JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
·
IF 3.3
Ruixia Chen,Xiao-Chen Liu,Xianqi Yao,Wei Wang,Junyi Xiang,Igor Tomasevic,Weizheng Sun
BACKGROUND High-sodium intake has been proven to bring serious risks to public health. A potential sodium substitute of salt taste-enhancing hydrolysate (STEH) of protein has been focused on recently. The salt taste-enhancing activity (STEA) of STEH still needs to be improved. High-pressure and calcium chloride (CaCl 2 ) pretreatments were reported to affect proteolysis and promote the release of bioactive peptides. Hence, we investigated effects of high-pressure and CaCl 2 pretreatments on hydrolysis and STEA of STEH derived from spent hen. RESULTS The pretreatments significantly influenced STEA of spent hen meat hydrolysate (SHH), especially 200 MPa pressure and 80 mmol L −1 CaCl 2 pretreatments increased 27.1% salt taste intensity of SHH compared to that of blank (without pretreatments) according to sensory evaluation, the SHH umami also increased after pretreatments. In SHH, the proportion of peptides < 1000 Da increased up to 79.37% after the pretreatments compared to 73.68% of the blank. The degree of hydrolysis (DH) increased to 19.45% for moderate high-pressure (200 MPa) from 18.02% for blank, and the DH decreased after higher high-pressure and CaCl 2 pretreatments, especially for CaCl 2 in 80 mmol L −1 . The change in particle size distribution of SHH has similar trends to DH. CONCLUSION High-pressure and CaCl 2 pretreatments increased STEA of SHH by affecting hydrolysis process. The STEA increase may be related to increased small-peptide proportion in SHH. Meanwhile, moderate high-pressure may promote protein unfolding and further increase DH according to particle size distribution of SHH. The combination of proteolysis and pretreatments of high-pressure and CaCl 2 is a promising method to produce STEH. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2021
·Vol. 139
·期 3
·51522
·
IF 3.125
Cancan Chen,Linghui Sun,Xiangui Liu
The properties of polyacrylamide for oil displacement are determined by the microstructure. Optimizing the method of studying the microstructure of polyacrylamide is convenient to screen out the oil displacement polymer with better performance in practice. In this paper, the effects of the degree of hydrolysis on the macroscopic viscosity and micromolecular morphology of polyacrylamide were investigated by using a new method of laser scanning fluorescence microscopy, atomic force microscopy, and cryo-etching transmission electron microscopy. In the experiment, the influence of alkali content on the dynamic viscosity and micromorphology of the solution was eliminated by the innovative method of dialysis and alkali removal, which ensured the degree of hydrolysis as a single variable. The results show that the dynamic viscosity is less affected by the degree of hydrolysis macroscopically. With the increase of the degree of hydrolysis, the streamline structure of the molecule changed from coarse branched cluster to fluffy line. The chances of intermolecular entanglement are increased during the transformation process, which makes the microstructure characteristics agree with the results that the viscosity changes slightly with the degree of hydrolysis after alkali removal.
研究领域:
石油工程
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高分子化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Peng Sun,Wenjiao Du,Yijia Zheng,Qi Sun,Xiaomeng Wu,Qing Zhao,Guangqing Mu,Changhong Ma,Zhaoxu Li,Fanhua Kong
β-lactoglobulin (β-LG) is a major allergen in dairy, and enzymatic hydrolysis is an effective way to reduce its antigenicity. This research aimed to explore the differential mechanisms of the effects of Alcalase and Flavourzyme from different manufacturers, Novozymes (N) and Yuanye (Y), on the antigenicity of β-LG. Following optimization using Response Surface Methodology, the antigenicity reduction rates of β-LG by the two Alcalase enzymes were both higher than those of Flavourzyme. However, the degree of hydrolysis indicated that there was no linear relationship between the DH and antigenicity. The results of conformational changes indicated that compared with the other three enzymes, N-Alcalase treatment significantly altered the vibrational stretching of C=O and N-H groups, accompanied by a reduction in α-helix content, fluorescence intensity, and surface hydrophobicity. Peptidomics analysis further revealed that N-Alcalase effectively removed critical allergenic linear epitope regions of β-LG, including amino acids (AA) 16–22, 88–107, and 150–158, where AA 88–107 tends to exhibit higher allergenic potential. In contrast, Flavourzyme exhibited limited efficacy in this regard. The findings indicate that N-Alcalase holds greater potential for reducing β-LG antigenicity, providing a theoretical foundation and technical support for the production of hypoallergenic dairy-based materials.
