INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xu Wanjun,Yu Qingqing,Zhang Yaqi,Fu Yu,Cheng Qiaoyu,Gao Ruichang,Bao Yulong
The purpose of this study was to investigate the effect of oxidation on the physicochemical properties of gelatin and gelatin gels. Porcine skin gelatin was oxidized with different concentrations of H 2 O 2 (0–30 mM). Upon oxidation of gelatin, a significant modification of amino acid residues including glycine, proline , hydroxyproline, and hydroxylysine occurred. Zeta-potential, ordered secondary structure and the fraction of triple-helix decreased, while particle size and surface hydrophobicity increased. Gels made from oxidized gelatin showed a looser network structure indicated by scanning electron microscope, and the gels had a weakened mechanical strength and water-holding as compared to non-oxidized gelatin gels. Based on these results, a mechanism of how oxidation affects the gelatin gel properties was proposed: Oxidation-induced increase of hydrophobicity and decrease of net charges promoted aggregation between gelatin molecules, thereby limiting the formation of triple-helix, which subsequently leads to a loose network structure and eventually a weakened gel strength and water-holding capacity.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yisha Xie,Xiliang Yu,Shibiao Wei,Jianan Zheng,Sangeeta Prakash,Xiuping Dong
Cod cut offs, as a by-product of cod processing, is often discarded and wasted. A cod protein gel (CP-gel) was produced from homogenized steamed cod cut offs to turn the otherwise “waste” into treasure. The effects of homogenizing conditions on the physicochemical properties of the CP-gel were investigated by assessing the gel strength, water holding capacity (WHC), rheological properties and microstructure, combined with the visual appearance. After homogenization at 80 MPa with 15 passes, the particle size was reduced to 4 μm and resulted in a gel strength of 0.63 N. The WHC of cod protein gel increased by 41% as compared to the un-homogenized sample. The secondary structures of the microfibrillar proteins changed as evidenced by the increased α-helix content by 3% via homogenization. The reduced particle size allowed particle-particle interactions and promoted protein cross-linking via both hydrophobic interaction and hydrogen bond formation. A relatively smooth and honeycombed network structure was formed with improved gel quality and physical properties. CP-gel provides a potential to utilize cod cut offs to produce value-added products.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 8
·1271
·
IF 4.7
Qianqian Xu,Xinxia Zhang,Zhongyu Zuo,Ming Zhang,Ting Li,Li Wang
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
研究领域:
食品科学
·
蛋白质化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Tongchao Su,Youtong Zhang,Wenkai Du,Jie Zeng,Haiyan Gao
The trehalose (TL) was modified with sodium alginate, starch, and the effects of modified trehalose particle on the gluten protein and steamed bread properties were investigated. The results showed that for dough frozen after 30 d, the addition of 0.8 % modified TL significantly increased water-holding capacity by 12.12 %, improved the freezing rate, and the change of binding water could be better controlled. Besides, the α-helix content and random coil content of gluten protein was increased and decreased after adding modified TL, respectively, improving the ordered structure of wheat gluten protein and maintaining its aggregation characteristics and structural stability to some extent. Meanwhile, the brightness, water-holding capacity and specific volume of steamed bread was increased after adding 0.8 % modified TL, which improved and maintained the normal texture and internal structure of steamed bread. The results can provide a basis for the application of trehalose in flour products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2013
·
IF 3.494
Hao Hu,Eunice C.Y. Li-Chan,Li Wan,Ming Tian,Siyi Pan
High-intensity ultrasound (HUS; 20 kHz at 400 W for 5, 20 or 40 min) pre-treatments of soy protein isolate (SPI) changed the particle distribution and reduced particle size of SPI dispersions. Surface hydrophobicity and free sulfhydryl (SH) content of SPI increased with HUS time. Free SH content of CaSO 4 -induced SPI gels (CISGs) and protein solubility in the presence of SDS and urea decreased after HUS pretreatments, suggesting HUS facilitated disulfide bond formation during CISG formation. HUS resulted in more uniform and denser gel network, water holding capacity (WHC) and gel strength of CISG. Furthermore, WHC and gel strength were positively correlated with free SH content of heated SPI and surface hydrophobicity of unheated SPI, and negatively correlated with particle size of heated SPI and free SH content of CISG. In conclusion, HUS induced structural changes in SPI molecules, leading to different microstructure and improved WHC and gel strength of CISG.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yisha Xie,Xiliang Yu,Zheming Wang,Chenxu Yu,Sangeeta Prakash,Xiuping Dong
In this paper, the synergistic effect of myofibrillar protein enrichment and homogenization on the quality of cod protein gel (CP-gel) was investigated. CP-gel properties were characterized through measuring the gel strength, rheological properties, water retention and the protein network structure. The results showed that myofibrillar protein was enriched after washing the steamed cod for more than three times. With the synergistic effects of homogenization and myofibrillar protein enrichment, CP-gel with 1:3 of solid: water ratio was produced, which had similar texture properties with the regular CP-gel (with 1:1 of solid: water ratio), and had better gel strength, storage modulus, and water holding capacity than the control (i.e., with no enrichment/homogenization treatments). Clearly, the combined protein enrichment and homogenization treatments pointed to a new CP-gel production method which would significantly increase the production yield and reduce the production costs without negatively impact the product quality. In addition, the CP-gel with thixotropy and shear-thinning behavior was suitable for extrusion-based 3-D printing, which could be utilized to develop custom-made designer specialty food with further enhanced nutritional and flavor/textual properties.
