Food Bioscience
·
2025
·
IF 5.9
Wenjia He,Min Wang,Yicheng Ding,Yuting Ding,Xuxia Zhou
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products. Effects of fermentation with Monascus purpureus ( M. purpureus ) and Actinomucor elegans ( A. elegans ) at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated. Generally, fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen, TCA-soluble peptide, and free amino acid contents, simultaneously accompanied by decreases in hardness, gumminess, and chewiness of surimi. Co-fermentation effectively improved the volatile profiles of surimi. Comparatively, a higher inoculation ratio of M. purpureus was favorable for the production of esters and ketones, whereas a higher proportion of A. elegans reduced the aldehyde contents, especially nonanal with fishy odor. Taken together, a 1:1 inoculation ratio of M . purpureus and A. elegans was more conductive to improve the aroma profiles of surimi, with a 77.2% reduction of aldehyde compared to unfermented surimi.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiaohan Zheng,Bowen Zou,Ruitao Zhu,Junwei Zhang,Xiaokang Na,Ming Du,Beiwei Zhu,Chao Wu
Structured binary protein networks offer a pathway for designing gel-based foods with less ecological and economic effects. This study investigated the heat-mediated interaction and gelation kinetics of cod-soy mixed proteins at molecular level. Results indicated that denaturation degree of soy proteins was fundamental in determining the protein-protein interactions during heating. Considerable non-natural β-sheet was generated in the heterogeneous structures to initiate their aggregation behavior. Cod actomyosin comprising myosin heavy chains and actin mainly regulated their aggregation below 70 °C. At higher temperatures, the formation of large-sized and intermediary-sized aggregates was dominated by disulfide bond exchange between cod actomyosin and soy A-B aggregates (≤ 85 °C) or dissociated B subunits (> 85 °C). These aggregates were further evidenced as essential components to form gel networks with higher storage modulus (G'). These findings provide fundamental insights for designing gel-based products with desirable nutritional and textural properties based on plant-animal binary proteins.
研究领域:
食品科学
·
分子生物学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yisha Xie,Xiliang Yu,Shibiao Wei,Jianan Zheng,Sangeeta Prakash,Xiuping Dong
Cod cut offs, as a by-product of cod processing, is often discarded and wasted. A cod protein gel (CP-gel) was produced from homogenized steamed cod cut offs to turn the otherwise “waste” into treasure. The effects of homogenizing conditions on the physicochemical properties of the CP-gel were investigated by assessing the gel strength, water holding capacity (WHC), rheological properties and microstructure, combined with the visual appearance. After homogenization at 80 MPa with 15 passes, the particle size was reduced to 4 μm and resulted in a gel strength of 0.63 N. The WHC of cod protein gel increased by 41% as compared to the un-homogenized sample. The secondary structures of the microfibrillar proteins changed as evidenced by the increased α-helix content by 3% via homogenization. The reduced particle size allowed particle-particle interactions and promoted protein cross-linking via both hydrophobic interaction and hydrogen bond formation. A relatively smooth and honeycombed network structure was formed with improved gel quality and physical properties. CP-gel provides a potential to utilize cod cut offs to produce value-added products.
研究领域:
食品科学
·
蛋白质化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiaohan Zheng,Bowen Zou,Wenqiang Cai,Xianbing Xu,Ming Du,Xiaokang Na,Beiwei Zhu,Chao Wu
Cod proteins (CPs) have potential applications in designing desirable gel-based products, and this study aimed to unravel their heat-induced aggregation pattern and further probe the roles in protein gels. SDS-PAGE analysis indicated that high-precipitation-coefficient aggregates (HPCAs) of CPs aggregates were composed of considerable polymers of myosin heavy chains and actin, and their low-precipitation-coefficient aggregates (LPCAs) contained myosin light chains and tropomyosin . Studies from correlation analysis between the structure and aggregation kinetics revealed that the generation of β-sheet and S S bonds were responsible for their spontaneous thermal aggregation induced by heating temperature and protein concentration, respectively. Additionally, as protein denaturation ratio increased, more and larger HPCAs were formed, which was evidenced driving the network formation of protein gels and resulting in higher storage modulus (G') values. These novel findings may be applicable to other animal proteins for better tailoring the manufacturing of muscle gel-based products.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yisha Xie,Xiliang Yu,Zheming Wang,Chenxu Yu,Sangeeta Prakash,Xiuping Dong
In this paper, the synergistic effect of myofibrillar protein enrichment and homogenization on the quality of cod protein gel (CP-gel) was investigated. CP-gel properties were characterized through measuring the gel strength, rheological properties, water retention and the protein network structure. The results showed that myofibrillar protein was enriched after washing the steamed cod for more than three times. With the synergistic effects of homogenization and myofibrillar protein enrichment, CP-gel with 1:3 of solid: water ratio was produced, which had similar texture properties with the regular CP-gel (with 1:1 of solid: water ratio), and had better gel strength, storage modulus, and water holding capacity than the control (i.e., with no enrichment/homogenization treatments). Clearly, the combined protein enrichment and homogenization treatments pointed to a new CP-gel production method which would significantly increase the production yield and reduce the production costs without negatively impact the product quality. In addition, the CP-gel with thixotropy and shear-thinning behavior was suitable for extrusion-based 3-D printing, which could be utilized to develop custom-made designer specialty food with further enhanced nutritional and flavor/textual properties.
