JOURNAL OF AOAC INTERNATIONAL
·
2021
·Vol. 105
·期 2
·567-575
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IF 1.913
Dai Yuwei,Cao Jie,Zhang Yu,He Feng,Jiang Lin
BackgroundAs a traditional Chinese health food, edible bird's nest (EBN) has high medicinal value, which is mostly attributed to the high content of sialic acid (SA). SA mainly exists in protein-bound, oligosaccharide-bound, and free forms and the binding forms of SA are closely related to the functions of EBN.ObjectiveTo establish a simple but robust method to distinguish and determinate the free and oligosaccharide-bound SA content and the protein-bound SA content, and investigate the changes to SA binding states in EBN during different processing.MethodsProtein-bound SA in EBN was separated from other forms of SA by trichloroacetic acid precipitation, and SA content was determined by HPLC. The effects of stewing conditions on the distribution of SA in EBN were investigated and response surface methodology was used to explore the optimal conditions for enzymatic extraction of free and oligosaccharide-bound SA from EBN.ResultsThe average recoveries of free and oligosaccharide-bound SA and protein-bound SA were 97.82–98.92% and 94.67–95.75%, respectively. The content of free and oligosaccharide-bound SA in stewed EBN was proportional to the stewing temperature, stewing time, and liquid to material ratio, while that of protein-bound SA was inversely proportional to those factors. Through response surface analysis, we found that the optimum technological parameters were as follows: liquid to material ratio, 60:1; enzymolysis time, 2 h; enzyme dosage; 12 000 U/g (alkaline protease); pH, 11; enzymolysis temperature, 60°C.ConclusionThis method can not only distinguish between free and oligosaccharide-bound SA and protein-bound SA effectively, but can also determine the contents of them. The results of the investigation on stewing conditions and response surface analysis can be used as the theoretical basis for further pharmacological research of EBN, and can also provide theoretical guidance for the development of EBN products.HighlightsA method for the determination of free and oligosaccharide-bound SA and protein-bound SA in EBN by HPLC was established, and the extraction process of free and oligosaccharide-bound SA was optimized.
研究领域:
食品科学
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分析化学
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药学
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DOI
PubMed
高影响因子
POULTRY SCIENCE
·
2022
·
IF 4.014
Hui Xue,Meng Xu,Guowen Zhang,Ping Wang,Lin Yu,Ying Zhao,Yonggang Tu,Yan Zhao
ABSTRACT This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel ( HEWG ). The results indicated that, during braising, soluble protein and hardness showed an overall increasing trend. The absolute Zeta potential value showed a decreasing trend; however, T 2 and free sulfhydryl group showed an increasing trend first and decreasing trend later, and surface hydrophobicity showed a decreasing trend. Microstructure analysis showed that protein gel aggregation increased and that holes and cracks formed first, and then the cracks decreased. Fourier transform infrared spectrometry showed that shikimic acid could strengthen the polarity of HEWG, and a mutual transformation occurred between intramolecular β-sheets, intermolecular β-sheets, and intermolecular antiparallel β-sheets, as well as a slight blue-shift, in the α-helices. In general, the addition of shikimic acid could alter the HEWG structure and improve its gel strength, polarity, and aggregation. Moreover, the higher the concentration of shikimic acid, the greater the influence on HEWG. Therefore, shikimic acid could be used as a new type of gel enhancer for the modification of egg white gel.
研究领域:
食品科学
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蛋白质化学
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物理化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Lei Zhao,Lin Li,Pi Li,Peng Gao,Jiangtao Xing,Chengyu Zeng,Cheng Li,Wanmei Wu,Daohong Zhang,Huan Liu
Lipids are recognized as the key matrix for the formation and retention of aroma compounds in stewed meat. However, the molecular structures of lipids predominantly contributing to the aroma profile of stewed ducks remain unclear. For the first time, the volatilomics and lipidomics were employed to characterize the key aroma compounds and lipid profiles of micro-pressure stewed duck meat, as well as their temporal response patterns. The micro-pressure stewed duck meat displayed pronounced fatty, grassy, and meaty aromas with intensities increasing over stewing times. A total of 29 key aroma compounds, including ( E, E )-2,4-decadienal, 1-octen-3-ol, and dimethyl trisulfide, were identified, among which ( E, E )-2,4-decadienal was a primary contributor to the fatty aromas. Triglycerides (TGs) and phosphatidylcholines (PCs) might play crucial roles in the aroma retention, while phosphatidylethanolamines (PEs) and ceramides (Cers) containing C 18 acyl chains primarily promote the aroma formation. Interestingly, ( E, E) -2,4-decadienal was also identified as an aroma marker for distinguishing differential samples. This study offers new insights into the formation of aroma profile of micro-pressure stewed duck from a lipid-centric perspective.
研究领域:
食品科学
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分析化学
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脂质组学
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风味化学
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肉类加工
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinyu Chen,Tengbin Wang,Huabo Fu,Siqi Qiu,Yuhan Duan,Xulong Li,Jingyun Wang,Xin Guo,Shiling Lu
This study aimed to investigate the effects of ultrasonic parameters (time, temperature, power) on the quality of Xinjiang-style stewed mutton (XJSM). Both low-temperature long-time low-power (LLP) and high-temperature short-time high-power (HHP) ultrasound treatments effectively loosened mutton structure and improved broth stability. The purine content was significantly lower in LLP-ultrasonically treated mutton (655.64 mg/kg) and HHP broth (196.97 mg/kg) ( P < 0.05). We identified 72 volatile organic compounds (VOCs) through gas chromatography-ion mobility spectrometry (GC-IMS). In addition, gas chromatography–mass spectrometry (GC–MS) detected 64 VOCs in the mutton and 65 VOCs in the broth. Among these, alcohols and aldehydes were identified as key contributors to the flavor profile. Furthermore, principal component analysis (PCA) effectively distinguished samples prepared under different ultrasound conditions. Moreover, variable importance in projection (VIP) analysis demonstrated that hexanal, 1-octen-3-ol, nonanal, and decanal were characteristic volatile organic compounds in both mutton and broth.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Hui Xue,Yonggang Tu,Meng Xu,Mingfu Liao,Wenxiang Luo,Weibo Guo,Guowen Zhang,Yan Zhao
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
研究领域:
食品科学
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化学
·
生物学
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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）