scholarly journals Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

2014 ◽  
Vol 17 (1) ◽  
pp. 8-18 ◽  
Author(s):  
Daniela Mariel Suarez ◽  
Emilio Manca ◽  
Marcos Crupkin ◽  
Maria Elida Paredi
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Profile Analysis ◽  
Muscle Protein ◽  
Activity Index ◽  
Gel Strength ◽  
Myofibrillar Proteins ◽  
Gelling Properties ◽  
Water Holding

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p<0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p<0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures.

scholarly journals Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

2019 ◽  
pp. 1-9
Author(s):  
Jayani Sandarani Maddakandage Dona
Keyword(s):  
Acid Hydrolysis ◽  
Activity Index ◽  
Dry Weight ◽  
Reaction Conditions ◽  
Isolation And Characterization ◽  
Significant Difference ◽  
Food Applications ◽  
Methoxy Content ◽  
Water Holding

Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize the yield of pectin and they were characterized by assessing physiochemical and functional properties. The feasibility of utilizing extracted pectin in food applications was evaluated. The yield of pectin ranged from 7.30 ± 0.07- 11.04 ±0.01% on a dry weight basis. The results suggested that the highest pectin content is in the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80±5℃, 1.25 pH for 1 hour. Water holding capacity, oil holding capacity and emulsifying activity index of pumpkin pectin were 2.5 g/g of pectin (SD 0.46), 1.76 g/g of pectin (SD 0.10) and 0.29 (SD 0.01) respectively. In addition, the degree of esterification, equivalent weight, methoxy content and galacturonic acid content of extracted pectin were 67.64% (SD 0.89%), 978.35 (SD 69.88), 6.55% (SD 0.37%) and 66.46% (SD 1.19%) respectively. Sensory analysis revealed that there is no significant difference in spreadability, surface texture and chewiness of two types of jam prepared using pumpkin and commercial pectin. In conclusion, pumpkin pectin can be categorized as high methoxy pectin.

scholarly journals Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Maria Elida Paredi ◽  
Emilio Aldo Manca ◽  
Marcos Crupkin
Keyword(s):  
Thermal Treatment ◽  
Protease Inhibitors ◽  
Gel Strength ◽  
Thermal Treatments ◽  
Phenylmethylsulfonyl Fluoride ◽  
Direct Heating ◽  
Thermal Gelation ◽  
Illex Argentinus ◽  
Water Holding ◽  
Made In

The characteristics of the thermal gelation of squid mantle paste and the effect of protease inhibitors on them were investigated. Pastes in the absence and presence the protease inhibitors, ethylendiaminetetracetic acid (EDTA) and phenylmethylsulfonyl fluoride (PMSF), were formulated. Pastes were made by the respective one or two step thermal treatments: direct heating at 85°C for 20 min and preincubation at 27 or 40 °C for 3 or 2 hours, followed by heating at 85 °C for 20 min. The gel strength, water holding capacity (WHC) and whiteness of gelled pastes were analyzed. The tricloroacetic acid (TCA) soluble peptides in homogenate of the muscle were determined. Gel strength decreased when heating was made in two steps. EDTA and PMSF were effective in avoiding that decrease when pre-incubation was made at 40 °C. Maximum gel strength was observed for the gels in presence of EDTA, giving values of 255 and 219 g x cm for the samples made by direct heating and pre-incubated at 40 °C  respectively. TCA soluble peptides increased between 20 and 60 °C, with maximum values reached at 30 and 60 °C. No significant differences (p>0.05) were observed in gel whiteness, neither with the thermal treatment nor with the inhibitors. The WHC was higher (p<0.05) in the gelated paste formulated with EDTA. These results show a good gelation capacity of I argentinus pastes and improvements with protease inhibitors. 

scholarly journals Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Rosa Linda Lopez-Enriquez ◽  
Victor Manuel Ocano-Higuera ◽  
Wilfrido Torres-Arreola ◽  
Josafat Marina Ezquerra-Brauer ◽  
Enrique Marquez-Rios
Keyword(s):  
Functional Properties ◽  
Activity Index ◽  
Functional Characterization ◽  
Stability Index ◽  
Dosidicus Gigas ◽  
Sarcoplasmic Proteins ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Nacl Concentration

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.

Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Cuiping Yu ◽  
Fan Wu ◽  
Yue Cha ◽  
Henan Zou ◽  
Yingnan Guo ◽  
...  
Keyword(s):  
Particle Size ◽  
Functional Properties ◽  
Activity Index ◽  
Protein Solubility ◽  
Stability Index ◽  
Protein Isolates ◽  
Complex Needs ◽  
Functional Changes ◽  
Structural And Functional Properties ◽  
Water Holding

AbstractStructural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed that functional properties of OPI significantly improved after sonication. Absolute zeta potential and protein solubility increased by 18.40 mV and 82.5 % at 600 W for 15 min. Oil holding capacity, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 300 %, 15.23 m2/g, 9.24 min, 23.9 % and 14.8 % at 600 W for 30 min. However, ultrasound treatment significantly (P < 0.05) decreased particle size and water holding capacity. The conformation of OPI became stretched and unfolded after sonication. Functional improvements resulted from stretched and unfolded conformation and reduction of particle size. Controlled condition of ultrasound can produce OPI with distinct structural and functional properties, which could meet the complex needs of manufactured food products in food industry, but further study is needed to understand the specific mechanism.

Gelificación de serrín de merluza (Merluccius australis) / Gelling of hake (Merluccius australis) sawdust

1996 ◽  
Vol 2 (5) ◽  
pp. 293-299 ◽  
Author(s):  
J. Borderías ◽  
P. Montero ◽  
M.A. Martí de Castro
Keyword(s):  
Functional Properties ◽  
Test Score ◽  
Egg White ◽  
Gel Strength ◽  
Sodium Ascorbate ◽  
Fish Products ◽  
Frozen Fish ◽  
Water Holding ◽  
Total Muscle

Fish 'sawdust' is powdered muscle produced by sawing blocks of frozen fish. It is an underuti lized material with very poor functional properties, and is difficult to use in reconstituted prod ucts without the addition of ingredients to enhance these properties. In order to enhance the gel-forming capacity of sawdust from hake muscle (Merluccius australis), different ingredients were added: (1) a formula (designated ACC formula) composed of starch, i-carrageenan and dried egg white (at a proportion of 5, 5 and 3% respectively of the dough), (2) surimi from the same species as sawdust, and (3) sodium ascorbate (100-1500 ppm). The results suggest that fish sawdust with either ACC formula or a high proportion of surimi could be used to produce gels (folding test score 5) highly suitable for restructuring fish products, with good water holding ability (more than 93%) but poor gel strength (13 N·mm). If the proportion of surimi exceeded 75% (with respect to total muscle) and the formula contained sodium ascorbate (750 ppm), gel strength was much greater (more than 40 N·mm).

scholarly journals Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Maria Elida Paredi ◽  
Emilio Aldo Manca ◽  
Marcos Crupkin
Keyword(s):  
Thermal Treatment ◽  
Protease Inhibitors ◽  
Gel Strength ◽  
Thermal Treatments ◽  
Phenylmethylsulfonyl Fluoride ◽  
Direct Heating ◽  
Thermal Gelation ◽  
Illex Argentinus ◽  
Water Holding ◽  
Made In

The characteristics of the thermal gelation of squid mantle paste and the effect of protease inhibitors on them were investigated. Pastes in the absence and presence the protease inhibitors, ethylendiaminetetracetic acid (EDTA) and phenylmethylsulfonyl fluoride (PMSF), were formulated. Pastes were made by the respective one or two step thermal treatments: direct heating at 85°C for 20 min and preincubation at 27 or 40 °C for 3 or 2 hours, followed by heating at 85 °C for 20 min. The gel strength, water holding capacity (WHC) and whiteness of gelled pastes were analyzed. The tricloroacetic acid (TCA) soluble peptides in homogenate of the muscle were determined. Gel strength decreased when heating was made in two steps. EDTA and PMSF were effective in avoiding that decrease when pre-incubation was made at 40 °C. Maximum gel strength was observed for the gels in presence of EDTA, giving values of 255 and 219 g x cm for the samples made by direct heating and pre-incubated at 40 °C  respectively. TCA soluble peptides increased between 20 and 60 °C, with maximum values reached at 30 and 60 °C. No significant differences (p>0.05) were observed in gel whiteness, neither with the thermal treatment nor with the inhibitors. The WHC was higher (p<0.05) in the gelated paste formulated with EDTA. These results show a good gelation capacity of I argentinus pastes and improvements with protease inhibitors. 

