Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid

He, Dan; Yi, Xiangzhou; Xia, Guanghua; Liu, Zhongyuan; Zhang, Xueying; Li, Chuan; Shen, Xuanri

doi:10.1016/j.lwt.2022.113373

Cited by 25 publications

(24 citation statements)

References 46 publications

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“…He et al. (2022) found that the different effects of fish oil on various MPs from tilapia, hairtails, and squid depended on their distinct functional properties. The changes in the conformation of proteins significantly affect their interactions with neighboring proteins or the oil phase (Zhou, Chen, et al., 2019).…”

Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

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Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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“…Generally, water-soluble sarcoplasmic proteins include enzymes related to muscle metabolism and myoglobin . Salt-soluble myofibrillar proteins include actin, myosin, and regulatory proteins . Insoluble proteins, also known as stroma proteins, are mainly collagen.…”

Section: Introductionmentioning

confidence: 99%

“…Research on the separation and extraction technology for aquatic proteins is of great significance to the development of aquatic protein resources, in order to play an excellent role in food production and processing. The extracted protein not only can greatly improve in solubility, emulsifying ability, and foaming ability but also can be used as a delivery carrier to improve the absorption of nutrients . Interestingly, the secondary and tertiary structures of aquatic-derived proteins can be altered via the interaction with polyphenols, accordingly improving their functional properties and bioavailability.…”

Section: Introductionmentioning

confidence: 99%

“…2 Salt-soluble myofibrillar proteins include actin, myosin, and regulatory proteins. 3 Insoluble proteins, also known as stroma proteins, are mainly collagen. Some aquatic proteins have already been used as functional ingredients in the food industry on account of their particular attributes as protein substitutes, gelling agents, and stabilizing or thickening agents.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The extracted protein not only can greatly improve in solubility, emulsifying ability, and foaming ability but also can be used as a delivery carrier to improve the absorption of nutrients. 3 Interestingly, the secondary and tertiary structures of aquatic-derived proteins can be altered via the interaction with polyphenols, accordingly improving their functional properties and bioavailability. The galloyl and catechol moieties in polyphenols can promote their interaction with aquatic protein via π-interactions, hydrogen bonding, metal coordination, covalent bonding, hydrophobic interactions, or electrostatic interactions.…”

Section: ■ Introductionmentioning

confidence: 99%

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Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins

Han

Jiang

Wang

et al. 2022

J. Agric. Food Chem.

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Globally, aquatic processing industries pay great attention to the production of aquatic proteins for the fulfillment of the nutritive requirements of human beings. Aquatic protein can replace terrestrial animal protein due to its high protein content, complete amino acids, unique flavor, high quality and nutritional value, and requirements of religious preferences. Due to the superior functional properties, an aquatic protein based delivery system has been proposed as a novel candidate for improving the absorption and bioavailability of bioactive substances, which might have potential applications in the food industry. This review outlines the extraction techniques for and functional properties of aquatic proteins, summarizes the potential modification technologies for interaction with polyphenols, and focuses on the application of aquatic-derived protein in delivery systems as well as their interaction with the gastrointestinal tract (GIT). The extraction techniques for aquatic proteins include water, salt, alkali/acid, enzyme, organic solvent, and ultrasound-assisted extraction. The quality and functionality of the aquatic proteins could be improved after modification with polyphenols via covalent or noncovalent interactions. Furthermore, some aquatic protein based delivery systems, such as emulsions, gels, films, and microcapsules, have been reported to enhance the absorption and bioavailability of bioactive substances by in vitro GIT, cell, and in vivo animal models. By promoting comprehensive understanding, this review is expected to provide a real-time reference for developing functional foods and potential food delivery systems based on aquatic-derived proteins.

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Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

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Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid

Cited by 25 publications

References 46 publications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins

Fish protein as a new emulsifier: Mechanism, enhancement, application

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