研究领域:
食品科学
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过敏研究
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酶学
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分子生物学
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乳品技术
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DOI
高影响因子
FOOD CHEMISTRY
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2016
·
IF 4.052
Yipeng Huang,Guihua Ruan,Zhijun Qin,Haiyun Li,Yanjie Zheng
A novel continuous microwave-assisted enzymatic digestion (cMAED) method is proposed for the digestion of protein from Scomberomorus niphonius to obtain potential antioxidant peptides. In this study, bromelain was found to have a high capacity for the digestion of the Scomberomorus niphonius protein. The following cMAED conditions were investigated: protease species, microwave power, temperature, bromelain content, acidity of the substrate solution, and incubation time. At 400 W, 40 °C, 1500 U·g −1 bromelain, 20% substrate concentration, pH 6.0 and 5 min incubation, the degree of hydrolysis and total antioxidant activity of the hydrolysates were 15.86% and 131.49 μg·mL −1 , respectively. The peptide analyses showed that eight of the potential antioxidant peptide sequences, which ranged from 502.32 to 1080.55 Da with 4–10 amino acid residues, had features typical of well-known antioxidant proteins. Thus, the new cMAED method can be useful to obtain potential antioxidant peptides from protein sources, such as Scomberomorus niphonius .
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Ruiqi He,Dan Yan,Xiangyue Cao,Fan Zhao,Siyu Chen,Shijie Ding,Haoxi Liu,Guanghong Zhou,Chong Wang
This study investigated the effects of three plant proteases (papain, bromelain, and ficin) on beef tenderness and protein digestion, using a static in vitro digestion simulation model that mimics the gastrointestinal (GI) conditions of adults and the elderly. The results demonstrated that all three proteases improved beef tenderness and texture, with papain exhibiting the most prominent effect, reducing shear force by 43.6 % compared to the phosphate buffered solution (PBS) group. Under the elderly condition, the degree of hydrolysis (DH) was significantly lower. Compared to PBS treatment, beef treated with the three proteases improved age-related digestive decline, with papain performing best in promoting protein digestion. It elevated intestinal DH to 34.52 % in the elderly and 43.87 % in adults, compared with 30.21 % and 39.88 % for bromelain, and 20.04 % and 33.50 % for ficin, respectively. These findings provide theoretical support and practical basis for developing meat products more suitable for elderly consumers.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Lin Zhang,Xinyao Wang,Haiyang Zhang,Fei Pan,Yuanyuan Liu,Xuanpeng Wang,Xianbing Xu,Jinfeng Pan
This study investigated the effects of three enzymolysis strategies, alcalase, neutrase, and acid protease in combination with flavourzyme (AF, NF and CF) on the flavor properties of skipjack tuna ( Katsuwonus pelamis ) head. The effects of three deodorization methods, yeast (y), activated carbon (a) and β-cyclodextrin (β) on the hydrolysate properties were also studied. The hydrolysis degree (45.23 ± 2.25 %) and protein recovery (71 ± 3.5 %) of AF were the highest. Sensory evaluation and volatile compound analysis reveal that AF possessed favorable taste and flavor characteristics. Yeast, activated carbon and β-cyclodextrin significantly improved the flavor profile of hydrolysate. Gas chromatography mass spectrometry analyses indicate that yeast effectively reduced the concentrations of octanal and nonanal by 63 ± 0.34 % and 47 ± 0.02 %, while promoting the formation of the aromatic compounds 1-nonanol (0.87 ± 0.01 mg/L) and phenylethyl alcohol (0.62 ± 0.06 mg/L). Moreover, yeast resulted in 77.6 % ± 1.05 increase in umami-amino acids and 19 ± 0.94 % decrease in bitter-amino acids in NF-y. Thus, enzymolysis strategy by alcalase or neutrase with flavourzyme coupled with deodorizing strategy by yeast could be applied for producing value-added hydrolysate from skipjack tuna head.
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Li Feng,Yingmin Wu,Yuting Han,Xianqi Yao,Qingqing Li,Miaomiao Liu,Yungang Cao
This study investigates the effects of limited enzymatic hydrolysis on the structural and functional characteristics, as well as nutritional value of walnut protein (WP). WP was hydrolyzed using papain to obtain varying degrees of hydrolysis (DHs) at 6, 8.33, 10 and 11.4%. The results indicate significant changes in the structural properties of WP due to papain hydrolysis. These changes primarily included a decrease in molecular weight, increased flexibility in secondary structure, reduced intrinsic fluorescence intensity, and a rise in H 0 correlating with the DH increase. Accordingly, hydrolyzed WP displayed better functional properties and higher nutritional value. Notably, WP with a DH of 11.4% exhibited superior emulsification properties and the highest antioxidant abilities. In conclusion, the use of limited enzymatic hydrolysis with papain appears to be an effective approach for expanding the application of WP.