研究领域:
食品科学
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蛋白质工程
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产品关联
DOI
高影响因子
JOURNAL OF MOLECULAR STRUCTURE
·
2022
·
IF 3.841
Devaraj Sabarinathan,Arumugam Selva Sharma,Akwasi Akomeah Agyekum,Marimuthu Murugavelu,Poorna Chandrika Sabapathy,Shujat Ali,Hamada Hassan,Huanhuan Li,Quansheng Chen
In this work, single-step reduction method for the synthesis of highly stable water-soluble copper nanoclusters (CuNCs) at ambient conditions in which Thunnus albacares fish protein (FP) played the dual role of a capping and reducing agent is reported. The physicochemical properties of the prepared CuNCs were characterized by using UV-Visible Spectroscopy, FTIR, TEM and time resolved fluorescence spectroscopic studies. The FP-CuNCs showed high photo stability under different ionic strength, pH, with good quantum yield. It showed maximum emission at 446 nm upon its excitation at 330 nm. The excellent fluorescent properties of FP-CuNCs were further utilized to detect Fe 3+ ions in aqueous condition within the concentration range of 0–50 µM and the sensing assay exhibited a limit of detection of 0.68 µM. The mechanism involved in the fluorescence detection is ascribed to the synergistic static and IFE induced fluorescence quenching of FP-CuNCs. The practical applicability of the detection probe was further established by carrying out Fe 3+ ion detection in environmental sample analysis.
研究领域:
生物化学
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纳米材料科学
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分析化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Qingguan Liu,Li Tan,Pengzhi Hong,Huanming Liu,Chunxia Zhou
The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC 2:1 and TSPC 1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-to-arginine ratio and β subunit were greatly correlated with protein digestibility with correlation coefficients of −0.962 ( P < 0.01) and −0.971 ( P < 0.01), respectively. Compared to SPI, TSPCs displayed a lower lysine-to-arginine ratio and β-conglycinin content, which improved its digestibility. Proteomic analysis indicated that TSPC 1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. The study would advance the utilization of mixed proteins toward exceptional food industry applications.
研究领域:
食品科学
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营养学
·
蛋白质组学
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产品关联
DOI
PubMed
高影响因子
CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY
·
2014
·Vol. 33
·期 1
·159-168
·
IF 0.684
Wang Xueqin,Xing Ronge,Liu Song,Yu Huahua,Li Kecheng,Chen Zuoyuan,Li Pengcheng
Mackerel ( Pneumatophorus japonic u s ) proteins were hydrolyzed by five proteases: trypsin, papain, neutrase, acid protease, and flavourzyme. The hydrolysate treated by neutrase exhibited the highest antioxidant activity. Response surface methodology (RSM) was employed to optimize the hydrolysis conditions in an effort to obtain a mackerel protein hydrolysate (MPH) with the highest DPPH radical scavenging activity. The MPH was fractioned using a series of ultrafiltration membranes and five fractions, namely, MPH-I (>10 kDa), MPH-II (10–2.5 kDa), MPH-III (1–2.5 kDa), MPH-IV (0.4–1 kDa), and MPH-V (below 0.4 kDa), were obtained. DPPH radical scavenging activity, reducing power, hydroxyl radical scavenging activity, and the lipid peroxidation inhibition capability of these fractions were evaluated. The fractions in molecular weights <2.5 kDa (MPH-III, MPH-IV, and MPH-V), which occupied 93.4% of the total fractions, showed the strongest antioxidant activity; and the antioxidant activities of the three fractions are similar to each other. Using SP Sephadex C-25 and Sephadex G-25 columns, eight fractions were obtained from the MPH (<2.5 kDa). The isolated peptide I (1 664 kDa) displayed the highest DPPH radical scavenging activity. Therefore, MPH is a potential source of antioxidant peptides.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiaohan Zheng,Bowen Zou,Chao Ren,Xianbing Xu,Ming Du,Chao Wu
Cod proteins (CPs) are considered potential functional ingredients for developing gel-based foods, but present studies on the aggregation behavior of CPs upon heating remain limited. With this respect, the heat-induced aggregation kinetics of CPs at a subunit level was investigated. Based on different centrifugal forces, CPs aggregates were divided into three fractions: large-sized, intermediary-sized, and small-sized aggregates. SDS-PAGE and diagonal SDS-PAGE indicated that myosin heavy chains exhibited a higher affinity with actin to form intermediary-sized and large-sized aggregates; tropomyosin and myosin light chains were hardly engaged in the thermal aggregation and formed small-sized aggregates. The highly-polymerized aggregates adopted considerable transitions of helix-to-sheet in protein structures, whereas the structure of small-sized aggregates featured substantial helix-coil transitions. Furthermore, molecular interactions at different heating stages were revealed. These novel insights might advance our knowledge on the heat-induced aggregation behavior of CPs and provide fundamental information for the application of CPs in gel-based foods.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Kaiyu Jiang,Wei Gong,Yu-Xuan Liang,Juncai Tu,Jinjin Li,Weiman Gao,Xiuping Dong,Beiwei Zhu
