Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Mao, Jiaqi; Zhang, Lifen; Chen, Fusheng; Lai, Shaojuan; Yang, Bao; Yang, Hongshun

doi:10.1007/s11947-016-1852-5

Cited by 46 publications

(19 citation statements)

References 50 publications

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“…In all thawed samples, the Ca 2+ -ATPase activity of MVT and FMT samples was decreased less, which was similar to FS. These changes in Ca 2+ -ATPase activity were related to sulfhydryl groups, and specifically, the oxidation of sulfhydryl groups in myosin heads resulted in a decrease in Ca 2+ -ATPase activity (Mao et al, 2017). These results indicated that the denaturation degree of myosin head was minor in MVT and FMT samples compared to the other four thawing treatments.…”

Section: Protein Oxidationmentioning

confidence: 79%

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.

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Section: Protein Oxidationmentioning

confidence: 79%

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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“…The variation of porosity can reflect the behavior of products during mass transfer under different temperature and vacuum degrees. [45] As shown in Figure 9, the porosity and shrinkage increased with the decrease of moisture content. Finally, the porosity was up to 24.01%.…”

Section: Impacts Of Moisture Transfer On Microstructurementioning

confidence: 82%

Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

Wang

Zhu

Wang

et al. 2020

International Journal of Food Properties

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“…For example, starch-based noodles are more elastic than flour-based ones (Wu et al, 2016), and the mechanisms underlying this difference can be explored by AFM linking microstructural detail with stiffness measurements. The firmness of kyoho grapes significantly increased under vacuum impregnation at 35 • C, which helps calcium to inhibit pectin degradation (Mao et al, 2017), and micro-or nanolevel study by AFM can further interpret macroscopic phenomena. A particularly strong potential avenue of research is on biodegradable films (Guo et al, 2019;Kassab, Aziz, Hannache, Ben Youcef, & El Achaby, 2019;Saricaoglu, & Turhan, 2019;Turasan, Barber, Malm, & Kokini, 2018), but other areas could easily grow strongly too.…”

Section: Inspiring Product Designmentioning

confidence: 99%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Cited by 46 publications

References 50 publications

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

Investigation of food microstructure and texture using atomic force microscopy: A review

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