Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Li, De-Yang; Tan, Zhifeng; Liu, Ziqiang; Wu, Chao; Liu, Huilin; Guo, Chao; Zhou, Da‐Yong

doi:10.1016/j.foodchem.2021.129344

Cited by 68 publications

(48 citation statements)

References 39 publications

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“…S1 B showed that the gel strength and WHC of shrimp surimi gel were significantly negatively correlated with total SH content and α-helix ( P < 0.05). It is consistent with previous research results that the decrease of total SH content and α-helix will lead to the formation of more disulphide bonds and β- sheet, so the gel strength of shrimp surimi gel is stronger and the WHC is better [38] . To sum up, gel strength and WHC are closely related to the secondary structure and molecular interaction of protein.…”

Section: Resultssupporting

confidence: 93%

“…The decrease in total SH content is attributed to the fact that the high pressure and shear force produced by ultrasound can lead to more obvious protein unfolding and the exposure of SH groups. With the enhancement of ultrasonic effect, the exposed SH groups will be oxidised to hydrogen peroxide and form more disulphide bonds [38] . Disulphide bonds can promote the formation of the protein three-dimensional network structure, so the 360 W/20 min ultrasound pretreatment group had the densest gel network structure ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The amide I band (1600–1700 cm −1 ) is considered the most sensitive region to the secondary structure composition of the protein [44] . It contains α-helix (center at 1650–1660 cm −1 ), random coil (center at 1640–1650 cm −1 ), β-sheet (center at 1610–1640 and 1680–1700 cm −1 ) and β-turn (center at 1660–1680 cm −1 ) [38] . The secondary structure of proteins in the shrimp surimi was dominated by β-sheet and β-turn, which accounted for about more than 70%.…”

Section: Resultsmentioning

confidence: 99%

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Section: Resultssupporting

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Section: Resultsmentioning

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Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

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et al. 2022

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“…Aquatic products always occupy an important position in the consumption of animal products in China. High quality aquatic products are favoured by consumers for their rich nutrition and delicious flavour (Yang et al ., 2019; Li et al ., 2021). In order to maintain the quality of aquatic products, many preservation methods have been developed, which needs to establish an effective evaluation system (Chen et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

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“…This characteristic of Antarctic krill seriously affects the functional properties of its own proteins [ 6 ]. Shrimp surimi gel is a typical protein gel whose gel property depends on the shrimp proteins involved [ 7 , 8 , 9 ]. Studies have reported that myofibrillar proteins can form a three-dimensional gel matrix with viscoelastic properties [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels

Lin

Jiang

et al. 2022

Foods

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Antarctic krill is a potential and attractive resource for consumption. However, most Antarctic krill meat is used to produce primary products with low commercial value, with few highly processed products. This study aimed to evaluate and improve the gelling properties of Antarctic krill surimi, with Pacific white shrimp surimi as control. Compared with Pacific white shrimp surimi, the lower β-sheet content and protein aggregation degree had a severe impact on the formation of the gel network of Antarctic krill surimi, which resulted in weaker breaking force, gel strength, and viscoelasticity (p < 0.05). Moreover, water retention capacity and molecular forces had a positive effect on the stability of the gel matrix of shrimp surimi. Thus, the high α-helix/β-sheet ratio, weak intermolecular interactions, and low level of protein network cross-linkage were the main reasons for the poor quality of Antarctic krill surimi. On this basis, the effects of six polysaccharides on the texture properties of Antarctic krill surimi were studied. Chitosan, konjac glucomannan, sodium carboxyl methyl cellulose, and waxy maize starch resulted in no significant improvement in the texture properties of Antarctic krill surimi (p > 0.05). However, the addition of ι-carrageenan (2%) or κ-carrageenan (1~2%) is an effective way to improve the texture properties of Antarctic krill surimi (p < 0.05). These findings will contribute to the development of reconstituted Antarctic krill surimi products with high nutritional quality and the promotion of deep-processing products of Antarctic krill meat.

show abstract

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Cited by 68 publications

References 39 publications

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels

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