Article
Agriculture, Multidisciplinary
Anqi Guo, Jiang Jiang, Alma D. True, Youling L. Xiong
Summary: This study investigated the effects of six phenolic compounds on myofibrillar protein gelation, finding that EGCG has a strong elastic-promoting effect, while monophenols and diphenols are more conducive to increasing the strength of protein gels, and the flavanol structure appears to interfere with protein gel structure development.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Haifeng Wang, Zhi Yang, Huijuan Yang, Jing Xue, Yunyan Li, Shitong Wang, Lijun Ge, Qing Shen, Manman Zhang
Summary: The gel properties of myofibrillar proteins (MPs) from different meat sources were compared, showing variations in gel strength and structure. Pork MPs exhibited the highest gel strength and most compact structure, while fish MPs had the lowest gel strength and loosest structure. Pork MPs also had the highest content of myosin heavy chain and actin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hongmei Xiao, Yingfeng Wu, Jia Liu, Lei Zhou, Xianming Zeng, Xue Zhao
Summary: The study investigated the effects of myofibrillar proteins (MPs) from different parts of crocodile on gel formation mechanism and characteristics. Results showed variations in protein compositions and properties among tail, legs, and torso MPs, with tail MPs demonstrating higher hydrophobicity, sulfhydryl group reactivity, and gel strength. Crocodile tail MPs exhibited superior gelation properties compared to other parts, making them suitable for gel product production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jinyang Chang, Xu Yang, Jing Li, Qingquan Fu, Jiaping Zhou, Juan Zhao, Nan Zhang, Qingdai Liu, Tianxin Wang, Hao Wang
Summary: This study investigated the effects of chlorogenic acid (CA) and transglutaminase (TGase) on the physicochemical and gel properties of myofibrillar protein (MP). The results showed that TGase improved the gel structures of oxidized MP treated with CA at moderate doses. TGase also enhanced the water-holding capability and moisture distribution of the MP gel. Additionally, TGase enhanced protein cross-linking and improved gel properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Huan Zhang, Xiaojing Tian, Kai Zhang, Yuehong Du, Chen Guo, Xinzhu Liu, Yang Wang, Jinfeng Xing, Wenhang Wang
Summary: Adding carboxymethylated cellulose nanofibrils to cull cow meat myofibrillar protein can improve gelation properties, especially at higher degrees of substitution. Lower substitution levels of nanofibrils lead to reduced liquid loss in gels, denser network structure, and increased resistance to deformation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fenhong Yang, Yingying Zhu, Xiaohan Li, Fengtao Xiang, Moru Deng, Wei Zhang, Wei Song, Hao Sun, Changbo Tang
Summary: This study investigates the covalent interaction between plant polyphenols and meat proteins, and finds that they can form covalent adducts. The adducts are primarily located on the R side chain of amino acids and are more likely to form via C-N bonding than C-S bonding.
Article
Chemistry, Applied
Wenhui Ma, Qi Yang, Xin Fan, Xianqi Yao, Jiwei Kuang, Cong Min, Yungang Cao, Junrong Huang
Summary: The effects of inulin, glutathione, and their combination on the structure and gel properties of oxidized pork myofibrillar protein were investigated. Glutathione prevented protein oxidation and aggregation, while inulin enhanced the gel behavior of the protein. Treatment with inulin and glutathione together resulted in the highest cooking yield and improved texture characteristics.
Article
Acoustics
Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu
Summary: In this study, two different covalent reactions were compared to evaluate the strengthening effects of ultrasound treatment (UDT). The results showed that UDT destroyed the non-covalent interactions between myofibrillar protein (MPN) aggregates, and UDT-assisted free radical oxidation produced conjugates with better structural properties. After alkaline reaction, MPNs appeared as irregular spherical particles, while maintaining fibrous structure during free radical oxidation.
ULTRASONICS SONOCHEMISTRY
(2022)
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hyunjin Kyoung, Samooel Jung
Summary: Freezing meat can cause denaturation of proteins, affecting the overall quality of the product. Cold denaturation and protein oxidation occur at typical freezing temperatures. To maintain the quality of meat products, it is important to choose an appropriate freezing temperature and avoid temperature fluctuations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Hongsheng Chen, Jinming Ma, Deyin Pan, Jingjing Diao, Anqi Guo, Runnan Li, Youling L. Xiong
Summary: The effects of different concentrations of eugenol (EG) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. EG decreased protein content and stability, but increased hydrophobicity and aggregation of MPs. The gelling properties of MPs were improved at lower EG concentrations, but hindered at higher concentrations.
