Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)

Jin, Wengang; Wu, Hai‐Tao; Li, Xinsheng; Zhu, Beiwei; Dong, Xiuping; Li, Yang; Fu, Yinghuan

doi:10.1016/j.foodhyd.2014.03.004

Cited by 43 publications

(23 citation statements)

References 51 publications

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“…It is a conventional method which has been performed by Jin et al. (2014), Sun and Arntfield (2012), and Uruakpa and Arntfield (2006) to determine the major molecular interactions in SMGHs, pea protein, and canola protein/ κ ‐C gels. Indeed, the inclusion of various detergents such as NaCl, GuHCl, urea, and SDS prior to gel formation could denature protein structure thus causing protein unfolding, protein‐protein or protein‐polysaccharide interactions and aggregation via modifying or destabilizing electrostatic interactions, hydrogen bonds, and hydrophobic interactions.…”

Section: Resultsmentioning

confidence: 99%

“…As described by Jin et al. (2014) and Sun and Arntfield (2012), the SMGHs powders were suspended in κ ‐C stock solution (5.6 mg/mL) at a ratio of 9:1 (w/w) based on dry weight. The hybrid gel was prepared as followed: stirred continuously at 65 °C for 15 min, centrifuged at 5,000 × g for 10 min and finally induced at 4 °C for 16 hr.…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, the production of scallop processes a continuous expansion aquaculture scale for its high levels of protein relating to human nutrition. Our previous works have demonstrated that the scallop P. yessoensis male gonad hydrolysates (SMGHs) show gelation behaviors with a honeycomb‐like network mainly via hydrogen bonds, electrostatic and hydrophobic interactions (Han et al., 2018; Jin et al., 2012; Jin et al., 2014). Therefore, it is worthwhile to investigate the gel properties of SMGHs in detail.…”

Section: Introductionmentioning

confidence: 99%

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Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan

Yan

Jiang

et al. 2021

Journal of Food Science

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Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ‐carrageenan (κ‐C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field‐NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo‐scanning electron microscopy (cryo‐SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/κ‐C in a dose‐dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/κ‐C more obviously than GuHCl and urea. In addition, SMGHs/κ‐C with bond disrupting agents possessed higher relaxation times including T21 and T23, indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red‐shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/κ‐C by various bond disrupting agents. Furthermore, cryo‐SEM results showed the change of SMGHs/κ‐C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/κ‐C by various bond disrupting agents. Additionally, SMGHs/κ‐C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/κ‐C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. Practical Application Scallop (Patinopecten yessoensis) male gonads as a high‐protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin‐treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan

Yan

Jiang

et al. 2021

Journal of Food Science

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“…The electrostatic repulsion between charged groups of welan gum is screened by inorganic cations, making welan gum macromolecules to adopt a more compact conformation. In addition, inorganic ions which have a strong hydration can also compact the hydrated layer around welan gum molecules, causing the viscosity decreases . However, as the salinity further increases, the dynamic viscoelasticity of welan gum solutions change little, showing welan gum's high tolerance to the salinity .…”

Section: Resultsmentioning

confidence: 99%

The displacement efficiency and rheology of welan gum for enhanced heavy oil recovery

et al. 2014

Polym. Adv. Technol.

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The displacement efficiency of welan gum on enhanced heavy oil recovery has been investigated by comparing that of xanthan gum which is commonly used for polymer flooding, and it is found that the displacement efficiency of biopolymer welan gum is higher (>7.0 % at the normal permeability) than that of xanthan gum. In‐depth rheological investigations show that both storage modulus and loss modulus of welan gum solution are higher than those of xanthan gum solutions at the same concentration, temperature and salinity. The higher displacement efficiency for enhanced heavy oil recovery by welan gum is mainly caused by its stronger ability to form aggregates. Although the molecular weight of welan gum is lower than that of xanthan gum, the aggregates of welan gum molecules help to improve the sweep efficiency. It is proposed that welan gum improves oil recovery by drawing and dragging on the residual oils which is derived from the interlinked network structures formed by the adjacent double helices in the arrangement of the zipper model. The intermolecular structures formed by zipper model are stable in high temperature and high salinity condition. Copyright © 2014 John Wiley & Sons, Ltd.

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“…Then the force was reduced and the sample was allowed to rebound 5 s before the second compression. Force-time curves were obtained and texture parameters (hardness, cohesiveness and adhesiveness) were determined using Texture Expert Exceed Application (Version 2.64, Stable Micro Systems Ltd) (Sigurgisladottir et al 1999;Jin et al 2014). Hardness was calculated as the peak force (N) of the first compression cycle.…”

Section: Texture Analysismentioning

confidence: 99%

High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

Tsironi

Maltezou

Tsevdou

et al. 2014

Food Bioprocess Technol

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The objective of this study was to identify and kinetically study the most high-pressure (HP) resistant deteriorative factor of gilthead seabream (Sparus aurata) fillets aiming in their shelf life extension using in pack cold pasteurization technology. Fillets were HP processed (600 MPa, 25°C, 5 min) and stored at 15°C for 15 days, until spoilage. Lactobacilli were isolated from the spoiled fillets and were identified and classified as Pediococcus spp. The necessary HP process conditions for Pediococcus spp. cells inactivation were studied at various combinations of pressure (150-600 MPa) and temperature (20-40°C) for appropriate time.The D values were calculated at all pressure-temperature combinations. The effect of temperature (z T ) and pressure (z P ) was estimated at all pressures and temperatures, respectively. According to the developed model for Pediococcus spp. inactivation, HP treatment of seabream fillets at 600 MPa and 25°C for 5 min seemed to be capable for a 6-log 10 reduction of the initial microbial load, potentially providing shelf life extension. Shelf-life experiments were conducted for validation. Untreated and HP treated at 600 MPa for 5-min samples were stored at 0, 5, 10 and 15°C. Quality indices (colour, texture, microbial growth, sensory scoring) were monitored and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Microbial growth was well correlated with the sensory indices. HP treatment led to significant shelf life extension of fillets. Based on sensory scoring, the shelf life of the untreated samples was 11, 7, 4 and 3 days while for the HPtreated fillets 37, 27, 17 and 10 days after storage at 0, 5, 10 and 15°C, respectively.

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Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)

Cited by 43 publications

References 51 publications

Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan

Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ‐carrageenan

The displacement efficiency and rheology of welan gum for enhanced heavy oil recovery

High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

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