To investigate the effects of processing temperatures on α, β-unsaturated aldehyde-mediated modifications of cod protein, a clickable probe, 4-(2-Propyn-1-yloxy)-2-butenal (yne-ACR), was developed to simulate α, β-unsaturated aldehyde modifications on cod protein in simulated processing systems (25 °C, 90 °C, and 180 °C). Processing at 180 °C resulted in a 3-fold increase in the hydrophobicity, while modifications under thermal processing had limited effects on the content of free nucleophilic amino acids. However, modification at 180 °C significantly increased the content of carbonylated proteins to 14.7 nmol/mg protein. Cod protein modified during thermal processing (90 °C and 180 °C) exhibited superior emulsifying and foaming properties than those subjected to heating alone. Cod protein processed at 90 °C exhibited 757 identified modified components, representing the highest number among the three processing temperatures, and thermally induced structural changes in cod protein facilitated multiple modifications on a single peptide. These findings provide new tools and insights for the study of food protein modification.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yue Wang,Xiliang Yu,Weiping Zhao,Shiyi Liu,Sangeeta Prakash,Xiuping Dong
This study developed a functional gel system based on cod protein, incorporated with vitamin D-loaded bilayer microcapsules, to achieve both texture softening and nutritional enhancement through controlled moisture regulation and composite ingredients. Results demonstrated that the incorporation of microcapsules (5%-30%) significantly reduced cooking loss, gel strength, hardness, and gumminess, while improving whiteness ( p <0.05). Composite gels with 5%-15% microcapsules met the Level 6 (soft & bite-sized) criteria according to the International Dysphagia Diet Standardisation Initiative (IDDSI) testing, indicating their suitability for individuals with dysphagia. Particularly, the microcapsule content of 15% was identified as optimal. Microscopic observations confirmed that the microcapsules remained intact and demonstrated improved protein cross-linking, attributable to the addition of microcapsules enhancing hydrophobic interactions. However, excessive incorporation (30%) disrupted the three-dimensional network architecture of the gel. In vitro digestion results indicated that the soft gels with 15% microcapsules achieved a high protein digestibility of 91.83% and enhanced vitamin D bioaccessibility, compared to the free-form vitamin D with release rate of 57.46%. Furthermore, the composite gels with 15% microcapsules exhibited improved oral processing properties, including lower friction coefficient and reduced masticatory force, fulfilling both swallowing safety and nutritional requirements for populations with special dietary needs.
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lijuan Zhang,Shan Sun,Wentao Su,Mingqian Tan
The present study was to investigate the effect of the astaxanthin high internal phase Pickering emulsion (H-AXT) on DEHP-induced liver lipid metabolism disorder and to demonstrate its possible protective mechanism. We have developed an antioxidant activity emulsion system to deliver astaxanthin into the liver to maximize its ability to protect the liver. In vitro , H-AXT intervention inhibited oxidative stress restored the level of mitochondrial membrane potential to 90 % of that of normal LO2 cells, and alleviated the imbalance of energy metabolism by protecting mitochondrial structure and function. Based on metabonomics, it was proved that H-AXT inhibited triglyceride accumulation by antagonizing lipid metabolism disorder. In DEHP-induced mice, H-AXT intervention mitigated liver damage by inhibiting oxidative stress and inflammatory reaction, and alleviated metabolic dysfunction by regulating lipid levels and inhibiting fat accumulation. Meanwhile, H-AXT alleviated DEHP-induced testicular tissue damage and maintained the integrity of testicular tissue. The encapsulation of the emulsion system effectively promoted the liver uptake of astaxanthin to prevent liver diseases associated with metabolic disorders.
研究领域:
食品科学
·
生物医学
·
营养学
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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）