{"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, Mei Han, Jijing Ouyang, Xiujuan Chen, Zhongqin Chen, Mingtang Tan, Jialong Gao, Haisheng Lin, Huina Zheng, 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, <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, Mei Han, Jijing Ouyang, Xiujuan Chen, Zhongqin Chen, Mingtang Tan, Jialong Gao, Haisheng Lin, Huina Zheng, 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, <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}
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.
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.