Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

Zhang, Dong; Wu, Zhicheng; Ruan, Jinggang; Wang, Yizhi; Li, Xueyi; Xu, Min; Zhao, Jie; Lin, Haoran; Liu, Ping; Wang, Zhaoming; Liu, Hongjun

doi:10.1016/j.lwt.2022.114190

Cited by 17 publications

(8 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, pressure unfolds and alters the tertiary and quaternary structure of protein during microfluidization which facilitates its adsorption over oil droplets. 13 The partial unfolding and conformational changes of protein caused by microfluidization facilitated the exposure of hydrophobic residues. This could favor the binding ability of protein to the surface of oil droplets.…”

Section: Resultsmentioning

confidence: 99%

“…As a fluid passes through an interaction chamber, the microfluidizer generates strong shear and impact forces that induce the creation of tiny droplet emulsion. 13 On the other hand, ultrasonication creates sound waves that dissipate through liquid media, resulting in cavitation effect and its efficacy depends on the frequency used. The pressure cycle causes small voids in the liquid which eventually collapse during the high-pressure cycle, resulting in high localized turbulence, shear forces, pressures, and temperatures.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Rajasekaran,

Singh,

Nilsuwan

et al. 2024

RSC Adv.

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Rajasekaran,

Singh,

Nilsuwan

et al. 2024

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…As the duration of storage increased from 0 to 60 days, the carbonyl content of traditional bacon protein increased from 2.44 to 5.66 nmol mg À1 and that of alternative salt bacon protein increased from 3.02 to 5.73 nmol mg À1 . During storage, reactive oxygen species (ROSs) can directly attack the side chain groups of amino acids (especially the side chains of lysine, arginine and proline) to form carbonyl groups (Dom ınguez et al, 2022;Zhang et al, 2022aZhang et al, , 2022b. The effect of ROS was less as the bacon was vacuum packaged during storage (Amaral et al, 2018).…”

Section: Carbonyl Contentmentioning

confidence: 99%

“…The circular dichroism of the salt-soluble protein was determined following the method described by Zhang et al (2022aZhang et al ( , 2022b. The secondary structure of the salt-soluble protein was determined at 200-260 nm by a circular dichroism spectrometer (Chirascan V100; Applied Photophysics Ltd., UK).…”

Section: Circular Dichroismmentioning

confidence: 99%

See 1 more Smart Citation

Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage

Ruan

Kong

et al. 2023

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryThis study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the α‐helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation.

show abstract

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

Li,

Liu,

Zhang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPotentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, which is a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated.RESULTSThe gel strength and WHC of the surimi gels were significantly improved (P < 0.05), the whiteness, and cooking loss of all the samples decreased slightly with the increase of PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols, and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels; PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1‐Propanol, 1‐octen‐3‐ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances.CONCLUSIONThese results provide a theoretical support for the investigation and development of new nutrient‐health‐flavored surimi products.This article is protected by copyright. All rights reserved.

show abstract

Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

Cited by 17 publications

References 39 publications

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

Contact Info

Product

Resources

About