CAS / MDL:
研究领域:
食品科学
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生物化学
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营养学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xin Feng,Hankun Zhu,Yugui Wang,Yong Yu,Hongjie Dai,Liang Ma,Yuhao Zhang
The traditional gelatin extraction methods (acid-base) may hinder to their green applications due to mass energy consumption and pollution. Herein, we constructed a clean and sustainable gelatin extraction method, investigated the molecular mechanism of microwave treatment (0–360 min) and freeze-thaw on the gelatin extraction from the perspective of the crosslinking degree and hydrogen bonds. Microwave (0–60 min) can improve the hydrolysis degree (DH) and expose more enzyme cleavage sites of collagen by destroying the intramolecular and intermolecular covalent crosslinking. Freeze-thaw loosened the collagen structure mainly by destroying hydrogen bonds, further increased degree of freedom, DH and enzyme cleavage sites, improved the gelatin yield and gel strength. However, the long-term microwave treatment (60–360 min) severely damaged the covalent crosslinking, increased the DH and enzyme cleavage sites. Freeze-thaw further loosened the collagen structure, caused the rapid dissolution and degradation of subunit, improved the gelatin yield and reduced the gels strength.
研究领域:
食品科学
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材料科学
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可持续化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jing Yang,Jiaqi Shao,Yuqing Duan,Fang Geng,Weiping Jin,Haihui Zhang,Dengfeng Peng,Qianchun Deng
This study aims to investigate the effects of ultrasound coupled with alkali cycling on the structural properties, digestion characteristics, biological activity, and peptide profiling of flaxseed protein isolates (FPI). The digestibility of FPI obtained by ultrasound coupled with pH 10/12 cycling (UFPI-10/12) (74.56 % and 79.12 %) was significantly higher than that of native FPI (64.40 %), and UFPI-10 showed higher hydrolysis degree (35.76 %) than FPI (30.65 %) after intestinal digestion. The combined treatment induced transition from α-helix to β-sheet with an orderly structure. Large FPI aggregates broke down into small-sized FPI particles, which induced the increase of specific surface area of particles. This might expose more cutting sites and contact area with enzymes. Furthermore, UFPI-10 showed high antioxidant activity (29.18 %) and lipid-lowering activity (70.52 %). Peptide profiling revealed that UFPI-10 exhibited a higher proportion of 300–600 Da peptides and significantly higher abundance of antioxidant peptides than native FPI, which might promote its antioxidant activity. Those results suggest that the combined treatment is a promising modification method to improve the digestion characteristics and biological activity of FPI. This work provides new ideas for widespread use of FPI as an active stabilizer in food systems.
研究领域:
食品科学
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蛋白质化学
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生物技术
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DOI
PubMed
高影响因子
CHINESE JOURNAL OF POLYMER SCIENCE
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2025
·Vol. 43
·期 9
·1671-1680
·
IF 4
Wu Zi-Shuo,Deng Jia-Ying,Chen Wei
The deformation mechanism of glycerol plasticized poly(vinyl alcohol) (PVA) with different hydrolyses (88%, 92%, 98%) at elevated temperatures (60–100 °C) was elucidated by in situ synchrotron radiation X-ray scattering. The vinyl acetate (VAc) in PVA acts as a non-crystalline chain defect, which significantly influences the plastic deformation and stretching-induced crystallization behavior of PVA. The key microstructural parameters of PVA during deformation, such as crystallinity ( χ c ), lateral crystallite size ( L ), and long period ( l ), in combination with the stress-strain curves, were obtained. The experimental results show that the deformation process of the plasticized PVA film present a three-stage evolution: (i) a plastic deformation zone. The plastic deformation of the crystallite occurs as evidenced by the apparent decrease in crystallinity and lamellar reorientation induced by stretching; (ii) the stress softening zone. The decreasing trend of crystallinity becomes slow, and the long period becomes smaller, which indicates that PVA crystallization is induced by stretching; and (iii) the strain-hardening zone. There is a synergistic effect between the crystallite destruction and formation. Further research reveals that a high temperature and low degree of alcoholysis favor the stretching-induced crystallization of PVA, while the system with a high degree of alcoholysis shows significant characteristics of preferred crystal growth.
研究领域:
高分子材料科学
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软物质物理
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生物医用材料
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结构表征
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力学性能
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产品关联
DOI
高影响因子
JOURNAL OF FOOD QUALITY
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2020
·
IF 1.763
Ruichang Gao,Yang Shen,Wanghui Shu,Fan Bai,Wengang Jin,Jinlin Wang,Li Yuan
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.
研究领域:
食品科学
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生物化学
·
药理学
·
营养学
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 6
·891
·
IF 5.561
Hao Li,Rui Zheng,Fangfang Zuo,Chengyu Qian,Zhengan Yao,Ruipeng Dong,Di Zhao,Chunbao Li
Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (Ksv) between the treated MP and ketones but decreased the Ksvbetween the treated MP and aldehydes, and the papain treatment changed the Ksvvalue to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8–19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0–7.9%) and 2-pentanone (by 9.7–11.9%). A correlation analysis demonstrated a strong positive correlation (0.859,p< 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.Keywords:enzymatic hydrolysis;myofibrillar proteins;flavor compounds
研究领域:
食品科学
·
生物化学
·
肉类技术
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）