Food Science & Nutrition
·
2022
·Vol. 10
·期 9
·2935-2946
·
IF 3.553
Chunyong Song,Yufeng Lin,Pengzhi Hong,Huanming Liu,Chunxia Zhou
To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC ( p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.
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
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 2
·e15139
·
IF 1.405
Yue-ming Hu,Nan-hai Zhang,Hui Wang,Yi-fan Yang,Zong-cai Tu
Pengze crucian carp was pre-frozen by liquid nitrogen and freezer, and then stored at −20/−40°C and −20°C, respectively, for 15–60 days. Effects of pre-freezing methods and storage temperatures on the qualities of fish were investigated. The pH showed a “V” trend. The soluble myofibrillar protein content, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience decreased. Thiobarbituric acid value, total volatile basic-nitrogen value, thawing and cooking loss rates increased with the extending of storage period. LF-NMR analysis indicated that the water-protein connection became less tight. Moreover the qualities decline degrees were higher for freezer pre-frozen than liquid nitrogen pre-frozen, and higher for −20°C storage than −40°C storage. Accordingly, compared with conventional freezer pre-freezing and storage, liquid nitrogen pre-freezing and low temperature storage could inhibit the oxidation and degradation, and keep better water holding and textural properties of muscle. The present study showed a great potential application in aquatic products processing industry. Practical applications In aquatic product enterprise, liquid nitrogen can be used to pre-freeze fishes in seconds. And combined with low temperature storage, the oxidation and degradation of fish can be significantly inhibited. In addition, water holding capacity and textural properties of fish muscle can be better kept, and the shelf-life of fish can be extended by several weekends in comparison with those of fishes pre-frozen and stored in freezer.
研究领域:
食品科学
·
水产加工
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fuge Niu,Xiang Li,Chenyang Lin,Xinyu Hu,Bin Zhang,Weichun Pan
In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.258, respectively. The gel strength reached 0.634 kg, the cooking yield of surimi gel increased by 27 % and the water loss decreased to less than 10 %. A significant increase in the proportion of fixed water and a decrease in the proportion of free water indicated that mixed surimi improved the “trapping” ability of water molecules, induced the formation of a more ordered “cage”-like structure, and significantly increased the water holding capacity and whiteness of surimi gels.
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
MEAT SCIENCE
·
2022
·
IF 7.077
Huiyun Zhang,Xinling Li,Huaibin Kang,Xinyan Peng
The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xi-xi Wang,Shuo-meng Li,Jing Wang,Ke-xin Bao,Zhong-kai Zhou
The behavior of resistant starch (RS) in meat matrix depends largely on its type. Hence, the comparative impacts of high amylose corn starch (RS2), retrograded starch (RS3), acetylated starch (RS4) and high amylose-lauric acid complex (RS5) on water-fat binding capacities, texture, color and microstructure of low-fat meat emulsions were investigated. Four types of RS improved water retention, emulsion stability, textural properties and brightness of low-fat meat emulsions, displaying even better potential than inulin (positive control). Compared with inulin, RS2 ∼ RS5 induced the transition from free water to immobilized water, increased storage modulus G′ (by 21.90 %, 38.13 %, 55.73 % and 45.92 %, respectively), hydrophobic interactions (by 36.03 %, 60.84 %, 44.40 % and 48.04 %, respectively), disulfide bonds and β -sheet, which promoted the formation of tight protein gel networks. Notably, physical or chemical modified RS (RS3, RS4, RS5) displayed preferable and more similar water-fat binding properties, making them more promising for personalized application in low-fat functional meat products.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2023
·
IF 7.1
Shengming Zhao,Xiaorui Yuan,Liu Yang,Mingming Zhu,Hanjun Ma,Yanyan Zhao
In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L ⁎ values and decreased the a ⁎ and b ⁎ values and T 2 relaxation time of the low-fat frankfurters ( P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC , textural properties, gel strength, immobilized water percentage and G′ value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Keying Han,Shanshan Li,Yuling Yang,Xiao Feng,Xiaozhi Tang,Yumin Chen
