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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY · 2023 ·Vol. 58 ·期 10 ·5332-5345 · IF 3.3

Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality

Ruyi Zhu,Zhouyi Xiong,Dan Li

Summary The effect of complex organic acids (COA) treatment at different concentrations (0%, 1%, 5%, 10% and 15%) on the myofibrillar protein (MP) structure and meat quality of crayfish ( Procambarus clarkii ) was investigated. The results showed that with increasing concentrations of COA treatment, the sulfhydryl content of MP decreased and dityrosine content increased. The MP secondary structure has a reduced α-helix content and an increased β-fold content. The MP tertiary structure unfolded, exposing hydrophobic and other amino acids to a polar environment. MP aggregation was induced in the 1% and 5% COA treatment groups and MP degradation was induced in the 10% and 15% COA treatment groups. Crayfish meat in the 5% COA treatment group showed improved textural properties due to protein aggregation. It also enhanced the colour, aroma and micromorphology of the crayfish meat.

CAS / MDL: 69-78-3
研究领域: 食品科学 · 蛋白质化学
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FOOD CHEMISTRY · 2021 · IF 7.514

Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality

Yufei Yang,Shudong He,Yi Zhang,Xingjiang Li,Haiyan Liu,Qiming Li,Xiaodong Cao,Yongkang Ye,Hanju Sun

Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans ( P. vulgaris L.) compared with Osborne protocol. 70–80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.

研究领域: 食品科学 · 植物科学 · 生物化学
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