The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage

Zhang, Bin; Hao, Gui-juan; Cao, Huijuan; Tang, He; Zhang, Yangyang; Deng, Shanggui

doi:10.1016/j.foodhyd.2017.09.038

Cited by 78 publications

(41 citation statements)

References 42 publications

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“…A similar phenomenon was observed for the interaction of TRH and alginate with shrimp myosin through MD simulation . This mechanism can also describe the protection of xylooligosaccharides on peeled shrimps (Zhang, Hao et al, 2018). Villarreal, Diaz, Disalvo, and Montich (2004) observed that TRH was able to bind to phospholipid head groups by replacing water from the head group forming hydrogen bonds in the direction parallel to the membrane.…”

Section: Interactions Between Major Food Molecules (Proteins Carbohymentioning

confidence: 99%

“…Recently, an attempt to reveal the mechanism for polysaccharides to protect frozen food has been reported for shrimp (Zhang, Hao et al. ; Zhang, Wu et al., ).…”

Section: Simulation As An Aid For Food Researchmentioning

confidence: 99%

“…Different from the above observation, the antifrozen ability displayed by capsular polysaccharide from Colwellia psychrerythraea 34H cells was mainly correlated to its structural characters that were very close to the amino acid motif present in antifreeze glycoproteins (Carillo et al., ). Up to now, saccharides have been used as the promising novel antifrozen additive in food industry (Zhang, Hao et al., ; Zhang, Wu et al., ).…”

Section: Simulations To Evaluate the Dynamic Behaviors Of Componenmentioning

confidence: 99%

“…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 Componenmentioning

confidence: 99%

“…Many of those mechanisms discovered by MD simulations were crucial to develop novel mechanisms suitable to describe enzymatic reactions (Fernández et al, 2013). Recently, an attempt to reveal the mechanism for polysaccharides to protect frozen food has been reported for shrimp (Zhang, Hao et al 2018;Zhang, Wu et al, 2017).…”

Section: Simulation Proceduresmentioning

confidence: 99%

See 4 more Smart Citations

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: Interactions Between Major Food Molecules (Proteins Carbohymentioning

confidence: 99%

“…Recently, an attempt to reveal the mechanism for polysaccharides to protect frozen food has been reported for shrimp (Zhang, Hao et al. ; Zhang, Wu et al., ).…”

Section: Simulation As An Aid For Food Researchmentioning

confidence: 99%

Section: Simulations To Evaluate the Dynamic Behaviors Of Componenmentioning

confidence: 99%

Section: Simulations To Evaluate the Dynamic Behaviors Of Componenmentioning

confidence: 99%

Section: Simulation Proceduresmentioning

confidence: 99%

See 3 more Smart Citations

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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Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

Xü

Zhang

et al. 2021

Food Frontiers

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The effects of electron beam irradiation doses (1-7 kGy) on the quality of weever (Lateolabrax japonicus) were investigated during refrigerated storage. The obtained results showed that lower irradiation dose (1-3 kGy) could dramatically extend shelf-life of weever fillets, guarantee hardness, and chewiness during storage. Biochemical properties of myofibrillar protein (MP) indicated that higher irradiation dose (5 and 7 kGy) significantly accelerated MP oxidization by the increase of carbonyl contents, reducing the sulfhydryl contents and Ca 2+ -ATPase activity during storage. Thus, low irradiation dose in combination with refrigerated storage could delay protein oxidation and be more suitable for fresh-keeping of weever meat. This may provide possible reference for the application of irradiation technology in weever preservation.

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Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

Chen

Jiao

Zhou

et al. 2022

Food Science & Nutrition

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The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.

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The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage

Cited by 78 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

Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

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