Pub Date : 2022-10-14DOI: 10.1080/19476337.2022.2129793
Jiang Sun, Yongchang Su, Ling-na Wang, Feng Lv, Haiyan Wu
ABSTRACT Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrients and antioxidant properties of EHAP were assessed to increase its added value. Protein, total amino acids and oligopeptide of the nutrients in EHAP reached 73.9 ± 0.7%, 56.1 ± 0.8 g/100 g and 50.4 ± 1.6%, respectively. The molecular weight distribution of EHAP displayed a high dipeptides and tripeptides proportion of 60.1 ± 0.4%. Furthermore, EHAP showed the highest antioxidant activities of ferrous ion chelating, lipid peroxidation inhibition and DPPH scavenging activity, reached about 34%, 40% and 49%, respectively. Collectively, the EHAP belonged to a product with strong antioxidant properties, and was rich in nutrients, which could serve as a valuable bioactive marine resource applied in the aquatic feed and functional food industry.
{"title":"Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste","authors":"Jiang Sun, Yongchang Su, Ling-na Wang, Feng Lv, Haiyan Wu","doi":"10.1080/19476337.2022.2129793","DOIUrl":"https://doi.org/10.1080/19476337.2022.2129793","url":null,"abstract":"ABSTRACT Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrients and antioxidant properties of EHAP were assessed to increase its added value. Protein, total amino acids and oligopeptide of the nutrients in EHAP reached 73.9 ± 0.7%, 56.1 ± 0.8 g/100 g and 50.4 ± 1.6%, respectively. The molecular weight distribution of EHAP displayed a high dipeptides and tripeptides proportion of 60.1 ± 0.4%. Furthermore, EHAP showed the highest antioxidant activities of ferrous ion chelating, lipid peroxidation inhibition and DPPH scavenging activity, reached about 34%, 40% and 49%, respectively. Collectively, the EHAP belonged to a product with strong antioxidant properties, and was rich in nutrients, which could serve as a valuable bioactive marine resource applied in the aquatic feed and functional food industry.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"251 - 258"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44120682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-14DOI: 10.1080/19476337.2022.2129791
Wang Yongzhen, Borui Wang, Deguo Wang
ABSTRACT The ladder-shape melting temperature isothermal amplification (LMTIA) is a newly developed technology, and the objective of this study is to establish the LMTIA assay for detection of pork in beef. The LMTIA primers were designed with the prolactin receptor gene of Sus scrofa as the target. The LMTIA reaction system was optimized, and the performance of the LMTIA assay in specificity, sensitivity and detection limit (LOD) was determined. Our results showed that the LMTIA assay was able to specifically detect 10 ng genomic DNA (gDNAs) of Sus scrofa, the sensitivity of the LMTIA assay was 1 ng genomic DNA of Sus scrofa, and the LMTIA assay was able to detect the pork adulterated in beef with 0.1% LOD, which was the same as that of reported PCR assay or LAMP assay. This study holds a promise for facilitating the surveillance of the commercial adulteration of pork in beef.
{"title":"Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay","authors":"Wang Yongzhen, Borui Wang, Deguo Wang","doi":"10.1080/19476337.2022.2129791","DOIUrl":"https://doi.org/10.1080/19476337.2022.2129791","url":null,"abstract":"ABSTRACT The ladder-shape melting temperature isothermal amplification (LMTIA) is a newly developed technology, and the objective of this study is to establish the LMTIA assay for detection of pork in beef. The LMTIA primers were designed with the prolactin receptor gene of Sus scrofa as the target. The LMTIA reaction system was optimized, and the performance of the LMTIA assay in specificity, sensitivity and detection limit (LOD) was determined. Our results showed that the LMTIA assay was able to specifically detect 10 ng genomic DNA (gDNAs) of Sus scrofa, the sensitivity of the LMTIA assay was 1 ng genomic DNA of Sus scrofa, and the LMTIA assay was able to detect the pork adulterated in beef with 0.1% LOD, which was the same as that of reported PCR assay or LAMP assay. This study holds a promise for facilitating the surveillance of the commercial adulteration of pork in beef.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"244 - 250"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46982049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-14DOI: 10.1080/19476337.2022.2128428
R. S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, L. M. Martínez, C. Chuck‐Hernández
ABSTRACT The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. The concentrates were rheologically evaluated in a “dough-like” resin system to assess their potential as a gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields of 56.98% and 46.31% for white (WS) and red sorghum (RS) were obtained, with the highest purity for WS (74.54%). A characteristic electrophoretic pattern was obtained for kafirins, including fractions α1, α2, β and γ. The WS protein was used to prepare resins with lactic acid (LA) as a plasticizing agent, showing similar extensibility to zein (11.37 vs. 11.89 mm respectively) but below wheat gluten (42.61 mm). The microstructure of kafirin resins showed air encapsulation and alignment as fibers. This study allowed to explore new food-compatible extractions for kafirin and evaluate how they will perform rheologically at the kneading stage using a simple resin method.
