Article
Biochemistry & Molecular Biology
Gangpeng Shi, Mingzhu Zhou, Lan Wang, Zihao Xiao, Liu Shi, Chunhai Jiao, Wenjin Wu, Xin Li, Jun Wang, Yu Qiao, Li Liao, Anzi Ding, Guangquan Xiong
Summary: The research findings showed that exposure to different doses of radiation resulted in changes in the physicochemical properties of myofibrillar protein and myosin from grass carp, with electron beam irradiation having a greater impact compared to gamma-ray irradiation.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Genetics & Heredity
Zongfang Li, Min Li, Guoqiang Xiao, Shuangshuang Teng
Summary: This study analyzed the complete cDNA sequence of the TgABCA3 gene and provided insights into its role in resistance against Cd in blood clam. The results showed that the expression levels and activity of TgABCA3 were related to Cd accumulation and resulting toxic effects, indicating its protective function against Cd in the clam.
Article
Fisheries
Lin He, Jiejie Xi, Jing He, Zhihua Lin
Summary: This study characterized the energy flow and trophic structure of a polyculture pond containing Litopenaeus vannamei and Tegillarca granosa using an Ecopath with Ecosim model. The findings revealed the need for improvement in energy consumption in this polyculture ecosystem. However, the compatibility between L. vannamei and T. granosa was high.
AQUACULTURE REPORTS
(2023)
Article
Food Science & Technology
Yue Hu, Qiang Wang, Fangda Sun, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Summary: The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein were investigated. The results showed that partial replacement improved the physicochemical properties and changed the protein structure. In addition, the gel water holding capacity, strength, and microstructure were also enhanced.
Article
Biochemistry & Molecular Biology
Huishan Shen, Mengting Yan, Yili Liu, Xinyue Liu, Xiangzhen Ge, Marat Muratkhan, Gulnazym Ospankulova, Guoquan Zhang, Wenhao Li
Summary: Two eco-friendly modification techniques, electron beam irradiation and hydrogen peroxide oxidation, were used to prepare oxidized wheat starch in this study. Both techniques did not change the starch granule morphology, crystalline pattern, and infrared spectra pattern. However, electron beam irradiation decreased crystallinity and absorbance ratios, while oxidized starch showed the opposite results. Both treatments reduced amylopectin molecular weight, pasting viscosities, and gelatinization temperatures, while increasing amylose molecular weight, solubility, and paste clarity. Electron beam irradiation dramatically increased carboxyl content in oxidized starch. Additionally, irradiated-oxidized starches exhibited higher solubility, paste clarity, and lower pasting viscosities compared to single oxidized starches due to the degradation and depolymerization of starch chains caused by electron beam irradiation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Gaoshang Li, Junqi Zhan, Anqi Xu, Beibei Tan, Nan Sun, Chen Wang, Ru Jia, Chao Li, Jinjie Zhang, Wenge Yang
Summary: The study focused on the iron bioavailability and structural properties of iron-binding proteins from Tegillarca granosa (T. granosa). Results indicated that hemoglobin in T. granosa had better iron bioavailability, suggesting it could be a valuable source of iron. These findings offer insights into the potential use of T. granosa in functional food production.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Bolun Sun, Panxue Zhang, Jinjie Zhang, Tao Huang, Chao Li, Wenge Yang
Summary: This study evaluated the iron absorption of hemoglobin and ferritin from Tegillarca granosa and explored the relationship between protein structure and iron absorption. The results showed that both hemoglobin and ferritin contained abundant iron-binding sites. Hemoglobin had higher iron absorption due to its better digestibility and release of available iron. The use of hemoglobin and ferritin did not induce oxidative stress.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Environmental Sciences
Sufang Wang, Xiaopei Yu, Shunqin Zhang, Hongyu Jin, Zhongfa Chen, Zhihua Lin, Yongbo Bao
Summary: Cu2+ can inhibit the peroxidase and antibacterial activity of Tg-Hbl by affecting its heme pocket structure and chemical environment, while proline can protect these activities.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Food Science & Technology
Haifeng Wang, Huijuan Yang, Xing Chen, Qing Shen
