High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein.

The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500 W).

Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage.

To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps.

Inhibition of ultraviolet-induced sea cucumber (Stichopus japonicus) autolysis by maintaining coelomocyte intracellular calcium homeostasis.

Apoptosis plays a critical role in sea cucumber autolysis. To investigate the ultraviolet (UV)-induced apoptosis, sea cucumbers with and without injection of BAPTA-AM (cytosolic calcium chelator) were exposed to UV (15 W/m) for 30 min. The results showed that UV irradiation caused several changes in sea cucumber coelomocytes, including calcium imbalance, abnormal morphology of endoplasmic reticulum, upregulation of pro-apoptotic proteins CRT, CHOP, and caspases 9 and 3, and downregulation of anti-apoptotic protein Bcl-2.

Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties.

Bovine serum albumin (BSA) and BSA-glucose conjugates (GBSAⅠ and GBSAⅠI) with different extent of glycation were complexed with curcumin (CUR). The formation mechanism of BSA/GBSA-CUR complexes and the effect of glycation on their physicochemical properties were investigated. Fluorescence quenching and FTIR analysis indicated that the BSA/GBSA-CUR nanocomplexes were formed mainly by hydrophobic interactions.

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism.

Protein oxidation is considered as an important factor affecting the texture quality of surimi. In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to a hydroxyl radical generating system at various concentrations of HO, to simulate the oxidative environment during surimi processing. After the hydroxyl radical oxidation, it was found that the carbonyl content, surface hydrophobicity, and MP aggregation increased.

Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.

Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.