Article
Chemistry, Applied
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Summary: This study investigated the impact of different concentrations of tea branch liquid smoke (TLS) on the physicochemical and antioxidant properties of pork tenderloin during the curing process. The results showed that pork cured with 5 mL/kg of liquid smoke had better physicochemical indexes, antioxidant capacity, thermal stability, and protein network structure compared to other concentrations (P < 0.05). However, a concentration of 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) analysis revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Furthermore, the correlation analysis indicated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which could be adjusted by changing the usage of liquid smoke.
Article
Food Science & Technology
Xiaolong Feng, Di Wu, Kun Yang, Limei Wang, Xian Wang, Jing Ma, Yunhua Zhang, Caili Wang, Yuanhua Zhou, Weiqing Sun
Summary: This study found that the oxidation of SPs enhanced the cross-linking of protein components in MPs gel, significantly reduced the water holding capacity of the gel, and altered the microstructure of the gel.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Shanshan Shui, Huicheng Yang, Baiyi Lu, Bin Zhang
Summary: Phosphorylated trehalose has protective effects on the quality and characteristics of peeled shrimp during frozen storage, improving water-holding capacity, reducing protein denaturation and oxidation, and preserving the integrity of the microstructure.
Article
Acoustics
Ruyu Zhang, Lujuan Xing, Dacheng Kang, Lei Zhou, Lin Wang, Wangang Zhang
Summary: The study showed that high-intensity ultrasound-assisted vacuum tumbling treatment can alter the structure and physicochemical properties of pork myofibrillar proteins with accompanying protein oxidation.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Ji Luo, Weimin Xu, Qiang Liu, Ye Zou, Daoying Wang, Jianhao Zhang
Summary: The study found that DBD-CP can reduce redness and pH in meat, accelerate MP oxidation, improve meat tenderness, and enhance emulsifying properties of MP. However, high voltage treatment may cause damage to sarcomere, so caution is advised.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg
Summary: This study found that freezing rate at -3°C had significant effects on myofibrillar proteins in the short term, but these effects gradually diminished and disappeared over time.
Article
Food Science & Technology
Elisa Dominguez-Hernandez, Per Ertbjerg
Summary: The study aimed to investigate biophysical and chemical changes during low-temperature long-time heat treatment of pork by analyzing cathepsin B+L activity, myofibril surface hydrophobicity, particle size of myofibrils, and meat toughness. Results showed that meat toughness decreased at lower temperatures and with prolonged cooking times, with changes in myofibrillar surface hydrophobicity and particle size associated with cathepsin B+L activity.
Article
Agriculture, Multidisciplinary
Guangyao Zhang, Guijie Xiao, Zi Yi, Letian Wang, Na Jia, Dengyong Liu
Summary: This study investigated the effects of quercetin on the functionality of myofibrillar proteins (MPs). The results showed that moderately high levels of quercetin can maintain the gel properties of MPs, possibly due to the moderate MP cross-linkage and aggregation caused by the covalent and non-covalent interactions of MPs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
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
Chemistry, Applied
Yajun Zhou, Mengqing Hu, Lu Wang
Summary: This study investigated the effects of different curing methods on the edible quality of black pork and the properties of myofibrillar proteins. The results showed that all curing methods improved the marinating absorptivity and gel water retention of black pork, as well as the solubility and surface hydrophobicity of myofibrillar proteins. Tumbling and ultrasound treatment were found to disrupt the structure of muscle fibers.
Article
Chemistry, Applied
Hua Chen, Gaiming Zhao, Xiaoling Yu, Qiuhui Zhang, Chaozhi Zhu, Lin Tong, Jiangang Hao
Summary: The study investigated the effects of different heating temperatures (40-115 degrees C) on the structure, oxidation, and digestibility of beef myofibrillar protein. The results showed that the protein underwent oxidation, with a decrease in sulfhydryl groups and an increase in carbonyl groups as the temperature increased. The protein underwent conformational changes and expanded at temperatures between 40 degrees C and 85 degrees C, but aggregated at temperatures over 85 degrees C due to thermal oxidation. The digestibility of the protein increased up to 85 degrees C and then decreased, suggesting that moderate heating and oxidation-induced protein expansion were beneficial to digestion, while excessive heating and protein aggregation were not.
Article
Food Science & Technology
Hai-bo Zheng, Bao-cai Xu, Xing-lian Xu, Chao Li, Tomas Bolumar, Zong-yuan Zhen
Summary: The study found that high pressure at 200 MPa combined with heating increases the hardness of meat batters, but at 400 MPa, there is a tendency for texture to decrease. High pressure disrupts myofibrils, promotes protein denaturation and aggregation, and interferes with protein structural transformation during heating, affecting protein gelation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Chao Wang, Junhui Rao, Xueyin Li, Diheng He, Ting Zhang, Jianteng Xu, Xi Chen, Lan Wang, Yue Yuan, Xiangwei Zhu
Summary: Chickpea protein and its enzymatic hydrolysates have versatile applications in the food industry. This study discovered that chickpea protein hydrolysate can protect frozen surimi by inhibiting protein denaturation and oxidation, and improving gel properties. It suggests the potential of pulse proteins as novel and high-performance food cryoprotectants.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Summary: Polyhydroxy alcohol-mediated curing has the potential to reduce the diffusion coefficient of sodium chloride, making it suitable for producing low-salt cured meat products.
Article
Food Science & Technology
Qian-Da Xu, Zhi-Long Yu, Wei-Cai Zeng
Summary: Different phenolic compounds have varying effects on the structural and functional properties of myofibrillar protein (MP), mainly interacting through hydrogen bonds or electrostatic interactions, improving certain properties while decreasing others.
FOOD RESEARCH INTERNATIONAL
(2021)
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.