Summary: This study focused on evaluating the solubility, rheological property, and structural changes of Myofibrillar Protein (MP) extracted from White Croaker, after altering it using high-intensity ultrasound treatment (HIUT). The study revealed that after 10 minutes of HIUT, the solubility and fluidity of MP were enhanced. Additionally, HIUT was found to disrupt and unfold the structure of MP, inducing various structural changes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Yucheng Hou, Xian'e Ren, Yongchun Huang, Kun Xie, Keyao Wang, Liyang Wang, Fengyan Wei, Feng Yang
Summary: The purpose of this research was to investigate the impact of different hydrodynamic cavitation (HC) times on the emulsifying properties of tilapia myofibrillar protein (TMP). The results showed that HC changed the structure of TMP, resulting in increased emulsifying activity index (EAI) and altered emulsifying stability index (ESI), droplet size, and rheology of TMP emulsions. The study demonstrated that HC has the potential to improve the emulsifying properties of TMP and can be used as a technique for meat protein processing.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Jiao Li, Zechuan Dai, Zhaohui Chen, Yanan Hao, Sai Wang, Xiangzhao Mao
Summary: This study utilized high-intensity ultrasound treatment to improve the protein structure and functionality of frozen shrimp. The results showed that ultrasound treatment could change the protein's secondary structure, leading to improved functionality. It also enhanced the gel properties and emulsifying ability of the protein.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xiaohua Nie, Haizhen Liu, Ningxiang Yu, Qiwen Tang, Congcong Wu, Xianghe Meng
Summary: High pressure homogenization treatment can improve the solubility, emulsifying and foaming properties of fish myofibrillar protein in low salt media, disrupt the aggregates into smaller and more uniform size, and unfold the structure into a more flexible state.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Xia Yu, Xi-xi Wang, Li-fang Zou, Ke-zhou Cai, Jing-zhi Pan, Cong-gui Chen
Summary: This study investigated the interaction between myofibrillar protein gels (MPGs) and anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP) during simulated gastrointestinal digestion to develop muscle-gelled foods with good qualities. Results showed that the neutral CMP and KMP groups had higher gel strength and protein digestibility compared to the CSMP group. Xanthan and sodium alginate facilitated myosin degradation, resulting in plentiful peptides with molecular weights below 2000 Da. Chitosan and neutral curdlan improved gel strength but inhibited proteolysis, leading to low amino acid content. This work provides a theoretical basis for developing low-fat meat products with good qualities and digestion behaviors by controlling the ionic types of polysaccharides.
Article
Biochemistry & Molecular Biology
Tinghong Ming, Qinqin Jiang, Chunheng Huo, Hengshang Huan, Yan Wu, Chang Su, Xiaoting Qiu, Chenyang Lu, Jun Zhou, Ye Li, Jiaojiao Han, Zhen Zhang, Xiurong Su
Summary: This study investigated the crystal structure of Tegillarca granosa ferritin (TgFer) and examined the effects of Fe2+ and Cu2+ ions on its structure and catalytic activity. The findings showed that TgFer had a unique symmetry and conserved organization, and Cu2+ ions appeared to inhibit the ferroxidase activity of TgFer.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2022)
Article
Acoustics
Tong Zhang, Jie Wang, Jiaqi Feng, Yaqiong Liu, Ran Suo, Qianyun Ma, Jianfeng Sun
Summary: This study evaluated the effects of ultrasound, microwave, and ultrasonic-microwave combination treatment on shrimp surimi gel properties. The results showed that ultrasound and microwave treatments improved the compactness of the gel structure and inhibited the degradation of myofibrillar protein.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Aiyan Guan, Kalin Mei, Mingchun Lv, Jiafang Lu, Qiaoming Lou, Wenge Yang
Article
Food Science & Technology
Mingchun Lv, Beibei Tan, Rong Yang, Anqi Xu, Jinjie Zhang, Dalun Xu, Wenge Yang
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Mingchun Lv, Han Zhang, Kalin Mei, Wenge Yang, Zhiyan Wang
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2020)
Article
Food Science & Technology
Xiaoying Guo, Xinyu Wang, Dongwei Huang, Jinjie Zhang, Dalun Xu, Wenge Yang, Qijie Hu, Zhongxiang Fang, Tao Huang
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Gaoshang Li, Yanting Chen, Shifen Xuan, Mingchun Lv, Jinjie Zhang, Qiaoming Lou, Ru Jia, Wenge Yang
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2019)
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.