Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (<i>Aristichthys nobilis</i>) Muscle Proteins

Chang, Tong; Wang, Chenjie; Yang, Hong; Xiong, Shanbai; Liu, Youming; Liu, Ru

doi:10.1080/10942912.2015.1085395

Cited by 14 publications

(9 citation statements)

References 32 publications

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“…α‐helices were also found to be significantly decreased in pork myofibrillar proteins subjected to multiple freeze–thaw cycles (Zhang et al., 2017). The stability of the α‐helix structure is related to hydrogen bonds between carbonyl oxygen (−CO) and amino hydrogen (NH−) in the polypeptide chain (Chang et al., 2016). Oxidation cleaves the hydrogen bond between the C = O and NH‐ groups, resulting in a decrease in the α‐helix content (Zhang et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

Chen

Xie

et al. 2021

Int J of Food Sci Tech

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Knowledge of protein properties is vital for quality assessment in meat systems. This study applied Raman spectroscopy to investigate the relationship between protein oxidation/denaturation and conformational changes in beef during repeated freeze-thaw (RFT). A lower α-helix and higher β-sheet content was observed after RFT. The I 850 cm −1 /I 830 cm −1 intensity ratio of tyrosine indicates that tyrosine residues were exposed to the polar environment during RFT. Further, RFT led to increased carbonyl content and surface hydrophobicity, with decreased total sulphydryl content, Ca 2+ -ATPase activity and enthalpy of myosin (ΔH 1 ). Subsequently, correlation analysis showed that carbonyl content, Ca 2+ -ATPase activity and ΔH 1 in beef protein have good correlations with secondary protein structure data, especially ΔH 1 , which has a strong negative correlation (r = −0.906) with the β-sheet/α-helix ratio. Therefore, protein secondary conformation information during RFT has the potential to be used as a parameter for studying the thermal properties of myosin.

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Section: Resultsmentioning

confidence: 99%

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

Chen

Xie

et al. 2021

Int J of Food Sci Tech

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“…A sharp decrease of the total SH content in the gel samples usually indicates the formation of S-S bond. [41] Therefore, the results demonstrated that the S-S bond plays a vital role in the oxidation of protein. Protein oxidation leads to exposure of some of the hydrophobic groups which enhanced protein surface hydrophobicity.…”

Section: Studymentioning

confidence: 92%

“…The integrity of MPs is a key factor affecting gel properties. [41] The decrease in gel strength can be attributed to deterioration of the protein structure in MP gel. Similar findings were reported by Wang et al, [42] who found heat exposure decreased the gel strength of MP gels.…”

Section: Effects Of Oxidation On Textural Properties and Water Holdinmentioning

confidence: 99%

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

Sun

Luo

Cao

et al. 2016

International Journal of Food Properties

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The present study aimed to investigate the effects of oxidation on physicochemical properties of Sheldrake meat and secondary structure of myofibrillar proteins. Sheldrake breast meat was treated with hydroxyl radical generating systems containing different hydrogen peroxide (H 2 O 2) concentrations. Upon oxidation, the water-holding capacity of Sheldrake meat decreased while toughness increased. Myofibrillar proteins were extracted from the non-oxidized and oxidized meat and heat-treated to form myofibrillar protein gels. It was found that 2-thiobarbituric acid (TBARS), protein carbonyl content, and disulfide bond values increased with H 2 O 2 concentration. Raman spectroscopy analysis of the myofibrillar protein gels showed that oxidation led to protein unfolding, decreased α-helix structure, and increased β-sheets, β-turns, and random coils structures. Changes in the secondary structures of proteins affected the water-holding capacity and textural properties of myofibrillar protein gels. Water-holding capacity of the myofibrillar protein gels decreased with H 2 O 2 concentration. Oxidized myofibrillar protein gels showed reduced hardness, springiness, and cohesiveness.

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“…The common production methods for surimi are water washing and the acid‐base method (Chang et al., 2016, 2017). The water washing method is often used to produce fish surimi.…”

Section: A Feast On Chinese Tablesmentioning

confidence: 99%

Asian carp: A threat to American lakes, a feast on Chinese tables

Prinyawiwatkul

Tan

et al. 2021

Comp Rev Food Sci Food Safe

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Asian carp, which are widely distributed in Asia and Europe, are nutritious and popular with consumers. In China, Asian carp is a tasty dish and has been consumed for thousands of years. However, they are considered aggressive invasive species that threaten rivers, lakes, and indigenous species in the United States. Asian carp have proliferated greatly in the water basin of the Mississippi River and its tributaries, and they have caused severe ecological problems over the past 20 years. In recent years, several state governments along the Mississippi River have implemented assistance programs to eliminate invasive Asian carp, but these did not alleviate the threat. We conducted a survey to understand consumers' attitudes toward Asian carp in the United States, and related reports were reviewed to explore the possibility of Asian carp as food fish on American tables. Emphasis is placed on the farming history, functional characteristics, consumption preferences, and successful utilization methods for Asian carp in China. In addition, suggestions and possible utilization methods were proposed to improve the negative impression of Asian carp in the United States. Further research is needed to take full advantage of this huge excellent source of food or health supplements. This review provides ideas and directions for the use of Asian carp in the United States. We believe that through effective cooperation between China and the United States, the negative aspects of Asian carp in the United States could be diminished, and a mutually beneficial situation could be achieved.

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Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins

Cited by 14 publications

References 32 publications

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

Asian carp: A threat to American lakes, a feast on Chinese tables

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