Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as ...Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties. A rough normal distribution, with a mean of 8.722%, was observed for the total protein contents in the tested varieties. Of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice.展开更多
Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein compositio...Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein composition of grains at different positions in panicles between two different panicle types of japonica rice. Accord- ing to the results, the panicle type of japonica rice had no direct correlation with albumin content, globulin content, prolamin content and glutelin content in rice, variations of protein composition of grains at different positions in panicles. There were certain correlations between soluble protein contents at different grain posi- tions in the same panicle and the flowering order of glumous flowers in the panicle. Albumin content, prolamin content and glutelin content in grains on secondary rachis branches of two panicle types （erect and curved） of japonica rice cuhivars were higher than that on primary rachis branches, while globulin content exhibited an opposite trend. Globulin content, prolamin content and glutelin content in grains at different positions demonstrated a descending order of bottom 〉 middle 〉 top, while albumin content exhibited an opposite trend. The interactions between primary and secondary rachis branches and among top, middle and bottom rachis branches significantly affected soluble protein contents.展开更多
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely accepta...Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.展开更多
Blue mussel meat(Mytilus edulis)is an alternative and sustainable protein source for functional food proteins such as myofibrillar proteins.However,the impact of the purification process for obtaining myofibrillar pro...Blue mussel meat(Mytilus edulis)is an alternative and sustainable protein source for functional food proteins such as myofibrillar proteins.However,the impact of the purification process for obtaining myofibrillar proteins on the yield and physicochemical properties is unknown.This study investigated the effect of various washing solvents(distilled water,phosphate buffer,and NaCl solution(0.1 M vs.0.6 M))on protein yield,composition,solubility,and protein structure of the myofibrillar fractions.The results indicated a significant protein loss during the prewashing step with distilled water.Subsequent washing with phosphate buffer and low salt content(0.1 M NaCl)yielded higher myofibrillar protein from the mussel meat along the extraction process in comparison with 0.6 M NaCl as evidenced by size exclusion-high-performance liquid chromatography.FTIR spectroscopy detected conformational changes with more β-sheet structure in proteins extracted by high salt concentration compared to low salt.The findings of this study indicate to consider a prewashing step with distilled water followed by washing with phosphate buffer and 0.1 M NaCl to obtain myofibrillar protein powders with light color(yield of 56% corresponds to 0.18 g protein/per 15 g dry mussel meat)and preserved native protein folding.Alternatively,the prewashing step can be skipped to increase the yield of extraction to 64%(0.96 g protein/per 15 g dry mussel meat)and thus preserving more of the proteins,but the color of powder is darker.展开更多
Copepods are among the most abundant and successful metazoans in the marine ecosystem. However, genomic resources related to fundamental cellular processes are still limited in this particular group of crustaceans. Ri...Copepods are among the most abundant and successful metazoans in the marine ecosystem. However, genomic resources related to fundamental cellular processes are still limited in this particular group of crustaceans. Ribosomal proteins are the building blocks of ribosomes, the primary site for protein synthesis. In this study, we characterized and analyzed the c DNAs of cytoplasmic ribosomal proteins(c RPs) of two calanoid copepods, P seudodiaptomus poplesia and A cartia pacifi ca. We obtained 79 c RP c DNAs from P. poplesia and 67 from A. pacifi ca by c DNA library construction/sequencing and rapid amplifi cation of c DNA ends. Analysis of the nucleic acid composition showed that the copepod c RP-encoding genes had higher GC content in the protein-coding regions(CDSs) than in the untranslated regions(UTRs), and single nucleotide repeats(>3 repeats) were common, with "A" repeats being the most frequent, especially in the CDSs. The 3′-UTRs of the c RP genes were signifi cantly longer than the 5′-UTRs. Codon usage analysis showed that the third positions of the codons were dominated by C or G. The deduced amino acid sequences of the c RPs contained high proportions of positively charged residues and had high p I values. This is the fi rst report of a complete set of c RP-encoding genes from copepods. Our results shed light on the characteristics of c RPs in copepods, and provide fundamental data for further studies of protein synthesis in copepods. The copepod c RP information revealed in this study indicates that additional comparisons and analysis should be performed on different taxonomic categories such as orders and families.展开更多
