Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

He, Xinhua; Zhao, Huanxin; Xu, Yongxia; Shi, Yi Wei; Lǐ, Jiànróng; Li, Xuepeng

doi:10.1016/j.ultsonch.2023.106406

Cited by 9 publications

(4 citation statements)

References 40 publications

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“…When cooperated with ultrasound and heating treatment, the chewiness of unwashed Silver Carp surimi gels was significantly improved ( p < 0.05). It was speculated that the cavitation action of ultrasound could facilitate the intermolecular interactions, and forming compact network structures, realizing the texture properties of surimi gels improvement [25] .…”

Section: Resultsmentioning

confidence: 99%

Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel

Xie,

Zhao,

Yang

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel

Xie,

Zhao,

Yang

et al. 2024

Ultrasonics Sonochemistry

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“…The WHC of a hydrogel represents its ability to retain water under external forces [ 71 , 72 ]. As shown in Figure 4 A, the lowest WHC of LMPH was 90.84%, and the highest WHC of the hydrogel prepared by He et al [ 71 ] was only 75.57%, indicating that the water-holding property of LMPH was superior. With the increase of polysaccharide content, the WHC also increased, and the WHC of LMPH5 increased significantly to 99.32%.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Zhao,

Li,

Ding

et al. 2024

Foods

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Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17–1.13 N) and water-holding capacity of LMPH (90.84–99.32%) but also enhanced the encapsulation efficiency of RPP (93.13–99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.

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“…or physical methods (ultra-high pressure, ultrasound, etc.) are available to assist in the processing of MPs to improve their solubility and dispersion stability in low-ion-strength solutions [4,9]. Moreover, researchers have paid increasing attention to the combination of two or more assistive methods (ultrasound-assisted glycation, high pressure combined with CaCl 2 , etc.)…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity

Xie,

Chen,

Cao

et al. 2024

Foods

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This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility (p < 0.05), with L-lysine (15 mM) showing a more pronounced effect (p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability (p < 0.05). Based on the reactive and total sulfhydryl contents, Fourier transform infrared spectroscopy, and fluorescence spectroscopy analysis, the ultrasound treatment combined with L-lysine (15 mM) promoted the unfolding and depolymerization of MPs, resulting in a larger exposure of SH groups on the surface, aromatic amino acids in a polar environment, and a transition of protein conformation from α-helix to β-turn. Moreover, the combined treatment also increased the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects, thereby enhancing the adsorption capacity of MPs to bind kenone compounds. The findings from this study provide a theoretical basis for the production and flavour improvement of low-salt MP beverages and the utilisation of meat protein.

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Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

Cited by 9 publications

References 40 publications

Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel

Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity

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