FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Di Wu,Chao Wu,Wuchao Ma,Zhenyu Wang,Cuiping Yu,Ming Du
In this study, different ultrasound powers, namely, 0, 200, 400, 600, 800 and 950 W with intensities of 0, 707.71, 1415.43, 2123.14, 2830.86 and 3361.64 W cm −2 , respectively, were applied to treat proteins from scallops. Proteins from scallops ( C. farreri ) (ScP) were obtained by alkali dissolution and acid deposition. Changes in the particle size, surface hydrophobicity, sulfhydryl group content, and emulsifying properties were investigated. With the increasing ultrasonic power, ScP has better disposability. Compared with other treatments, ScP treated by a 950 W ultrasound had smaller particles, a higher surface hydrophobicity index (H 0 ) (476.73 ± 3.52), a higher free SH group (2.19 ± 0.05 μmol/g protein) and a higher nitrogen solubility index (NSI) (93.96 ± 0.52%). SDS-PAGE showed that the ultrasound could not change the molecular weight distribution of ScP. Secondary structural analysis by circular dichroism indicated that a high power ultrasound treatment could decrease the random coil and α-helix constituents and increase the β-sheet constituent of ScP. Confocal laser scanning microscopy (CLSM) showed that the emulsion stability was increased by the ultrasound treatment. It was concluded that the ultrasound treatment has beneficial effects with respect to the physiochemical and emulsifying properties of ScP and promotes its potential industrial applications.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Swati Mahato,Zhiwei Zhu,Da-Wen Sun
Biological interaction with extremely low-frequency electromagnetic fields (ELF-EMF) is complex and the 50 and 60 Hz frequencies are among a few ‘window’ frequency ranges reported with a stimulating effect. In the current study, ELF-EMF at frequencies from 40 to 70 Hz were examined for their possible significance in inducing biological effects during chilled storage of grass carp ( Ctenopharyngodon idellus ) at 4 °C for 4 and 6 h. The myofibrillar protein extracted from the grass carp was analyzed and the results indicate significant (p < 0.05) increases in Ca 2+ ATPase activity and pH, and a reduction in the total sulfhydryl content during the treatment of 50 and 60 Hz frequencies for both storage durations, in particular, the treatment of 50 Hz had pronounced effects with higher correlations. Therefore, the 50 Hz might be associated with the ‘window’ effect, enhancing myofibrillar protein quality during chilled storage.
研究领域:
食品科学
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生物化学
·
电磁场生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2025
·Vol. 26
·期 4
·1647
·
IF 4.9
Chuyu Xi,Wenjie Li,Zhiguo Xu,Jing Xie,Xiaoyu Gao,Dan Feng,Yang Tian,Shuang Song
M. oleiferaleaves represent a novel and nutritious food. Prior research has demonstrated thatM. oleiferaleaves can elicit allergic responses in BALB/c mice. Based on these findings, further studies were conducted to investigate the effects of heat treatment on the allergenicity, particle size, zeta potential, total sulfhydryl (TSH) content, hydrophilicity and hydrophobicity, ultraviolet spectrum, and intrinsic fluorescence spectrum ofM. oleiferaleaf protein. Additionally, in vitro digestion experiments were carried out to gain further insights into the protein’s behavior under these conditions. The experiment simulated the alterations inM. oleiferaleaf protein during the processes of cooking and digestion. The findings of this experiment can provide certain guidance for the processing ofM. oleiferaleaf products. The hydrophilicity, hydrophobicity, transmembrane region, antigen index, calcium binding site, spatial structure, and homology ofM. oleiferaleaf fructose 1,6 bisphosphate aldolase (FBA) were simulated and calculated based on the amino acid sequence of the 36 kDa allergen. These parameters collectively serve to indicate the allergenic activity of the peptide. The findings of the analysis align with the outcomes of the sensitization experiments, suggesting that the FBA ofM. oleiferaleaves is indeed consistent. In conjunction with the heat treatment experiments, this research can inform the preparation ofM. oleiferaleaf foods and provide a foundation for further investigation intoM. oleiferaleaf allergens.
