Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

Arfat, Yasir Ali; Benjakul, Soottawat

doi:10.1016/j.foodchem.2012.06.109

Cited by 41 publications

(11 citation statements)

References 34 publications

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“…However, certain salt ion concentrations changed the protein structure and amino acid content at the OB surface, resulting in a different number of salt bridges formed with phospholipids. In contrast, the neutralized charge of the oil droplet surface increased with increasing NaCl concentration (Arfat & Benjakul, ; Hongsprabhas & Barbut, ). This would cause the charge on the oil droplet surface to gradually decrease, causing similar results.…”

Section: Resultsmentioning

confidence: 99%

Peanut Oil Body Composition and Stability

Zhou

Chen

Hao

et al. 2019

Journal of Food Science

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This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme‐assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ‐potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ‐potential, >20 mV) at pH values away from the isoelectric point (pH 4.8), at a low salt concentration (NaCl concentration, <10 mM), and in a certain temperature range (35 to 55 °C). The stable structure of the oil body was closely related to its structure. Phospholipids, along with membrane proteins, were major components of the oil body membrane. Therefore, the phospholipid composition and content were measured and the types of membrane proteins of the oil bodies were identified. The results showed that phosphatidylcholine and phosphatidylserine were major components of the oil body phospholipids. Two‐dimensional electrophoresis showed that the oil bodies contained both intrinsic proteins and extrinsic proteins, which might play an important role in the stability of oil bodies during enzyme‐assisted extraction processing.

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Section: Resultsmentioning

confidence: 99%

Peanut Oil Body Composition and Stability

Zhou

Chen

Hao

et al. 2019

Journal of Food Science

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“…The unfolding and changes to tertiary structure of proteins led to exposure of more charged groups on the surface, which contributed to enhanced ZP values (Chen, Xu, & Zhou, ). As compared to alkaline treatment, acidic treatment led to exposure of more negatives amino acids thus resulted in higher absolute ZP (Arfat & Benjakul, ). However, our study demonstrated that BPI from male and female had more absolute ZP values in comparison to API.…”

Section: Resultsmentioning

confidence: 99%

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

Singh

Kaur

et al. 2019

J Food Process Preserv

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The present study showed the physicochemical and functional properties of protein isolates prepared from male and female common carp (Cyprinus carpio) muscle using pH‐shift method. The alkali (BPIs) and acid (APIs) protein isolates showed higher protein content than raw muscle. The decline in fat and ash content due to the removal of connective tissue during separation process was observed. The color properties of isolates varied significantly between gender as well as processing methods which could be related to total pigment content. The processing methods and gender differences resulted a significant variation in water absorption capacity, emulsifying activity index, emulsifying stability index, foaming stability, storage modulus, loss modulus, and Greinforcement. The SDS‐PAGE analysis showed the presence of different molecular weight polypeptides influencing functional and rheological properties of protein isolates from both genders. The present study overall depicted rheological and functional properties of BPIs and APIs from male were better than that of female. Practical applications Common carp being an exotic fish is cultured throughout India, especially in northern region. The present study entails comparative analysis of physicochemical, functional, and rheological properties of FPIs (BPIs and APIs) by pH‐shift method from both genders. The results from present study suggested that understanding the functionality of protein isolates prepared from different genders and processing methods can enhance their application as ingredients in food industry to make them more suitable for human consumption.

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“…Similarly, Arfat and Benjakul (2012) reported that in terms of Kamaboko gel, higher interconnected three-dimensional protein networks results in a more compact and denser gel network with finer strands, which are coincidental with the higher breaking force and higher water holding capacity (Arfat and Benjakul 2012).…”

Section: Sem Micrographsmentioning

confidence: 95%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

Cited by 41 publications

References 34 publications

Peanut Oil Body Composition and Stability

Peanut Oil Body Composition and Stability

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

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