LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Zhiyu Xiong,Tong Shi,Wei Zhang,Yunfei Kong,Li Yuan,Ruichang Gao
The combined effects of l -arginine (Arg) and oxidized caffeic acid (OCF) treatment under different salt concentrations on gelling properties of bighead carp ( Aristichthys nobilis ) surimi gels were investigated. The results showed that the improvement of gel strength and water-holding capacity (WHC) of low-salt (0.5%) surimi gels could be obtained by adding Arg at various levels (0.1–0.4%) rather than OCF (0.1–0.9%, based on protein content). However, the gel strength and WHC of the low-salt surimi gel added with low-dose (0.1%) Arg alone were still far lower than that of regular-salt (3.0%) control. Whereas the significant improvements in low-salt surimi gels could be achieved when 0.1% Arg was combined with various levels of OCF, especially in combination with 0.5% OCF (LC-A-O). The water distribution in LC-A-O was markedly improved and its β-sheet structure content was significantly increased compared with the low-salt control ( P < 0.05). Moreover, a denser and more uniform network structure of LC-A-O was obtained, which was probably due to much stronger and more intra-molecular cross-linking of proteins, via the formation of new adducts between OCF and surimi proteins. Hence, the combined treatment of Arg and OCF showed a potential for improving the gel properties of low-salt surimi.
研究领域:
食品科学
·
水产品加工
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2018
·
IF 1.845
Li Yuan,Qingling Dang,Jianlou Mu,Xueping Feng,Ruichang Gao
Water-holding capacity is closely related to gel microstructure, and is a very important quality trait in surimi and surimi product. The changes in the secondary structure, gel microstructure, and the migration of water in bighead carp (Aristichthys nobilis) myosin gel induced by different temperatures (50–90°C) were investigated. The α-helical structure of myosin decreased at temperatures of 40°C or higher. The fractal dimension of the gels increased at 40, 50, and 60°C, but decreased at temperatures over 60°C. The pore size of the gels increased with temperatures up to 50°C, decreased at 60°C, and then increased with temperatures up to 90°C again. The transverse relaxation times also varied; T21 remained constant at temperatures over 40°C; T22 decreased at temperatures lower than 50°C, increased at 60°C, and then decreased with temperatures up to 90°C; and T23 increased at temperatures lower than 50°C and then remained constant until 90°C. Principal component analysis showed that the proportion of T22 water (PT22) was inversely correlated with the unfolding of myosin, whereas directly correlated with the pore size. The proportion of T23 water (PT23) was positively correlated with the fractal dimensions of the gels, whereas negatively correlated with the pore size. The migration of the secondary layer of water was mainly caused by hydrophobic force and the physical space formed by the myosin backbone, and the migration of water within the third layer was mainly caused by capillary pressure. Therefore, the mobility and redistribution of waters depend on the water retention mechanism, which is determined by the physical structure of gels. This study provides further information about the relationship between the NMR data, gel microstructure, water mobility, and distribution.
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
Food Bioscience
·
2021
·
IF 4.24
Li Yuan,Yunfei Kong,Weijun Leng,Yanmin Wang,Wengang Jin,Ruichang Gao
The myosin aggregation of b.ighead carp ( Aristichthys nobilis ) induced by heating and the physical structure of surimi gels were changed using L-Glu. L-Glu increased the solubility of myosin regardless of heating or low/high ionic strength . Compared to myosin, the hydrophobicity of myosin with L-Glu at low ionic strength increased significantly, however there was no difference between myosin and myosin with L-Glu at high ionic strength. Atomic force microscopy and scanning electron microscopy results showed that L-Glu suppressed myosin aggregation, forming a honeycomb-like network after a two-step heating. Consequently, the suppression by L-Glu of myosin aggregation changed the physical properties of surimi gels. The water holding capacity of surimi gels with L-Glu increased significantly, but the hardness decreased. This study suggested that the influence of myosin aggregation induced using L-Glu increased ion-dipole interactions, hydrogen bonds and electrostatic repulsions, which changed the microstructure of surimi. L-Glu could be used as an additive to soften surimi gels with low salt for those with difficulty in chewing .
