FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiu Qin Zhang,Jing Tang,Ying Feng Wu,Cheng Yu Qian,Shan Qin,Zi Hang Cai,Hui Wang,Hong Mei Xiao
Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl 2 solution ( P < 0.05). K + induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl 2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl 2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl 2 solution.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MATERIALS LETTERS
·
2017
·
IF 2.572
Rui Wang,Dandan Pu,Yubing Dong,Yehua Sun,Yaqin Fu,Qing-Qing Ni
Silk fibroin (SF) powder was prepared by a nontoxic low-sodium system to avoid introducing massive unwanted chemicals during the SF hydrolysis process. In this study, water-soluble and water-insoluble SF powder, were obtained through lyophilised SF solution by boiling degummed silk fiber in low-concentration Na 2 CO 3 solution with a certain degree of pressure. Compared with traditional SF hydrolysis systems, this study provides a simple and potentially time-saving approach to produce SF powder at a low cost.
研究领域:
生物材料学
·
纺织科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 12
·9060-9072
·
IF 3.2
Haibo Shi,Yongjie Li,Jiabao Zheng,Xianqi Yao,Wei Wang,Igor Tomasevic,Weizheng Sun
The protein structure, gel changes, and chewing properties of low-sodium myofibrillar protein (MP) prepared by compound chloride salts (KCl/MgCl 2 , KCl/CaCl 2 , and KCl/MgCl 2 /CaCl 2 ) and different substitution degrees (10%, 25%, and 40%) at same ionic strength (0.6 M) were investigated. The results revealed that the low-sodium MP gels containing CaCl 2 manifested more liquid loss and less moisture content accompanied by obvious morphological shrinkage, while KCl/MgCl 2 contributed to the gel juiciness. At high substitution degree of 40%, KCl/CaCl 2 substitution rendered the gel with dense structure and highest strength, but worse water retention capacity. Using other compound chloride salts influenced the chewing efficiency, and CaCl 2 substitution made the gel relatively hard to chew. The inhomogeneous structure accompanied by cluster blocks in KCl/CaCl 2 -substituted MP gel accelerated the overall fracture rate. During heating process, more proteins in CaCl 2 -substituted MP did not participate in gel formation, intervening the final gel properties. The chloride salt mixtures containing MgCl 2 , rather than CaCl 2 , avoided or alleviated the liquid loss and shrinkage of low-sodium MP gel within the substitution degree of 10%–40%, and substitution degree not exceeding 25% was more reasonable for the controlled qualities.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2024
·
IF 2.4
Zhang Jinhua,Bi Penghui,Guo Jiamin,Zou Jinhao,Wang Xuping
The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from Volvaria volvacea ( vv LOX). Addition of vv LOX from 0 to 1000 U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1 M NaCl, the application of vv LOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by vv LOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Junlong Mao,Jingjing Fu,Zhengyu Zhu,Danli Jin,Shike Shen,Yanwei Yuan,Yuewen Chen
The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring protein oxidation indicators and observing structural changes. Compared with the fillets treated with NaCl combined with ultrasound, the fillets treated with KCl combined with ultrasound had high carbonyl content, low sulfhydryl content, small particle size, and strong surface hydrophobicity. In contrast, when KCl replaced 50% of NaCl, it was found that the oxidation was effectively alleviated, and intermolecular force was enhanced. According to structural changes, the irregular curvature of myofibrillar proteins accounted for a large number of smaller and more stable structures in KCl substitution with 50% NaCl. In conclusion, partial substitution of KCl for NaCl combined with ultrasound in the preparation of semi-dried rhubarb can protect myofibrillar protein structure and reduce oxidation to some extent.
研究领域:
食品科学
·
蛋白质化学
·
水产养殖
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Lihui Zhang,Min Zhang,Benu Adhikari,Lujun Zhang
High salt intake is one of the reasons causing dietary risk for death from noncommunicable diseases. In this study, citric acid-crosslinked chitosan (CsC) was prepared using chitosan and citric acid under radio frequency (RF) assisted method, which was considered to absorb Cl − in NaCl and further produce high-saltiness microspheres to regard as a low-sodium salt. The characterization and in vitro bioaccessibility of salt microspheres treated with RF (CsC-RF-NaCl) were investigated. The maximum Na + release capacity of CsC-RF-NaCl occurred for 3 h at 30 mm of plate spacing, pH 4 and NaCl-to-CsC-RF mass ratio of 2:1. Electrostatic attraction was responsible for the formation of CsC-RF-NaCl microparticles. CsC-RF-NaCl microparticles exhibited an irregular spherical shape, the surface of microspheres showed a more homogeneous Na + and Cl − dispersion and higher ratio of Na: Cl. CsC-RF-NaCl microparticles were excellent thermal stability, and pleasantly hygroscopic. In addition, the CsC-RF-NaCl microparticles showed the higher release of Na + during oral digestion and lower bioaccessibility in intestinal digestion. The Na + content of CsC-RF-NaCl microparticles was decreased up to 61.80% compared to NaCl at the same saltiness. Therefore, CsC-RF-NaCl microparticles were considered as a low-sodium salt for surface-salted foods.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
MEAT SCIENCE
·
2024
·
IF 5.7
Haibo Shi,Yongjie Li,Jiabao Zheng,Xianqi Yao,Wei Wang,Igor Tomasevic,Weizheng Sun
This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl 2 exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl 2 increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability. Microstructural and binarization results visually indicated that an irregular reticular structure composed of partial clusters formed when the temperature heated over 53 °C, and the cross-linked cluster blocks further shrunk from 53 °C to 73 °C. Rheological amplitude sweeps revealed that KCl/CaCl 2 -substitued MP displayed a faster fracture of the ductile structure, and this influenced the distribution of cluster blocks inside the network. The introduction of salt mixtures altered protein conformation, and more unordered structures were found in low-sodium MP containing CaCl 2 , rather than MP containing MgCl 2 . Additionally, Ca 2+ ions increased the thermo-denatured temperature of MP, and extended the relaxation time of bound water at 53 °C, and Mg 2+ ions slowed down the degree of liquid loss at 53 °C. As a result, the low-sodium MP containing CaCl 2 exhibited a lower expansion of protein structure accompanied by the involvement of less proteins in gel formation and more liquid loss in the final gel.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·737
·
IF 4.7
Jianhao Li,Zihang Shi,Xiankang Fan,Lihui Du,Qiang Xia,Changyu Zhou,Yangying Sun,Baocai Xu,Daodong Pan
The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2composite salt substitution is an effective method for producing low-sodium air-dried chicken.
研究领域:
食品科学
·
蛋白质组学
·
感官评价
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）