{"title":"Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry","authors":"R. S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, L. M. Martínez, C. Chuck‐Hernández","doi":"10.1080/19476337.2022.2128428","DOIUrl":"https://doi.org/10.1080/19476337.2022.2128428","url":null,"abstract":"ABSTRACT The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. The concentrates were rheologically evaluated in a “dough-like” resin system to assess their potential as a gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields of 56.98% and 46.31% for white (WS) and red sorghum (RS) were obtained, with the highest purity for WS (74.54%). A characteristic electrophoretic pattern was obtained for kafirins, including fractions α1, α2, β and γ. The WS protein was used to prepare resins with lactic acid (LA) as a plasticizing agent, showing similar extensibility to zein (11.37 vs. 11.89 mm respectively) but below wheat gluten (42.61 mm). The microstructure of kafirin resins showed air encapsulation and alignment as fibers. This study allowed to explore new food-compatible extractions for kafirin and evaluate how they will perform rheologically at the kneading stage using a simple resin method.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"228 - 235"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43312676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-14DOI: 10.1080/19476337.2022.2128429
Jingxue Liu, J. Xin, T. Gao, Fengyi Li, Xie Tian
ABSTRACT This study attempted to measure the total polyphenols contents in Fuzhuan tea by near-infrared (NIR) spectroscopy coupled with an appropriate multivariate calibration method. Partial least squares (PLS), synergy interval PLS (si-PLS), and genetic algorithm-based PLS (ga-PLS) were carried out comparatively to calibrate regression models. The root mean square error of prediction (RMSEP), determination coefficient (Rp2), and P-value between the true and predicted values of prediction set were used to evaluate the performance of the final model. The ga-PLS model showed the best performance compared with the PLS and si-PLS models. The optimal model obtained Rp2 = 0.9996 and RMSEP = 0.0488 for the prediction set using only 37 spectral data points. No significant difference was observed between the true and predicted tea polyphenol contents in the prediction set (P > 0.05). NIR spectroscopy together with the ga-PLS algorithm can be used to rapidly predict the total polyphenol contents in Fuzhuan tea.