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
Foods
·
2021
·Vol. 10
·期 6
·1409
·
IF 4.35
Yiqi Zhang,Ye Dong,Zhiyuan Dai
Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.Keywords:bone hydrolysates;antioxidant activity;fillet;vacuum impregnation;freeze–thaw cycles
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
·
2020
·
IF 3.292
Jiaojiao Yin,Li Wang,Sai Li,Feifei Chen,Abeer M. Hegazy,Xuezhen Zhang
The present study investigated the accumulation and depuration effects of hexavalent chromium (Cr 6+ ) in ten tissues (gills, intestines, liver, kidney, blood, heart, bladder, spleen, skin and muscle) of the bighead carp ( Aristichthys nobilis ). Fish were exposed to graded levels of waterborne Cr 6+ (0.01, 0.1, 1 and 5 mg/L) for 4, 7 and 14 days, and subsequently transferred to Cr 6+ -free water for 14 days. After 14-day exposure, a dose-dependent increase of Cr 6+ has been observed in most tissues. While after 14-day depuration, Cr 6+ contents were significantly decreased in various tissues except in kidney and spleen where Cr 6+ contents significantly increased at the group of 5 mg/L. Considering that Cr 6+ highly accumulated in gills, intestines, liver and kidney, the oxidative damage of Cr 6+ on the four tissues were further investigated and found that the antioxidant response to Cr 6+ were organ-specific. The results in this study indicated that a 14-day period is effective for accumulation and depuration of Cr 6+ in bighead carp and there was no health risk of fish muscle consumption. Additionally, the delayed efflux of Cr 6+ in the fish kidney and spleen indicates that high importance should be attached to them when evaluating the toxic effects and risk assessments of Cr 6+ .
研究领域:
环境毒理学
·
水生生态学
·
渔业科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Ruichang Gao,Tong Shi,Quancai Sun,Xiuting Li,David Julian McClements,Li Yuan
This research focused on the effects of l -arginine ( l -Arg) and l -histidine ( l -His) on the heat-induced aggregation of fish myosin. l -Arg/ l -His increased the pH of the myosin solution from 6.82 to 8.74 and 7.24, respectively, and decreased the turbidity, aggregate size, shear modulus, and breaking force. The incorporation of l -Arg/ l -His decreased the surface hydrophobicity during setting, but increased it during the two-step heating. The heat-induced aggregation of myosin was suppressed by both amino acids, with the inhibitory effect being greater for l -Arg than l -His. On one hand, the change in the pH played a critical role in suppressing the heat-induced aggregation of myosin. On the other hand, the characteristics of l -Arg/ l -His themselves, such as net charges and particular R-groups, were another main contributor to aggregation suppression. Particularly, l -Arg/ l -His could interact with exposed aromatic residues of myosin, and the interactions may dominate and overwhelm the burial of aromatic residues during two-step heating.
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
Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Mengzhe Li,Xin Wang,Tong Shi,Zhiyu Xiong,Wengang Jin,Yulong Bao,Abdul Razak Monto,Li Yuan,Ruichang Gao
This work aimed to explore the underlying mechanism of plasma-activated water (PAW) promoting the heat-induced aggregation of myofibrillar protein (MP). The results of particle size and atomic force microscope indicated that PAW accelerated the aggregation of MP with PAW 60 showing the densest and most homogeneous crosslinking morphology. Raman spectroscopy showed that about 4.11% of the α-helix in PAW 60 changed to β-sheet during heating. The effects of PAW on the oxidation of MP were assessed in terms of sulfhydryl, disulfide bonds , carbonyl content and surface hydrophobicity . The amino acid composition revealed that the content of tyrosine dropped from 45.43 mg/g of PAW 0 to 37.35 mg/g of PAW 240 , indicated that tyrosine in MP was converted to dityrosine by PAW. These results indicate that PAW promotes the oxidation of MP and further changes in intra- and inter-molecular interactions, which provides a theoretical basis for PAW promoting thermal aggregation of MP.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wangli Dai,Shulai Liu,Yicheng Ding,Saiqi Gu,Xuxia Zhou,Yuting Ding
The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids , ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas , Serratia , Lactococcus , Pseudomonas , and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine , leucine , isoleucine , lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.
