Colloid and Interface Science Communications
·
2021
·
IF 4.914
Xin-Yu Jiang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
In this communication, the rheological behaviors of hydrolysates from scallop ( Patinopecten yessoensis ) male gonad (SMGHs) combined with eight polysaccharides , including ι -carrageenan, sodium alginate , guar gum , locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι -carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s −1 , the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.
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高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jia-Nan Yan,Meng Zhang,Jun Zhao,Yue Tang,Jia-Run Han,Yi-Nan Du,Hui Jiang,Wen-Gang Jin,Hai-Tao Wu,Bei-Wei Zhu
In order to provide a foundation for comprehensive utilization of scallop (Patinopecten yessoensis) , the gel properties of hydrolysates from scallop male gonad (SMGHs) were studied. The hydrolysates were obtained from scallop male gonads (SMGs) by using trypsin. The changes in molecular mass of proteins were determined by SDS-PAGE and HPLC with a peptide separation column. The gel properties of SMGHs were investigated by using rheometer and texture instrument in comparison with that of ι-carrageenan and gelatin . The results showed that the proteins of SMGs were significantly degraded after hydrolysis with trypsin at a dosage of 3000 U/g protein. The SMGHs showed an appearance of gelation after hydrolysis for 30–180 min and cooling down. Under various sweep models, the values of storage modulus ( G′ ), loss modulus ( G″ ), viscosity ( ƞ ) of SMGHs were obvious higher than those of SMGs. The textural parameters containing firmness, cohesiveness and adhesive force of SMGHs at dosages of 50 and 75 mg/mL were similar to those of ι-carrageenan and gelatin at 25 mg/mL, respectively. For the mixtures, the gel property of SMGHs/ι-carrageenan SMGHs/gelatin increased significantly. The low-field NMR (LF-NMR) also reflected the T 23 of SMGHs/ι-carrageenan, T 21 of SMGHs/ι-carrageenan and SMGHs/gelatin mixture decreased significantly in comparison with SMGHs alone. These results suggest that SMGHs could be applied as a potential gelling and thickening agent in food formulations.
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高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Jia-Nan Yan,Xin-Yu Jiang,Lin Li,Wen Sun,Bin Lai,Hai-Tao Wu
The combination of scallop male gonads hydrolysates (SMGHs) and κ -carrageenan (KC) was applied for curcumin (Cur) embedment and preservation, the corresponding Cur retention rate as well as gelation and microstructural properties were investigated during storage subjected to various pH (8 and 6) and temperature (25 °C and 4 °C). SMGHs-based gels could well protect Cur from degradation during 4 °C storage, with retention rate ranging from 95% to 97% after 30 day storage. At 25 °C, Cur could still be well preserved in SMGHs-based gels under pH 6 with Cur retention rate above 90%, while pH 8 led to rapid Cur degradation to around 75%. In addition, at pH 8 and 25 °C, the gel strength of SMGHs-Cur deteriorated significantly while evidently enhanced in SMGHs/KC-Cur due to synergistic combination within SMGHs and KC in couple with dehydration effect. Moreover, the water migration and distribution of SMGHs-based Cur-loaded vehicles were relatively stable at 4 °C while revealed apparent deterioration at 25 °C during storage. Furthermore, the microstructures of SMGHs/KC-Cur gradually transformed from homogeneous network with dense and smooth pores to tattered network with large and fragmentary pores, especially at 25 °C, promoting more Cur degradation. This study demonstrated that SMGHs/KC-Cur exhibited better than SMGHs-Cur in Cur preservation, potentially performing as excellent and sustainable protein hydrolysate/polysaccharide soft materials in food and biomedical fields.
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin-Yu Jiang,Jia-Nan Yan,Lin Li,Wen Sun,Bin Nie,Hai-Tao Wu
The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s - 1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems.
