The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation.

Cross linking Gel property Kelp polyphenol extracts (KPE) Myofibrillar protein (MP) Riboflavin (RF) Ultraviolet A (UVA) irradiation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Dec 2020
Historique:
received: 03 12 2019
revised: 03 05 2020
accepted: 15 06 2020
pubmed: 4 7 2020
medline: 18 9 2020
entrez: 4 7 2020
Statut: ppublish

Résumé

In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was increased with the addition of RF and KPE under UVA irradiation. Analysis of the proteins in the gel indicated that the carbonyl content increased, while the contents of total sulfhydryl and amino groups decreased. The proteins appeared to have no α-helix structures, and the endogenous tryptophan content appeared to decrease. The results of SDS-PAGE indicated that the RF and KPE treated samples under UVA irradiation showed massive MP cross-linking by covalent bonds. Electron spin resonance (ESR) results indicated that UVA irradiation generated free radicals in RF and KPE, which ultimately led to an improvement in MP gel properties. It also indicated that KPE could prevent the occurrence of peroxidation to improve the gel properties.

Identifiants

pubmed: 32619941
pii: S0308-8146(20)31235-8
doi: 10.1016/j.foodchem.2020.127373
pii:
doi:

Substances chimiques

Fish Proteins 0
Free Radicals 0
Gels 0
Polyphenols 0
Riboflavin TLM2976OFR

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127373

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Baoyu He (B)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.

Yu Ming (Y)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.

Yuan Pu (Y)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.

Yihan Sun (Y)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.

Meiran Jin (M)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.

Chenxu Yu (C)

Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.

Hang Qi (H)

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China. Electronic address: qihang@dlpu.edu.cn.

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Classifications MeSH