Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing

Luo, Xiaoying; Li, Jinling; Yan, Wenli; Liu, Ru; Yin, Tao; You, Juan; Du, Hongying; Xiong, Shanbai; Hu, Yang

doi:10.1016/j.ijbiomac.2020.05.249

Cited by 46 publications

(17 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As shown in Fig. S1, signal intensity in all‐EA samples was the strongest, indicating that the highest degree of bound and immobilised water content was found in mixed shrimp surimi containing the four exogenous additives combined (Luo et al., 2020b). Among samples with only one exogenous additive, signal intensity was higher in ADA, followed by EWP, TG and SPI, which was consistent with WHC (Fig.…”

Section: Resultsmentioning

confidence: 97%

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

Zhang

Guo

Lin

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The object of this study was a high‐protein Antarctic krill ball which was made of mixed shrimp surimi (Antarctic krill and white shrimp). The effects of four different exogenous additives on gel properties and spatial structure of mixed shrimp surimi systems during processing were investigated by texture profile analysis, low‐field nuclear magnetic resonance, magnetic resonance imaging, Fourier‐transform infrared spectroscopy, scanning electron microscopy and rheology analysis, according to product formulation and processing conditions. Different exogenous additives improved distinctly the mixed shrimp surimi system. The use of the four exogenous additives combined had a synergistic promotional effect. Acetylated distarch adipate, egg white powder and soy protein isolate played a vital role in producing high‐protein Antarctic krill balls. The relatively limited improvement of transglutaminase could be attributed to processing temperature and the presence of autolytic enzymes originated intrinsically from Antarctic krill surimi.

show abstract

Section: Resultsmentioning

confidence: 97%

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

Zhang

Guo

Lin

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The degree of supercooling was defined as the difference between the temperature at which ice crystals first form and the equilibrium freezing point of the solution 28 , 29 . The duration of ice crystal growth was defined as the length of time at which the temperature of the solution fell within the zone of ice crystal formation (− 5 to 0 °C) 30 .…”

Section: Methodsmentioning

confidence: 99%

Controlled rate slow freezing with lyoprotective agent to retain the integrity of lipid nanovesicles during lyophilization

Yang

Choi

et al. 2021

Sci Rep

View full text Add to dashboard Cite

We designed a novel lyophilization method using controlled rate slow freezing (CSF) with lyoprotective agent (LPA) to achieve intact lipid nanovesicles after lyophilization. During the freezing step, LPA prevented water supercooling, and the freezing rate was controlled by CSF. Regulating the freezing rate by various liquid media was a crucial determinant of membrane disruption, and isopropanol (freezing rate of 0.933 °C/min) was the optimal medium for the CSF system. Lyophilized lipid nanovesicle using both CSF and LPA retained 92.9% of the core material and had uniform size distributions (Z-average diameter = 133.4 nm, polydispersity index = 0.144), similar to intact vesicles (120.7 nm and 0.159, respectively), after rehydration. Only lyophilized lipid nanovesicle using both CSF and LPA showed no changes in membrane fluidity and polarity. This lyophilization method can be applied to improve storage stability of lipid nanocarriers encapsulating drugs while retaining their original activity.

show abstract

“…The degree of supercooling was de ned as the difference between the temperature at which ice crystals rst form and the equilibrium freezing point of the solution 28,29 . The duration of ice crystal growth was de ned as the length of time at which the temperature of the solution fell within the zone of ice crystal formation (-5 ~ 0°C) 30 .…”

Section: Determination Of Encapsulation E Ciencymentioning

confidence: 99%

An Advanced Lyophilization Toward Intact Lipid Nanovesicles: Liquid-mediated Freezing With Cryoprotectant to Retain the Integrity of Lipid Nanovesicles

Yang

Choi

et al. 2021

Preprint

View full text Add to dashboard Cite

A novel lyophilization method using liquid-mediated freezing (LMF) with cryoprotectant (CPA) was designed to achieve intact lipid nanovesicles after lyophilization. During the freezing step, CPA prevented water supercooling, and the freezing rate was controlled by LMF. Regulating the freezing rate by various liquid media was a crucial determinant of membrane disruption, and isopropanol (freezing rate of 0.933°C/min) was the optimal medium for the LMF system. Lyophilized lipid nanovesicle using both LMF and CPA retained 92.9% of the core material and had uniform size distributions (Z-average diameter = 135.5 nm, polydispersity index = 0.074), similar to intact vesicles (112.3 nm and 0.184, respectively), after rehydration. Only lyophilized lipid nanovesicle using both LMF and CPA showed no changes in membrane fluidity and polarity. This lyophilization method can be applied to improve storage stability of lipid nanocarriers encapsulating drugs such as a mRNA vaccine, while retaining its original activity.

show abstract

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing

Cited by 46 publications

References 37 publications

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

Controlled rate slow freezing with lyoprotective agent to retain the integrity of lipid nanovesicles during lyophilization

An Advanced Lyophilization Toward Intact Lipid Nanovesicles: Liquid-mediated Freezing With Cryoprotectant to Retain the Integrity of Lipid Nanovesicles

Contact Info

Product

Resources

About