4.6 Article

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles

Wenhui Zhu et al.

Summary: The study found that magnetic nanoparticles combined with ultrasonic-microwave thawing (NUMT) can improve the water holding capacity of jumbo squid mantles, reduce oxidation levels, and effectively reduce protein aggregation and degradation, thus stabilizing the protein structure. NUMT treatment also resulted in a denser and more orderly muscle fiber structure, smoother surface, and smaller and uniformly distributed fiber network gaps.

FOOD CHEMISTRY (2023)

Article Chemistry, Applied

Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea)

Yao Zheng et al.

Summary: The study showed that Flammulina velutipes polysaccharide (FVP) can effectively improve the water-holding capacity (WHC) of fish muscle by reducing thawing and cooking losses, inhibiting ice crystal growth, and preventing protein denaturation and oxidation.

FOOD CHEMISTRY (2023)

Article Food Science & Technology

Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage

Noman Walayat et al.

Summary: The study found that during fluctuated frozen storage, adding 3% KOG enhanced the water holding capacity, textural properties, and stability of alpha-helix content in silver carp surimi, while inhibiting protein denaturation. This suggests that KOG (3%) could be a more effective alternative to conventional cryoprotectants for maintaining the commercial and economic value of silver carp.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Biochemistry & Molecular Biology

Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles

Geng Cao et al.

Summary: This study investigated the properties of surimi-wheat dough and noodles prepared with different viscosities of konjac glucomannan (KGM). The results showed that adding KGM increased the moduli of the dough and improved the hardness and tensile length of the noodles. KGM also enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of the noodles.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Food Science & Technology

Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi

Xiaodi Zhang et al.

Summary: This study evaluated the protein oxidation, degradation, and gel properties of surimi during frozen storage and investigated the cryoprotective effects of surimi by-product protein hydrolysates. The results showed that surimi by-product protein hydrolysates could delay freezing denaturation and oxidation of surimi myofibrillar protein, and promote protein cross-linking, resulting in a denser gel network.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels

Lujie Qin et al.

Summary: This study investigated the effect of Flammulina velutipes mycelium polysaccharides (FVP) on the freeze-thaw stability of surimi gels, and found that the addition of FVP during freezing and thawing cycles improved the properties and water holding capacity of the gels.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Review Biochemistry & Molecular Biology

Advances in the extraction, purification, structural-property relationships and bioactive molecular mechanism of Flammulina velutipes polysaccharides: A review

Yongxia Wang et al.

Summary: This paper reviews the extraction, purification, structural characteristics, and bioactivities of Flammulina velutipes polysaccharides (FVPs), as well as discusses the structural-property relationships. The possible mechanisms of bioactivities were summarized based on in vitro and in vivo experiments, along with the current application status and future research directions of FVPs. The research aims to provide a reference for the further development of FVPs.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree

Wenli Yan et al.

Summary: The deacetylation degree of konjac glucomannan (KGM) has significant effects on the properties of silver carp surimi gel. With increasing deacetylation degree, viscosity, solubility, water absorption capability, gel strength, water distribution, and microstructure of the surimi gel are all affected. A deacetylation degree of 50.72% is identified as the most suitable for surimi products due to the observed changes in these properties.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Qinxiu Sun et al.

Summary: The study found that appropriate ultrasonic power (300 W) could accelerate the thawing process of common carp and maintain its muscle quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi

Mingming Zhu et al.

Summary: Comparing with refrigerator thawing, fluctuated low temperature combined with high-humidity thawing treatment had minor effects on the physicochemical and structural changes of myofibrillar proteins from porcine longissimus dorsi, showing desirable water distribution, high total sulfhydryl content, and low carbonyl content.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

Xiujin Guo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

Wenhong Gao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Yueliang Zhao et al.

FOOD SCIENCE & NUTRITION (2019)

Article Engineering, Chemical

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Wenhong Gao et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Biochemistry & Molecular Biology

Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage

Longfa Jiang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Multidisciplinary Sciences

PHYSICOCHEMICAL PROPERTIES OF SURIMI POWDER MADE FROM THREADFIN BREAM (NEMIPTERUS JAPONICUS) WITH VARIOUS DRYOPROTECTANTS ADDED

P. Santana et al.

JOURNAL OF FUNDAMENTAL AND APPLIED SCIENCES (2017)

Article Food Science & Technology

Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process

Sung Hwan Park et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2016)

Article Food Science & Technology

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

Fatimah Alakhrash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Food Science & Technology

A Review of Novel and Innovative Food Freezing Technologies

Christian James et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Food Science & Technology

Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage

Rodiana Nopianti et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Food Science & Technology

Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage

Satya Sadhan Dey et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Article Food Science & Technology

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

Marianne N. Lund et al.

MEAT SCIENCE (2008)

Article Physiology

Myosin and actin expression and oxidation in aging muscle

LaDora V. Thompson et al.

JOURNAL OF APPLIED PHYSIOLOGY (2006)

Article Biochemistry & Molecular Biology

A one-carbon modification of protein lysine associated with elevated oxidative stress in human substantia nigra

E Floor et al.

JOURNAL OF NEUROCHEMISTRY (2006)

Article Crystallography

Growth rate and morphology of ice crystals growing in a solution of trehalose and water

T Sei et al.

JOURNAL OF CRYSTAL GROWTH (2002)