scholarly journals Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

LWT ◽  
2021 ◽  
pp. 112675
Author(s):  
Noman Walayat ◽  
Xiukang Wang ◽  
Jianhua Liu ◽  
Asad Nawaz ◽  
Zhongli Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Grass Carp ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Water Mobility ◽  
Protein Gel ◽  
Kappa Carrageenan

scholarly journals Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

2015 ◽  
Vol 21 (4) ◽  
pp. 597-605 ◽  
Author(s):  
Ziye Zhang ◽  
Yuling Yang ◽  
Xiaozhi Tang ◽  
Yinji Chen ◽  
Yuan You
Keyword(s):  
Ionic Strength ◽  
Functional Properties ◽  
Myofibrillar Protein ◽  
Protein Gel

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

2021 ◽  
Vol 343 ◽  
pp. 128557
Author(s):  
Limei Wang ◽  
Xian Wang ◽  
Jing Ma ◽  
Kun Yang ◽  
Xiaolong Feng ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Structural Properties ◽  
Grass Carp ◽  
Water Distribution ◽  
Myofibrillar Protein ◽  
Radio Frequency Heating ◽  
Protein Gel ◽  
Frequency Heating

Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

2021 ◽  
pp. 130579
Author(s):  
Xuxu Li ◽  
Mingcong Fan ◽  
Qilin Huang ◽  
Siming Zhao ◽  
Shanbai Xiong ◽  
...  
Keyword(s):  
Grass Carp ◽  
Myofibrillar Protein ◽  
Water Mobility ◽  
Gel Properties

scholarly journals Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1186
Author(s):  
Noman Walayat ◽  
Xiukang Wang ◽  
Asad Nawaz ◽  
Zhongli Zhang ◽  
Abdullah Abdullah ◽  
...  
Keyword(s):  
Grass Carp ◽  
Structural Changes ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Surface Hydrophobicity ◽  
Ctenopharyngodon Idella ◽  
Myofibrillar Proteins ◽  
Grass Carp Ctenopharyngodon Idella ◽  
Α Helix ◽  
Kappa Carrageenan

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

scholarly journals Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) During Long-Time Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 629
Author(s):  
Qinxiu Sun ◽  
Baohua Kong ◽  
Shucheng Liu ◽  
Ouyang Zheng ◽  
Chao Zhang
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Properties ◽  
Frozen Food ◽  
Protein Gel ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio) during frozen storage were investigated with air freezing (AF) and immersion freezing (IF) as controls. The results showed that the carbonyl and dityrosine content of UF samples were lower and the free amine content was higher than those of AF and IF samples during frozen storage indicating that UF inhibited protein oxidation caused by frozen storage. The particle size of UF myofibrillar protein was the smallest among all the groups indicating that UF inhibited the protein aggregation. The UF sample had higher G’, G” value, gel strength and gel water holding capacity than AF and IF groups showing that UF reduced the loss of protein gel properties. The gel microstructure showed that UF protein gel was characterized by smaller and finer pores than other samples, which further proves that UF inhibited loss of gel properties during frozen storage. The UF sample had shorter T2 transition time than other samples demonstrating that UF decreased the mobility of water. In general, UF is an effective method to reduce protein oxidation and gel properties loss caused by frozen storage.

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

2019 ◽  
Vol 272 ◽  
pp. 84-92 ◽  
Author(s):  
Jingjing Huang ◽  
Amr M. Bakry ◽  
Shuwei Zeng ◽  
Shanbai Xiong ◽  
Tao Yin ◽  
...  
Keyword(s):  
Grass Carp ◽  
Myofibrillar Protein ◽  
Ctenopharyngodon Idellus ◽  
Water Mobility
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