Article
Food Science & Technology
Wenjin Wu, Feng Que, Xuehong Li, Liu Shi, Wei Deng, Xiaoyan Fu, Guangquan Xiong, Jing Sun, Lan Wang, Shanbai Xiong
Summary: This study investigated the effect of konjac glucomannan enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp. The results showed that the molecular weight of KGM enzymatic hydrolysates influenced the gel's hardness, whiteness, and water distribution. The addition of K2 improved gel strength and water distributions.
Article
Food Science & Technology
Xiao-yan Jia, Min-fang Zhu, Lu Zhang, Tian-Xin Ma, Yi-hua Li, Wen-sheng Sheng, Zong-cai Tu
Summary: This study aimed to extract and screen antioxidant peptides from grass carp muscle to promote its high-value utilization. The optimized conditions resulted in the identification of 12 novel antioxidant peptides, and synergistic effects were observed among them. These peptides have the potential to be used as natural antioxidants in functional products.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Yue Wang, Dujun Wang, Jinbin Liu, Xiaohong Yu
Summary: This study investigated the effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties, microstructure, and sensory properties of grass carp surimi gel. The results showed that FOs decreased the whiteness but improved the water-holding capacity and breaking force of the surimi gel. FOs also increased the hardness and chewiness of the gel, but had no significant effect on the springiness and cohesiveness. Furthermore, FOs promoted the aggregation and uniform distribution of myofibrillar proteins in the gel, resulting in a more compact and ordered network structure.
Article
Food Science & Technology
Liu Shi, Tao Yin, Qilin Huang, Juan You, Yang Hu, Dan Jia, Shanbai Xiong
Summary: The study found that cutting off the tail of grass carp carcass has a positive impact on surimi production, increasing yield and gel properties. In contrast, cutting off the belly decreases yield, with minimal effects on composition and aroma profile.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Review
Chemistry, Applied
Ildephonse Habinshuti, Daniel Nsengumuremyi, Bertrand Muhoza, Falade Ebenezer, Afusat Yinka Aregbe, Marc Antoine Ndisanze
Summary: Antioxidant peptides obtained from enzymatic hydrolysis of food proteins have a wide range of bioactivities against reactive oxygen species and pro-oxidative substances. Increasing the yield of antioxidant peptides and reducing enzyme quantity and reaction time are the main challenges. Various food processing technologies such as thermal, ultrasound, microwave, high hydrostatic pressure, and pulsed electric field have been developed to enhance enzymatic hydrolysis and production of antioxidant peptides. These technologies induce protein denaturation/unfolding and enzymatic activation without altering their functional and nutritional properties.
Article
Food Science & Technology
Sinan Zhang, Hosahalli S. Ramaswamy, Lihui Hu, Junde Ren, Songming Zhu, Yong Yu
Summary: Conventional freezing damages the quality of surimi products, while pressure shift freezing (PSF) can significantly improve the quality of surimi gel and has a wide application prospect.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Cikun Liu, Wenxie Li, Boyan Lin, Shumin Yi, Beibei Ye, Hongbo Mi, Jianrong Li, Jinxiang Wang, Xuepeng Li
Summary: Ozone water rinsing improved the water-holding capacity and gel strength of grass carp surimi gel, and produced a more hydrophilic gel with enhanced microstructure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Kangyuan Long, Tonghao Zhang, Jae W. Park, Joodong Park, Tao Yin
Summary: The modified washing process (MWP) effectively reduces water usage and wastewater discharge without sacrificing the quality of surimi.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Xu Chen, Xiaozhen Li, Fujia Yang, Jinhong Wu, Dan Huang, Jianlian Huang, Shaoyun Wang
Summary: The cryoprotective effects of antifreeze peptides from silver carp scales on freeze-thaw stability of surimi were investigated. Results showed that these peptides could improve the gel properties and water holding capacity of surimi by regulating ice crystal size.
Review
Food Science & Technology
Terrence Dent, Farnaz Maleky
Summary: Plant-based protein ingredients are a promising solution to address environmental and health concerns associated with animal-based proteins. Pulses, such as beans, have emerged as a potential source of these plant-based ingredients. However, the processing of pulse grains to extract functional proteins can affect their composition and structure, potentially modifying their functional properties. This study reviews the different processing steps involved in pulse protein processing, such as extraction, isolation, and drying, and discusses the benefits and drawbacks of these methods. Additionally, the study explores the use of enzymatic hydrolysis as a potential step to maintain protein functionality. However, the analysis of existing literature raises questions about the efficacy of enzymatic hydrolysis in preserving protein functionality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Jacob Ewert, Thomas Eisele, Timo Stressler
Summary: This paper provides an overview of the techniques for production and analysis of antioxidative peptides from food proteins. Factors such as protein substrate, choice of peptidases or peptidase systems, and specific production processes must be considered in the production of antioxidative peptides. The paper also discusses the potential use of continuous production systems and the need for robust analysis tools. Since there is no standardized methodology for evaluating antioxidative peptides, the pros and cons of various strategies for peptide separation and antioxidative measurement are discussed. Overall, this review serves as a roadmap for the generation of antioxidative peptides for research, development, and potential industrial use.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wenhong Gao, Xinru Wu, Ruisen Ye, Xin-an Zeng, Margaret A. Brennan, Charles S. Brennan, Ji Ma
Summary: This study investigated the mechanism of protein denaturation in frozen surimi enriched with soluble soybean polysaccharides (SSPS) using NIR and HSI technology. The results showed that the addition of SSPS decelerated protein degradation and maintained the structure and functionality of proteins.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Shao-Fei Sun, Hai-Yan Yang, Jing Yang, Zheng-Jun Shi
Summary: This study investigates the inhibitory effect of hemicellulosic structure and content on the enzymatic hydrolysis of cellulose from cocksfoot grass. The results show that alkaline treatments can improve the efficiency of cellulose hydrolysis.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Noman Walayat, Wei Tang, Asad Nawaz, Yuting Ding, Jianhua Liu, Jose Manuel Lorenzo
Summary: The study found that during fluctuated frozen storage, adding 3% KOG enhanced the water holding capacity, textural properties, and stability of alpha-helix content in silver carp surimi, while inhibiting protein denaturation. This suggests that KOG (3%) could be a more effective alternative to conventional cryoprotectants for maintaining the commercial and economic value of silver carp.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yixin Hu, Chenyang Wang, Mingtao Huang, Lin Zheng, Mouming Zhao
Summary: This study investigated the impact of hydrolysis on the digestibility and bitterness of casein hydrolysates and proposed a novel strategy for preparing high-digestibility and low-bitterness casein hydrolysates based on the release pattern of bitter peptides. The results showed that the digestibility and bitterness of hydrolysates increased with the degree of hydrolysis. The release pattern of bitter peptides differed between trypsin and alcalase hydrolysates, with different types and sizes of peptides contributing to the bitterness.
