FOOD CHEMISTRY
·
2024
·
IF 8.5
Youjun Wang,Yangmeijin Zhao,Yuxuan He,Chengxiang Ao,Yusheng Jiang,Yuanyong Tian,Hui Zhao,Hang Lu
In this study, the impact of three unsaturated fatty acids (Oleic acid: OA, Eicosapentaenoic acid: EPA, Docosahexaenoic acid: DHA) on the oxidation and structure of rainbow trout myofibrillar protein (MP) was explored. The findings revealed a notable increase in carbonyl content ( P < 0.05) and a significant decrease in total sulfhydryl content (P < 0.05) of MP with the concentration increase of the three unsaturated fatty acids. Endogenous fluorescence spectroscopy and surface hydrophobicity analyses showed that unsaturated fatty acids can cause unfolding and exposure of hydrophobic groups in MP. In addition, SDS-PAGE showed that disulfide bonds were associated with MP cross-linking and aggregate size induced by unsaturated fatty acids. Overall, three unsaturated fatty acid treatments facilitated the oxidation of myofibrillar proteins, and the extent of protein oxidation was closely associated with the concentration of unsaturated fatty acids.
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 Science and Technology
·
2023
·
IF 2.602
HU Hao,LI Chengsheng,LYU Chunmao,MENG Xianjun,LI Bin,SHU Chi
The oxidation and structural properties of hazelnut protein prepared from a low-temperature cold-pressed hazelnut meal were evaluated using three oxidative modification methods: AAPH (2,2'-azo(2-methylpropionamidine)dihydrochloride), MDA (malondialdehyde), and H2O2. The three different oxidants gradually increased the carbonyl content of the proteins, MDA from 1.91 to 8.87 nmol/m, AAPH (from 2.13 to 12.18 nmol/mg, and H2O2 from 2.28 to 13.72 nmol/mg, indicating that the hazelnut protein was oxidized. The carbonyl content of H2O2-modified hazelnut proteins was the highest, implying that the proteins were more susceptible to oxidation by hydroxyl radicals. FT-IR, intrinsic fluorescence spectra, surface hydrophobicity, and protein electrophoresis implied that oxidative modifications altered the secondary structure of hazelnut proteins, and promoted protein aggregation and cross-linking. In addition, the oxidative modification resulted in a larger particle size distribution of hazelnut proteins and a decrease in the zeta potential absolute value, indicating a decrease in the hazelnut proteins stability and the formation of soluble aggregates. Overall, incubation with AAPH, MDA, and H2O2 significantly affected the structure of hazelnut proteins, demonstrating that hazelnut proteins in food processing systems are susceptible to structural and property changes due to different oxidation products.
研究领域:
食品科学
·
蛋白质化学
·
生物化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yang Wang,Xinxin You,Mokhtar Dabbour,Benjamin Kumah Mintah,Zhaoli Zhang,Zhenquan Yang,Ronghai He
This study concentrated on the influence of multi-frequency ultrasonication (under varied frequency modes) on the structural, oxidation, emulsification, and gel characteristics of beef myofibrillar protein (MP). The results showed that total thiol groups and surface hydrophobicity were increased following ultrasonication, whereas reduction in carbonyl content was observed. Compared to the control, dual frequency ultrasound (25/28 kHz) increased the emulsifying activity and stability, and as well the ζ-potential of beef MP (to 7.49 m 2 /g, 18.35 min, and 8.25 mW respectively), but reduced the particle size. Reference to color, beef MP gel exhibited significantly higher L ⁎ and whiteness values, a stable a ⁎ value, and lower b ⁎ value. Besides, water holding capacity of gel and cooking loss rate were increased to 66.72 % and 7.71 % under dual frequency ultrasound (25/28 kHz), respectively. After dual frequency (25/28 kHz) ultrasound, the α-helix in beef MP decreased to 10 %, while the irregular coil content increased by 12 %. At the same ultrasound frequency, the MP gel displayed a notably dense and uniform surface appearance. Correlation analysis and the proposed mechanism of ultrasonication on the oxidation characteristics of beef MP and the improvement of emulsification gel properties indicated that sonication impaired the carbonyl content and altered the spatial conformation of beef MP, causing the collapse of disulfide bonds to form thiol groups inside beef MP. Multi-frequency ultrasound treatment, compared to single-frequency ultrasound, offers a broader range of effects, deeper penetration, and stronger synergistic effects, allowing it to act more uniformly on beef MP. Altogether, these findings provide both theoretical insight and practical guidance for using multi-frequency ultrasonication to develop functional meat products with improved texture, emulsification, and oxidative stability. This aligns with growing consumer demands for high-quality, health-oriented, and safe protein-based foods.