This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in thre...This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in three concentration levels(1,5,and 10 wt%,w/w relative to SPI dry weight).In addition,a SPI film prepared without the addition of PHBPE was used as the control sample for all comparisons.Freeze-dried extracts retained the highest phytochemical activity(total phenolic content:27.50±3.37 mg GAE/g DM;total flavonoid content:15.20±0.57 mg CTE/g DM;antioxidant activity:123.30±2.41μM TE/g DM),while oven-dried extracts at 120℃ showed comparable results to FD extracts.Mechanical testing demonstrated that SPI films with 5%PHBPE achieved optimal tensile strength,TS(FD_5%:5.45 MPa)and puncture strength,PS(120℃_5%:3.98 MPa),outperforming the control(TS:2.07 MPa;PS:2.18 MPa).PHBPE incorporation also reduced solubility(to~23-24%at 10%PHBPE vs.49%in control)and enhanced opacity(FD_10%:7.68 mm^(-1)).Thermal analysis revealed higher char residues(up to 19.99%at 120℃_10%)compared to 10.13%in control.Soil burial confirmed complete degradation within 10 days.Unlike conventional studies that primarily focused on adding plant extracts to edible films,this work uniquely integrates upstream biomass processing(drying and ultrasoundassisted extraction)with downstream film functionality,demonstrating how extract preparation governs pro-tein-phenolic interactions and final film performance.Moreover,the valorization of pea haulm biomass as a sustainable source of functional phenolics introduces a circular-bioeconomy approach for designing performance-tuned,biodegradable active packaging materials.展开更多
Channel catfish is an important freshwater culture fish and occupies a large proportion in the field of freshwater aquatic product processing.In this study,changes in basic nutritional composition,texture characterist...Channel catfish is an important freshwater culture fish and occupies a large proportion in the field of freshwater aquatic product processing.In this study,changes in basic nutritional composition,texture characteristics and myofibrillar protein(MP)characteristics of the channel catfish(Ictalurus punctatus)were determined with respect to the seasons.Chromatography,TA-XTPlus physical property analyzer and Fourier transform infrared spectroscopy were used to analyze the samples for amino acid profile,fatty acid profile,textural properties and MP structure,respectively.The maximum moisture content of muscle was obtained in winter,and the fat content was highest in summer and lowest in winter.The highest levels of saturated fatty acids(SFA),eicosapentaenoic acid(EPA),docosahexaenoic acid(DHA),resilience and cohesion were found in summer.The hardness was 40%higher in winter than that in summer.The study of MP properties in different seasons revealed that MP had higher surface hydrophobicity but lowerα-helix content in autumn and winter(17.40%and 17.52%,respectively).There was no significant difference in the total sulfhydryl content between seasons(P>0.05),with the highest MP endogenous fluorescence intensity in spring.Seasonal variations in the nutritional quality and MP characteristics may be related to different water temperature environments,the duration of the overwintering period,and the different expression of genes.This study bridges the gap in the quality evaluation system of channel catfish and provides some useful information for its deep processing.展开更多
the world population is projected to be over 9 billion by the year 2050,which poses a major challenge in terms of food security.it is essential to develop and produce protein foods that are more efficient and sustaina...the world population is projected to be over 9 billion by the year 2050,which poses a major challenge in terms of food security.it is essential to develop and produce protein foods that are more efficient and sustainable than animal protein to ensure future food security.Several options have been studied,including promising protein alternatives such as plant sources,insects,edible mushrooms,and algae.Due to their resource efficiency and nutritional value,these alternatives could contribute to feeding the next generation.this paper reviews different approaches to alternative proteins,describes each alternative and analyzes the protein composition,and highlights the potential that each alternative protein source must address the challenge of food security.展开更多
The use of bio-based biomass construction materials has the advantage of helping to reduce fossil energy demand,protecting the environment from carbon dioxide emission and reducing the production of non-degradable was...The use of bio-based biomass construction materials has the advantage of helping to reduce fossil energy demand,protecting the environment from carbon dioxide emission and reducing the production of non-degradable waste.This paper used resin-modified soy protein(SP)adhesive to combine rice straw stalks,and made straw-soy protein composites(SSPC)material.The physical properties,compressive behavior and stability during wetting drying cycles of SSPC were measured.Due to water evaporation,the SP matrix is full of connected pores,resulting to its physical properties of small density,high shrinkage ratio and low thermal conductivity,which are 0.24 g/cm^(3),16.2%,and 0.065 W/(m•K),respectively.Adding straw is helpful to the physical properties of SP matrix,leading to an obvious decrease in shrinkage ratio and thermal conductivity of SSPC,which are 8.51%and 0.075 W/m•K.Furthermore,the compressive load-displacement curves of SSPC groups divide into two types:divergent and convergent.The compressive strength of divergent samples is decided by the critical displacement determined according to the convergent specimens.It shows that straw stalk proves the positive effect on the compressive property of SP matrix.As to the mass of SSPC samples during the wetting drying cycles,it drops apparently in the initial three cycles,and becomes negligible from the fifth cycle,meaning that the stability of SSPC during wetting drying cyclic process is quite good.The research result would be helpful for using SSPC as building material,especially as thermal insulation material.展开更多