Article
Food Science & Technology
Wei Sun, Wenjie He, Danjun Guo, Wei Xu
Summary: This study aimed to investigate the effect mechanism of capsaicin on the structure and function of myofibrillar proteins in duck meat. The results showed that capsaicin could decrease the carbonyl content and increase the sulfhydryl content of the proteins, and enhance the antioxidant properties of the meat.
Article
Food Science & Technology
Yang Zhou, Hongjie Dai, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Yuhao Zhang
Summary: The study showed that the addition of psyllium husk can adjust the gel properties of myofibrillar protein. Low concentrations of psyllium husk promoted protein unfolding and interaction, while high concentrations formed a complex gel network. The findings provide guidance for the potential application of psyllium husk in meat products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu
Summary: The efficient synthesis of MRN-GAD complex in UID-assisted processing is a challenging problem in food manufacturing. This study analyzed the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages. Both viscosity and surface tension can enhance sono-physico-chemical effects on degradation, with surface tension having a more significant effect than viscosity. Structural indicators and microstructure analysis revealed small changes in MRN structure during the modification procedure. The MRN-GAD7 system showed improved water contact angle and system stability compared to the MRN-GAD4 group, leading to enhanced ABTS-scavenging capacity due to increased viscosity.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Wenfu Hou, Yile Lin, Yujie Zhang, Tingting Liu, Juan Du, Yang Yi, Hongxun Wang
Summary: This study investigated the effect of 0.8% (m/v) kojic acid treatment on the microstructure and myofibrillar protein changes in superchilled duck meat covered with oxygen-permeable PVC film during storage. The results showed that kojic acid treatment preserved the muscle structure, water-holding capacity, and protein integrity during a 6-week period. Kojic acid treatment was found to effectively protect myofibrillar protein from oxidation and prolong the shelf life of the meat.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Li Hu, Lishuang Shi, Sinong Liu, Zhichao Xiao, Jingxin Sun, Jun-Hua Shao
Summary: The regulation mechanism of curcumin on the emulsification and gelation properties of myofibrillar protein was studied. Curcumin increased the emulsifying activity index of myofibrillar protein but decreased its turbiscan stability index and surface hydrophobicity, leading to oil droplet aggregation. Medium amounts of curcumin changed the 3D network architectures of emulsion gels, improving their water-holding capacity, storage modulus, springiness, and cohesiveness. The presence of curcumin also affected the secondary structure of myofibrillar protein in the gels. Overall, curcumin has the potential to be used as a structural modifier in emulsified meat products due to its dose-response.
Article
Agriculture, Multidisciplinary
Anqi Guo, Jiang Jiang, Alma D. True, Youling L. Xiong
Summary: This study investigated the effects of six phenolic compounds on myofibrillar protein gelation, finding that EGCG has a strong elastic-promoting effect, while monophenols and diphenols are more conducive to increasing the strength of protein gels, and the flavanol structure appears to interfere with protein gel structure development.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Runnan Li, Youling L. Xiong
Summary: This study demonstrates that the relationship between ionic strength and protein solubility is crucial in the formulation design of plant protein-based food and beverage products. The findings show that oat protein solubility is influenced by ionic strength and ion species, which can be modified by changing pH levels. This research provides useful information for selecting proper salt concentrations in the manufacture of oat protein-based food products.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Food Science & Technology
Youling L. Xiong, Anqi Guo
Summary: Protein oxidation is a complex chemical process occurring ubiquitously in food systems, involving both radicals and nonradicals, which can affect the conformation and functionality of proteins.
