Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals

Qian, Shan; Dou, Peipei; Wang, Junlan; Chen, Lin; Xu, Xinglian; Zhou, Guanghong; Zhu, Beiwei; Ullah, Niamat; Feng, Xianchao

doi:10.1016/j.foodchem.2021.129066

Cited by 28 publications

(14 citation statements)

References 30 publications

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“…The plasma jet ionizes air to generate a part of H 2 O 2 ( Qian et al, 2021a , Qian et al, 2021b ), which can oxidatively modify MPs. The present study explored the modification degree by detecting the change of H 2 O 2 concentration in PAW with the prolongation of treatment.…”

Section: Resultsmentioning

confidence: 99%

“…PAW was prepared according to Qian et al, 2021a , Qian et al, 2021b using a high performance digitized plasma generator (PG-1000 ZD, Suman Plasma Technology Co., Ltd., Nanjing, China). The plasma spray gun was placed about 10 cm below 300 mL of deionized water and exposed to the plasma jet for 0 s, 30 s, 60 s, 120 s and 240 s to obtain PAW, which was stored at 4 °C for no more than 48 h for subsequent preparation of myofibrillar protein.…”

Section: Methodsmentioning

confidence: 99%

“…Nowadays, surimi products with nutrient retention and enhanced gels are needed as consumer mouthfeel requirements for surimi and surimi-based products have changed and increased. Therefore, researchers are creating ways to enhance the gelling properties of freshwater fish to produce surimi products with desirable quality attributes ( Ma et al, 2018 ; Qian et al, 2021a , Qian et al, 2021b ).…”

Section: Introductionmentioning

confidence: 99%

“…Plasma is known as the fourth state of matter, Plasma-activated water (PAW) can be obtained by applying high pressure to air through a plasma jet and then ionizing distilled water, which contains a large number of active substances including NO 3 − , NO 2 − , H 2 O 2 and reactive oxygen and nitrogen species (RONS) ( Qian et al, 2021a , Qian et al, 2021b ). PAW has garnered increasing interest in recent years due to its low cost, easy preparation and no residue ( Qian et al, 2021a , Qian et al, 2021b ). PAW can affect the structure and properties of starch and is expected to increase resistant starch content ( Laurita et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…PAW can also be used in the sterilization and preservation of foods such as shrimps ( Metapenaeus ensis ) ( Liao et al, 2018 ), rocket leaves ( Laurita et al, 2021 ), Asian sea bass ( Lates calcarifer ) ( Chaijan et al, 2021 ), etc., to retain food nutrients and extend shelf life. In addition, Qian et al, 2021a , Qian et al, 2021b has also shown that PAW can prepare chicken myofibrillar protein gels (CMPs) with intrinsic antibacterial activity. However, to date, few studies have been published on the effects of PAW on the quality of freshwater surimi products.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Shi

Wang

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Shi

Wang

et al. 2022

Current Research in Food Science

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Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi

et al. 2022

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BACKGROUND: Washing is an essential process in surimi production, from which a large amount of wastewater is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi manufacturers to reduce water usage while maintaining the quality of surimi. In this study, composition, structure and gelling properties of grass carp surimi prepared with a modified washing process (MWP) were investigated. Intermediate dehydration with various compression ratios were utilized between two washing cycles. RESULTS: Water usage and wastewater discharge were reduced significantly by 33% and 38%, respectively, when MWP was applied. As the compression ratio increased, composition of fat, cathepsins, transglutaminase and heme proteins in surimi decreased gradually. Yield, protein content and the major protein pattern of surimi were not changed, but surface hydrophobicity gradually decreased. As the compression rate increased to 1:2.0, textural values and water holding capacity of the corresponding surimi gel decreased gradually, while whiteness increased and then remained unchanged. At a higher compression ratio (>1:1.5), aggregated network and excessive free water were observed in the surimi gel. Composition and gelling properties of the MWP surimi with a compression ratio of 1:1.2-1:1.5 were equal to those of the surimi prepared under conventional three-cycle washing.CONCLUSION: Results indicated that MWP demonstrated its great potential in surimi production by dramatically reducing the usage of cold water and discharge of wastewater without scarifying surimi quality.

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Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin

et al. 2023

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BACKGROUND: Myosin is the most important component of myofibrillar protein, with excellent gelling properties. To date, heating treatment remains the mainstream method for forming gel in meat products, and it has the most extensive application in the field of meat industry. However, at present, there are few reports on the effects of heating rates on myosin self-assembly and aggregation behavior during heating treatment.RESULTS: The present study aimed to investigate the effects of different heating rates (1, 2, 3 and 5 °C min −1 ) on the selfassembly behavior, physicochemical, structural and gelling properties of myosin. At the lowest heating rate of 1 °C min −1 , the myosin gel had a dense microstructure, the highest elastic modulus (G 0 ) and water holding capacity compared to higher heating rates (2, 3 and 5 °C min −1 ). At higher temperatures (40, 45 °C), the surface hydrophobicity, turbidity, particle size distribution and self-assembly behavior of myosin in pre-gelling solutions showed that myosin had sufficient time to denature, underwent full structure unfolding before aggregation at the heating rate of 1°C min −1 , and formed regular and homogeneous spherical aggregates. Therefore, the myosin gel also had a better three-dimensional network.CONCLUSION: The heating rates had an important effect on the quality of myosin gels, and had theoretical implications for improving the quality of meat gel products.

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Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals

Cited by 28 publications

References 30 publications

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi

Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin

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