Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

Xia, Tianlan; Xu, Yujuan; Xu, Lina; Kong, Yawen; Song, Shangxin; Huang, Mei‐Rong; Bai, Yun; Luan, Yi; Han, Minyi; Zhou, Guanghong; Xu, Xinglian

doi:10.1016/j.foodchem.2022.132368

Cited by 30 publications

(10 citation statements)

References 39 publications

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“…For example, the β‐turn structure plays an important role in developing protein aggregates (Naik et al., 2022). The decrease of α‐helix is related to the increase in the WHC of gel (Xia et al., 2022). The formation of β‐sheet contributes to protein gel formation but not to gel water retention (Li et al., 2018).…”

Section: Effects Of Ultrasound On Soybean Protein Molecules and Struc...mentioning

confidence: 99%

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

Xue

Zhang

Chen³

et al. 2023

Comp Rev Food Sci Food Safe

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Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.

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Section: Effects Of Ultrasound On Soybean Protein Molecules and Struc...mentioning

confidence: 99%

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

Xue

Zhang

Chen³

et al. 2023

Comp Rev Food Sci Food Safe

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show abstract

“…However, during freeze–thaw processing, myofibrillar proteins are unavoidably denatured and oxidized as a result of the formation of ice crystals, which can result in excessive aggregation of myosin molecules with gel-like properties and prevent the formation of an excellent gel network during subsequent thermal processing (Figure ). , This suggests that the juiciness and organoleptic properties of gel-type muscle food are not adequately maintained. , …”

Section: Impact Of Ice On the Quality Of Muscle Foodmentioning

confidence: 99%

“…49,50 This suggests that the juiciness and organoleptic properties of gel-type muscle food are not adequately maintained. 51,52…”

Section: Impact Of Ice On the Quality Of Muscle Foodmentioning

confidence: 99%

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Xie,

Zhou,

Tan

et al. 2023

J. Agric. Food Chem.

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Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.

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“…In chicken gel products, the increase of protein content contributes to hydrogen bond, covalent bond, disulfide bond, hydrophobic interaction, electrostatic force, and ionic strength of solution to form an orderly network structure. These factors play an important role in stabilizing food quality, usually related to the palatability and flavor of the final product ( Xia et al, 2022 ). In addition, studies confirmed that the content of umami peptides had increased in chicken meat with heat treatment, including phenylalanine, tryptophan and creatinine.…”

Section: Introductionmentioning

confidence: 99%

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

Liu

et al. 2023

Food Chemistry: X

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Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

Cited by 30 publications

References 39 publications

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

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