Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein

Mi, Jie; Ni, Wei; Huang, Ping; Hong, Jingxia; Jia, Ru; Deng, Shanggui; Yu, Xunxin; Wei, Huamao; Yang, Wenge

doi:10.1016/j.foodchem.2021.131530

Cited by 22 publications

(12 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These phenomena could be explained by the free water that trapped in myofibrillar network was absorbed and combined by starch through the gelatinization, leading to the decreased water fluidity. Similar trends were reported by Mi, Ni et al (2022) when studied the effect of acetylated distarch adipate on T 2 of shrimp myofibrillar protein gels. No significant difference was found on water binding behavior of the MPS gels subjected to water bath heating and ultrasonic synergistic treatment, when the starch contents were 0%-6%.…”

Section: Lf-nmrsupporting

confidence: 85%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

View full text Add to dashboard Cite

To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

show abstract

Section: Lf-nmrsupporting

confidence: 85%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…The whiteness ( W *) values of all SSG samples were determined using a colorimeter (CHROMA METER, CR‐400, Japan). The CIELAB color parameters including L * (brightness), a * (redness/greenness), and b * (yellowness/blueness) were measured (Mi et al, 2022). The whiteness was calculated as follows equation:

W * = 100 - \sqrt{[{((), 100 goodbreak- L^{*})}^{2} + a^{*^{2}} + b^{*^{2}}}]

…”

Section: Methodsmentioning

confidence: 99%

“…LF‐NMR relaxation measurements were performed using a MesoMR23‐060H‐I Analyst NMR analyzer according to Mi et al (2022) with a slight modification. The SSG was placed in a glass tube for determined relaxation time by Carr‐Purcell‐Meiboom‐Gill (CPMG) sequence at 23.40 M Hz.…”

Section: Methodsmentioning

confidence: 99%

“…Microstructure of all SSG samples was observed by a scanning electron microscopy (S-3400 N, Hitachi Ltd., Japan) according to the method of Mi et al (2022). The samples were cut into 1 mm 3 and fixed with 4 C of 2.5% glutaraldehyde for 24 h. Then, all the fixed samples were washed three times with 0.1 M phosphate buffer solution (pH 7.2) and dehydrated using increasing graded ethanol solution for 10 min and finally all the samples were freeze-dried.…”

Section: Scanning Electron Microcopy (Sem) Analysismentioning

confidence: 99%

See 1 more Smart Citation

Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics

Wei

et al. 2023

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM 2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG.Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP 6% and SSG-KGM 1.0% had the highest G 0 and G 00 , demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G 00 during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.

show abstract

“…Yu, Zheng, Cui, Zhao, and Liu (2020) used acetylated distarch phosphate (ADSP) as a stabilizer to improve the stability of yogurt which did not change the original flavor of the yogurt and had relatively low cost and superior performance. Mi et al (2021) found that acetylated distarch adipate (ADA) was stable against mechanical degradation and improved the gel strength of shrimp myofibrillar protein gel by forming a dense three‐dimensional network structure. Cui, Tan, Lu, Liu, and Li (2014) reported that the protein particles in yogurt can be adsorbed on the surface of hydroxypropyl distarch phosphate (HDP), and the stability of yogurt was improved.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

Yuan

Cai

Chen

et al. 2021

Journal of Food Safety

View full text Add to dashboard Cite

Squid ink is rich in abundant natural proteins, lipids, and minerals. The aim of this study was to investigate the influences of different types and contents of modified starch with different processes on the stability and fluidity of squid ink sauces.Results of scanning electron microscopy demonstrated that the adsorption quantities of acetylated distarch phosphate (ADSP) were significantly higher than acetylated distarch adipate and hydroxypropyl distarch phosphate. Results of rheological properties and textural characteristics showed that squid ink sauce treated with ADSP had the highest dynamic viscoelasticity and adhesiveness, respectively. Meanwhile, overall quality of squid ink sauce with addition of 150% ADSP showed the highest scores. In addition, squid ink sauce treated with wet process (WP) showed higher stability and smaller particle size than dry process. The effects of processes on the volatile compounds of squid ink sauces were relatively small. In summary, the combination of 150% ADSP and squid ink treated with WP could improve the uniformity and gelling of squid ink sauce.

show abstract

Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein

Cited by 22 publications

References 35 publications

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics

Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

Contact Info

Product

Resources

About