研究领域:
食品科学
·
超声学
·
蛋白质化学
·
食品加工
·
生物物理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Haijun Chang,Yu Huang,Yuanwei Shi,Yu Hu,Wenbin Zhou
The research aimed to elucidate how purslane extract (PE) inhibited pork myofibrillar proteins (MPs) oxidation and modulated the physicochemical properties in the Fenton oxidation system. This study employed UHPLC-QE-Orbitrap-MS/MS to comprehensively analyze the PE constituents and evaluate their antioxidant properties. Furthermore, the effects of various PE concentrations (0.05, 0.10, 0.15, 0.20, and 0.40 mg/mL) on the structural characteristics of pork MPs in a hydroxyl radical oxidation system were evaluated. The findings indicated that PE was rich in phenolics, with luteolin, kaempferol, genistein, rutin, diosmetin, morin, kaempferol-3-O-rutinoside, isoquercitrin, and isorhamnetin-3-O-neohesperidoside being the nine most prevalent compounds. These compounds contributed to the extract's strong free radical scavenging activity. Experimental results demonstrated that adding 0.20 mg/mL PE significantly reduced the carbonyl content compared with oxidized MPs while increasing total thiol, free thiol, and free amino group levels ( P < 0.05). The protective effect of PE on MP amino acid side chains was superior to that of Butylated hydroxyanisole (BHA). Moreover, PE addition protected the secondary structure of MPs and minimized the α-helix loss caused by oxidation. In addition, PE decreased the intrinsic fluorescence intensity of MPs, enhanced their surface hydrophobicity, and reduced their solubility. SDS-PAGE results indicated that oxidation and PE addition induced MP aggregation, with most of it being reversible. These findings support the potential of PE as a natural antioxidant in meat products and offer a theoretical basis for its functional applications in meat processing.
研究领域:
食品科学
·
生物化学
·
食品化学
·
抗氧化研究
·
蛋白质科学
·
天然产物
·
氧化应激
·
肉类加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 3.3
Haijun Chang,Yuanwei Shi,Jie Xiong,Zhaoying Bo,Yan Dai
Summary This study investigated the effects of the combination of Gaphalium affine extract (GAE) and sodium pyrophosphate (PP) on the structure and oxidative stability of porcine myofibrillar proteins (MPs) under oxidative stress. The results showed that GAE was rich in total flavonoids and total phenols (37.09% and 67.50%, respectively). GAE had strong free radical scavenging ability, especially for • OH, and the semi-inhibitory concentration (IC 50 ) of • OH reached as high as 3.59 μg/mL, which was slightly lower than that of the standard antioxidant vitamin C (V c ). The addition of GAE and PP significantly inhibited the formation of carbonyl groups compared to the control group ( P < 0.05). The presence of GAE further promoted the loss of total sulphydryl groups by 3.52% compared to the oxidative control group ( P < 0.05). However, PP and PP+G significantly inhibited the loss of total sulphydryl groups ( P < 0.05). The further reduction in the carbonyl content, increase in the hydrogen bond content, inhibition of the conversion of sulphydryl groups to disulphide bonds, and decrease in the cross-linking aggregation of corresponding proteins all indicate that GAE and PP could cooperatively regulate the oxidation of MPs. An appropriate amount of PP effectively modified the damage caused by GAE on both the secondary and tertiary structure of MPs to maintain their structural stability, however, a relatively higher concentration of PP led to a substantial degree of MP collapse and affected the quality of the proteins. These results suggest that the oxidative stability of MPs can be improved by the addition of an appropriate amount of GAE (0.2 mg/g protein) combined with PP (1 mM).
研究领域:
食品科学
·
生物化学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Cuntang,AN Xuanzhe,GAO Zengming,LI Ziyu,TIAN Shengxin,LU Yueyi
In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 VC treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and VC treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.
研究领域:
食品科学
·
食品保存
·
肉类科学
·
天然添加剂
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Deyin Pan,Jinming Ma,Jingjing Diao,Jiaqi Li,Hongsheng Chen
The effects of eugenol (EG; 0, 5, 20, and 50 mg/g protein) on the structure and gel properties of pork myofibrillar protein (MPs) under a hydroxyl radical-generating system were explored in this study. The results revealed that the addition of a high concentration of EG (50 mg/g protein) markedly reduced the carbonyl content and enhanced the fluorescence intensity, surface hydrophobicity, and protected the secondary structure of MPs, compared to oxidized MPs. In addition, the high concentration group noticeably increased the storage modulus ( G ′), gel strength, and water-holding capacity (WHC), and significantly hindered the oxidation-induced transformation of immobilized water of the MPs gel to free water and basically favored the formation of a finer and more homogeneous three-dimensional network structure, This work verified that the adding of EG could effectively improve the gel quality of oxidized MPs and more successfully delay oxidation-induced damage to muscle protein structure.