{"title":"Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy","authors":"Jingxue Liu, J. Xin, T. Gao, Fengyi Li, Xie Tian","doi":"10.1080/19476337.2022.2128429","DOIUrl":"https://doi.org/10.1080/19476337.2022.2128429","url":null,"abstract":"ABSTRACT This study attempted to measure the total polyphenols contents in Fuzhuan tea by near-infrared (NIR) spectroscopy coupled with an appropriate multivariate calibration method. Partial least squares (PLS), synergy interval PLS (si-PLS), and genetic algorithm-based PLS (ga-PLS) were carried out comparatively to calibrate regression models. The root mean square error of prediction (RMSEP), determination coefficient (Rp2), and P-value between the true and predicted values of prediction set were used to evaluate the performance of the final model. The ga-PLS model showed the best performance compared with the PLS and si-PLS models. The optimal model obtained Rp2 = 0.9996 and RMSEP = 0.0488 for the prediction set using only 37 spectral data points. No significant difference was observed between the true and predicted tea polyphenol contents in the prediction set (P > 0.05). NIR spectroscopy together with the ga-PLS algorithm can be used to rapidly predict the total polyphenol contents in Fuzhuan tea.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"236 - 243"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46210346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT High performance liquid chromatography (HPLC) methods have been established for simultaneously determining the 10 organic acids in fruit or soil. Two liquid chromatographic (LC) columns with reversed phase (RP) (Titank C18) and hydrophilic interaction (HILIC) (Poroshell 120 HILIC-Z) were selected to separate organic acids in molecular or ionic state, respectively. Meanwhile, the mobile phases had different solvents and pH values in the two states. Results indicated that these two columns can complement each other and avoid various matrix interferences. The limits of detection (LOD) of organic acids (S/N ≥ 3) were 0.002–0.521 μg∙mL−1 in the molecular state and 0.003–0.459 μg∙mL−1 in the ionic state, and the corresponding limits of quantification (LOQ) (S/N ≥ 10) were 0.007–1.737 μg∙mL−1 and 0.009–1.530 μg∙mL−1. The above methods can provide a technical support for the analysis of organic acid components in other matrices.
{"title":"Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography","authors":"Tianyu Wang, Mei Lin, Xianju Feng, Peng Wang, Xuedan Cao, Weiqing Zhang","doi":"10.1080/19476337.2022.2125585","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125585","url":null,"abstract":"ABSTRACT High performance liquid chromatography (HPLC) methods have been established for simultaneously determining the 10 organic acids in fruit or soil. Two liquid chromatographic (LC) columns with reversed phase (RP) (Titank C18) and hydrophilic interaction (HILIC) (Poroshell 120 HILIC-Z) were selected to separate organic acids in molecular or ionic state, respectively. Meanwhile, the mobile phases had different solvents and pH values in the two states. Results indicated that these two columns can complement each other and avoid various matrix interferences. The limits of detection (LOD) of organic acids (S/N ≥ 3) were 0.002–0.521 μg∙mL−1 in the molecular state and 0.003–0.459 μg∙mL−1 in the ionic state, and the corresponding limits of quantification (LOQ) (S/N ≥ 10) were 0.007–1.737 μg∙mL−1 and 0.009–1.530 μg∙mL−1. The above methods can provide a technical support for the analysis of organic acid components in other matrices.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"206 - 217"},"PeriodicalIF":2.1,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42581891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-07DOI: 10.1080/19476337.2022.2125584
Shida Tang, Yan-Xi Sun, Ting Gu, F. Cao, Ying-Bin Shen, Juping He, Zhen-Xing Xie, Chao Li
ABSTRACT In the present study, phenolic compounds from Gomphrena globosa L. (GGLPCs) including total phenols, flavonoids, flavonols, flavanols, and phenolic acids were measured by spectrophotometric method. The antioxidant activities of GGLPCs were assessed by radical scavengings of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline -6-sulfonic acid)-diammonium salt (ABTS) cation, oxygen radical absorbance capacity (ORAC), phosphomolybdenum antioxidative power (PAP), ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) assays. Antimicrobial and enzyme inhibitory activities of GGLPCs in vitro were investigated using micro-plate dilution method and colorimetry, respectively. The results showed that GGLPCs containing abundant phenolic compounds, had obvious antioxidant and antimicrobial activities (especially against Escherichia coli and Listeria monocytogenes), and significant inhibitory effects on lipase, α-amylase, α-glucosidase, and trypsin in vitro. Thus, the results showed that GGLPC may be used as a natural antioxidant and antibacterial agent, as well as drugs for the treatment of hyperlipidemia, diabetes, and inflammation-related diseases.
