Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

Pan, Jinfeng; Lian, Hongliang; Jia, Hui; Hao, Ruoyi; Wang, Yujie; Ju, Huapeng; Li, Shengjie; Dong, Xiuping

doi:10.1016/j.lwt.2019.108849

Cited by 39 publications

(29 citation statements)

References 32 publications

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“…Particle size distributions and average particle size of WPI oxidized with different concentrations of AAPH are shown in Figure 2. The particle size of control WPI was mainly distributed between 1-10 µm, while a large peak at 100 µm was observed after oxidation, illustrating formation of large aggregates through the interaction of protein peptides by oxidation [32]. Moreover, there is a rising trend on average particle size with higher AAPH concentration, with maximum values (119.2 µm) at 10 mmol/L AAPH, which is similar to the result of Fu et al [16].…”

Section: Particle Size Distributionssupporting

confidence: 86%

Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

Zhang

Yang

et al. 2022

Foods

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The present study aims to investigate the structural and functional properties of oxidated walnut protein isolates (WPI) by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH). The oxidation degree, changes in structural characteristics, processing properties, and protein modifications of WPI were measured. The results showed that oxidation significantly induced structural changes, mainly reflected by the increasing carbonyl content, and decreasing sulfhydryl and free amino groups. Moreover, the secondary structure of WPI was altered in response to oxidation, and large aggregates formed through disulfide cross-linking and hydrophobic interactions. Almost all the property indicators were significantly decreased by oxidation except the foaming property and water/oil holding capacity. Mass spectrometry analysis showed that 16 different modifications occurred in amino acid side chains, and most of the protein groups with higher numbers of modifications were found to be associated with allergies, which was further confirmed by the reduction in antigenicity of the major allergen (Jug r 1) in WPI. Meanwhile, we used oxidation-related proteins for gene ontology (GO) enrichment analyses, and the results indicated that 115, 204 and 59 GO terms were enriched in terms of biological process, molecular function, and cellular component, respectively. In conclusion, oxidation altered the groups and conformation of WPI, which in turn caused modification in the functional properties correspondingly. These findings might provide a reference for processing and storage of walnut protein foods.

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Section: Particle Size Distributionssupporting

confidence: 86%

Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

Zhang

Yang

et al. 2022

Foods

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“…During protein oxidation, amino acid side chain groups form carbonyl derivatives. Therefore, carbonyl compounds and free amines are important markers to show the level of protein oxidation (Pan et al., 2020a). Sulfhydryl (SH) groups are one of the most reactive functional groups to evaluate proteins oxidation too.…”

Section: Results Of Literature Review and Metadata Analysesmentioning

confidence: 99%

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Jia

Roy

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing‐derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical‐assisted freezing, microwave‐assisted freezing, magnetic‐assisted freezing, radiofrequency‐assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing‐related damages. Focusing on ice diameter alone may be futile (e.g., liquid N2 freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high‐quality fish to the consumer's plate, even after a prolonged shelf‐life.

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“…Intrinsic fluorescence intensity (IFI) is often used for indicating the change of protein conformation [33] . It could be seen from Fig.…”

Section: Resultsmentioning

confidence: 99%

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Zhao

Lan

Zhai

et al. 2021

Ultrasonics Sonochemistry

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Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

Cited by 39 publications

References 32 publications

Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

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