研究领域:
食品科学
·
蛋白质化学
·
氧化应激
✓ 已验证
DOI
PubMed
高影响因子
ENVIRONMENTAL POLLUTION
·
2021
·
IF 8.071
Ying Pan,Bei Wen,Hongna Zhang,Shuzhen Zhang
With the regulation of perfluorooctanesulfonate (PFOS), 6:2 chlorinated polyfluoroalkyl ether sulfonate (6:2 Cl-PFESA) has been used as a potential PFOS alternative in electroplating . In this study, the uptake, translocation and phytotoxicity of PFOS and 6:2 Cl-PFESA in mung bean ( Vigna radiata (Linn.) Wilczek. ) were investigated. The uptake kinetics of PFOS and 6:2 Cl-PFESA fit the Michaelis-Menten equation well, suggesting that the uptake is a carrier-mediated process. The root concentration factor (RCF) of 6:2 Cl-PFESA (34.55 mL g −1 dw) was 1.27 times that of PFOS (27.11 mL g −1 dw), and the translocation factor (TF) of 6:2 Cl-PFESA (0.177) was 1.07 times that of PFOS (0.165). Exposure to 6:2 Cl-PFESA and PFOS both resulted in the inhibition of mung bean seedling development. Treatment with 6:2 Cl-PFESA and PFOS led to the concentration-dependent elevation of malondialdehyde (MDA), carbonyl groups, and phosphorylated histone H2AX (γ-H2AX) levels in mung bean roots. The MDA and carbonyl group contents induced by 6:2 Cl-PFESA were 1.10–1.35 and 1.03–1.14 times, respectively, those of PFOS. The hydroxyl free radical (·OH) levels in mung bean roots after exposure to PFOS and 6:2 Cl-PFESA were elevated significantly, and the ·OH levels induced by 6:2 Cl-PFESA were higher than those induced by PFOS. Hydroxyl free radical levels were positively correlated with the MDA and carbonyl group contents in mung bean roots ( p < 0.05). The dynamic changes in some antioxidative enzyme activities in mung bean seedlings were determined, including peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT). The results demonstrated the phytotoxicities of 6:2 Cl-PFESA and PFOS to mung bean in the early developmental stage. 6:2 Cl-PFESA is more harmful to mung beans than PFOS. The production of hydroxyl radical is the mechanism that causes the toxicity of PFOS and 6:2 Cl-PFESA toward plants.
研究领域:
环境科学
·
植物生理学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Meijuan Lan,Tongshuai Li,Lin Li,Shaoyun Wang,Juncheng Chen,Tangyu Yang,Zhiru Li,Yipeng Yang,Xia Zhang,Bing Li
The physiochemical properties, structure characteristics, oxidation, and emulsifying properties of myofibrillar proteins (MPs) in low salt solution after treated by the ultrasound were investigated. The solubility, mean diameters, sulfhydryl content, and carbonyl contents of MPs after ultrasonic treatment increased, while the turbidity decreased. The surface hydrophobicity of MPs with 200 W–600 W treatment increased, but decreased at 800 W treatment. The circular dichroism analysis revealed that α-helix content increased, while β-sheet and random coil content decreased after ultrasonic treatment. Fluorescence spectroscopy indicated the fluorescence intensities of MPs were increased after ultrasonic treatment. SDS-PAGE results showed more protein polymers due to myosin heavy chain (MHC) aggregation via disulfide bonds. Based on LC-MS/MS result, the myosin heavy chain was susceptible to oxidation, with monooxidation being the main oxidative modification. Finally, the emulsions stabilized by ultrasonically treated MPs, especially those treated at 800 W, exhibited decreased particle size, improved uniformity, and enhanced stability.
研究领域:
食品科学
·
蛋白质化学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·737
·
IF 4.7
Jianhao Li,Zihang Shi,Xiankang Fan,Lihui Du,Qiang Xia,Changyu Zhou,Yangying Sun,Baocai Xu,Daodong Pan
The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2composite salt substitution is an effective method for producing low-sodium air-dried chicken.
研究领域:
食品科学
·
蛋白质组学
·
感官评价
·
生物化学
✓ 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）