研究领域:
食品科学
·
植物学
·
免疫学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 11
·e14203
·
IF 1.288
Xinyue Ding,Ni Zeng,Guowen Zhang,Junhui Pan,Xing Hu,Deming Gong
In this study, the effects of transglutaminase (TG) cross-linking on physicochemical, conformational, and functional properties of soybean protein isolate (SPI) with or without ultrasound pretreatment were investigated. Electrophoresis and free amino group analysis confirmed that the SPI was cross-linked by TG treatment. The cross-linked SPI showed a visible decrease in solubility and increase in apparent viscosity compared with the untreated SPI. TG catalyzed the SPI to unfold the constitutive polypeptides, resulting in a more random secondary structure. With ultrasound pretreatment, the cross-linked SPI exhibited higher solubility (from 41.80% to 54.42%), emulsifying activity index (from 45.82 to 64.10 m 2 /g) and better foaming capacity (from 31.81% to 44.23%) than the untreated SPI, and the sulfhydryl group contents and surface hydrophobicity of the SPI were increased. Practical applications This study aimed to explore the effect of TG cross-linking with or without ultrasound pretreatment on the physicochemical structure and functional properties of commercial SPI. The results demonstrated that a combination of ultrasound and TG treatments may be a valid way for the functional modification of SPI, which would be conducive to enhance its application as a novel functional ingredient in a broad range of food systems.
研究领域:
食品科学
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蛋白质化学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Kefei Chang,Jingbo Liu,Wei Jiang,Yong Fan,Bo Nan,Sitong Ma,Yan Zhang,Boqun Liu,Ting Zhang
In this study, we investigated the effects of different caffeic acid (CA) concentrations on the ovalbumin structure and foaming properties. When the concentration of CA was 0.18 mg/mL, the surface hydrophobicity of ovalbumin decreased from 705.37 to 542.79, the sulfhydryl content decreased from 4.15 μmol/g to 2.26 μmol/g, and the foaming ability and stability increased by 72% and 71%, respectively. We observed that hydrophobic interactions represented the main binding force between CA and ovalbumin. Using circular dichroism spectroscopy (α-Helix increased from 7.2% to 13.9%) and endogenous fluorescence spectra (Reduction of fluorescence intensity and redshift), it showed that CA affected the secondary and tertiary ovalbumin structure, thus increasing the flexible structure. The increase in particle size Increased from 10.26 nm to 65.97 nm indicated that CA acted as a crosslinking agent between the ovalbumin molecules and increased the viscosity of the system through hydrophobic interactions. Although the increase in ovalbumin aggregation and the decrease in hydrophobicity were not conducive to the foaming properties of ovalbumin solutions, the increase in solubility, absolute potential, and flexible molecular structure contributed to the improvement of the foaming properties. All results showed that CA could improve the foaming properties of ovalbumin, a potential food-grade foaming agent.
研究领域:
食品科学
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生物化学
·
胶体科学
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2016
·Vol. 10
·期 2
·370-378
·
IF 2.574
Jiang Wenxin,He Yufan,Xiong Shanbai,Liu Youming,Yin Tao,Hu Yang,You Juan
To produce high-quality surimi, we investigated the effect of ozone-induced mild oxidation on structural changes of silver carp myosin by analyzing circular dichroism (CD), intrinsic fluorescence, the sulfhydryl group, surface hydrophobicity, SDS-PAGE, and dynamic light scattering (DLS) of myosin. Mild ozone oxidation of myosin was performed by applying gaseous ozone for a short time. Results showed that the content of sulfhydryl group decreased, and carbonyl content and surface hydrophobicity increased with an increase in ozone treatment time. A red shift in the maximum wavelength of intrinsic fluorescence indicated the unfolding of oxidized myosin. Further conformational change of myosin was illustrated by CD; α-helical content decreased significantly and β-turn, β-sheet, and random coil content increased with increased ozone treatment time, which demonstrated the rearrangement of β-structure in myosin. The results from DLS and SDS-PAGE indicated that soluble oligomers or aggregates were formed by disulfide bonds under mild ozone treatment. Therefore, ozone-induced mild oxidation did not strongly alter myosin structure but promoted myosin partial unfolding, which might result in exposing more cross-linking sites for the formation of surimi gel.
研究领域:
食品科学
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生物化学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
BIOMATERIALS
·
2021
·
IF 12.479
Jihui Gao,Yizhan Guo,Rongrong Yan,Jianfen Liang,Dong Yang
Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy . Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.
研究领域:
食品科学
·
化学
·
烘焙技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Ruiling Li,Hui Xue,Binghong Gao,Huilan Liu,Tianfeng Han,Xiaobo Hu,Yonggang Tu,Yan Zhao
This study investigated the effects and mechanisms of different types (lard, butter, and sunflower oil) and levels (6.43, 13, and 26.29 mL/L) of emulsified lipids on the physicochemical properties of heat-induced duck egg white gels (EWG). At 26.29 mL/L addition, the hardness of sunflower oil−egg white composite gel (S-EWG) was 8.4 N, which was significantly lower than that 11.4 N of lard−egg white composite gel (L-EWG) and 10.3 N of butter−egg white composite gel (B-EWG) ( p < 0.05). In addition, L-EWG and B-EWG had higher water holding capacity (WHC), and surface hydrophobicity, as well as a more compact microstructure and lower spin−spin relaxation time ( T 2 ) and free sulfhydryl content than S-EWG. As the lipid content increased, T 2 decreased, free sulfhydryl content (lipid-groups and NEM-groups) decreased, and surface hydrophobicity increased for all three composite gels. These results collectively indicated that compared with emulsified sunflower oil, the emulsified lard and butter promoted the exposure of hydrophobic regions, hydrophilic polar groups, and sulfhydryl groups within the EWG molecules, thereby enhancing the hydrophobic interactions and crosslinking via disulfide bond formation (between gel proteins, between interfacial film and gel proteins) within the gels. Therefore, L-EWG and B-EWG exhibited higher hardness and WHC than S-EWG.
研究领域:
食品科学
·
化学
·
生物物理学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Kexin Yao,Weibo Guo,Yao Yao,Na Wu,Mingsheng Xu,Yan Zhao,Yonggang Tu
In this study, moisture content, textural properties, microstructure, free sulfhydryl group content, the secondary structure of heat-induced duck egg white gels (DEWG) under different heating temperatures of 80 °C, 90 °C, 100 °C and times of 10, 15, 20, and 25 min were investigated. Enzymolysis efficiency and peptide mapping were determined to clarify the linkage mechanism in gel properties, digestion behavior and peptide release of DEWG. Results indicated that with the increasing temperature and time, a gel with harder texture and less moisture was formed. Related gel exhibited a more compact form of aggregation in the environmental scanning electron microscopy (ESEM) and transmission electron microscope (TEM), as well as an increase in the amount of free sulfhydryl group and β -sheet. The in vitro digestibility and the number of peptides produced were affected by protein aggregation morphology. The gel with low induction temperature and shorter induction time showed a loose structure, resulting in a higher digestibility and more quantity of peptides released. In conclusion, heat induced changes in gelation behavior of duck egg white protein, and thus exhibited critical effects on protein digestion and peptide released.