This paper studied the effects of inulin addition (0–20 mg mL −1 ) on the properties of chicken myofibrillar protein (MP) heat-induced gel. The molecular forces to maintain the gel structure, gelling formation process and gel microstructure were studied to explore the influencing mechanism of inulin on gel properties of MP. The results showed that the springiness and hardness of MP-inulin gel significantly increased when inulin was added at 5–20 mg mL −1 , while the water holding capacity (WHC) significantly enhanced at 5–10 mg mL −1 inulin addition ( P < 0.05). The most appropriate inulin addition to improve the properties of MP mixed gel was 10 mg mL −1 . The addition of 20 mg mL −1 inulin decreased the cooking loss of mixed gel. Inulin promoted the exposure of more hydrophobic groups and the formation of disulfide bonds. Inulin addition significantly decreased the I850/I830 in Raman spectrometry , indicating an increase in the formation of hydrogen bonds with MP molecules. However, inulin had little effect on electrostatic interaction between MP molecules. During the heating process, the highest storage modulus (G′) value was observed in MP samples added with 15 mg·mL −1 inulin at gel forming and strengthening stage. The denaturation enthalpy (ΔH) value of myosin decreased when inulin exceeded 10 mg mL −1 . The microstructure showed that MP composite gel with 10 mg mL −1 inulin had a dense and well-aggregated network structure. These results indicated that inulin addition could make MP denaturation easier during heating, strengthen the molecular forces of MP and the gel network structure, thus improving the MP gel properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Minquan Xia,Qiannan Zhao,Kazuhiro Isobe,Akihiro Handa,Zhaoxia Cai,Xi Huang
The effects of lysozyme on egg white gel properties and their underlying causes were investigated under comparison between lysozyme removed with ion exchange resin and three levels of commercial lysozyme powder (1/2, 2/2, 3/2 the natural concentration in egg white) re-added in the lysozyme-removed system. Results showed that a lysozyme-removed gel obtained the best water holding capacity (61.61 %), lowest cooking loss (11.85 %), and enhanced textural properties (hardness, 638.04 g; resilience, 0.57; and gumminess), which was attributed to lysozyme promoting protein aggregation and weakening electrostatic repulsion by charge neutralization and competition for water, and this could be eliminated by removing lysozyme. Besides, the stronger intermolecular interactions (enhanced ionic bonds, hydrogen bonds and inhibited hydrophobic interactions), the shorter transverse relaxation time (T 21 and T 22 ), as well as more uniform microstructure formed in the lysozyme-removed gel, allowing the gels to bind more water molecules. With return of lysozyme, the gel properties were weakened to varying degrees, which was also ascribed to the filling of lysozyme in gel matrix narrowed interspace for binding and storage of water. In sum, adjustment on the content of lysozyme can regulate the gel properties of egg white, so as to obtain gels with regulable gel quality and processing characteristics.
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
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yalei Dai,Jingyun Zhao,Jin Gao,Qianchun Deng,Chuyun Wan,Bin Li,Bin Zhou
Our previous research had witnessed an efficient yet facile desalination method of salted duck egg white (SDEW) based on the reversible nature of gelatin (GEL) under mild conditions. This current study focused on engineering different gel systems based on desalted duck egg white/gelatin mixture (DDG), namely heat- and cold-induced gels, and the gel properties were further studied. Under the condition of small amplitude oscillatory shear (SAOS), the heat-induced DDG mixed gels has more linear viscoelastic regions and higher yield stress value than the cold-set gels. Additionally, the creep and recovery results demonstrated such heat-induced gels were harder but less elastic than that cold-induced gels. The strain hardening behavior of the gels was observed under high-amplitude oscillating shear. In the large amplitude oscillatory shear (LAOS) measurement, the Lissajous curves showed that in the elasticity analysis of these two different mixed gels, the heated hybrid gels were more elastic. As the content of GEL increased, GEL endowed higher water holding capacity of the hybrid gels. Compared with the cold-set gels, we found that the heat-induced mixed gels appeared a dense porous network microstructure, had greater impact on the water retention. In short, the different properties of constructed gels provided a new way for the utilization of desalted duck egg whites and basic data support for the construction of gel foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Materials
·
2024
·Vol. 17
·期 19
·4839
·
IF 3.1
Yao Zheng,Senbiao Liu,Yifan Zhang,Zhilin Du,Miao Li,Hongjie Luo,Jianfeng Zhu
As precious cultural heritage, earthen sites are susceptible to various natural factors, leading to diverse forms of degradation. To protect earthen sites, the effects of super absorbent polymers (SAPs) on soil water retention, physical properties, and color compatibility at different concentrations were studied. After applying SAP treatment to an earthen site with different degrees of weathering, we drew the following conclusions. SAP-2 improved soil water retention capacity, increased soil water content, and slowed down the precipitation of soluble salts. At the same time, SAP-2 had the least effect on soil color difference and reduced the development of cracks by filling soil pores and enhancing the cohesion between soil particles, thus giving the earthen sites better weathering resistance. Therefore, the results provide a useful reference for the surface cracking of earthen sites in semi-arid areas and the degradation caused by flaking and block spalling.
