Article
Biochemistry & Molecular Biology
Wenli Yan, Tao Yin, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang
Summary: The deacetylation degree of konjac glucomannan (KGM) has significant effects on the properties of silver carp surimi gel. With increasing deacetylation degree, viscosity, solubility, water absorption capability, gel strength, water distribution, and microstructure of the surimi gel are all affected. A deacetylation degree of 50.72% is identified as the most suitable for surimi products due to the observed changes in these properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Uma Buda, M. Bhargavi Priyadarshini, R. K. Majumdar, S. S. Mahanand, A. B. Patel, N. K. Mehta
Summary: The study found that apple pectin and konjac glucomannan have a significant impact on the quality parameters of surimi, with 0.025% apple pectin and 2% konjac glucomannan significantly improving gel-forming ability. Both treatments increased hydrophobic bonds, while the hardness of pectin gels increased with level.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yuqian Tong, Yudong Wang, Min Chen, Qian Zhong, Yang Zhuang, Hongchen Su, Hong Yang
Summary: The study aimed to investigate the effect of ultrasonically emulsified lard combined with microbial transglutaminase (MTGase) on the physicochemical characteristics of surimi gel from silver carp. Surimi gel with ultrasonically emulsified lard had higher whiteness, gel strength, and water-holding capacity. The addition of lard or ultrasonically emulsified lard to the surimi decreased storage modulus and loss modulus.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sanjeev Sharma, Ranendra K. Majumdar, Naresh K. Mehta
Summary: The effects of ethanolic extracts of pomegranate peel (PPE) on the gelling and textural characteristics of silver carp surimi gel were investigated. The results showed that adding 0.45% of PPE can improve the gel strength and texture properties of the surimi gel, and it also increased the number of hydrogen bonds and hydrophobic interactions. The FT-IR analysis and SEM images supported these findings.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Ranran Wang, Jingying Mu, Lianshuang Yu, Xiaoran Shen, Yuhang Zhai, Chunhong Yuan
Summary: This study investigated the impact of temperature on the electrical properties of rinsed and unrinsed carp surimi. The results showed that the electrical parameters of surimi decreased as the temperature increased. Prolonged heating in the temperature range of 60-70 degrees led to gel degradation in surimi. Further research is needed to understand the relationship between the microstructure of surimi gel and the electrical parameters.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Qixing Jiang, Lishi Wang, Pei Gao, Peipei Yu, Fang Yang, Dawei Yu, Han Chen, Wenshui Xia
Summary: The study found that adding chicken breast significantly improved the mechanical properties and crystalline structure of mixed minced meat products, increasing the strength and water holding capacity of the gel. The addition of chicken breast also enhanced the thermal stability of the mixed sol and improved its rheological properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Xia Gao, Jirawat Yongsawatdigul, Runlin Wu, Juan You, Shanbai Xiong, Hongying Du, Ru Liu
Summary: The study demonstrated the varying effects of high intensity ultrasound pre-treatment modes on the gelation properties of silver carp surimi. Pre-treatment before salt-chopping resulted in improved water-holding capacity and puncture properties, while treatments after salt-chopping or casing stuffing had minimal impact on gelation properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qian Zhong, Yudong Wang, Yuxin Tian, Yang Zhuang, Hong Yang
Summary: The objective of this study was to investigate the effects of anthocyanins and microbial transglutaminase on the physicochemical properties of surimi gels from silver carp. The addition of these compounds significantly increased gel strength and water holding capacity, with MTGase having a stronger effect. The combination of AC and MTGase showed the highest improvement in gel strength, storage modulus, and WHC. The covalent and non-covalent bonds were mainly responsible for the improvements caused by AC, while MTGase primarily acted through covalent bonds. SDS-PAGE confirmed the results and demonstrated the potential enhancement in quality of surimi-based products.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Liping Leng, Haotian Zou, Yingzhen Wang, Chenxu Yu, Hang Qi
Summary: The addition of kelp slurry significantly improved the gel strength and nutritional value of silver carp surimi, altered the protein structure, and resulted in a denser gel microstructure.
Article
Engineering, Chemical
Huayu Yang, Bowen Yan, Linglu Meng, Xidong Jiao, Jianlian Huang, Wenhua Gao, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: The systematic analysis of the electromagnetic-thermal coupling effect of surimi revealed that the combination of power inputs significantly influenced the heating performance, with consideration needed for the impact of power density on tube fouling.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Chang Woo Kwon, Pahn-Shick Chang
Summary: The study found that cathepsin L plays a crucial role in protein degradation in olive flounder surimi gel, and the quality of the gel can be enhanced by inhibiting its activity. Adding a protease inhibitor to the surimi effectively inhibited cathepsin L-induced autolysis, with the degree of inhibition increasing with higher inhibitor concentrations. Moreover, the deformation and hardness of the gel were improved with higher concentrations of the inhibitor.
