximity of binding sites, which could result in the low digestibility of myoglobin. Our findings provide a new insight into the underlying mechanisms on the difficulty in digestion of myoglobin.
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Affiliation(s)
- Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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26
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Xu Y, Wang R, Zhao H, Yin Y, Li X, Yi S, Li J. Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4457-4463. [PMID: 32399966 DOI: 10.1002/jsfa.10486] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/22/2020] [Accepted: 05/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Interactions between flavor compounds and proteins during food processing are critical to flavor perception of the final product. Here, we investigated the effect of the duration of heat treatment on the interaction between bighead carp myosin and selected flavor compounds including hexanal, heptanal, octanal, nonanal, (E)-2-heptenal, and 1-octen-3-ol. RESULTS The binding of flavor compounds to native myosin was strong and decreased in the order nonanal > octanal > (E)-2-heptenal > heptanal > hexanal >1-octen-3-ol. The aldehydes, especially trans-2-undecenal, were more conducive to hydrophobic binding to myosin than alcohols. Within the initial 5 min of heating, the surface hydrophobicity and total sulfhydryl exposure increased, while α-helix turned into β-sheets, β-turns, and random coils. However, upon further heating, the hydrophobicity and sulfhydryl contents declined, β-sheets, β-turns and random coils shifted to α-helix. Throughout the heating process, the particle size increased, and the absolute zeta potential decreased continuously, indicating that thermal aggregation of myosin occurred simultaneously. Changes in binding capacities of flavor compounds to myosin were consistent with changes in hydrophobicity and sulfhydryl contents. CONCLUSION The initial enhancement of the flavor-binding capacity of myosin was attributed to the unfolding of secondary structures by exposing more hydrophobic bonding sites and hydrogen bonding sites. The rebuilding and aggregating of myosin was enhanced upon prolonged heating, thus favoring hydrophobic protein-protein interactions and weakening the resultant flavor binding capacity of myosin.
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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, P. R. China
| | - Rui Wang
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Yiming Yin
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
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27
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Zhao D, He J, Zou X, Nian Y, Xu X, Zhou G, Li C. Influence of salting process on the structure and in vitro digestibility of actomyosin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1763-1773. [PMID: 32327787 PMCID: PMC7171045 DOI: 10.1007/s13197-019-04210-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2019] [Accepted: 12/11/2019] [Indexed: 11/28/2022]
Abstract
Salting process is widely used in the process of meat products, whereas few studies have revealed the digestibility of actomyosin after salting treatment, which is closely related with the nutrition of meat. This work reported effect of salting on the structural change and digestibility of actomyosin before and after heat treatment. Actomyosin in 0.4 M and 0.8 M of NaCl had higher content of disulfide bonds, and actomyosin in 0.4 M NaCl showed the largest particle sizes before and after heat treatment. In addition, actomyosin in 0.6 M and 0.8 M of NaCl was oxidized more severely after heat treatment. Based on peptidomics analysis by using liquid chromatography tandem mass spectrometry (LC-MS/MS), actomyosin in 0.6 M was digested more easily, which was followed by sample in 0.8 M and 0.4 M of NaCl in descending order. The lowest digestibility of actomyosin in 0.4 M NaCl was related with its higher content of disulfide bond and severer aggregation behavior. The lower digestibility of actomyosin in 0.8 M NaCl should be related with the higher content of disulfide bonds and surface oxidation. These results highlight the crucial role of salting process in affecting the digestibility of meat protein.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Jing He
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Xiaoyu Zou
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Yingqun Nian
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Xianglian Xu
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MARA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095 People’s Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, Nanjing, 210095 People’s Republic of China
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28
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Kaban G, Kızılkaya P, Börekçi BS, Hazar FY, Kabil E, Kaya M. Microbiological properties and volatile compounds of salted-dried goose. Poult Sci 2020; 99:2293-2299. [PMID: 32241515 PMCID: PMC7587752 DOI: 10.1016/j.psj.2019.11.057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 12/15/2022] Open
Abstract
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
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Affiliation(s)
- G Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - P Kızılkaya
- Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey
| | - B Sayın Börekçi
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan 75002, Turkey
| | - F Y Hazar
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Turkey
| | - E Kabil
- Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Turkey
| | - M Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
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29