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2012
·
IF 3.567
Hao Hu,Xin Fan,Zhi Zhou,Xiaoyun Xu,Gang Fan,Lufeng Wang,Xingjian Huang,Siyi Pan,Le Zhu
High intensity ultrasonic (HUS, 20 k Hz, 400 W) pre-treatments of soybean protein isolate (SPI) improved the water holding capacity (WHC), gel strength and gel firmness (final elastic moduli) of glucono-δ-lactone induced SPI gels (GISG). Sonication time (0, 5, 20, and 40 min) had a significant effect on the above three properties. 20 min HUS-GISG had the highest WHC (95.53 ± 0.25%), gel strength (60.90 ± 2.87 g) and gel firmness (96340 Pa), compared with other samples. Moreover, SH groups and non-covalent interactions of GISG also changed after HUS pre-treatments. The HUS GISG had denser and more uniform microstructures than the untreated GISG. Rheological investments showed that the cooling step (reduce the temperature from 95 to 25 °C at a speed of 2 °C/min) was more important for the HUS GISG network formation while the heat preservation step (keep temperature at 95 for 20 min) was more important for the untreated GISG. HUS reduced the particle size of SPI and Pearson correlation test showed that the particle size of SPI dispersions was negatively correlated with WHC, gel strength and gel firmness.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Zhiyu Xiong,Tong Shi,Wei Zhang,Yunfei Kong,Li Yuan,Ruichang Gao
The combined effects of l -arginine (Arg) and oxidized caffeic acid (OCF) treatment under different salt concentrations on gelling properties of bighead carp ( Aristichthys nobilis ) surimi gels were investigated. The results showed that the improvement of gel strength and water-holding capacity (WHC) of low-salt (0.5%) surimi gels could be obtained by adding Arg at various levels (0.1–0.4%) rather than OCF (0.1–0.9%, based on protein content). However, the gel strength and WHC of the low-salt surimi gel added with low-dose (0.1%) Arg alone were still far lower than that of regular-salt (3.0%) control. Whereas the significant improvements in low-salt surimi gels could be achieved when 0.1% Arg was combined with various levels of OCF, especially in combination with 0.5% OCF (LC-A-O). The water distribution in LC-A-O was markedly improved and its β-sheet structure content was significantly increased compared with the low-salt control ( P < 0.05). Moreover, a denser and more uniform network structure of LC-A-O was obtained, which was probably due to much stronger and more intra-molecular cross-linking of proteins, via the formation of new adducts between OCF and surimi proteins. Hence, the combined treatment of Arg and OCF showed a potential for improving the gel properties of low-salt surimi.
研究领域:
食品科学
·
水产品加工
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 104
·期 1
·42-50
·
IF 4.1
Yusha Sun,Mengxue Dong,Jie Bai,Xuebo Liu,Xiujuan Yang,Xiang Duan
BACKGROUND Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion. RESULTS The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure. CONCLUSION When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
蛋白质化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Gels
·
2022
·Vol. 8
·期 2
·106
·
IF 4.432
Chunyong Song,Yufeng Lin,Pengzhi Hong,Huanming Liu,Chunxia Zhou
Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor ofNemipterus virgatussurimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p< 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor ofN. virgatussurimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.Keywords:Nemipterus virgatussurimi;pre-emulsified safflower seed oil;gel texture;microstructure;flavor
研究领域:
食品科学
·
水产品加工
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Mingjing Zheng,Liyuan Wang,Tao Hong,Zhipeng Li,Yanbing Zhu,Zedong Jiang,Hui Ni,Yuanfan Yang,Yujia Ou
This study investigated the effects of ultra-high pressure (UHP)-assisted alkaline extraction on the physicochemical and structural properties of carrageenan. UHP treatment between 100 and 300 MPa significantly enhanced performance, with yield increasing by 12.7% at 100 MPa and gel strength reaching 911.57 g/cm 2 at 300 MPa, accompanied with a 16.15% improvement when compared with the control. Compositional analysis showed a 13.26% reduction in sulfate groups and a 19.63% increase in 3,6-anhydrogalactose at 300 MPa, together with higher uronic acid (increased by 30.11%) and total sugar (increased by 13.90%) contents. These changes resulted in functional improvements, e.g., the elevated water-holding capacity. LF-NMR analysis indicated the reduced water mobility and a higher proportion of bound water for carrageenan treated at 300 MPa. Antioxidant assays further confirmed that carrageenan treated at 300 MPa exhibited stronger radical scavenging activity, with DPPH and •OH clearance rates increased by 20.99% and 8.87% ( p < 0.05), respectively, whereas treatment at 500 MPa attenuated these effects. Overall, the results demonstrated that moderate UHP treatment, particularly at 300 MPa, effectively improved the structural and functional properties of carrageenan, supporting its potential application as a functional hydrocolloid.
研究领域:
食品科学
·
高分子化学
·
天然产物化学
·
功能食品
·
生物材料
✓ 已验证
产品关联
DOI
高影响因子
Gels
·
2025
·Vol. 11
·期 12
·961
·
IF 5.3
Weifeng Chen,Guanchen Wu,Lanlan Zhang,Lihua Zhang,Bakht Ramin Shah,Wei Xu
The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze–thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion addition enhanced the water-holding capacity (WHC) of the KC gel from 72.36% to 89.34%. KGM addition further improved WHC to 97.54%. The hardness of the emulsion KGM/KC gel reached 9.35 N, while the values were essentially not affected by freeze–thaw. This study shows that CAS emulsion, especially under the regulation of KGM and KC, can improve the freeze–thaw stability of the gel system. The results show that emulsion has great potential in regulating the physical and textural properties of multiphase gels. The emulsion coupling method could effectively enhance the freeze–thaw stability of gels, which may provide a new strategy for the development of frozen multiphase gel foods.
✓ 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）