Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications

Jiao, Xidong; Yang, Huayu; Li, Xingying; Cao, Hongwei; Zhang, Nana; Yan, Bowen; Hu, Bo; Huang, Jianlian; Zhao, Jianxin; Zhang, Hao; Chen, Wei; Fan, Daming

doi:10.1016/j.tifs.2023.104266

Cited by 18 publications

(2 citation statements)

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“…53 Studies indicate that actin and myosin exhibit complementary functions in gel formation when coexisting. 54 Notably, a system composed of 80% myosin and 20% actomyosin complex produces gels with maximum strength when subjected to heating at 60−65 °C. 55 This finding offers a valuable theoretical foundation for the technological advancements and formulation of gel-based meat products.…”

Section: Relationships Between Actin and Food Qualitymentioning

confidence: 99%

“…The presence of F-actin in particular renders actomyosin gels viscous, and the elastic modulus of myosin gel, containing a specific proportion of F-actin, reaches its peak . Studies indicate that actin and myosin exhibit complementary functions in gel formation when coexisting . Notably, a system composed of 80% myosin and 20% actomyosin complex produces gels with maximum strength when subjected to heating at 60–65 °C .…”

Section: Relationships Between Actin and Food Qualitymentioning

confidence: 99%

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Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Tu,

Yin,

Zang

et al. 2024

J. Agric. Food Chem.

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Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

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Section: Relationships Between Actin and Food Qualitymentioning

confidence: 99%

Section: Relationships Between Actin and Food Qualitymentioning

confidence: 99%