FOOD HYDROCOLLOIDS
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2014
·
IF 4.28
Wen-Gang Jin,Hai-Tao Wu,Xin-Sheng Li,Bei-Wei Zhu,Xiu-Ping Dong,Yi Li,Ying-Huan Fu
Neutrase-hydrolyzed male gonad of scallop ( Patinopecten yessoensis ) displayed a gelation-like profile, whereas the underlying mechanism was unknown. In this study, the microstructure and inter-molecular forces involved in the gel network of scallop ( P. yessoensis ) male gonad hydrolysates (SMGHs) were investigated, by monitoring changes of its gel strength in presence of different chemicals. The results showed that SMGHs chiefly consisted of peptides both below 1000 Da (46.86%) and above 10,000 Da (30.30%), and exhibited a porous, three-dimensional network, with firmness of 40.49 ± 1.96 g, cohesiveness of 479.02 ± 37.04 g·s and adhesive force of 23.69 ± 1.92 g, which were similar with that of 1.0–1.5% guar gum, 1.5% carrageenan, 1.0–2.0% xanthan gum and 0.5–1.5% gelatin. Addition of urea, and propylene glycol (PG) decreased the gel strength of SMGHs with the increase of concentration, and only a very weak gel was observed when the concentration of urea reached 8 M. The overall gel properties of SMGHs were improved in the presence of 0.3 M NaCl, KCl, CH 3 COONa and NaSCN ( p < 0.05). However, elevated salt concentration led to decreased gel properties of SMGHs, especially the inhibiting effect of NaSCN at 3 M. In addition, inclusion of dithiothreitol (DTT), 2 - mercaptoethanol (2-ME), and N -ethylmaleimide (NEM) also diminished the gel properties at high concentration ( p < 0.05), but not severely, and their addition did not change the gelation-like profiles of SMGHs. These results suggest that the gel network of SMGHs was primarily maintained by hydrophobic, electrostatic interactions and hydrogen bonds.
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Bin Nie,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T 23 was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2019
·
IF 5.839
Jia-Nan Yan,Wen-Hui Shang,Jun Zhao,Jia-Run Han,Wen-Gang Jin,Hai-Tao Wang,Yi-Nan Du,Hai-Tao Wu,Srinivas Janaswamy,Youling L. Xiong,Bei-Wei Zhu
This article reported the gelation and microstructural properties of scallop male gonads hydrolysates (SMGHs) in the presence of κ-Carrageenan (κ-C) and treated or untreated with potassium chloride (KCl). The presence of κ-C significantly increased the elastic moduli (10.3–449.5 Pa) and melting temperature (32.7–46.7 °C) of SMGHs. The decrease in the relaxation time ( T 21 , T 23 ) signified the strong binding between SMGHs and κ-C. The blue shift in the amide I and II peals coupled with a new band of 1159 cm −1 in SMGHs/κ-C further demonstrated the electrostatic interactions between SMGHs and κ-C. κ-C rose the percentage of β-sheets from 28.10% to 35.93% but at the expense of α-helix and β-turn fractions and highly ebbed the intrinsic fluorescence of SMGHs. Such scenarios resulted in a more compact network formation and flocculation of κ-C chains. The salt-treatment to κ-C promoted helical formation, however, presence of SMGHs created larger interstitial spaces in the κ-C network due to aggregates of SMGHs and decreased the overall gel strength. The outcome promises novel opportunities in the design and development of functional hydrogels based on protein and polysaccharide complexes for food , pharmaceutical and biomedical applications.
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高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2478
·
IF 4.35
Ying Li,Juan Qin,Yinghui Cheng,Yuqing Ai,Zhiyi Han,Meng Li,Yanxia Qi,Qiancheng Zhao,Zhibo Li
Polysaccharide from marine shellfish has various bioactivities. In this study, the effects of polysaccharide fromPatinopecten yessoensisskirt (PS) on boosting immune response in mice were evaluated, and the potential mechanisms were explored. The results showed that PS administration effectively increased the serum IgG and IgM levels, implying that PS had immune response-boosting properties. Moreover, PS administration could modulate the composition of the gut microbiota, and significantly improve short-chain fatty acids (SCFAs) metabolism, especially butyrate metabolism. Of note, the expression of theTlr2,Tlr7,MyD88,Tnfa,andIl1bgenes in toll-like receptor (TLR) signaling pathway was significantly increased. In summary, PS could boost immune response by modulating the gut microbiota and SCFAs metabolism correlating with the activation of the TLR signaling pathway. Therefore, PS can be developed as a special ingredient for functional product.Keywords:polysaccharides;scallop skirt;gut microbiota;short-chain fatty acids;immune response
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Hailu Liao,Chenlinrui Yue,Zhenni Zhai,Xiaoni Lian,Hongkai Xie,Yong Fang,Fengjiao Fan
In this study, three-layer films based on gelatin/gelatin-dextran/gelatin with different concentrations of functional fillers (cinnamaldehyde and α-tocopherol) were fabricated by using the layer-by-layer casting method to preserve refrigerated scallop adductor muscle. The films demonstrated excellent bonding, with functional fillers creating a porous cross-section, a slightly rough surface, and increased hydrophobicity while maintaining thermal stability. The crystallinity, water contact angle, thickness, opacity, antioxidant activity, and antibacterial activity of the films were increased, while the water vapor permeability and mechanical properties were decreased with increasing concentrations of the functional fillers. The film with 1.2% active fillers showed over 82% free radical scavenging activity and significant inhibition zones (24.7 ± 1.2 to 43.9 ± 1.8 mm) against five foodborne pathogens and spoilage bacteria. Both cinnamaldehyde and α-tocopherol demonstrated controlled release properties in four food simulants, with the maximum release and minimum release times observed in 95% ethanol (9.0 h) and distilled water (2.0 h), respectively. Overall, the introduction of 1.2% of active fillers into the films significantly enhanced the chemical and microbiological stability of refrigerated scallops and prolonged their shelf life by 6 days. Furthermore, the developed films showed excellent controlled release, antibacterial, and antioxidant properties, making them potential candidates for preserving seafood.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yu-Xi Liu,Yu-Ying Zhang,Jie Zheng,Jia-Nan Chen,Xu-Hui Huang,Xiu-Ping Dong,Bei-Wei Zhu,Lei Qin
Scallop is popular for its delicious taste and rich nutrition value. This study investigated the metabolomic changes in free amino acid (FAA), 5′-nucleotide, and lipid composition of scallops collected in different seasons. Results showed that the content of the FAA and 5′-nucleotide in summer was significantly higher than in other seasons. Adenosine 5′-monophosphate, glycine, and alanine were dominant from June to August. A total of 176 lipids, including 50 triacylglycerols (TAG), 60 phosphatidylcholines (PC), and 30 phosphatidylethanolamines (PE), were identified in the scallop adductor muscle. PC and PE were dominant from February to June, and TAG was dominant in November. The unsaturation degree of TAG was increased from July to November, and the highest proportion of polyunsaturated phospholipids appeared in August and September. Overall, scallops have high nutritional value in summer. This study is helpful for the development of scallop products with high nutrition and high value.