Article
Food Science & Technology
Linglu Meng, Xidong Jiao, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: The study found that increasing fish mince size led to higher protein and fat contents in the gel, but decreased moisture content. While gels made from larger mince had lower strength and water holding capacity, microwave heating greatly reduced the detrimental effects of the larger size.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xueli He, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Yongxia Xu, Jianrong Li
Summary: This study investigated the effect of oat beta-glucan (OG) on the gelation properties, protein conformation, and microstructures of silver carp surimi gels. The results showed that an increase in OG content improved the hardness, springiness, chewiness, and storage modulus of the gels. The addition of 1.0% OG also resulted in a conformational transformation of proteins and a denser network structure with increased water-holding capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Qinxin Huang, Xidong Jiao, Bowen Yan, Nana Zhang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: This study investigated the changes in microbiota and gel properties during chilled surimi storage, and found that Pseudomonas gessardii had the greatest influence on surimi quality.
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
Chemistry, Applied
Nian Wu, Yu Zhang, Xingqian Ye, Yaqin Hu, Tian Ding, Shiguo Chen
CARBOHYDRATE POLYMERS
(2016)
Article
Chemistry, Applied
Chunhua Wu, Jinhu Tian, Shan Li, Tiantian Wu, Yaqin Hu, Shiguo Chen, Tatsuya Sugawara, Xingqian Ye
CARBOHYDRATE POLYMERS
(2016)
Article
Food Science & Technology
Chunhua Wu, Yuan Li, Liping Wang, Yaqin Hu, Jianchu Chen, Donghong Liu, Xingqian Ye
FOOD AND BIOPROCESS TECHNOLOGY
(2016)
Article
Food Science & Technology
Chunhua Wu, Shalu Fu, Yingchun Xiang, Chunhong Yuan, Yaqin Hu, Shiguo Chen, Donghong Liu, Xingqian Ye
FOOD AND BIOPROCESS TECHNOLOGY
(2016)
Correction
Chemistry, Applied
Yaqin Hu, Wenjuan Liu, Chunhong Yuan, Katsuji Morioka, Shiguo Chen, Donghong Liu, Xingqian Ye
Article
Food Science & Technology
Chunhua Wu, Yaqin Hu, Shiguo Chen, Jianchu Chen, Donghong Liu, Xingqian Ye
Article
Chemistry, Medicinal
Chunhua Wu, Liping Wang, Zhongxiang Fang, Yaqin Hu, Shiguo Chen, Tatsuya Sugawara, Xingqian Ye
Article
Chemistry, Multidisciplinary
Chunhua Wu, Tiantian Wu, Zhongxiang Fang, Jiawen Zheng, Shao Xu, Shiguo Chen, Yaqin Hu, Xingqian Ye
Article
Chemistry, Multidisciplinary
Chunhua Wu, Liping Wang, Yaqin Hu, Shiguo Chen, Donghong Liu, Xingqian Ye
Article
Chemistry, Multidisciplinary
Tiantian Wu, Chunhua Wu, Yingchun Xiang, Jiaqi Huang, Lanlan Luan, Shiguo Chen, Yaqin Hu
Article
Chemistry, Applied
Shalu Fu, Chunhua Wu, Tiantian Wu, Haixia Yu, Shuibing Yang, Yaqin Hu
Article
Food Science & Technology
Yaqin Hu, Tiantian Wu, Chunhua Wu, Shalu Fu, Chunhong Yuan, Shiguo Chen
Article
Food Science & Technology
Xiao-Ting Xuan, Yi-Fei Fan, Jian-Gang Ling, Ya-Qin Hu, Dong-Hong Liu, Shi-Guo Chen, Xing-Qian Ye, Tian Ding
Article
Biochemistry & Molecular Biology
Shan Li, Junhui Li, Zijian Zhi, Yaqin Hu, Jian Ge, Xingqian Ye, Ding Tian, Robert J. Linhardt, Shiguo Chen
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2017)
Article
Chemistry, Applied
Tiantian Wu, Chunhua Wu, Shalu Fu, Liping Wang, Chunhong Yuan, Shiguo Chen, Yaqin Hu
CARBOHYDRATE POLYMERS
(2017)
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.
