Comparison of the effect of Sodium Chloride concentration on protein determination: Bradford and Biuret methods

Miranda, Matheus Pires

doi:10.1016/j.ab.2023.115450

Cited by 5 publications

(1 citation statement)

References 27 publications

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“…The solubility of the MPs was determined as follows: 10 mL of MP dispersion (5 mg/mL) was centrifuged at 10,000× g for 20 min. Then, the supernatant was collected and the protein content was measured using the Bradford method [14]. Protein solubility is expressed as the percentage of protein concentration before and after centrifugation [13].…”

Section: Determination Of Protein Solubilitymentioning

confidence: 99%

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Chen,

Du,

et al. 2024

Foods

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The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximum of 21.0% (pH 9). The values of surface hydrophobicity and protein particle size distribution indicate that the pH-shifting treatment effectively inhibited protein aggregation through electrostatic interactions. However, under higher pH conditions (pH 10, 11), the treatments assisted by the magnetic field increased the degree of aggregation. The total thiol content and SDS-PAGE results further suggest that the magnetic field-assisted pH-shifting treatment accelerated the formation of covalent bonds among MPs under the alkaline environment. The results of the Differential Scanning Calorimetry (DSC) and protein secondary structure analysis indicate that the magnetic field promoted the unfolding of protein structures in an alkaline environment, markedly reducing the effective pH levels of pH-shifting. Electron paramagnetic resonance (EPR) data indicate that the phenomenon might be associated with the increased concentration of free radicals caused by the magnetic field treatment. In summary, the application of magnetic field-assisted pH-shifting treatments could emerge as a potent and promising strategy to improve the protein properties in frozen meat.

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Section: Determination Of Protein Solubilitymentioning

confidence: 99%

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Chen,

Du,

et al. 2024

Foods

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Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

You,

Mao,

Yuan

et al. 2024

Food Bioengineering

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This study aimed to create a reduced‐salt version of Chaozhou beef meatballs (CBMs) by employing ultrasound treatment (0 and 30 min) combined with sodium bicarbonate (0%, 0.15%, and 0.3%). The ultrasound‐assisted sodium bicarbonate treatment significantly enhanced pH, salt‐soluble protein solubility (SSP), water‐holding capacity (WHC), and storage modulus (G′) of the CBMs (p < 0.05). Specifically, after treatment, the increase in pH value promoted the solubilization of SSP, with the content increasing from 28.23% to 56.53%. Moreover, the initial relaxation times (T21 and T22) were shortened, indicating a decrease in water mobility, as evidenced by an increase in WHC from 85% to 87%. Furthermore, the ultrasound treatment effectively facilitated protein unfolding, increased β‐sheet secondary structure content, augmented hydrogen and disulfide bond proportions, and resulted in a denser and more uniform gel structure. Consequently, the hardness of the CBMs was significantly improved (p < 0.05). Sensory evaluation revealed that the treated reduced‐salt CBMs were comparable to those produced by conventional methods. Therefore, combining sodium bicarbonate with ultrasound treatment is a viable approach to mitigate the negative effects of reduced salt content and produce high‐quality reduced‐salt CBMs.

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Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

Li,

Zhang,

et al. 2024

International Journal of Refrigeration

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Comparison of the effect of Sodium Chloride concentration on protein determination: Bradford and Biuret methods

Cited by 5 publications

References 27 publications

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

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Comparison of the effect of Sodium Chloride concentration on protein determination: Bradford and Biuret methods

Cited by 5 publications

References 27 publications

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field

Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties

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Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties