LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yanyan Zhao,Shengkai Zhang,Shengming Zhao,Zhuangli Kang,Hanjun Ma
This study evaluated the potential of Artemisia sphaerocephala Krasch gum (ASK gum) solution as a fat replacer. With an increased proportion of ASK gum, the fat and energy of frankfurters significantly decreased, the cooking yield significantly increased, and the L * values exhibited an upward trend. Frankfurters with 75% pork back fat substitution by ASK gum yielded optimal gel strength and texture. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that ASK gum reduced the T 2 relaxation time and heightened the percentage of immobilized water. Meanwhile, an increase in the β-sheet and decreased α-helix content indicated that ASK gum altered the protein secondary structure. Moreover, ASK gum addition significantly changed the dynamic rheological properties and microstructure. Partial fat substitution with ASK gum did not impact the sensory score. Overall, using ASK gum solution to partially substitute animal fat could be a promising approach for improving the gel quality of reduced-fat frankfurters.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xueliang Zhang,Gisele LaPointe,Yang Liu,Xiaomeng Wang,Luyao Xiao,Xiaogan Zhao,Wei Li
In this study, we evaluated the impact of Lactiplantibacillus plantarum ( L. plantarum ) with ropy and non-ropy phenotypes on gel structure and protein conformation of fermented milk. Ropy L. plantarum (T1 & CL80) secreted EPS with high molecular weight (1.41 × 10 6 , 1.19 × 10 6 Da) and intrinsic viscosity (486.46, 316.32 mL/g), effectively enhances fermented milk viscosity and water holding capacity (WHC) (65.4%, 84.6%) by forming a dense gel structure. Non-ropy L. plantarum (CSK & S-1A) fermented milk gel’s high surface hydrophobicity and free sulfhydryl content caused high hardness and low WHC. Raman spectroscopy combined with circular dichroism analysis showed that high levels of α-helix (29.32–30.31%) and random roil (23.06–25.36%) protein structures are the intrinsic factors that contribute to the difference among fermented milk gels of ropy and non-ropy strains. This study provides a basis for understanding the structural variability of fermented milk gels using ropy or non-ropy lactic acid bacteria.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Arianna Dick,Bhesh Bhandari,Xiuping Dong,Sangeeta Prakash
The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness , and cohesiveness than the samples with added hydrocolloids , elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·305
·
IF 4.7
Shouchun Liu,Luyao Zhang,Jing Chen,Zhuyi Li,Meijiao Liu,Pengzhi Hong,Saiyi Zhong,Haifeng Li
The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze–thaw (F-T) cycle of 12 h after freezing at −20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp’s physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denaturation, which were the main factors leading to the deterioration of shrimp quality. Furthermore, flavor changes were analyzed using an electronic nose sensor to establish a freshness model. The W1W, W1S, W2S, and W5S sensors were correlated with the quality changes in shrimp and used as the main sensors for detecting the freshness ofPenaeus vannamei. As a result, to better maintain the overall freshness, temperature fluctuations should be minimized in sales and storage, and fewer than 8 F-T cycles should be performed.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Zhenna Zhang,Juan Wang,Xueying Zhang,Qingli Shi,Le Xin,Hongfei Fu,Yunyang Wang
This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 °C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25–85 °C). Enzyme extract showed the lowest PPO relative activity at 85 °C after RF treatment, followed by the potato cuboids and mashed potato, about 0.19 ± 0.017%, 3.24 ± 0.19%, and 3.54 ± 0.04%, respectively. Circular dichroism analysis indicated that RF heating changed the secondary structure of PPO, as α-helix content decreased. Both electrode gap and temperature had significant effect ( P < .05) on weight loss, color, and texture of the potato cuboids. Microstructure analysis showed the changes of potato cell and starch during RF heating.
