凡纳滨对虾头部自溶物的防冻活性及理化性质

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2023-09-12 DOI:10.1111/ijfs.16724
Julieth Joram Majura, Mei Han, Jijing Ouyang, Xiujuan Chen, Zhongqin Chen, Mingtang Tan, Jialong Gao, Haisheng Lin, Huina Zheng, Wenhong Cao
{"title":"凡纳滨对虾头部自溶物的防冻活性及理化性质","authors":"Julieth Joram Majura,&nbsp;Mei Han,&nbsp;Jijing Ouyang,&nbsp;Xiujuan Chen,&nbsp;Zhongqin Chen,&nbsp;Mingtang Tan,&nbsp;Jialong Gao,&nbsp;Haisheng Lin,&nbsp;Huina Zheng,&nbsp;Wenhong Cao","doi":"10.1111/ijfs.16724","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p><i>Litopenaeus vannamei</i> heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Thermal hysteresis (TH) was used as an index for determining the antifreeze activity of the shrimp head autolysates. The highest thermal hysteresis activity was 1.82 °C which was measured in the 5 h-shrimp head autolysate. The highest negative zeta potential value (−41.06 ± 2.08 mV) and surface hydrophobicity (295.575 ± 9.7819) were in the 5 and 1.5 h autolysate groups, respectively. Generally, &lt;2000 Da components accounted for over 85% of the total molecular weight in all shrimp head autolysate groups. Pearson correlation analysis was used to investigate how physicochemical properties influenced the thermal hysteresis index. Although at varying degrees, the analysis confirmed that a positive correlation existed between TH activity and molecular weight, hydrophobic amino acid content, and surface hydrophobicity. A negative correlation existed between TH activity and zeta potential, and hydrophilic amino acids. The findings of our study suggest that <i>Litopenaeus vannamei</i> head autolysate has a potential antifreeze effect and that the physicochemical properties influence its thermal hysteresis.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"58 11","pages":"6131-6142"},"PeriodicalIF":2.6000,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The antifreeze activity and physicochemical properties of Litopenaeus vannamei head autolysate\",\"authors\":\"Julieth Joram Majura,&nbsp;Mei Han,&nbsp;Jijing Ouyang,&nbsp;Xiujuan Chen,&nbsp;Zhongqin Chen,&nbsp;Mingtang Tan,&nbsp;Jialong Gao,&nbsp;Haisheng Lin,&nbsp;Huina Zheng,&nbsp;Wenhong Cao\",\"doi\":\"10.1111/ijfs.16724\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p><i>Litopenaeus vannamei</i> heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Thermal hysteresis (TH) was used as an index for determining the antifreeze activity of the shrimp head autolysates. The highest thermal hysteresis activity was 1.82 °C which was measured in the 5 h-shrimp head autolysate. The highest negative zeta potential value (−41.06 ± 2.08 mV) and surface hydrophobicity (295.575 ± 9.7819) were in the 5 and 1.5 h autolysate groups, respectively. Generally, &lt;2000 Da components accounted for over 85% of the total molecular weight in all shrimp head autolysate groups. Pearson correlation analysis was used to investigate how physicochemical properties influenced the thermal hysteresis index. Although at varying degrees, the analysis confirmed that a positive correlation existed between TH activity and molecular weight, hydrophobic amino acid content, and surface hydrophobicity. A negative correlation existed between TH activity and zeta potential, and hydrophilic amino acids. The findings of our study suggest that <i>Litopenaeus vannamei</i> head autolysate has a potential antifreeze effect and that the physicochemical properties influence its thermal hysteresis.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":\"58 11\",\"pages\":\"6131-6142\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2023-09-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16724\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16724","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

凡纳滨对虾头在50℃的恒温条件下进行自溶 °C,pH 7.0,最长持续时间为5 h、 并测定了头部自溶物的防冻活性和理化性质。用热滞后(TH)作为测定虾头自溶物防冻活性的指标。最高的热滞后活性为1.82 在5 h-虾头自溶物。最高负ζ电位值(−41.06 ± 2.08 mV)和表面疏水性(295.575 ± 9.7819)分别为5和1.5 h个自溶物组。通常,<;2000 在所有虾头自溶物组中,Da组分占总分子量的85%以上。Pearson相关分析用于研究物理化学性质如何影响热滞后指数。尽管在不同程度上,分析证实TH活性与分子量、疏水性氨基酸含量和表面疏水性之间存在正相关。TH活性与ζ电位、亲水性氨基酸呈负相关。我们的研究结果表明,凡纳滨对虾头部自溶物具有潜在的防冻作用,理化性质影响其热滞后。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
The antifreeze activity and physicochemical properties of Litopenaeus vannamei head autolysate

Litopenaeus vannamei heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Thermal hysteresis (TH) was used as an index for determining the antifreeze activity of the shrimp head autolysates. The highest thermal hysteresis activity was 1.82 °C which was measured in the 5 h-shrimp head autolysate. The highest negative zeta potential value (−41.06 ± 2.08 mV) and surface hydrophobicity (295.575 ± 9.7819) were in the 5 and 1.5 h autolysate groups, respectively. Generally, <2000 Da components accounted for over 85% of the total molecular weight in all shrimp head autolysate groups. Pearson correlation analysis was used to investigate how physicochemical properties influenced the thermal hysteresis index. Although at varying degrees, the analysis confirmed that a positive correlation existed between TH activity and molecular weight, hydrophobic amino acid content, and surface hydrophobicity. A negative correlation existed between TH activity and zeta potential, and hydrophilic amino acids. The findings of our study suggest that Litopenaeus vannamei head autolysate has a potential antifreeze effect and that the physicochemical properties influence its thermal hysteresis.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
期刊最新文献
Issue Information Effect of the membrane processing on tannin removal from soluble fraction of Persian gum From waste to wealth: sustainable approaches and novel strategies in the utilisation of food and dairy by-products – a critical review Effects of pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1