The aim of this research was to assess nutritional and technological features of a traditional cereal-based baked product:Apulian Taralli.Three different formulations were studied for this product,evaluating the prote...The aim of this research was to assess nutritional and technological features of a traditional cereal-based baked product:Apulian Taralli.Three different formulations were studied for this product,evaluating the protein composition and the rate of protein aggregates formation,through electrophoretic and chromatographic approaches.Additionally,two different production technologies were compared,highlighting that technological process affects the protein extractability.Based on our knowledge,no other researches were focused on the analysis of this typical product from this perspective.The overall outcomes of the study provided new information on the protein organization for baked products,assessing the formation of high molecular weight protein aggregates,characterized by a different extractability and suggesting the need of testing different buffers to optimize the extraction conditions to deepen the organization of the protein network in baked products.Finally,the rate of starch digestion and the predicted glycemic index were measured,revealing how the two employed production technologies influenced also the nutritional features,obtaining promising outcomes for the formulation and production of a low-glycemic index cereal-based baked product,since the application of a patent technology allowed to have a final product with a low predicted glycemic index(pIG≅48)for the three tested formulations.展开更多
Consumers like dried meat slice,but the desired fiber-like chewiness may be affected by the addition of fish source.Therefore,this study was aimed to investigate the effect of component mixture(pork and fish);particle...Consumers like dried meat slice,but the desired fiber-like chewiness may be affected by the addition of fish source.Therefore,this study was aimed to investigate the effect of component mixture(pork and fish);particle size(fish mince or cube)and enzyme(transglutaminase and laccase)on dried slice texture.Furthermore,the reason was shown by water distribution,protein secondary structure,and microstructure.Results showed that hardness,chewiness,and tensile strength were the highest at the rate of pork and fish mince by 6:4;at the rate of fish cube and mince by 5:5;and at the addition of transglutaminase(TG)by 0.8%.To explore its reason,it showed the largest water peak area with 3983.8±45.9,4817.8±209.3 and 3642.5±18.1,the largest decrease of α-helix by 31.1%,1.8%,22.6%,and the most compact fiber-like morphology in the above three groups.This study indicated that a slight cross-linking between pork and fish proteins by TG was benefit for fiber-like chewiness,while over-cross-linking was detrimental with more elastic structure formed.In conclusion,percentage of pork to fish,fish cube to mince,and the addition amount of TG all contributed to the final fiber-like chewiness of dried slice significantly.展开更多
文摘Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties. A rough normal distribution, with a mean of 8.722%, was observed for the total protein contents in the tested varieties. Of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice.
基金Supported by Science and Technology Project for Grain Production in National Science and Technology Support Program(2011BAD16B11-02YJ012012BAD04B01-02)+1 种基金Key Scientific and Technological Project of Heilongjiang Province(GA13B101)Fund for Distingnished Young Scholars of Heilongjiang Academy of Agricultural Sciences(2014)
文摘Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein composition of grains at different positions in panicles between two different panicle types of japonica rice. Accord- ing to the results, the panicle type of japonica rice had no direct correlation with albumin content, globulin content, prolamin content and glutelin content in rice, variations of protein composition of grains at different positions in panicles. There were certain correlations between soluble protein contents at different grain posi- tions in the same panicle and the flowering order of glumous flowers in the panicle. Albumin content, prolamin content and glutelin content in grains on secondary rachis branches of two panicle types （erect and curved） of japonica rice cuhivars were higher than that on primary rachis branches, while globulin content exhibited an opposite trend. Globulin content, prolamin content and glutelin content in grains at different positions demonstrated a descending order of bottom 〉 middle 〉 top, while albumin content exhibited an opposite trend. The interactions between primary and secondary rachis branches and among top, middle and bottom rachis branches significantly affected soluble protein contents.