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PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 19
·3598
·
IF 5.2
Jia-Nan Yan,Bin Nie,Zhu-Jun Zhang,Ling-Yi Gao,Bin Lai,Ce Wang,Li-Chao Zhang,Hai-Tao Wu
The gelation of scallopPatinopecten yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulusG′from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with correspondingT23fluctuating from 966.40 to 365.64ms. For the KCl-treated group, SMGHs/KC gels showed an even greaterG′ from 4646.7 to 10996.5 Pa, withT23fluctuating from 622.2 to 276.98msas the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.Keywords:scallop;κ-carrageenan;NaCl;KCl;responsive hydrogels
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高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Xiao-Pei Hu,Qing-Da An,Da-Yong Zhou,Ting Lu,Fa-Wen Yin,Liang Song,Qi Zhao,Jiang-Hua Zhang,Lei Qin,Bei-Wei Zhu,Fereidoon Shahidi
Different classes of lipids and phospholipids (PL) as well as fatty acid (FA) compositions, and glycerophospholipid (GP) molecular species in edible parts (adductor muscles) and by-products (gonads and mantles) of scallops Patinopecten yessoensis and Chlamys farreri were characterized. The lipids contained high levels of polyunsaturated FA (PUFA) (20.44–58.81% of total FAs) and PL (54.99–78.26% of total lipids). Among PL, phosphatidylcholine (41.39–51.86 mol%) was dominant. More than 230 GP species belonging to glycerophosphocholine, glycerophosphoethanolamine, glycerophosphoserine, glycerophosphoinositol, lysoglycerophosphocholine, lysoglycerophosphoethanolamine and lysoglycerophosphoinositol were characterized. Individual GP molecular species in different body parts of scallops were also partially quantified. Most of the dominant GP species contained PUFA, especially eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). Considering the high level of PUFA enriched GP, edible parts and by-products (gonads and mantles) of scallops Patinopecten yessoensis and Chlamys farreri provide great potential as health-promoting food for human consumption.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 5
·2024-2034
·
IF 3.167
Shan Xue,Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Shi-Qi Xu,Hai-Tao Wu
This study evaluated the gel and microstructure properties of scallop ( Patinopecten yessoensis ) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G′ and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T 23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density ( T 1 and T 2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 3
·792-802
·
IF 3.167
Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Jia-Run Han,Jin-Feng Pan,Hai-Tao Wu
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop ( Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/ κ -C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/ κ -C more obviously than GuHCl and urea. In addition, SMGHs/ κ -C with bond disrupting agents possessed higher relaxation times including T 21 and T 23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/ κ -C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/ κ -C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/ κ -C by various bond disrupting agents. Additionally, SMGHs/ κ -C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/ κ -C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. Practical Application Scallop ( Patinopecten yessoensis ) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
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高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 16
·期 3
·1974-1982
·
IF 3.006
Jiang Xin-Yu,Yan Jia-Nan,Du Yi-Nan,Xu Shi-Qi,Han Jia-Run,Wu Hai-Tao
The gel properties of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) combined with different concentrations of iota-carrageenan ( ι -C) were studied. SMGHs at 5% ( w / v ) were dispersed in 0.26%, 0.56% and 1.25% ι -C solution, respectively. The storage modulus value of SMGHs/ ι -C increased with the increasing of ι -C concentration and reached 1392.7 Pa for 1.25% ι -C at 0.1 Hz, which was almost 116-fold greater than that of SMGHs. SMGHs combined with different concentrations of ι -C exhibited thermoreversible gel properties with melting and gelling temperatures of 40.2–51.3 °C and 30.6–33.9 °C, respectively. Non-destructive testing of gel samples by low-field nuclear magnetic resonance showed that the degree of water trapping in SMGHs/ ι -C was in a ι -C concentration-dependent manner. SMGHs/ ι -C showed three-dimensional network structures with a tendency toward denser with increasing of ι -C concentration. The improved gelation by the combination of SMGHs and ι -C as well as controlling the concentration of ι -C can provide information for potential application in food formulation.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 8
·3277-3286
·
IF 3.639
Jiatong Sun,Xiaoyang Liu,Zixu Wang,Fawen Yin,Huilin Liu,Yoshimasa Nakamura,Chenxu Yu,Dayong Zhou
BACKGROUD Zinc (Zn) is an essential catalytic element in the human health system but its absorption in the intestinal system can be strongly affected by gastrointestinal (GI) digestion. In this study, the food-derived potential Zn carrier, scallop adductor hydrolysates (SAHs), was produced and characterized. RESULTS During temporary storage at 4 °C, SAH decreased in Zn-chelating capacity in the aqueous phase, whereas the SAH–Zn complex exhibited high stability. Moreover, the secondary structure of SAH had no significant alteration. Zn morphologically altered the surface structures of SAH, which was involving in carboxyl group of SAH. Results of in vitro GI digestion suggested that the SAH–Zn maintained good stability in GI system and only proportion of high molecular weight cleaved. In addition, SAH could successfully carry and transport Zn while the fluorescence staining revealed free Zn accumulation inside the tissue. Finally, three representative absorbed peptides (around 600 Da) were identified and synthesized. Three synthetic peptides exhibit higher Zn-chelating capacity than SAH and could also successfully transported through the intestine. CONCLUSION This study provided a theoretical basis for the investigation of digestion and absorption of marine animal-derived peptides as Zn carriers. © 2021 Society of Chemical Industry.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Bo Wang,Yu-Xi Liu,Meng Dong,Yu-Ying Zhang,Xu-Hui Huang,Lei Qin
Dried scallops are a typical shellfish commodity, but the molecular change mechanism in the drying process is not clear. In this paper, the effect of drying on the flavor of scallops was revealed by integrated metabolomic and lipidomic analysis. The results showed that 70 °C was the best temperature for hot air drying, and the moisture content of the scallops was less than 20% after 12 h of drying, which meets the commercial standards for dried scallops. A total of 53 volatile compounds were detected in dried scallops, of which 2,5-dimethyl pyrazine and tetramethyl pyrazine, as characteristic flavor compounds, changed significantly during drying. In addition, taste peptides such as Arg-Gly and Gly-Gly, produced by protein degradation during drying, may contribute to the umami perception of dried scallops. This study helped to increase the overall quality of dried scallops.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 7
·2953-2964
·
IF 3.693
Jia-Nan Yan,Xiao-Fan Cui,Xin-Yu Jiang,Lin Li,Wen Sun,Hai-Tao Wu
The combination of κ -Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G ′ response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T 23 and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.
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PubMed
高影响因子
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