Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating

Jin, Dan-li; Wei, Jian‐ling; He, Fan-yu; Chai, Ting-ting; Ren, Shao-tian; Fu, Jing‐jing; Chen, Yuewen

doi:10.1016/j.foodchem.2022.135133

Cited by 8 publications

(1 citation statement)

References 37 publications

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“…Fresh LWE and LWE with different sterilization treatments were centrifuged at 4 °C and 10,000× g for 10 min. The protein content in the supernatant was determined by the Coomassie Brilliant Blue method [ 12 ], and the total protein content was determined by the Kjeldahl method [ 13 ]. The protein solubility was calculated by the following formula:

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Section: Methodsmentioning

confidence: 99%

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Wang

Chi

2023

Foods

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Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55–67 °C for 0–10 min) on the emulsification, foaming activity and rheological properties of LWE. The results indicated that the emulsifying activity of LWE had no significant change after 55–64 °C heating treatment, while it decreased significantly after heating treatment at 67 °C. The foaming property of LWE increased significantly after 55 °C to the 64 °C heating treatment; while the foaming property showed a downward trend with the increase in heat treatment temperature, it can significantly improve the foam stability of LWE. The heating treatment thoroughly changed the molecular weight distribution of LWE protein, thus promoted the protein surface hydrophobicity, hydrophobicity activity and rheological properties. The heating treatment at 61 °C for 6 min had a better effect on the functional properties than that of the other heating groups. In addition, the results of this study provide the change in rules of LWE under different heating treatment conditions and provide theoretical guidance for the production and processing of LWE.

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…”

Section: Methodsmentioning

confidence: 99%

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Wang

Chi

2023

Foods

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Effect of γ‐oryzanol/β‐sitosterol‐based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein

Mi,

Yang,

et al. 2024

J Sci Food Agric

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BACKGROUNDThe effect of oleogels prepared with peanut oil and different concentrations of γ‐oryzanol and β‐sitosterol mixture (γ/β; 20, 40, 60, 80 and 100 g kg−1) on the physicochemical and gel properties of myofibrillar protein (MP) was investigated.RESULTSThe solubility and average particle size of MP first decreased and then increased with increasing γ/β concentration. Peanut oil or oleogels could induce the exposure of hydrophobic amino acids and the unfolding of MP, thus significantly increasing the surface hydrophobicity, sulfhydryl content and absolute value of zeta potential, which reached maximum values when the γ/β concentration was 60 g kg−1 (P < 0.05). The addition of peanut oil decreased the gel strength and water holding capacity of MP gel. However, oleogels prepared with 60 g kg−1 γ/β could significantly increase the hydrophobic interactions and disulfide bond content of MP gel (P < 0.05), which promoted the crosslinking and aggregation of MP, enhancing the gel properties. Peanut oil had no significant influence on the secondary structure of MP, while oleogels promoted the transition of MP conformation from α‐helix to β‐sheet structure. The results of light microscopy and confocal laser scanning microscopy indicated that oleogels prepared with 60 g kg−1 γ/β filled in the pores of MP gel network to form denser and more uniform structure.CONCLUSIONOleogels prepared with 60 g kg−1 γ/β could effectively improve the quality of MP gel and have promising application prospects in surimi products. © 2024 Society of Chemical Industry.

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Stability of Protein Pharmaceuticals: Recent Advances

Manning,

Holcomb,

Payne

et al. 2024

Pharm Res

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Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating

Cited by 8 publications

References 37 publications

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Effect of γ‐oryzanol/β‐sitosterol‐based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein

Stability of Protein Pharmaceuticals: Recent Advances

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