研究领域:
文物保护
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhongyang Ren,Xianglan Huang,Yongqiang Zhao,Linfan Shi,Shen Yang,Ritian Jin,Rong Lin,Shuji Liu,Zhiyu Liu,Yucang Zhang,Wuyin Weng
Emulsions could be utilized to improve surimi gels. How myosin-kappa carrageenan (κC) Pickering emulsions to affect the quality of bighead carp surimi is still unclear. The particle distribution of myosin-κC Pickering emulsion was characterized as uniform and stable through particle size potential and microstructure observations. The impact of oil substitution rate on the gel quality of bighead carp ( Aristichthys nobilis ) surimi was investigated by incorporating substitution oil into the surimi. The results indicated that the gel strength and hardness of bighead carp surimi increased significantly with higher oil substitution rates. When the myosin-κC Pickering emulsion completely replaced the oil, the gel hardness of surimi reached its highest level, and the L* value and whiteness significantly increased ( P < 0.05). Additionally, the water-holding capacity (WHC) of the surimi gel improved with increasing oil substitution rates. Myosin-κC Pickering emulsions were evenly distributed within the gel matrix as small oil droplets, filling the pores of the surimi and effectively enhancing the gel network structure. Sensory evaluation and gas phase ion migration spectrometry demonstrated that the myosin-κC Pickering emulsion improved sensory properties and reduced undesirable flavors when it completely replaced the oil. These results suggest that myosin-κC Pickering emulsion is beneficial for enhancing the properties and flavor of surimi gels.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Materials Chemistry A
·
2024
·Vol. 12
·期 18
·10799-10807
·
IF 10.7
Wei Cao,Yiyang Mao,Bin Hu,Yongqing Yang,Wei Zhou,Zongping Shao
Proton exchange membrane fuel cells (PEMFCs) have been commercialized, but their elevated costs and inadequate catalytic efficiencies for the oxygen reduction reaction (ORR) have hindered broader use. Metal oxides demonstrate high stability and water retention, as well as strong interactions with metal nanoparticles. However, their conductivities and surface areas are lower than those of carbon. This study introduces a novel Pt–oxide–carbon composite ORR catalyst. The Pt nanoparticles were anchored to a W0.02–SnO2–C substrate and demonstrated significantly higher stability and catalytic activity. The composite electrocatalyst exhibited a mass activity (MA) of 0.23 A mgpt−1 at 0.9 V (vs. RHE). The use of Pt/W0.02–SnO2–C as the cathode in a fuel-cell assessment (under H2–air conditions at 80 °C) resulted in a peak power density of 1.04 W cm2, and 89.2% of the initial value was retained after 50 000 cycles over the potential range 0.60–0.95 V. Due to the electronic metal–support interaction (EMSI) between Pt and W0.02–SnO2–C, electron transfer from Pt to the support was accelerated. This diminished the surface electron density of Pt and inhibited the dissolution of Pt nanoparticles. Thermogravimetric (TG) analyses were also conducted to examine the water losses from the W–SnO2–C and pure XC-72R carbon black samples at high temperatures. The water weight in W0.02–SnO2–C decreased by 15.3%, which was lower than the 18.8% decrease from XC-72R. Additionally, in the membrane electrode assemblies (MEAs) tested at 100% RH and 60% RH, the peak power density of the fuel cell with Pt/W0.02–SnO2–C was decreased by 13.7% at 60%, in contrast to the 25.1% reduction observed for JM Pt/C. These findings highlight the superior water retention of W0.02–SnO2–C, which expedited proton transfer in the catalytic layer. This improvement enhanced the catalytic performance, offering significant advantages for practical PEMFCs.
研究领域:
材料科学
·
能源科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）