Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) during Frozen Storage

Zhang, Bin; Yang, Haitao; Tang, He; Hao, Gui-juan; Zhang, Yangyang; Deng, Shanggui

doi:10.1021/acs.jafc.6b05651

Cited by 46 publications

(30 citation statements)

References 42 publications

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“…They reported that the saccharides substituted the water molecules around the shrimp myosin surface by forming hydrogen bonds with polar residues of amino acids and stabilized the protein during frozen storage. A similar phenomenon was observed for the interaction of TRH and alginate with shrimp myosin through MD simulation (Zhang, Yang et al., ). This mechanism can also describe the protection of xylooligosaccharides on peeled shrimps (Zhang, Hao et al., ).…”

Section: Simulations To Evaluate the Dynamic Behaviors Of Componensupporting

confidence: 77%

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Chen

Huang

Miao

et al. 2018

Comp Rev Food Sci Food Safe

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Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.

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Section: Simulations To Evaluate the Dynamic Behaviors Of Componensupporting

confidence: 77%

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Chen

Huang

Miao

et al. 2018

Comp Rev Food Sci Food Safe

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“…Myofibrillar Ca 2+ ‐ATPase activity was analyzed according to the procedure published by Zhang, Yang, et al (). MPs were incubated at 30°C for 5 min in pH 7.0 Tris‐maleate buffer in the presence of 20 mmol/L adenosine 5′‐triphosphate and 0.10 mol/L CaCl 2 .…”

Section: Methodsmentioning

confidence: 99%

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Cao

Zhong

Zhang

et al. 2019

J Food Process Preserv

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The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing group. Examination of tissue texture and microstructure verified that the combined glazing effectively maintained springiness and chewiness of the shrimp muscle, and this treatment showed a positive effect on stability and integrity of tissue microstructures. Myofibrillar protein content and Ca2+‐ATPase activity in muscle treated with combination were significantly higher than the water‐ice‐glazing treatment. SDS‐PAGE results confirmed that this treatment markedly slowed the degradation of muscle proteins. Additionally, the combined treatment significantly decreased the amount of protein carbonyls and dityrosine, which was mainly governed by the anti‐oxidization effect of incorporated sodium erythorbate. Practical applications Ice‐glazing is a surface coating process and is especially useful in the field of shrimp preservation, which prevents incidence of surface drying and dehydration, freezer burn, oxidation, and/or rancidity. However, the traditional water‐ice‐glazing can lead to cracking and sublimation during long period of frozen storage. The bacterial contamination cannot be completely suppressed or inactivated by the single ice‐glazing treatment. Among glazing processes, chitosan‐based glazings have been most widely studied to maintain quality of shrimp products. However, chitosan is water‐insoluble, relatively expensive, and highly viscous, which greatly limits its practical applications. For these reasons, alternative treatments that can form a stable and uniform glaze on surface of shrimp should be considered to minimize bacterial contamination and inhibit quality deterioration of frozen products. Outcome of the current study provides information regarding an optimum glazing formulation for shelf‐life extension of shrimp during frozen storage.

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“…In this study, the increase in Ca 2+ ‐ATPase activity of carrageenan and its oligosaccharide treatments might be related to the hydrophilic hydroxyl group located on the saccharide chains. Noncovalent forces combine hydroxyls with water molecules, which downregulate ice crystal formation and development in the mud mixture and avoid the conformational structure disruption and MP interactions (Zhang et al., 2017). Other studies have suggested that saccharides, such as konjac glucomannan, alginate oligosaccharides, trehalose, and sodium lactate, could effectively alleviate the reduction of myofibrillar Ca 2+ ‐ATPase activity (Gao et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, saccharides can also interact with other proteins, such as porcine myosin protein (Teng, Guo, Yuan, Song, & Ren, 2017) and β‐lacto‐toglobulin (Baussay et al., 2007). We previously evaluated the antioxidant activities and cryoprotective actions of carrageenan oligosaccharides in shrimp muscle tissues and found that carrageenan oligosaccharides reduced drip loss, maintained muscle texture and color, and prevented physical damage of shrimp (Zhang et al., 2017; Zhang et al., 2018). However, little information is available on the effects of carrageenan and its derivatives on the functional and physicochemical characteristics of MPs in mashed muscle systems (mashed shrimp, Xia‐Hua) during frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Shui

Hatab

et al. 2020

Journal of Food Science

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As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood. Compared to the control and Na4P2O7 treatments, the physicochemical properties of MPs in κ‐carrageenan and its oligosaccharides‐incorporated Xia‐Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+‐ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4P2O7, and carrageenan treatments. This study suggests that κ‐carrageenan and its oligosaccharides maintain the properties of MPs in Xia‐Hua during frozen storage.Practical ApplicationThe cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf‐life and maintain the quality of frozen Xia‐Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.

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Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage

Cited by 46 publications

References 42 publications

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

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