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Tolano-Villaverde IJ, Santacruz-Ortega H, Rivero-Espejel IA, Torres-Arreola W, Suárez-Jiménez GM, Márquez-Ríos E. Effect of temperature on the actomyosin-paramyosin structure from giant squid mantle (Dosidicus gigas). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5377-5383. [PMID: 31077364 DOI: 10.1002/jsfa.9797] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/29/2019] [Accepted: 05/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The secondary structure of a protein determines its functional properties, such as its gelling capacity. The α-helix and β-sheet comprise its main structures. Myofibrillar proteins from jumbo squid are composed mainly of the actomyosin-paramyosin complex; this complex contains a high percentage of α-helix, because actin, paramyosin, and myosin constitute 30%, 100%, and 55% of the α-helix, respectively. It is important to elucidate the role of the secondary structures in the gelation of giant squid proteins as they form gel. The role of the secondary structures in the gelation of giant squid proteins is therefore very important. For this reason, the objective of this work was to evaluate the effect of temperature on the structural behavior of actomyosin-paramyosin isolate (API) from Dosidicus gigas. RESULTS The unfolding of the API system, which is composed of the actomyosin-paramyosin complex, was clarified by studying surface hydrophobicity and viscosity. Three characteristic peaks were found, associated with myosin, paramyosin, and actin. Infrared and circular dichroism corroborated the view that API undergoes major structural changes, because it proceeds from mostly an α-helix structure to 100% β-sheet. CONCLUSION The structural rearrangement favors gelation by cross-linking, generating new protein-protein and water-protein interactions, which create a more stable structure compared to mantle proteins (MP). Likewise, the presence of sarcoplasmic and stromal proteins in D. gigas muscle prevents the unfolding of myofibrillar proteins, favoring gelation by agglomeration, decreasing the ability to trap water and thus its gelling capacity. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ivan J Tolano-Villaverde
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Hisila Santacruz-Ortega
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Ignacio A Rivero-Espejel
- Centro de Graduados e Investigación en Química. Instituto Tecnológico de Tijuana, Tijuana, Baja California, Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Guadalupe M Suárez-Jiménez
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Hermosillo, Sonora, Mexico
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30
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Liu S, Zhang Y, Zhou G, Ren X, Bao Y, Zhu Y, Zeng X, Peng Z. Lipolytic degradation, water and flavor properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou, China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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31
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Zhao X, Xing T, Wang Y, Xu X, Zhou G. Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat. Food Chem 2019; 287:1-10. [DOI: 10.1016/j.foodchem.2019.02.085] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/24/2022]
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32
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Shen H, Zhao M, Sun W. Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. Food Chem 2019; 287:93-99. [DOI: 10.1016/j.foodchem.2019.02.060] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 02/02/2019] [Accepted: 02/12/2019] [Indexed: 11/26/2022]
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33
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Zhu C, Tian W, Sun L, Liu Y, Li M, Zhao G. Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13949] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Chaozhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou PR China
| | - Lingxia Sun
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Yanxia Liu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Miaoyun Li
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
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34
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Zou Y, Yang H, Li PP, Zhang MH, Zhang XX, Xu WM, Wang DY. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poult Sci 2019; 98:1925-1933. [PMID: 30407582 DOI: 10.3382/ps/pey502] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/14/2018] [Indexed: 12/21/2022] Open
Abstract
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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Affiliation(s)
- Y Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - H Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - P P Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - M H Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - X X Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - W M Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - D Y Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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35
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Liu J, Fang C, Luo Y, Ding Y, Liu S. Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.056] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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36
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Han Z, Cai M, Cheng J, Sun D. Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14079] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Meng‐jie Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Jun‐Hu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT) Agriculture and Food Science Centre University College Dublin National University of Ireland Belfield, Dublin 4 Ireland
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