文摘Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.
基金the financial support providedby the BMBF within the project"MyBioFac"(grant no.031B0832A).
文摘Blue mussel meat(Mytilus edulis)is an alternative and sustainable protein source for functional food proteins such as myofibrillar proteins.However,the impact of the purification process for obtaining myofibrillar proteins on the yield and physicochemical properties is unknown.This study investigated the effect of various washing solvents(distilled water,phosphate buffer,and NaCl solution(0.1 M vs.0.6 M))on protein yield,composition,solubility,and protein structure of the myofibrillar fractions.The results indicated a significant protein loss during the prewashing step with distilled water.Subsequent washing with phosphate buffer and low salt content(0.1 M NaCl)yielded higher myofibrillar protein from the mussel meat along the extraction process in comparison with 0.6 M NaCl as evidenced by size exclusion-high-performance liquid chromatography.FTIR spectroscopy detected conformational changes with more β-sheet structure in proteins extracted by high salt concentration compared to low salt.The findings of this study indicate to consider a prewashing step with distilled water followed by washing with phosphate buffer and 0.1 M NaCl to obtain myofibrillar protein powders with light color(yield of 56% corresponds to 0.18 g protein/per 15 g dry mussel meat)and preserved native protein folding.Alternatively,the prewashing step can be skipped to increase the yield of extraction to 64%(0.96 g protein/per 15 g dry mussel meat)and thus preserving more of the proteins,but the color of powder is darker.
基金Supported by the National Natural Science Foundation of China(Nos.31372509,41328009)the National Science Foundation for Young Scientists of China(No.41106095)
文摘Copepods are among the most abundant and successful metazoans in the marine ecosystem. However, genomic resources related to fundamental cellular processes are still limited in this particular group of crustaceans. Ribosomal proteins are the building blocks of ribosomes, the primary site for protein synthesis. In this study, we characterized and analyzed the c DNAs of cytoplasmic ribosomal proteins(c RPs) of two calanoid copepods, P seudodiaptomus poplesia and A cartia pacifi ca. We obtained 79 c RP c DNAs from P. poplesia and 67 from A. pacifi ca by c DNA library construction/sequencing and rapid amplifi cation of c DNA ends. Analysis of the nucleic acid composition showed that the copepod c RP-encoding genes had higher GC content in the protein-coding regions(CDSs) than in the untranslated regions(UTRs), and single nucleotide repeats(>3 repeats) were common, with "A" repeats being the most frequent, especially in the CDSs. The 3′-UTRs of the c RP genes were signifi cantly longer than the 5′-UTRs. Codon usage analysis showed that the third positions of the codons were dominated by C or G. The deduced amino acid sequences of the c RPs contained high proportions of positively charged residues and had high p I values. This is the fi rst report of a complete set of c RP-encoding genes from copepods. Our results shed light on the characteristics of c RPs in copepods, and provide fundamental data for further studies of protein synthesis in copepods. The copepod c RP information revealed in this study indicates that additional comparisons and analysis should be performed on different taxonomic categories such as orders and families.
基金support of Fonds de Recherche du Quebec Nature et technologies(FRQNT),Government of Quebec,Canada.
