Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

Feng, Jiaqi; Wang, Jie; Zhang, Tong; Liu, Yaqiong; Suo, Ran; Ma, Qianyun

doi:10.1016/j.crfs.2022.07.009

Cited by 8 publications

(1 citation statement)

References 46 publications

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“…The determination of molecular mass can be accomplished through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) analysis. Previous studies have shown that ultrasonic treatment generally does not induce significant alterations in the protein's electrophoretic patterns, indicating that the relative molecular mass of the protein subunit did not change (Feng et al., 2022; Wang, Zhang et al., 2020). Therefore, it can be inferred that UA‐IL treatment also typically does not substantially impact the relative molecular mass of protein subunit.…”

Section: Effect Of Ultrasound‐assisted Ionic Liquids On the Physicoch...mentioning

confidence: 96%

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Zhang,

Boateng,

2023

Comp Rev Food Sci Food Safe

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Proteins are essential to human health with enormous food applications. Despite their advantages, plant and animal proteins often exhibit limited molecular flexibility and poor solubility due to hydrogen bonds, hydrophobic interactions, and ionic interactions within their molecular structures. Thus, there is an urgent need to modify the rigid structure of proteins to enhance their stability and functional properties. Ultrasound‐assisted ionic liquid (UA‐IL) treatment for developing compound modification and producing proteins with excellent functional properties has received interest. However, no review specifically addresses the interactions between UA‐ILs and proteins. Hence, this review focused on recent research advancements concerning the effects and potential reaction mechanisms of UA‐ILs on the physicochemical properties (including particle size; primary, secondary, and tertiary structure; and surface morphology) as well as the functionality (such as solubility, emulsifying properties, and foaming ability) of proteins. Moreover, the safety evaluation of modified proteins was also discussed from various perspectives, such as acute and chronic toxicity, genotoxicity, cytotoxicity, and environmental and microbial toxicity. This review demonstrated that UA‐IL treatment‐induced protein structural changes significantly impact the functional characteristics of proteins. This treatment approach efficiently promotes protein structure stretching and spatial rearrangement through cavitation, thermal effects, and ionic interactions. As a result, the functional properties of modified proteins exhibited an obvious enhancement, thereby bringing more opportunities to utilize modified protein products in the food industry. Potential future directions for protein modification using UA‐ILs were also proposed.

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Section: Effect Of Ultrasound‐assisted Ionic Liquids On the Physicoch...mentioning

confidence: 96%

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Zhang,

Boateng,

2023

Comp Rev Food Sci Food Safe

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Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels

Fan,

Geng,

et al. 2024

J Sci Food Agric

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BACKGROUNDThe quality of surimi‐based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi.RESULTSA mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high‐pressure heating and water‐bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two‐step water bath and water‐bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance.CONCLUSIONThe findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.

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Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels

Feng,

Sun,

Zhang

et al. 2025

Food Hydrocolloids

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Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

Cited by 8 publications

References 46 publications

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels

Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels

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