Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

Gao, Wenhong; Huang, Yangping; Zeng, Xin‐An; Brennan, Margaret A.

doi:10.1016/j.ijbiomac.2019.05.186

Cited by 90 publications

(52 citation statements)

References 36 publications

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“…The decline in protein solubility mainly occurs due to protein denaturation, aggregation, and unfolding of protein molecules [ 2 ]. Moreover, changes in intermolecular bonding could also be related to ionic, hydrogen and hydrophobic interactions and water-soluble proteins [ 23 ]. In addition, these factors are generally associated with decreased functional, gelling and water holding properties [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

et al. 2021

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This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

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Section: Resultsmentioning

confidence: 99%

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

et al. 2021

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“…The concentration of SH groups was carried out according to Ellman method with modification 23 . Briefly, 0.5 mL of the SD supernatant (4 mg mL −1 ) was added to 4.5 mL of 0.2 mol L −1 Tris–HCl buffer (pH 8.0), containing 8 mol L −1 urea, 3 mmol L −1 EDTA, and 1% SDS.…”

Section: Methodsmentioning

confidence: 99%

Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism

Jiao

Zhu

et al. 2021

J Sci Food Agric

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BACKGROUND Recently, fatty fish have been utilized as a potential approach for the fabrication of surimi products, with the yield of fatty fish surimi being > 10 000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by intermuscular lipid. Lipase could effectively enhance the gel quality of catfish surimi gels, although the chemical forces involved in gel formation and alteration in lipid and protein oxidation status are not well understood. The present study investigated the gelation‐enhancing effects of lipase on catfish surimi based on changes in chemical oxidation interactions. RESULTS The addition of 7.5 g kg−1 lipase significantly increased the hydrophobic interactions and disulfide bond contents, both of which facilitated gel formation, in surimi gels. The 2‐thiobarbituric acid reactive substance and carbonyl concentrations demonstrated that lipase promoted lipid and protein oxidations. Furthermore, an appropriate dose of malondialdehyde accelerated protein oxidation, thereby resulting in the covalent cross‐linking of proteins. Consequently, the gel strength increased from 55.72 to 127.71 g × cm with lipase contents of up to 7.5 g kg−1, and strong chemical cross‐linking and a compact network were observed via sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. However, excessive oxidation led to the degeneration of the gel matrix. A schematic mechanism, mainly based on the chemical changes, is proposed. CONCLUSION The present study revealed the gelation mechanism of catfish surimi gels with lipase, and suggested that lipase treatments may be an effective approach for improving the textural properties of fatty fish surimi gels. © 2021 Society of Chemical Industry

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“…In addition, some new methods, such as thermal processing, the polysaccharide‐protein gel system, the microbial transglutaminase (MTGase) protein gel system, and 3D printing, have also been developed and applied to the production of fish surimi (Fang et al., 2019; Gao et al., 2019; Jiang et al., 2017; Pan et al., 2010; Wang et al., 2018; Zhang et al., 2018). Removal of the off‐odors is also important for improving the quality of surimi.…”

Section: A Feast On Chinese Tablesmentioning

confidence: 99%

Asian carp: A threat to American lakes, a feast on Chinese tables

Prinyawiwatkul

Tan

et al. 2021

Comp Rev Food Sci Food Safe

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Asian carp, which are widely distributed in Asia and Europe, are nutritious and popular with consumers. In China, Asian carp is a tasty dish and has been consumed for thousands of years. However, they are considered aggressive invasive species that threaten rivers, lakes, and indigenous species in the United States. Asian carp have proliferated greatly in the water basin of the Mississippi River and its tributaries, and they have caused severe ecological problems over the past 20 years. In recent years, several state governments along the Mississippi River have implemented assistance programs to eliminate invasive Asian carp, but these did not alleviate the threat. We conducted a survey to understand consumers' attitudes toward Asian carp in the United States, and related reports were reviewed to explore the possibility of Asian carp as food fish on American tables. Emphasis is placed on the farming history, functional characteristics, consumption preferences, and successful utilization methods for Asian carp in China. In addition, suggestions and possible utilization methods were proposed to improve the negative impression of Asian carp in the United States. Further research is needed to take full advantage of this huge excellent source of food or health supplements. This review provides ideas and directions for the use of Asian carp in the United States. We believe that through effective cooperation between China and the United States, the negative aspects of Asian carp in the United States could be diminished, and a mutually beneficial situation could be achieved.

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Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

Cited by 90 publications

References 36 publications

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism

Asian carp: A threat to American lakes, a feast on Chinese tables

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