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高影响因子
Journal of Aquatic Food Product Technology
·
2024
·
IF 1.3
Wen Sun,Xiao-Fan Cui,Jia-Nan Yan,Xin-Yu Jiang,Lin Li,Hai-Tao Wu
The gelation and microstructural properties of the hybrid gel constructed by scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs), κ-carrageenan (κ-C), and methyl-β-cyclodextrin (M-β-CD) were determined by utilizing rheometer, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), as well as cryo-scanning electron microscopy (cryo-SEM). The rheological results of SMGHs/κ-C were improved by the addition of M-β-CD. The stronger synergistic effects between SMGHs and saccharides were also evidenced by the red shift in hydrogen bonds and blue shift in ester sulfate bonds of SMGHs/κ-C/M-β-CD and κ-C/M-β-CD. These situations jointly promoted the formation of a denser microstructure by cryo-SEM. SMGHs/κ-C/M-β-CD complex could promise a new strategy to develop functional hydrogels.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Jia-Nan Yan,Shan Xue,Yi-Nan Du,Yu-Qiao Wang,Shi-Qi Xu,Hai-Tao Wu
The purpose of this study was to characterize the electrostatic complexation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan/xanthan gum (KC/XG) within pH 12–1 at different hydrolysate/polysaccharide ratios (9:1–1:9) and to investigate the influence of pH and ratios on gelation and microstructural properties for widening the application of marine-derived source. According to the phase diagram of SMGHs/KC/XG, pH c hold a constant value around pH 8.5, pH φ1 gradually shifted from 4.2 to 2.8, and pH max fluctuated within 2.4-1.4 as ratios decreasing from 9:1–2:8. Additionally, SMGHs/KC/XG showed higher gel strength in acid condition, as decreasing pH promoted the electrostatic attractive interactions within positively charged patches in SMGHs and negatively charged sulfate and carboxyl groups in KC/XG causing more tightly packed structures formation. Moreover, decreasing ratios from 9:1 to 3:7 could further enhance the gel strength of SMGHs/KC/XG, ascribing to the stronger gelation ability of polysaccharides and enough neutralization. Moreover, SMGHs/KC/XG exhibited well-organized microstructures with smaller pore sizes, denser and more homogeneous networks at more acid domains, supporting stronger gel strength. Therefore, this study provides theoretical and methodological basis for designing novel SMGHs/KC/XG hydrogels with considerable gel strength and microstructures through understanding the complex coacervation at different pH and ratios.
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高影响因子
Food & Function
·
2019
·Vol. 10
·期 10
·6752-6766
·
IF 3.241
Jiarun Han,Yinan Du,Wenhui Shang,Jianan Yan,Haitao Wu,Beiwei Zhu,Hang Xiao
The oxidation of unsaturated fats generally occurs at the oil–water interface of emulsions, so surface-active antioxidants are needed for inhibiting lipid oxidation. In this study, a scallop gonad protein isolate (SGPI)–epigallocatechin gallate (EGCG) conjugate was fabricated and characterized as an amphiphilic surface-active antioxidant in improving the physicochemical and oxidative stability of tuna oil-loaded emulsions via a free-radical grafting method. The covalent binding of EGCG to SGPIs was verified by using electrophoresis and gel permeation chromatography. Meanwhile, the structural, physical, thermal, as well as the in vitro antioxidant properties of the SGPI–EGCG conjugate were further characterized. The results indicated that the SGPI–EGCG conjugate contained more β-sheet but less α-helix than SGPIs, leading to the changes of the secondary and tertiary conformation stability after conjugation. The radical scavenging and oxygen radical absorbance capacity of SGPIs were significantly increased by 4.9 times and 7.4 times, respectively, after the EGCG-grafting reaction. Compared with that stabilized by SGPIs, tuna oil emulsions emulsified by the SGPI–EGCG conjugate exhibited a smaller particle size and better storage stability. Furthermore, the SGPI–EGCG conjugate inhibited lipid and fatty acid oxidation during storage more significantly in tuna oil emulsions than SGPIs due to its higher interfacial accumulation and antioxidant activities. These results suggested that the SGPI–EGCG conjugate could be utilized as an efficient surface-active antioxidant and emulsifier for the encapsulation and protection of unsaturated lipids.
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PubMed
高影响因子
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