Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

Chou, Yi-Te; Lin, Kuo‐Wei

doi:10.1016/j.foodchem.2009.12.017

Cited by 30 publications

(17 citation statements)

References 30 publications

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“…Thus, it was revealed that the TP protectant tested in this study could lessen the decrease in the Ca 2+ -ATPase activity and have a protective effect on the myofibrillar protein from the large yellow croaker. This was in agreement with previous results using other protectants, such as oligosaccharides (Chou & Lin, 2010), konjac glucomannan (Xiong et al, 2009), and soybean trypsin inhibitor (Jiang et al, 2006). Differences in Ca 2+ -ATPase activity can possibly be attributed to different susceptibility to denaturation of muscle protein during handling as well the differences in the native structure of the protein (Benjakul, Visessanguan, Thongkaew, & Tanaka, 2003).…”

Section: Resultssupporting

confidence: 92%

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

Zhao

Wang

et al. 2013

Food Chemistry

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Section: Resultssupporting

confidence: 92%

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

Zhao

Wang

et al. 2013

Food Chemistry

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“…Benjakul and Sutthipan () found gradual increases in surface hydrophobicity of hard and soft shell mud crabs during frozen storage at −20C up to 8 weeks. However, our previous findings (Chou and Lin ) revealed lower RSo values in heated or frozen SSP/XOS mixed gels. The high RSo in this study could be due to the combination of lean and fat particles and other components in the meat emulsion matrix, which was quite different from SSP/saccahride mixed gels in a model system.…”

Section: Resultscontrasting

confidence: 57%

Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage

Wu¹

2013

Journal of Food Processing and Preservation

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The changes in physicochemical properties (freeze‐thaw stability, salt‐soluble protein concentration and protein surface hydrophobicity) of raw or cooked and frozen meat batters containing various levels of trehalose, sorbitol, sucrose and xylooligosaccharides (XOS) were investigated. Addition of saccharides increased the emulsion stability of meat batters. During frozen storage period, water‐soluble protein (WSP) concentrations remained higher for XOS treatments. Freeze‐thaw stability and water‐holding capacity of meat batters appeared to increase with elevated sugar levels. The trend of salt‐soluble protein (SSP) concentration changes was similar to that of WSP during cooking. Except for 4% sucrose and 8% sucrose, the changes in protein relative surface hydrophobicity (RSo) among treatments were similar during 12 weeks of frozen storage. However, XOS treatments were the least variable in RSo values indicating less protein structural change. The potential application of XOS as cryoprotectant as well as prebiotic in meat batter was demonstrated. Practical Applications Current results further demonstrate that addition of xylooligosaccharides to meat batter could efficiently impart cryoprotection. Substitution of sucrose in part or in full with the prebiotics XOS in Chinese‐style meatball and other emulsified meat products becomes possibly feasible.

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“…Low‐molecular compounds such as some sugars, polyols, polyphosphates, short peptides and amino acids have shown good cryoprotective effects on surimi during freezing and frozen storage (Sultanbawa and Li‐Chan , ; Zhou et al . ; Chou and Lin ; Etemadian et al . ; Kittiphattanabawon et al .…”

Section: Introductionmentioning

confidence: 99%

“…These compounds can be divided into two groups: the lowand high-molecular weight cryoprotectants (Stolzing et al 2012). Low-molecular compounds such as some sugars, polyols, polyphosphates, short peptides and amino acids have shown good cryoprotective effects on surimi during freezing and frozen storage Li-Chan 1998, 2001;Zhou et al 2006;Chou and Lin 2010;Etemadian et al 2011;Kittiphattanabawon et al 2012). They are usually hydrophilic; the mechanism of cryoprotection of proteins was postulated to be the reinforcement of intramolecular hydrophobic interactions and the maintenance of the structural organization of water in system (Carpenter and Crowe 1988;Arakawa et al 1990).…”

Section: Introductionmentioning

confidence: 99%

Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage

Cao

Xiong

et al. 2015

Journal of Food Quality

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The cryoprotective effects of modified starch-sucrose mixtures on silver carp surimi were compared with commercial cryoprotectant using the changes in gel strength and actomyosin conformation during frozen storage. Acetic acid esterification starch (AAES)-sucrose maintained the maximum gel strength and Ca 2+ -ATPase activity throughout the frozen storage (P < 0.05). Hydroxypropylated starch (HS)-sucrose showed a similar retention of Ca 2+ -ATPase activity (39.34%) and salt-soluble protein (SSP) content (60.20%) to that of AAES-sucrose (40.14%, 63.89%, respectively) after 91 days of storage (P > 0.05). AAES-sucrose and HS-sucrose separately showed the best effect on depressing loss of total sulfhydryl content in the early 28 days and later 63 days. Therefore, they protected actomyosin structure more effectively than commercial cryoprotectant. The relationship of Ca 2+ -ATPase activity and SSP content with respect to storage time could be fitted with a first-order model to predict the changes in fish protein structure during frozen storage (R 2 > 0.99). PRACTICAL APPLICATIONSModified starch-sucrose mixtures tended to improve gel strength of frozen surimi, as well as effectively prevent conformational changes of actomyosin during long period of frozen storage at −20C. The effectiveness of acetic acid esterification starch (AAES)-sucrose and hydroxypropylated starch (HS)-sucrose seemed to be slightly evident than commercial cryoprotectant. Therefore, the application of AAES-sucrose or HS-sucrose in frozen surimi products could be popularized at reduced cost and more healthy quality.

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Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

Cited by 30 publications

References 30 publications

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage

Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage

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