研究领域:
食品科学
·
生物化学
·
微生物学
·
代谢组学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Wangli Dai,Wenjie Wang,Saiqi Gu,Mingjiang Xu,Hongzheng Yao,Xuxia Zhou,Yuting Ding
The effects of chitosan-epigallocatechin gallate (EGCG) coating on sensory properties and retention of volatile flavor compounds (VFCs) in chilled bighead carp fillets were examined. Scores of odor and overall acceptability indicated that as compared with the control group and group coated with chitosan, chitosan-EGCG coating had the best retention effect on the flavor and quality of the fillets. Twenty-eight VFCs, mainly alcohols, ketones, and aldehydes, were identified from the fillets by GC-IMS analysis. Fillets in the control group showed unique characteristic VFCs distribution at different storage stages: 2-butanone in the early stage; 3-methylbutanal and 2-methylbutanal in the middle stage; and heptanal and 1-octen-3-ol in the final stage. However, the VFCs signals in chitosan-EGCG coated fillets were delayed along with the sharply suppressed intensities of off-odor VFCs such as 1-octen-3-ol, indicating that chitosan-EGCG coating was able to inhibit the formation of off-odors effectively. Principal component analysis and clustering analysis distinguished samples with different storage times and treatments. This study indicated that chitosan-EGCG coating could maintain the flavor quality of bighead carp fillets, and the characteristic VFCs of different storage stages could be considered as signal indicators to identify fish freshness.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2017
·
IF 4.747
Ruichang Gao,Yanmin Wang,Jianlou Mu,Tong Shi,Li Yuan
In this study, the effects of l -histidine (L-His) on the aggregation of bighead carp ( Aristichthys nobilis ) myosin induced by heating in low (0.1) or high (0.5) ionic strength solutions were studied. The solubility of natural myosin was significantly enhanced by L-His both in low and high ionic strength solutions. More small particles are suspended in the heated solution containing L-His, inducing a higher solubility than that solution without L-His. The surface hydrophobicity of myosin in a low ionic strength solution containing L-His is higher than that of myosin without L-His. The results of morphology show that L-His induced myosin to form finer aggregates and a honeycomb-like network in a low/high ionic strength solution during heat treatment. These results demonstrate that L-His might disrupt the electrostatic property of unfolded myosin heat-induced through electrostatic binding with the exposed negatively charged amino acid residues, which might disarrange hydrophobic surfaces, resulting in weakening hydrophobic interactions, which ultimately suppresses the fierce aggregation of carp myosin.
研究领域:
食品科学
·
蛋白质化学
·
水产养殖
✓ 已验证
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2083
·
IF 5.561
Ye Dong,Wen Yan,Yi-Qi Zhang
The physicochemical, structural properties, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory activities of fish skin protein hydrolysate (SPH) that were freeze-dried (SPH-FD) and spray-dried (SPH-SD) were investigated. SPH-SD showed abundant volatile compounds, higher DPPH radical scavenging activity and ferrous iron chelating activity than SPH-FD, while the ABTS radical scavenging activity and ACE inhibitory activity were not influenced by the drying method. Amino acid compositions showed a higher proportion of proline and hydroxyproline residues in SPH-FD. The major molecular weights were both distributed below 1000 Da. SPH-SD had spherical structures, while SPH-FD had glass shard-like structures. The results indicated that the drying method could affect the physicochemical properties of hydrolysates, and SPH-SD showed potential prospects in developing functional fortified foods.Keywords:fish skin hydrolysate;freeze drying;spray drying;antioxidant;ACE inhibitory activity
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wangli Dai,Shulai Liu,Yanbo Wang,Yuting Ding,Xuxia Zhou
Maintaining the flavor quality of aquatic products during storage is crucial for their market value and consumer acceptance. This study evaluated the effects of a chitosan-epigallocatechin gallate coating on the flavor profile of bighead carp fillets and explored its underlying regulatory mechanisms. Sensory evaluation, electronic nose, and analysis of volatile and ATP-related compounds revealed that the coating significantly reduced off-flavor compounds, improving flavor quality. The coating suppressed free amino acid and free fatty acid levels, inhibited flavor-converting enzyme activities, and slowed lipid metabolism. Correlation analysis highlighted positive links between key flavor compounds and flavor precursors, enzymes, and metabolites. High-throughput sequencing identified Lactococcus , Serratia , and Aeromonas as key microorganisms affecting flavor characteristics. These findings advance the understanding of flavor deterioration mechanisms and suggest potential strategies for preserving the flavor quality of bighead carp fillets during chilled storage.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）