研究领域:
食品科学
·
食品工程
·
生物物理学
·
酶学
·
农产品加工
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1639
·
IF 5.1
Jingjing Huang,Haiqiu Wei,Zhang Luo,Liang Li,Zhendong Liu,Ningning Xie
The mechanistic effects ofZanthoxylum bungeanumon the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis usingZ. bungeanumaqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p< 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions fromα-helix (42.62% decrease) toβ-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z.bungeanummay optimize the textural quality of processed meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
BIOORGANIC CHEMISTRY
·
2020
·
IF 4.831
Liang Yan,Yongqi Ke,Yuhe Kan,Dao Lin,Jingkui Yang,Yujian He,Li Wu
The isomerization of l -amino acids in peptides and proteins into d -configuration under physiological conditions would affect the physiological dysfunction and caused protein conformational diseases. The presence of d -amino acids might change the higher-order structure of proteins and triggered abnormal aggregation. In order to better understand this phenomenon and promote degradation, we systematically studied the enzymatic hydrolysis of a series of peptides obtained by replacing l -amino acids in different positions of template peptide KYNETWRSED with d -amino acids under the action of Protease K. The results showed that, compared with normal peptide, isomerization of different amino acids had different effects on the anti-enzymatic hydrolysis of the peptides, especially d -tryptophan at position 6, which significantly inhibited enzymatic hydrolysis. The analysis of the peptide cleavage site revealed that the efficiency of enzymatic hydrolysis mainly depended on the isomerization of the amino acids at a specific site of the peptide cleavage. Further studies showed that the enzymatic hydrolysis of substrates could be facilitated by optimized reaction conditions such as temperature, pH, addition of metal ions, and change of buffer. In this way the accumulation of disease-associated d -amino acid containing polypeptides/proteins could be prevented.
研究领域:
生物化学
·
分子生物学
·
蛋白质化学
✓ 已验证
DOI
PubMed
高影响因子
PHYTOMEDICINE
·
2018
·
IF 3.61
Vishvanath Tiwari
Background Native protein conformation is essential for the functional activity of the proteins and enzymes. Defects in conformation or alterations in expression of the proteins have been reported in various diseases. Purpose The aim of this study is to review the molecular insight into the therapeutic potential of phytoconstituents targeting protein conformations or expressions. Methods Published literatures were searched in PubMed, Scopus, Web of Science; Article published till Dec 2017 were extracted. The literature was assessed from the Central University of Rajasthan, India. Present study evaluate article based on the role of active plant constituents on the conformation and expression of the different proteins. Results Plant components play their role either at the molecular level or cellular level and exhibit antibacterial, antiviral, anti-neurodegenerative and other activities. Plant active compounds isolated from different plants may either stabilize or destabilize the conformation of proteins or alter expression level of the protein involved in these diseases, therefore, can play a significant role in preventing diseases caused by the alteration in these proteins. Conclusion In the present article, we have reviewed the molecular mechanism of plant active compounds, their target proteins, methods of extraction and identification, and their biological significances. Therefore, a proper understanding of the effect of these herbal molecules on the concerned proteins may help to develop new herbal-based therapeutics for various diseases.
