Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

Cai, Luyun; Feng, Jianhui; A, Cao; Zhang, Yuhao; Lv, Yanna; Lǐ, Jiànróng

doi:10.1007/s11947-017-2025-x

Cited by 31 publications

(13 citation statements)

References 32 publications

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“…Previous studies have shown that the increase in turbidity is related to the formation of protein molecular aggregates [ 48 ]. In addition, higher aggregation rates and higher turbidity increases were also observed for longer microwave heating times for grass carp sarcoplasmic and myogenic fiber proteins [ 49 ]. Therefore, we speculate that the increase in turbidity may be due to the unfolding of QPI molecules, when treated at higher temperature and for a long time, the intramolecular and intermolecular interaction forces of proteins are enhanced, resulting in substantial aggregation of proteins [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

Wang

Zhao

et al. 2022

Foods

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To extract and utilise the protein in quinoa efficiently, we investigated the effect of rate of quinoa protein isolate (QPI) extraction by ultrasound-assisted alkaline extraction and traditional alkaline extraction methods using single-factor experiments and Box-Behnken design. The effect of different heat treatment temperature and time on QPI functional properties and in vitro digestion characteristics were also investigated. The results showed that the optimal conditions of ultrasound- assisted alkaline extraction process were: ultrasonic time 99 min, solid-liquid ratio 1:20 w:v, ultrasonic temperature 47 °C, and pH 10, and its extraction rate and purity were 74.67 ± 1.08% and 87.17 ± 0.58%, respectively. It was 10.18% and 5.49% higher than that of the alkali-soluble acid precipitation method, respectively. The isoelectric point (pI) of QPI obtained by this method was 4.5. The flexibility and turbidity of QPI had maximum values at 90 °C, 30 min, and 121 °C, 30 min, which were 0.42 and 0.94, respectively. In addition, heat treatment changed the 1.77–2.79 ppm protein characteristic region in QPI’s nuclear magnetic resonance hydrogen spectroscopy (1H NMR). After heating at 90 °C and 121 °C for 30 min, the hydrolysis degree and total amino acid content at the end of digestion (121 °C, 30 min) were significantly lower than those of untreated QPI by 20.64% and 27.85%. Our study provides basic data for the efficient extraction and utilisation of QPI.

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Section: Resultsmentioning

confidence: 99%

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

Wang

Zhao

et al. 2022

Foods

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“…3 C), the two peaks were slightly left-shifted, indicating a size decline. This in turn indicated that the protein subunits might be rearranged by the limited protein molecules due to the hydrophobic interactions that resisted electrostatic repulsion [49] . Nevertheless, the 100–1,000 nm peak appeared to strengthen, and the > 1,000 nm peak appeared to attenuate after HIU treatment; this could be explained by the loss of MHC ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Deng

Lei

et al. 2021

Ultrasonics Sonochemistry

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“…The differences in cooking losses found in this study could be due to the appearance of an external layer in samples treated by roasting, grilling and frying, while, in the microwave process, this protective rind is not generated [ 25 , 39 ]. Besides, the structure and function of protein may also be influenced as a result of the high electromagnetic field used by microwaved, because this generates aggregates that can favour the release of water [ 40 ]. Moreover, grilled samples presented the lowest cooking losses and they were similar to those obtained for roasted.…”

Section: Resultsmentioning

confidence: 99%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

Cited by 31 publications

References 32 publications

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

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