LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Zhenjia Chen,Wenhui Li,Shengyun Bi,Qiongling Chen,Yiming Lei,Jiaqi Li,Xiaowen Wang
This study aimed to analyze the dynamic evolution of physicochemical properties and microstructure in soybean protein gels subjected to freezing conditions. SPI, 7S, and 11S were used in experiments. A 12g/100g protein gel was formulated after 1 and 5 days of freezing. Subsequent determination and analysis encompassed various indices, including texture, subunit composition, sulfhydryl group content, water distribution, and microstructure. The findings revealed a significant increase in the hardness of SPI, 7S, and 11S protein gels with prolonged freezing time. The 11S gel exhibited the most substantial increase, followed by SPI and 7S. And the decreases in the water-holding properties of the protein gels were 10.08%, 1.19%, and 49.34%, with the largest decrease in the water-holding properties of the 11S protein gels. Conversely, the water-holding capacity and total sulfhydryl content of SPI, 7S, and 11S protein gels decreased over time during freezing. Subunit distribution analysis indicated darker bands at the top of concentrated and separation gels. The freezing process induced the formation and growth of ice crystals, altering the spatial network structure of protein gels. Consequently, the proportion of free water in all three soybean protein gels increased, leading to enhanced mobility and a looser network structure.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Longteng Zhang,Juan You,Yuhui Ye,Yulong Bao,Yuqing Tan,Hui Hong,Qian Li
Hypothesizing that myofibrillar proteins (MPs) exhibit different oxidation susceptibility, this study compared the structural disintegration and oxidation profiles of fish MPs induced by frozen storage and hydroxyl radicals. Results show that both treatments generated similar levels of carbonyls (∼3.0 nmol/mg) and thiols (∼4.5 mol/10 5 g), while frozen storage caused greater disruption of secondary and tertiary structures than hydroxyl radicals. Proteomic profiling revealed higher generic oxidation levels in myosin heavy chains (MHC, ∼3 %) compared to light chains (<1 %) and actin (∼2 %). Notably, MPs oxidation varied among MHC isoforms: MHC3 had the highest oxidized peptides numbers (129), while MHC2 showed the highest overall oxidation level (3.39 %). Moreover, MPs exhibited distinct oxidation patterns: lipoxidation dominated after frozen storage, while hydroxyl radicals primarily induced mono-oxidation. These findings revealed the site-specific and condition-dependent nature of MPs oxidation, providing critical insights for selecting and designing in vitro oxidizing models to simulate real-world oxidation.
研究领域:
食品科学
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生物化学
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蛋白质组学
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氧化应激
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食品化学
✓ 已验证
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Bi Yong-Zhao,Luo Yu-Long,Luo Rui-Ming,Ji Chen,Gao Shuang,Bai Shuang,Wang Yong-Rui,Dong Fu-Jia,Hu Xiao-Lei,Guo Jia-Jun
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
研究领域:
食品科学
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风味化学
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冷冻保存技术
✓ 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）