JOURNAL OF FOOD SCIENCE
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2024
·Vol. 89
·期 12
·9060-9072
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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
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yun Li,Jianhui Xiao,Jin Tu,Lili Yu,Liya Niu
Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for in vitro starch digestibility . Addition of MT significantly ( p < 0.05 ) decreased rapidly digestible starch (74.97–62.59%), increased resistant starch (7.56–25.94%), and decreased the glycemic index (84.78–68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols retention rate was as high as 57.84%. Furthermore, CLSM revealed that MT polyphenols-starch-protein interactions could interfere with the reassociation of starch chains, leading to the formation of low-ordered crystalline structures (confirmed by DSC , XRD and FT-IR), and the formation of a dense microstructures as revealed by SEM. Thus, rice noodles were endowed with lower cooking losses, higher chewability and stretchability. This work demonstrated the potential use of MT as food ingredient to improve the nutritional properties and eating qualities of rice noodles.
研究领域:
食品科学
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营养学
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化学
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生物材料
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Chunbei Chen,Zefu Wang,Ziliang Gao,Xiaosi Chen,Shuai Wei,Qiuyu Xia,Qinxiu Sun,Yantao Yin,Yang Liu,Shucheng Liu
This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage ( P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products ( P < 0.05). The 3.0 kV group showed the highest hardness and chewiness. HVEF treatment increased the varieties and contents of volatile flavor substances, with the varieties and contents of aldehydes, ketones, and alcohols being highest at 3.5 kV. No ketones with OAV > 1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage ( P < 0.05), which may account for the changes in water retention, texture and flavor. Therefore, moderate HVEF treatment had a positive effect on the quality. This study provides theoretical guidance for curing and improving the quality of salt-reduced fish products.
研究领域:
食品科学
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食品加工
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水产品技术
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DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Li-Shuang Wang,Xiao-Shuai Yu,Ke-Xin Wang,Jin-Jie Huo,Xiao-Qi Ma,Yu-Min Duan,Zhi-Gang Xiao,Peng Wang
The presence of glutelin plays an important role in the textural properties of reconstituted rice, but available information is limited. Herein, a comprehensive assessment of the effects of multi-scale structure and intramolecular interactions of glutelin on the textural properties of reconstituted rice was performed. The results demonstrated that the hardness, adhesiveness, and chewiness of reconstituted rice were improved as the added ratio of glutelin increased and the internal structure changed by forming compact flake-like, fibrous branches, more α-helix and β-sheet structure, and enhanced intermolecular interactions. Furthermore, extrusion promoted the generation of special aroma substances by the Maillard reaction . Correlation analysis revealed that the hardness, adhesiveness, and chewiness of reconstituted rice were significant positive correlation with Tp, ∆H, β-turn, random coil, and free SH content, and negative correlation with α-helix of glutelin. These observations provide better insights into strategies for producing reconstituted rice by extrusion.
研究领域:
食品科学
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材料科学
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化学
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产品关联
DOI
高影响因子
ACS Food Science & Technology
·
2024
·
IF 2.6
Lijia Chen,Huan Gong,Wenjie Zhang,Qiqi Bian,Li Li,Ye Zi,Cuiping Shi,Xichang Wang,Jian Zhong
The development of food-grade hydrogels is an important topic for the encapsulation of bioactive substances. Herein, a dual gelation method of cold-setting with ion-alginate (ALG) cross-linking was developed to fabricate fish oil-loaded fish gelatin (FG)/ion-ALG dual hydrogels with five types of ions (H+, Ca2+, Ba2+, Fe2+, and Fe3+). The fish oil-loaded fish gelatin/ion-ALG mono hydrogels were also developed with Na+ and Mg2+. Four dual hydrogels had quicker diffusion and ion-cross-linking (H+, Ca2+, Ba2+, and Fe2+) than the FG/Fe3+-ALG dual hydrogel. All of the hydrogels showed similar water activity (0.94). The dual hydrogels had lower water contents than the mono hydrogels. Fe3+ induced the highest hydrogel hardness (28.6 ± 0.4 N) and Ba2+ induced the highest chewiness (6.3 ± 0.3 N) and gumminess (6.9 ± 0.3 N). The dual hydrogels showed lower peroxide values than the mono hydrogels. Compared with Na+, all other ions induced higher free fatty acid release percentages in the small intestinal phase. All results suggested that the cold-setting gelation and ion-ALG gelation method could be combined to prepare nutrient-loaded hydrogels. The obtained hydrogels could be applied to prepare hydrogel foods with good encapsulation of lipophilic nutrients.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Mengmeng Cao,Li Liao,Xingcai Zhang,Xing Chen,Shengfeng Peng,Liqiang Zou,Ruihong Liang,Wei Liu
Soy protein isolate (SPI) hydrogels with anisotropic structures were fabricated under a low voltage electric field (1.5 V/cm) and different levels of NaCl (100–500 mmol/L). Under the weak direct-current electric field, the negatively charged protein molecules orderly arranged and accumulated around the positive electrode, where the surface charges of the amino acids were screened by the local H + and added ions. Meanwhile, the random coil in the protein secondary structure disappeared to form ordered structures ( α -helix and β -turn), and the protein exposed more hydrophobic and sulfhydryl groups. Intermolecular interactions, including disulfide bonds, hydrogen bonds and hydrophobic interactions facilitated the cross-linking of protein molecules to form hydrogels. All the hydrogels showed anisotropic networks, and the fraction of SPI attached to the gel phase (36.80% ∼ 62.17%) was found to increase with the rise of NaCl level in the protein solution. Moreover, the hardness (96.13–210.54 g), springiness (33.88% ∼ 68.30%), chewiness (121.59–292.12 g⋅s) and swelling resistance (142.79% ∼ 54.20%) of electrogels were all enhanced with increased NaCl level. Conversely, a higher ionic strength compromised the water holding stability (99.62% ∼ 66.75%) of electrogels, which could be attributed to the increased pore size within their networks that allowed moisture to be transferred. These findings may provide a novel insight for design and fabrication of plant protein hydrogels with desirable structures and characters through a green and sustainable approach.
研究领域:
材料科学
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生物物理学
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食品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 3.3
Jie Xiong,Ya-ying Wang,Muhammad Yousaf,Dong-mei Liu
Summary The fermented vegetable is a long-history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a Direct-vat set starter (DVS), comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides , on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavor compounds such as isothiocyanates and sulfides, while elevating esters, aldehydes, and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavor of fermented vegetables.
研究领域:
食品科学
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微生物学
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发酵技术
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食品化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）