Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon.

The purpose of this study was to clarify effects of water changes on the quality and volatile compounds of Penaeus monodon during frozen storage. The content of immobilized water decreased significantly while the bound water and free water increased significantly. Total sulfhydryl content, and Ca-ATPase activity decreased significantly to 68.

Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut ( L.) globulins.

This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100-500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG).

Comprehensive Analyses of Breads Supplemented with Tannic Acids.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour.

The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality.

Wheat gluten proteins, especially high-molecular-weight glutenin subunits (HMW-GS), are the main contributor to flour processing quality. Tannic acid (TA) consisting of a central glucose unit and ten gallic acid molecules is a phenolic acid that improves the processing quality. However, the underlying mechanism of TA's improvement remains largely unknown.

A novel antioxidant protein of non-phycobiliprotein family derived from marine red alga Porphyra haitanensis.

Background: Oxidation has been reported as the one of the deterioration reactions of proteins in aquatic products. Searching for new bioactive substances from marine algae has been one of the main areas in food science and additives.

Results: In this study, a novel protein from the red alga Porphyra haitanensis was determined after ammonium sulfate precipitation and gel filtration chromatography.

Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage.

The correlation between water changes and quality deterioration of Litopenaeus vannamei during partial freezing storage was evaluated in this study. Significant increases in cross-sectional area and equivalent diameter are detected, but the roundness and longiness of the ice crystals show irregular growth. Within the extension of storage, the bound water (T) and immobilized water (T) decreased significantly.

Quality changes and indicator proteins of based on label-free proteomics analysis during partial freezing storage.

are known to deteriorate in quality during low-temperature storage. This study demonstrated the potential protein indicators of partial freezing of stored shrimp by traditional quality parameters and label-free based proteomic techniques. The carbonyl content and myofibril fragmentation index (MFI) of shrimp increased from 0.

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack ().

The combined effect of ε-polylysine (PL) and modified atmosphere packaging (MAP; 60% CO/40% N) on the bacterial community of greater amberjack filets and their physicochemical properties was evaluated at 4°C. The total viable counts (TVC), psychrotrophic bacterial count, sensory index, texture analysis, and total volatile basic nitrogen (TVB-N) revealed that PL, MAP, and MAP + PL treatment delayed the deterioration of greater amberjack filets. These treatment groups also showed decreased accumulation of biogenic amines.

Antioxidant Activity of Polysaccharide Degradation Based on Nrf-2/Keap-1 Signaling Pathway in HepG2 Cells with Oxidative Stress Induced by HO.

The objective of this research was to investigate the antioxidant activity of polysaccharide degradation and its underlying mechanism involved in the Nrf-2/Keap-1 signaling pathway in HepG2 cells with oxidative stress induced by HO. The result of the scavenging ability of free radicals showed that GLP-HV (polysaccharide degraded by HO-vitamin C (Vc)) performed a better scavenging ability than GLP ( polysaccharide). Moreover, the scavenging ability of polysaccharide to these free radicals from strong to weak was as follows: superoxide radical, ferric ion, ABTS, and DPPH radical, and their IC values were 3.

Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage.

The underlying mechanism of the role of mitochondria in color changing of tilapia fillet during 0-4 d storage is not completely clear. A total of 209 differentially significant expressed proteins (DSEPs) were identified by using label-free mitochondrial proteomics, with 56 proteins up-regulated in T2 and 61 proteins (up-regulated) in T3. Protein-Protein interaction reveled proteins which participate in TCA cycles (Citrate synthase (cs)), Oxidoreductase (Malate dehydrogenase (mdh1, mdh2), Succinyl-CoA (Oxct1), Hydroxyacyl-coenzyme a dehydrogenase (hadh), Dehydrogenase/reductase (SDR family) member 1 (dhrs1)) interacted strongly with each other.

Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano ( Fillets during Superchilling Storage.

The quality changes of golden pompano fillets in air packaging (AP) and modified atmosphere packaging (MAP) with 30% CO2/70% N2, 50% CO2/50% N2, and 70% CO2/30% N2 were evaluated under superchilling (−3 °C). The results showed that the whiteness of fillets decreased during storage. The rate of pH increase of MAP was significantly slower than in AP groups, in which MAP with 70% CO2/30% N2 effectively suppressed the PH.