Review
Food Science & Technology
Anqi Guo, Youling L. Xiong
Summary: Phenolic compounds, particularly phytophenols from plant sources, are commonly used in muscle foods to inhibit lipid oxidation and modify flavor. Recent studies have focused on understanding the interactions between proteins and phenols, investigating their impact on the texture and flavor of meat products. Efforts have been made to elucidate the specific roles of phytophenol interactions with myoproteins in cooked meat products, shedding light on the structural characteristics and textural properties of muscle foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Chemistry, Applied
Li Lin, Youling L. Xiong
Summary: The competitive adsorption behavior of pork sarcoplasmic and myofibrillar proteins at the oil-water interface showed that myofibrillar proteins exhibited stronger interfacial adsorption and adhesion properties, indicating their more competitive role in forming O/W emulsions.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Runnan Li, Youling L. Xiong
Summary: This study characterized the properties of oat protein under high-intensity ultrasound treatment, showing that HIU treatment significantly improved solubility and particle size uniformity of oat protein, which is valuable for processing oat protein-based beverages and food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yunqing Nie, Yuanfa Liu, Jiang Jiang, Youling L. Xiong, Xiangzhong Zhao
Summary: This study investigated the impact of pH-shifting and oil inclusion on the textural properties of plant protein-based fermentation-induced gels. The results showed that gels prepared with pH(12)-treated mung bean protein exhibited superior hardness, water-holding capacity, and a more compact and denser network structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong
Summary: The addition of different proteins had varying effects on the batter and fried food made from a mixture of wheat starch and wheat gluten. Soy protein increased the viscosity and fat content of the batter, while egg white protein and whey protein had the opposite effect, while also altering the thermal stability of the batter and crust.
Article
Chemistry, Applied
Tiantian Ma, Youling L. Xiong, Jiang Jiang
Summary: The addition of CaCl2 significantly enhances the elastic modulus and textural properties of pea protein hydrogels, especially with the presence of emulsified oil. Gels filled with pH12 and US protein emulsions have less cooking loss and increased hardness.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Cong Min, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Summary: In this study, mungbean starch (MBS) - flaxseed protein (FP) composite gels were developed. The gels exhibited smooth and soft texture. The addition of FP decreased the hardness of the gels. Microstructure analysis showed that FP granules were embedded in the MBS network. The composite gels also had higher digestibility compared to the MBS-alone gel. This study demonstrates the potential of MBS-FP composite gels as novel, gelled food products with soft texture.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jiwei Kuang, Junrong Huang, Wenhui Ma, Cong Min, Huaying Pu, Youling L. Xiong
Summary: The study aimed to evaluate the influence of reconstituted gluten fractions (RGF) with different glutenin/gliadin ratios on the short-term and long-term retrogradation of wheat starch. The results showed that adding RGF, regardless of the glu/gli ratio, effectively inhibited the retrogradation behavior of the starch.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yufei Yang, Youling L. Xiong, Jiang Jiang
Summary: This study attempted to enhance the emulsifying activity of sarcoplasmic protein (SP) and understand the inter-relationship of SP and myofibrillar protein (MP) in mixed soluble muscle protein (SMP) extracted under simulated salt-reducing meat processing conditions. Results showed that structurally modified pea protein can improve the emulsifying activity and stability of low-salt meat proteins.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Davide De Marzo, Caterina Losacco, Vito Laudadio, Vincenzo Tufarelli, Youling L. Xiong
Summary: This study evaluated the histological characteristics of muscle and adipose tissue in Gentile di Puglia breed lambs fed diets containing different protein sources (soybean meal and distillers dried grain with solubles) and protein levels. The results showed that lambs fed soybean meal had larger alpha-white fibers and smaller-diameter beta-red and alpha-red fibers. Lambs fed the lowest protein level exhibited the highest percentage of alpha-red fibers and larger alpha-white fiber diameter. The findings suggest that dietary protein strategies can modulate muscle and fiber types in lambs.
Article
Chemistry, Applied
Jiseon Lee, Youling L. Xiong, Mi-Jung Choi
Summary: The influence of trans-cinnamaldehyde (CIN) and emulsion size on the properties and functionality of emulsion gels was investigated. The gel strength and rheological properties of the emulsion gels significantly depended on CIN concentration, indicating improved interaction between proteins and aldehydes. Micro-sized emulsion gels exhibited better physical properties than nano-sized gels. The study also found that CIN promoted protein cross-linking and inhibited lipid oxidation. These findings provide valuable information for developing protein-based products with novel functional properties for various applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lulu Cui, Jiwang Chen, Jiahao Zhai, Lijuan Peng, Youling L. Xiong
Summary: This study investigated the impact of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets. The addition of sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) increased the viscosity and thermal stability of the batter, resulting in reduced oil penetration. Among the three hydrocolloids, XG showed the strongest effect and was deemed suitable for reducing the fat content of fried fish nuggets. This research provides new insights into oil penetration based on hydrocolloids and offers scientific guidance for large-scale production of low-fat fried batter-breaded foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