Applications of SIMS to electronic materials and devices

1992 ◽  
Vol 50 (2) ◽  
pp. 1682-1683
Author(s):  
S.F. Corcoran
Keyword(s):  
Depth Distribution ◽  
Secondary Ion Mass Spectrometry ◽  
Semiconductor Device ◽  
Electronic Materials ◽  
Profile Analysis ◽  
Semiconductor Industry ◽  
Small Diameter ◽  
Depth Resolution ◽  
Detection Sensitivity

Over the past decade secondary ion mass spectrometry (SIMS) has played an increasingly important role in the characterization of electronic materials and devices. The ability of SIMS to provide part per million detection sensitivity for most elements while maintaining excellent depth resolution has made this technique indispensable in the semiconductor industry. Today SIMS is used extensively in the characterization of dopant profiles, thin film analysis, and trace analysis in bulk materials. The SIMS technique also lends itself to 2-D and 3-D imaging via either the use of stigmatic ion optics or small diameter primary beams.By far the most common application of SIMS is the determination of the depth distribution of dopants (B, As, P) intentionally introduced into semiconductor materials via ion implantation or epitaxial growth. Such measurements are critical since the dopant concentration and depth distribution can seriously affect the performance of a semiconductor device. In a typical depth profile analysis, keV ion sputtering is used to remove successive layers the sample.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

Role of insulin and IGF-I in activation of muscle protein synthesis after oral feeding

1996 ◽  
Vol 270 (4) ◽  
pp. E614-E620 ◽  
Author(s):  
E. Svanberg ◽  
H. Zachrisson ◽  
C. Ohlsson ◽  
B. M. Iresjo ◽  
K. G. Lundholm
Keyword(s):  
Protein Synthesis ◽  
Skeletal Muscles ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Oral Feeding ◽  
Myofibrillar Proteins ◽  
Diabetic Mice ◽  
Igf I ◽  
Stimulation Of

The aim was to evaluate the role of insulin and insulin-like growth factor I (IGF-I) in activation of muscle protein synthesis after oral feeding. Synthesis rate of globular and myofibrillar proteins in muscle tissue was quantified by a flooding dose of radioactive phenylalanine. Muscle tissue expression of IGF-I mRNA was measured. Normal (C57 Bl) and diabetic mice (type I and type II) were subjected to an overnight fast (18 h) with subsequent refeeding procedures for 3 h with either oral chow intake or provision of insulin, IGF-I, glucose, and amino acids. Anti-insulin and anti-IGF-I were provided intraperitoneally before oral refeeding in some experiments. An overnight fast reduced synthesis of both globular (38 +/- 3%) and myofibrillar proteins (54 +/- 3%) in skeletal muscles, which was reversed by oral refeeding. Muscle protein synthesis, after starvation/ refeeding, was proportional and similar to changes in skeletal muscle IGF-I mRNA expression. Diabetic mice responded quantitatively similarly to starvation/refeeding in muscle protein synthesis compared with normal mice (C57 Bl). Both anti-insulin and anti-IGF-I attenuated significantly the stimulation of muscle protein synthesis in response to oral feeding, whereas exogenous provision of either insulin or IGF-I to overnight-starved and freely fed mice did not clearly stimulate protein synthesis in skeletal muscles. Our results support the suggestion that insulin and IGF-I either induce or facilitate the protein synthesis machinery in skeletal muscles rather than exerting a true stimulation of the biosynthetic process during feeding.

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