Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Chen, Yanting; Xu, Anqi; Yang, Rong; Jia, Ru; Zhang, Jinjie; Xü, Dong; Yang, Wenge

doi:10.1007/s11947-020-02416-x

Cited by 51 publications

(19 citation statements)

References 34 publications

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“…Our results of secondary structure were in agreement with the results reported by Chen et al. (2020), who found that the secondary structure of the protein changed significantly with the extension of high‐pressure treatment time. Through the analysis of the amide I band, the secondary structure composition of collagen was quantified.…”

Section: Resultssupporting

confidence: 93%

“…The positions of amide I, II, and III of above two gelatinized collagens were relatively close, but the corresponding absorption peak of high-pressure treatment is not as sharp as that of the control, indicating that the collagen structural integrity of high-pressure group is poor. Our results of secondary structure were in agreement with the results reported by Chen et al (2020), who found that the secondary structure of the protein changed significantly with the extension of highpressure treatment time. Through the analysis of the amide I band, the secondary structure composition of collagen was quantified.…”

Section: Infrared Spectra Of Gelatinized Collagensupporting

confidence: 93%

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Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Gao

Han

et al. 2021

Journal of Food Science

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In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted‐liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid‐to‐solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high‐pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid‐to‐solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production. Practical Application Compared with traditional processing, a high pressure‐assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure‐assisted extraction can facilitate the use of a low‐cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large‐scale and efficient industrial production and the quality control of oxhide gelatin.

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Section: Resultssupporting

confidence: 93%

Section: Infrared Spectra Of Gelatinized Collagensupporting

confidence: 93%

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Gao

Han

et al. 2021

Journal of Food Science

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“…Similarly, Debusca, Tahergorabi, Beamer, Matak, and Jaczynski (2014) reported that hardness and chewiness increased incrementally with the addition of dietary fiber. Chen et al (2020) found that α‐helix content of myofibrillar protein in the hairtail surimi was positively correlated with the gel strength. Our previous reports showed that the addition of laver powder could increase the content of α‐helix in surimi gels (Xu et al, 2020), this might explain why laver improved gel properties of surimi gels.…”

Section: Resultsmentioning

confidence: 99%

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Yang

Chen

et al. 2020

Journal of Texture Studies

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In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G 0) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.

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“…HHP could disrupt the intermolecular β-sheet structure in abalone proteins, which was compensated for by forming new intramolecular β-sheet interactions [28]. Chen et al found that the β-turn was reduced with the treatment of pressure [37]. In general, highly ordered structures (α-helix, β-sheet and β-turn) unfold under HHP, resulting in an increase in random coil structure [26].…”

Section: Secondary Structurementioning

confidence: 99%

“…At 500 atmospheres, myosin unfolds; at 1000 atmospheres, they cling together, while at pressures higher than 1500 atmospheres, myosin forms aggregates and gels [65]. Chen et al investigated the relationship between the gel properties of surimi and the structure of MP under high pressure (300~450MPa) [37]. The results showed that the secondary structure of MP in the surimi gels was significantly correlated with the whiteness, strength and structural characteristics of the gels.…”

Section: Effect Of Hhp On Myofibrillar Protein Gelmentioning

confidence: 99%

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Liu

et al. 2021

Foods

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In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

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Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Cited by 51 publications

References 34 publications

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

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