{"title":"Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro","authors":"Shida Tang, Yan-Xi Sun, Ting Gu, F. Cao, Ying-Bin Shen, Juping He, Zhen-Xing Xie, Chao Li","doi":"10.1080/19476337.2022.2125584","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125584","url":null,"abstract":"ABSTRACT In the present study, phenolic compounds from Gomphrena globosa L. (GGLPCs) including total phenols, flavonoids, flavonols, flavanols, and phenolic acids were measured by spectrophotometric method. The antioxidant activities of GGLPCs were assessed by radical scavengings of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline -6-sulfonic acid)-diammonium salt (ABTS) cation, oxygen radical absorbance capacity (ORAC), phosphomolybdenum antioxidative power (PAP), ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) assays. Antimicrobial and enzyme inhibitory activities of GGLPCs in vitro were investigated using micro-plate dilution method and colorimetry, respectively. The results showed that GGLPCs containing abundant phenolic compounds, had obvious antioxidant and antimicrobial activities (especially against Escherichia coli and Listeria monocytogenes), and significant inhibitory effects on lipase, α-amylase, α-glucosidase, and trypsin in vitro. Thus, the results showed that GGLPC may be used as a natural antioxidant and antibacterial agent, as well as drugs for the treatment of hyperlipidemia, diabetes, and inflammation-related diseases.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"218 - 227"},"PeriodicalIF":2.1,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46010197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-15DOI: 10.1080/19476337.2022.2112298
Sameh M. Elghnam, Samar M Aborhyem, Y. Khedr
ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.
{"title":"Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy","authors":"Sameh M. Elghnam, Samar M Aborhyem, Y. Khedr","doi":"10.1080/19476337.2022.2112298","DOIUrl":"https://doi.org/10.1080/19476337.2022.2112298","url":null,"abstract":"ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"199 - 205"},"PeriodicalIF":2.1,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41421610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-12DOI: 10.1080/19476337.2022.2112299
Lei Ying, Liu Yan, Zhou Huimin, Li Min, Zhang Xiaojuan, Wang Zhanjian, Zhou Yaru
ABSTRACT The present study aimed to investigate the role of tea polyphenols (TP) playing in glucose metabolism in male ceruloplasmin knockout mice (CP −/− ), an iron-overloaded model. Compared to wild-type CP +/+ mice, CP −/− mice exhibited hyperglycemia, insulin resistance and excess iron deposition in liver tissue. Increased hepatic oxidative stress (P＜0.05), apoptosis, and reduced gene expression of insulin receptor substrate 2 (IRS2) and glucose transporter 2 (GLUT2) were found in CP −/− mice (P＜0.05). TP treatment may ameliorate hepatic iron overload, oxidative stress and apoptosis, improve insulin sensitivity by upregulating IRS2 and GLUT2 expressions. TP administration could improve glucose homeostasis in CP −/− mice by alleviating hepatic iron-overload, oxidative stress, hepatocyte apoptosis, and restoring insulin signaling pathway. GRAPHICAL ABSTRACT
{"title":"Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition","authors":"Lei Ying, Liu Yan, Zhou Huimin, Li Min, Zhang Xiaojuan, Wang Zhanjian, Zhou Yaru","doi":"10.1080/19476337.2022.2112299","DOIUrl":"https://doi.org/10.1080/19476337.2022.2112299","url":null,"abstract":"ABSTRACT The present study aimed to investigate the role of tea polyphenols (TP) playing in glucose metabolism in male ceruloplasmin knockout mice (CP −/− ), an iron-overloaded model. Compared to wild-type CP +/+ mice, CP −/− mice exhibited hyperglycemia, insulin resistance and excess iron deposition in liver tissue. Increased hepatic oxidative stress (P＜0.05), apoptosis, and reduced gene expression of insulin receptor substrate 2 (IRS2) and glucose transporter 2 (GLUT2) were found in CP −/− mice (P＜0.05). TP treatment may ameliorate hepatic iron overload, oxidative stress and apoptosis, improve insulin sensitivity by upregulating IRS2 and GLUT2 expressions. TP administration could improve glucose homeostasis in CP −/− mice by alleviating hepatic iron-overload, oxidative stress, hepatocyte apoptosis, and restoring insulin signaling pathway. GRAPHICAL ABSTRACT","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"190 - 198"},"PeriodicalIF":2.1,"publicationDate":"2022-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45016385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-09DOI: 10.1080/19476337.2022.2107707
M. Montero, Óscar G. Acosta, Ana I. Bonilla
ABSTRACT Membrane separation technologies allow the implementation of environmentally friendly and cost-effective processes to separate fine particles and molecules. Fractionation process of proteins from tuna skin gelatin was performed in four consecutive filtration steps using four membranes with pore diameters of 800 nm, 100 nm, 50 nm, and 20 nm. The retentates obtained from all membranes exhibited a similar protein size distribution. Gel strength and gelling and melting temperatures did not differ significantly among the tuna skin gelatin and the four retentates (p > .05). The permeate from the 20 nm pore diameter membrane exhibited significantly lower gelling properties than the other fractions (p < .05). The retentates of the four membranes presented gel strength values between 228 and 440 g. Gelling and melting temperatures from retentates and tuna skin gelatin ranged from 10.0 to 13.4°C and 18.0 to 20.6°C, respectively.