研究领域:
食品科学
·
蛋白质化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 3.3
Haijun Chang,Yuanwei Shi,Jie Xiong,Zhaoying Bo,Yan Dai
Summary This study investigated the effects of the combination of Gaphalium affine extract (GAE) and sodium pyrophosphate (PP) on the structure and oxidative stability of porcine myofibrillar proteins (MPs) under oxidative stress. The results showed that GAE was rich in total flavonoids and total phenols (37.09% and 67.50%, respectively). GAE had strong free radical scavenging ability, especially for • OH, and the semi-inhibitory concentration (IC 50 ) of • OH reached as high as 3.59 μg/mL, which was slightly lower than that of the standard antioxidant vitamin C (V c ). The addition of GAE and PP significantly inhibited the formation of carbonyl groups compared to the control group ( P < 0.05). The presence of GAE further promoted the loss of total sulphydryl groups by 3.52% compared to the oxidative control group ( P < 0.05). However, PP and PP+G significantly inhibited the loss of total sulphydryl groups ( P < 0.05). The further reduction in the carbonyl content, increase in the hydrogen bond content, inhibition of the conversion of sulphydryl groups to disulphide bonds, and decrease in the cross-linking aggregation of corresponding proteins all indicate that GAE and PP could cooperatively regulate the oxidation of MPs. An appropriate amount of PP effectively modified the damage caused by GAE on both the secondary and tertiary structure of MPs to maintain their structural stability, however, a relatively higher concentration of PP led to a substantial degree of MP collapse and affected the quality of the proteins. These results suggest that the oxidative stability of MPs can be improved by the addition of an appropriate amount of GAE (0.2 mg/g protein) combined with PP (1 mM).
研究领域:
食品科学
·
生物化学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2019
·
IF 1.398
Guang-Long Yao,Wei He,You-Gen Wu,Jian Chen,Xin-Wen Hu,Jing Yu
This study aimed to analyze the effect of hydrogen peroxide decolorization on the structure and functional characteristics of tea meal protein to provide some theoretical basis for the utilization of tea meal protein. The changes in the protein structure and function before and after decolorization were evaluated by measuring denaturation temperature, surface hydrophobicity, and sulfhydryl content and by analyzing infrared spectrum, X-ray diffraction peak, and microstructure, etc. Results showed that decolorization with hydrogen peroxide increased the surface hydrophobicity, decreased the sulfhydryl content, and did not change the disulfide bond content. The treatment weakened the chemical bond strength but did not affect the basic skeleton structure. The microstructure as well as the position and intensity of the X-ray diffraction peak of the protein from Camellia oleracea seed cake remained the same before and after the treatment. The heat denaturation temperature also increased. Hydrogen peroxide did not change the isoelectric point; decreased the solubility, emulsifying properties, emulsion stability, foaming ability, and foam stability of the protein; and increased the oil and water holding capacities. Overall, decolorization with hydrogen peroxide did not significantly affect the protein structure but changed its functional properties.
研究领域:
食品科学
·
蛋白质化学
·
农业生物技术
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Kangyong Zhang,Sibo Liu,Hongwei Tang,Smith Etareri Evivie,Zengwang Guo,Bailiang Li
Exopolysaccharides (EPS) yield and added concentration of lactic acid bacteria can greatly affect the processing characteristics of fermented milk. In order to investigate the effects and mechanisms of EPS yield and added concentration on fermented milk, researchers extracted EPS from 50 strains of Lactobacillus helvedicus ( L. helvedicus ) and selected the two strains with the largest difference in EPS yield ( L. helvedicus LH18 and L. helvetigus LH33) for subsequent experiments. The physicochemical properties of EPS-LH18 and EPS-LH33 were analyzed. The gel characteristics and protein conformation of fermented milk were studied by means of texture analyzer, rheometer, scanning electron microscopy, nuclear magnetic resonance machine, fluorescence spectrophotometer and circular dichroism . The results indicate that the monosaccharide compositions of EPS-LH18 and EPS-LH33 are the same and have good thermal stability . The texture and rheological properties of L. helveticus LH18 fermented milk are significantly superior to other fermented milk. The reason is that L. helveticus LH18 EPS has the highest yield, which leads to a denser gel structure, lower surface hydrophobicity and free sulfhydryl content of its fermented milk. According to circular dichroism analysis, β- sheet and random coil are the internal factors leading to the difference in fermented milk gel. In addition, the fermented milk improved even more favorably as the concentration of the two EPS additions increased. As described above, L. helveticus LH18 has the potential to be an excellent yogurt starter, and both of the above EPS can be used as probiotic stabilizer alternatives for fermented dairy products.
研究领域:
食品科学
·
微生物学
·
乳品科学
✓ 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）