Cryoprotection of protein by highly concentrated branched oligosaccharides

Auh, Joong-Hyuck; Kim, Y. R.; Cornillon, P.; Yoon, Jung-Ki; Yoo, Sang‐Ho; Park, K. H.

doi:10.1046/j.1365-2621.2003.00694.x

Cited by 15 publications

(9 citation statements)

References 44 publications

(43 reference statements)

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“…As presented in Table 4, the experimental and predicted values had no statistically significant difference (P<0.05) between them, and indicating that the freezing-point regulators (glycine, sodium chloride and D-sorbitol) interacted strongly with free water and participated in the water lattice through hydrogen bonds, and this presumably led to formation of extended region of hydrogen-bonded structured water in the vicinity of the cryoprotective molecule, which may stabilize surface hydration of protein and protect them from freeze-denaturation during storage (Auh et al 2003;Herrera and Mackie 2004;Kovačević et al 2007), and in the meantime the thawing phase transition range of Pacific white shrimp shifted to the lower temperature, and the content of unfreezable water increased while the initial freezing point linearly decreased, and corresponding peak value of latent heat and apparent specific heat also decreased.…”

Section: Parameters Optimization and Verificationmentioning

confidence: 94%

“…As clearly displayed in Table 3, the interaction effect between glycine and D-sorbitol content was very significant (P<0.01). These substances interact strongly with water and participate in the water lattice through hydrogen bonds, which lead to formation of extended region of hydrogen-bonded structured water in the vicinity of the cryoprotective molecule and increase of unfreezable water (Smolinska et al 1995;Auh et al 2003;Kovačević et al 2007). …”

Section: Unfreezable Water Mass Fraction (W U )mentioning

confidence: 99%

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Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology

et al. 2014

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Three freezing-point regulators (glycine, sodium chloride and D-sorbitol) were employed to optimize thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) using response surface methodology (RSM). The independent variables were glycine content (0.250-1.250 %), sodium chloride content (0.500-2.500 %) and D-sorbitol content (0.125-0.625 %) and analysis of variance showed that the effects of glycine, sodium chloride and D-sorbitol on the thermophysical properties were statistically significant (P < 0.05). The coefficient of determination, R (2) values for initial freezing point (T i ), unfreezable water mass fraction (W u ), apparent specific heat (C app ) and Enthalpy (H) were 0.896 ~ 0.999. The combined effects of these independent variables on T i , W u , C app and H were investigated. The results indicated that T i , C app and H varied curvilinearly with increasing of glycine, sodium chloride and D-sorbitol content whereas W u increased nearly linearly. Based on response plots and desirability functions, the optimum combination of process variables for Pacific white shrimp previously treated with freezing-point regulators were 0.876 % for glycine content, 2.298 % for sodium chloride content and 0.589 % for D-sorbitol content, correspondently the optimized thermophysical properties were T i , - 5.086 °C; W u , 17.222 %; C app , 41.038 J/g °C and H, 155.942 J/g, respectively. Briefly, the application of freezing-point regulators depressed T i and obtained the optimum W u , C app and H, which would be obviously beneficial for the exploitation of various thermal processing and food storage.

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Section: Parameters Optimization and Verificationmentioning

confidence: 94%

Section: Unfreezable Water Mass Fraction (W U )mentioning

confidence: 99%

Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology

et al. 2014

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“…Surimi protein can be an excellent source for making noodles with high nutritional properties, well-balanced amino acid and acceptable flavor (Auh et al, 2003). Surimi protein is rich in lysine, which is usually deficient in cereal grains.…”

Section: Introductionmentioning

confidence: 99%

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Xue-juan

Jiang

et al. 2014

FSTR

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The aim of this study was to investigate the effect of surimi on the rheological properties of dough and the quality of noodles in terms of cooking quality, appearance, texture and sensory properties. The results showed that dough development time, stability time, elastic modulus (G') and viscous modulus (G'') increased with increasing content of surimi in the range of 30 _ 50%. Noodles with surimi exhibited lower cooking loss and water absorption. Textural analysis showed that cooked noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. The sensory value of noodles significantly increased when 30% and 40% surimi was added. Surimi could be used for making noodle to improve the overall quality of noodle when used in proportions between 30% and 40%.Keywords: surimi, dough, rheological properties, noodle, quality, sensory evaluation IntroductionNoodles have become popular food for many countries in Asia since ancient time. Nowadays, their world consumption has increased, due to the ease of transportation, handling, cooking and preparation (Li et al., 2012a). Traditional noodles were prepared mainly from two basic ingredients: wheat flour and water (Inglett et al., 2005). In recent years, people pay more attention to taste and nutrition of noodles. In order to meet the needs of consumers, noodles that added vegetables, fruits and proteins have been developed (Marcoa and Rosell, 2008;Škrbić et al., 2009). Such added ingredients can provide different flavors, colors, additional nutrients and health benefits (Li et al., 2012b).Proteins from various sources have been applied in order to increase nutritional value of cereal products. With that purpose, pea, soybean and whey proteins have been used in the rice flour, resulting in nutritional benefits and improved rheological properties of the rice dough (Marcoa and Rosell, 2008). In addition, the incorporation of gluten-soy protein blends could increase the protein content of cookies from 6% to 17.5% and reduce total carbohydrates (Singh and Mohamed, 2007). It was found that amaranth grain protein could improve the wheat dough strength and stability (Sanz-Penella et al., 2013). Rice protein isolate could provide necessary network for processing of rice products and decrease the cooking loss and water turbidity of rice noodle (Kim et al., 2014). It was also reported that noodle with 50% egg protein exhibited lower cooking loss and firmer texture (Khouryieh et al., 2006).Surimi is obtained by washing fish mince with water resulting in a product containing mainly myofibrillar proteins (Pietrowski et al., 2011). Surimi protein can be an excellent source for making noodles with high nutritional properties, well-balanced amino acid and acceptable flavor (Auh et al., 2003). Surimi protein is rich in lysine, which is usually deficient in cereal grains. The deficiency of lysine leads to the poor utilization of protein and thus results in protein malnutrition. Study has shown that fish protein was added Wang et al. 1192 to wheat b...

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“…Surimi is a paste of fish meat frozen tasteless, odorless, highly viscous and elastic, but unstable to freezing in the absence of cryoprotectives such as sorbitol and glucose, mainly made of white muscle crushed, washed, drained and stabilized by the addition of cryoprotectives (Auh et al 2003). In addition carbohydrates, in particular sucrose was reported to inhibit the formation of biogenic amines in dry cured fish at a low storage temperature (4°C) (Zhang et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Fat substitutes in processing of sausages using piramutaba waste

et al. 2012

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The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2 4-1 , where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2 3 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

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Cryoprotection of protein by highly concentrated branched oligosaccharides

Cited by 15 publications

References 44 publications

Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology

Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Fat substitutes in processing of sausages using piramutaba waste

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