Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein

Prodpran, Thummanoon; Benjakul, Soottawat; Phatcharat, Suttirug

doi:10.1016/j.ijbiomac.2012.07.010

Cited by 177 publications

(104 citation statements)

References 33 publications

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“…Darkening of protein-based films containing HCAs was earlier observed by Nuthong et al [41] and Prodpran et al [42]. The HCAs and SPI interactions at 90 °C decreased L* from the initial value of 84.28 to 48.28, while SPI heated alone had L* = 66.81.…”

Section: Color Of Proteins After Interactions With Hcassupporting

confidence: 54%

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Budryn

Zaczyńska

Rachwał-Rosiak

2015

Eur Food Res Technol

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Section: Color Of Proteins After Interactions With Hcassupporting

confidence: 54%

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Budryn

Zaczyńska

Rachwał-Rosiak

2015

Eur Food Res Technol

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“…In general, films added with TA at both levels had the lower b*-value than those containing SIT (P<0.05). Decreased L* values were in accordance with the increases in a*-values and b*-values of myofibrillar protein films incorporated with phenolic compounds (Prodpran et al, 2012).…”

Section: Colour Light Transmittance and Transparency Valuesupporting

confidence: 63%

“…TA was reported to exhibit multidentate mechanism, in which phenolic compounds could react with several protein sites and led to the augmented cross-links between proteins (Haslam, 1989). Amongst different phenolic compounds (caffeic acid, catechin, ferullic acid and tannic acid), tannic acid yielded the film from myofibrillar proteins of bigeye snapper (Priacanthus tayenus) with the highest TS (P<0.05) (Prodpran et al, 2012). TS of the film increased with the addition of SIT/TA mixtures and the highest TS was found for the film added with the SIT/TA-II.…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

“…This was in accordance with increased TS of those samples (Table 1). In general, nondisulphide covalent bond, disulphide bond as well as other weak bonds most likely contributed to the film strengthening.The addition of phenolic compounds, especially oxidised form, contributed to the improved mechanical property of fish myosin protein based films (Prodpran et al, 2012). …”

Section: Protein Pattern Of Filmsmentioning

confidence: 99%

“…Mechanical properties of films from myofibrillar proteins of bigeye snapper (Priacanthustayenus) were improved by the addition of phenolic compounds such as caffeic acid, catechin, ferullic acid and tannic acid (Prodpran, Benjakul & Phatcharat, 2012). Prior enzymatic crosslinking of bovine gelatin via horseradish peroxidase, glucose oxidase and glucose improved the microstructure and mechanical properties of target film (Han & Zhao, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Vate¹,

Benjakul²,

Prodpran³

2017

Turk. J. Fish. Aquat. Sci.

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The effect of squid ink tyrosinase (SIT) and tannic acid (TA) on the properties of myofibrillar protein films from washed sardine mince was studied. The film made from film forming solution added with SIT (5 k units L-1) and TA (1 g L-1) had the highest tensile strength (TS) (9.49 ± 0.11 MPa) but lowest elongation at break (EAB) (25.91 ± 1.81%) (P<0.05).The addition of mixture of SIT and TA reduced the water vapour permeability (WVP) of films (P<0.05).Fourier transform infrared (FTIR)spectra of films containing both SIT and TA showed a shift in the amide-III band to the lower wavenumberof 1230 cm-1. The decrease in myosin heavy chain (MHC) band intensity with the presence of high-molecular-weight aggregates in the film added with the mixture of SIT and TAwas observed, indicating the increased cross-linking. The films added with the mixture of SIT and TA were less transparent, compared to the control film. The microstructure studyrevealedthat the surface of films added with only SIT or the mixture of SIT and TA became slightly rougher. Thus, the use of SIT in conjunction with TA could improve mechanical property and water barrier property of resulting film.

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Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties

2016

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Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein

Cited by 177 publications

References 33 publications

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Untitled

Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties

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