Novel Antioxidant Peptides from Hydrolysates: Purification and Identification.

protein was hydrolyzed with various proteases (alkaline protease, Protamex and neutral protease) to obtain anti-oxidative peptides. Antioxidant activity of the enzymatic hydrolysates was evaluated by the DPPH radical scavenging, ABTS radical scavenging and reducing power assays. The results suggested that hydrolysates obtained by neutral protease 1 h hydrolysis displayed the highest antioxidant activity (DPPH IC value of 3.

Insight of the Functional and Biological Activities of Coconut ( L.) Protein by Proteomics Analysis and Protein-Based Bioinformatics.

Coconut ( L.) is one of the most critical economic crops in the tropics and sub-tropics. Although coconut protein has attracted more and more attention due to its nutritional potential, the lack of proteomic information has limited its practical application.

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods.

The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range.

Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish ().

Pigment proteins play a vital role in the red colour change of the red swamp crayfish () shell after cooking. In this study, two red-change-related pigment proteins with molecular weights of approximately 170 and 43 kDa-denoted as F1 and F2, respectively-were purified by ammonium sulphate salting-out and size exclusion chromatography. F1 and F2 entirely comprised homomultimeric protein complexes composed of 21 kDa subunits.

Insights on preparation, structure and activities of polysaccharide.

is a kind of edible economic red algae, which is rich in polysaccharide, phycobiliprotein, pigments, minerals and other nutrients and functional components. Polysaccharide is one of the main active components of , which has been reported to present various physiological bioactivities, including regulation of glycolipid metabolism, immune, anti-tumor, anti-inflammatory and other biological activities. This paper aims to provide a brief summary of extraction, purification, structural characteristics, and physiological activities of polysaccharide (GLP).

Degradation of Codium cylindricum polysaccharides by HO-Vc-ultrasonic and HO-Fe-ultrasonic treatment: Structural characterization and antioxidant activity.

In this study, two degraded polysaccharides were obtained by HO-Vc-ultrasonic and HO-Fe-ultrasonic treatment from Codium cylindricum. The basic structure of polysaccharides was characterized and the relationship between structure and antioxidant activity was studied. FTIR spectrum indicated that the degraded polysaccharides had similar functional groups (OH, CH, CO group) with ordinary polysaccharides.

Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis.

Two water-soluble red color-related proteins with the molecular masses of 24 and 73 kDa were purified from the shell of Procambarus clarkii. Initial color changes of these two proteins were detected at 30 °C and the large amount of red precipitate were obtained at 80 °C. PAGE analysis showed that the 24 kDa protein was the monomer, while the 73 kDa protein was the trimer.

Degradation of sulphated polysaccharides from Grateloupia livida and antioxidant activity of the degraded components.

Degradation of sulphated polysaccharides from Grateloupia livida (GLP) was studied using HO-Vc combined with microwave treatment. Optimal conditions were determined after the Box-Behnken response surface analysis. The best degradation conditions were as follows: microwave power 250 W, microwave temperature 54 °C, the concentration of HO 3 mM, degradation time 33 min.

Purification, characterization and antibacterial activities of red color-related protein found in the shell of kuruma shrimp, Marsupenaeus japonicus.

The well-known red color change plays a significant role in consumer acceptability of crustacean species. In this study, we described the purification of the red color-related protein named MjRCP75 from the shell of Marsupenaeus japonicus. It was a homogeneous monomer with molecular mass of 75 kDa and rich in α-helix conformation.

Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review.

Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed.

Functional and structural properties of red color-related pigment-binding protein from the shell of Litopenaeus vannamei.

Background: A novel red color-related pigment-binding protein named LvPBP75 isolated from the shell of Litopenaeus vannamei has recently been identified as hemocyanin. However, information on the functional and structural properties of LvPBP75 is insufficient. This study aimed to elucidate the thermal properties and pigment-binding ability of LvPBP75.

Isolation and cDNA cloning of a novel red colour-related pigment-binding protein derived from the shell of the shrimp, Litopenaeus vannamei.

Pigment-binding proteins play important roles in crustacean shell colour change. In this study, a red colour-related pigment-binding protein, designated LvPBP75, was purified from the shell of Litopenaeus vannamei. HPLC and PAGE analysis showed that LvPBP75 was a homogeneous monomer with molecular mass of 75kDa.