研究领域:
药理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 2
·623-635
·
IF 3.693
Fan Xie,Hui Zhang,Zhiqiang Xiong,Yan Wu,Lianzhong Ai
In this work, we investigated the effects of sucrose (0%–30%, w/w) on the pasting properties, retrogradation, freeze–thaw stability, texture, and the possible interaction with corn starch–tamarind seed polysaccharide (CS–TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS–TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze–thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross-link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch-based products, such as glue pudding and other starch desserts.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yuanyuan Zhang,Qi Wang,Haobo Jin,Yaqin Yang,Bao Chen,Long Sheng
Due to the high heat sensitivity of liquid egg white (LEW), there were a loss of foaming properties during pasteurization . At the same time, the temperature of pasteurization was limited by this property and did not limit the growth of microorganisms very well. Therefore, the article hoped to improve the foaming characteristics of pasteurized liquid egg white (PLEW) and to increase the stability during storage by using water-bath ultrasound. It was found that the foaming capacity of the pasteurization only group increased from 270% to 326% under optimal sonication conditions (60 Hz, 400 W, 15 min). The increase in protein solubility and decrease in particle size following ultrasound suggested that ultrasound had a deaggregation effect. The fact that surface tension was reduced suggested that sonication could provide more soluble proteins and a more flexible conformation for PLEW. Both free sulfhydryl and surface hydrophobicity were enhanced, which might be related to the disruption of protein molecular forces by the cavitation effect of ultrasound. The results of spectral analysis again revealed that the essence of ultrasound to improve the foaming properties of PLEW lied in changing the conformation of the protein molecule. Furthermore, the results also demonstrated that the ultrasound-treated LEW showed better foaming properties, minimal changes in viscosity, lower total volatile basic nitrogen content, and a longer shelf life (40 d) during storage. The quality of the ultrasound-treated group remained the most stable. Therefore, ultrasound has great potential for improving the foaming ability and stability of PLEW.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ali Mohsin,Hui Ni,Yanxia Luo,Yanlong Wei,Xiwei Tian,Wenyan Guan,Muhammad Ali,Imran Mahmood Khan,Sobia Niazi,Salim-ur Rehman,Yingping Zhuang,Meijin Guo
Camel milk is worldwide known for its profound nutritional value . However, the poor curd formation of camel milk renders low consumer acceptability. In current study, xanthan gum was added in the production process to attain an adequate firmness factor. Further for enhancing consumer acceptability, dates paste was also added. Storage study was performed four times after an elapse of every 7 days to confirm the product quality for corresponding fractions (0.25, 0.5 and 0.75%) of biosynthesized xanthan (BX) and 1% gelatin as control. Moreover, the rheological measurements were performed and the experimental data were assessed by Herschel-Bulkley model. With the addition of BX, the camel milk date yoghurt (CMDY) demonstrated the shear-thinning behavior with pseudoplastic fluid characteristics. The rheological properties of CMDY were significantly improved in correspondence to higher concentration of BX. Relatively, 0.75% of BX addition resulted in the best texture of yoghurt and obtained an average firmness of 445 ± 34.11 g. Furthermore, confocal CSLM and SEM micrographs demonstrated the detail microstructure of all yoghurt samples. Specifically, addition of 0.75% BX in yoghurt sample demonstrated a strengthened (dense) network of casein micelles. Lastly, the addition of 0.75% BX along with 10% dates paste significantly enhanced the sensory characteristics of CMDY.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF NANOPARTICLE RESEARCH
·
2017
·Vol. 19
·期 7
·1-13
·
IF 2.02
Qin Dezhi,Wang Li,Wang Yabo,Du Xian,Zhang Li,Zhang Qiuxia,He Bingyu
Protein-conjugated CdS nanocrystals (NCs) with different morphology have been synthesized under biomimetic condition using trypsin as capping agent in aqueous medium. The reaction parameters including concentration of trypsin, pH value, reaction time, and temperature have a major influence on the morphology and optical property of CdS NCs. XRD, selected area electron diffraction (SAED), TEM, HRTEM, and EDS characterizations were used to investigate the structure, composition, morphology, and size of as-prepared products. The binding reaction between Cd 2+ /CdS and trypsin was investigated systematically through various spectroscopic methods. UV-vis, FT-IR, photoluminescence (PL) spectra, and conductivity analysis of Cd 2+ -trypsin suggest that Cd 2+ ions could coordinate with the functional groups of trypsin and induce the formation of unfolding and loosening structure in protein molecules, and the change of protein conformation was also verified by circular dichroism (CD) spectra. This interaction increased local supersaturation of Cd 2+ ions around the groups of trypsin and reduced the nucleation activation energy of CdS nuclei, which favored heterogeneous nucleation in trypsin matrix and resulted in the formation of inorganic-organic hybrid materials. The functional integrity of the enzyme conjugated to CdS NCs was studied by monitoring the enzymatic activity of CdS-trypsin conjugates. The fluorescence of CdS NCs is dependent strongly on trypsin which passivates the surface of NCs.
研究领域:
生物化学
·
材料科学
·
光谱学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）