Application of magnetic field (MF) as an effective method to improve the activity of immobilized <i>Candida antarctica</i> lipase B (CALB)

Wang, Honghai; Zhang, Yu; Yue, Wenda; Liang, Jun; Su, Weiyi

doi:10.1039/d2cy00628f

Cited by 2 publications

(1 citation statement)

References 52 publications

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“…There are strong acid or base groups in the side chains of histidine and glutamic acid in meat. Under the alternating magnetic field, some conformational rearrangements occur in protein, spatial structure changes, and tryptophan exposure decreases (Wang et al, 2022), thus, the 2 mT alternating magnetic field delayed the reduction of the fluorescence intensity in beef myofibrillar proteins.…”

Section: Resultsmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

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Magnetic field is an appropriate physical field, it can be used as a process parameter for the preservation of meat products. In this study, fresh beef was subjected to an alternating magnetic field of 2 mT during cold storage at 4°C, then microbial indicators, physicochemical properties of beef samples and its protein indicators were investigated. The results showed that the alternating magnetic field could inhibit the microbial growth on beef sample, and TVB-N content, drip loss and characteristic putrefactive amine were lower than the control. The total bacterial count and TVB-N value of beef samples in the control exceeded the threshold value on the 8th day, respectively, while the samples in the alternating magnetic field exceeded the threshold value on the 13th day. Meanwhile, it demonstrated that the field could delay the transformation of free amino acids to biogenic amines and inhibit the accumulation of bitter amino acids, so maintaining its nutritional characteristics. With the extension of storage period, the sulfhydryl content of beef myofibrillar proteins subjected to alternating magnetic field was lower than that of the control. It demonstrated that the protein oxidation of samples was inhibited, which would also be the reason the Ca 2+ -ATPase activity of myofibrillar proteins was maintained at a low level during the period. Furthermore, the upward trend of carbonyl group content was delayed. It provides a reference for the application of alternating magnetic field on cold storage of meat.

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Section: Resultsmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis

Bian,

Zhang,

Wang

et al. 2024

LWT

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Application of magnetic field (MF) as an effective method to improve the activity of immobilized Candida antarctica lipase B (CALB)

Abstract: Immobilization technology has been considered as a key condition for enzyme application in chemical industry. However, the immobilization may damage the structure and charge state of enzyme or increase steric...

Cited by 2 publications

References 52 publications

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis

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