{"title":"Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions","authors":"M. Montero, Óscar G. Acosta, Ana I. Bonilla","doi":"10.1080/19476337.2022.2107707","DOIUrl":"https://doi.org/10.1080/19476337.2022.2107707","url":null,"abstract":"ABSTRACT Membrane separation technologies allow the implementation of environmentally friendly and cost-effective processes to separate fine particles and molecules. Fractionation process of proteins from tuna skin gelatin was performed in four consecutive filtration steps using four membranes with pore diameters of 800 nm, 100 nm, 50 nm, and 20 nm. The retentates obtained from all membranes exhibited a similar protein size distribution. Gel strength and gelling and melting temperatures did not differ significantly among the tuna skin gelatin and the four retentates (p > .05). The permeate from the 20 nm pore diameter membrane exhibited significantly lower gelling properties than the other fractions (p < .05). The retentates of the four membranes presented gel strength values between 228 and 440 g. Gelling and melting temperatures from retentates and tuna skin gelatin ranged from 10.0 to 13.4°C and 18.0 to 20.6°C, respectively.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"183 - 189"},"PeriodicalIF":2.1,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49523334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-22DOI: 10.1080/19476337.2022.2107705
Linyi Zhou, M. Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li
ABSTRACT The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation of RBP with the increasing concentration of three oxidants resulted in a gradual generation of protein carbonyl derivatives. It can be deduced from the Raman spectra that a low concentration of AAPH and acrolein both decreased the percentage of α-helix and β-sheet, which increased with MDA concentration. The Raman intensities of tryptophan residues of oxidized RBP by AAPH and acrolein, both initially increased and then decreased with oxidation concentration. After MDA treatment, the Raman intensities corresponding to Trp residues and Tyr doublet ratio of RBP were increased and then decreased, and decreased and then increased with oxidation concentration, respectively. The structural change induced by RBP oxidation with the Raman Spectroscopy can aid in refining the function of RBP characteristics and control the adjustment of the storage condition.
{"title":"Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants","authors":"Linyi Zhou, M. Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li","doi":"10.1080/19476337.2022.2107705","DOIUrl":"https://doi.org/10.1080/19476337.2022.2107705","url":null,"abstract":"ABSTRACT The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation of RBP with the increasing concentration of three oxidants resulted in a gradual generation of protein carbonyl derivatives. It can be deduced from the Raman spectra that a low concentration of AAPH and acrolein both decreased the percentage of α-helix and β-sheet, which increased with MDA concentration. The Raman intensities of tryptophan residues of oxidized RBP by AAPH and acrolein, both initially increased and then decreased with oxidation concentration. After MDA treatment, the Raman intensities corresponding to Trp residues and Tyr doublet ratio of RBP were increased and then decreased, and decreased and then increased with oxidation concentration, respectively. The structural change induced by RBP oxidation with the Raman Spectroscopy can aid in refining the function of RBP characteristics and control the adjustment of the storage condition.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"149 - 157"},"PeriodicalIF":2.1,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42892176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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