文摘This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in three concentration levels(1,5,and 10 wt%,w/w relative to SPI dry weight).In addition,a SPI film prepared without the addition of PHBPE was used as the control sample for all comparisons.Freeze-dried extracts retained the highest phytochemical activity(total phenolic content:27.50±3.37 mg GAE/g DM;total flavonoid content:15.20±0.57 mg CTE/g DM;antioxidant activity:123.30±2.41μM TE/g DM),while oven-dried extracts at 120℃ showed comparable results to FD extracts.Mechanical testing demonstrated that SPI films with 5%PHBPE achieved optimal tensile strength,TS(FD_5%:5.45 MPa)and puncture strength,PS(120℃_5%:3.98 MPa),outperforming the control(TS:2.07 MPa;PS:2.18 MPa).PHBPE incorporation also reduced solubility(to~23-24%at 10%PHBPE vs.49%in control)and enhanced opacity(FD_10%:7.68 mm^(-1)).Thermal analysis revealed higher char residues(up to 19.99%at 120℃_10%)compared to 10.13%in control.Soil burial confirmed complete degradation within 10 days.Unlike conventional studies that primarily focused on adding plant extracts to edible films,this work uniquely integrates upstream biomass processing(drying and ultrasoundassisted extraction)with downstream film functionality,demonstrating how extract preparation governs pro-tein-phenolic interactions and final film performance.Moreover,the valorization of pea haulm biomass as a sustainable source of functional phenolics introduces a circular-bioeconomy approach for designing performance-tuned,biodegradable active packaging materials.
基金funded by the earmarked fund for Jiangsu Agricultural Industry Technology System(JATS[2023]464)China Agriculture Research System(CARS-45-28).
文摘Channel catfish is an important freshwater culture fish and occupies a large proportion in the field of freshwater aquatic product processing.In this study,changes in basic nutritional composition,texture characteristics and myofibrillar protein(MP)characteristics of the channel catfish(Ictalurus punctatus)were determined with respect to the seasons.Chromatography,TA-XTPlus physical property analyzer and Fourier transform infrared spectroscopy were used to analyze the samples for amino acid profile,fatty acid profile,textural properties and MP structure,respectively.The maximum moisture content of muscle was obtained in winter,and the fat content was highest in summer and lowest in winter.The highest levels of saturated fatty acids(SFA),eicosapentaenoic acid(EPA),docosahexaenoic acid(DHA),resilience and cohesion were found in summer.The hardness was 40%higher in winter than that in summer.The study of MP properties in different seasons revealed that MP had higher surface hydrophobicity but lowerα-helix content in autumn and winter(17.40%and 17.52%,respectively).There was no significant difference in the total sulfhydryl content between seasons(P>0.05),with the highest MP endogenous fluorescence intensity in spring.Seasonal variations in the nutritional quality and MP characteristics may be related to different water temperature environments,the duration of the overwintering period,and the different expression of genes.This study bridges the gap in the quality evaluation system of channel catfish and provides some useful information for its deep processing.
基金the grant for his postgraduate scholarship(1238436)provided by National Council for the Humanities,Sciences and technologies(CoNAHCYt)México.
文摘the world population is projected to be over 9 billion by the year 2050,which poses a major challenge in terms of food security.it is essential to develop and produce protein foods that are more efficient and sustainable than animal protein to ensure future food security.Several options have been studied,including promising protein alternatives such as plant sources,insects,edible mushrooms,and algae.Due to their resource efficiency and nutritional value,these alternatives could contribute to feeding the next generation.this paper reviews different approaches to alternative proteins,describes each alternative and analyzes the protein composition,and highlights the potential that each alternative protein source must address the challenge of food security.
基金supported by 2024 Beijing Forestry University Student Innovation and Entrepreneurship Training Program(Grant Number:X202410022059).
文摘The use of bio-based biomass construction materials has the advantage of helping to reduce fossil energy demand,protecting the environment from carbon dioxide emission and reducing the production of non-degradable waste.This paper used resin-modified soy protein(SP)adhesive to combine rice straw stalks,and made straw-soy protein composites(SSPC)material.The physical properties,compressive behavior and stability during wetting drying cycles of SSPC were measured.Due to water evaporation,the SP matrix is full of connected pores,resulting to its physical properties of small density,high shrinkage ratio and low thermal conductivity,which are 0.24 g/cm^(3),16.2%,and 0.065 W/(m•K),respectively.Adding straw is helpful to the physical properties of SP matrix,leading to an obvious decrease in shrinkage ratio and thermal conductivity of SSPC,which are 8.51%and 0.075 W/m•K.Furthermore,the compressive load-displacement curves of SSPC groups divide into two types:divergent and convergent.The compressive strength of divergent samples is decided by the critical displacement determined according to the convergent specimens.It shows that straw stalk proves the positive effect on the compressive property of SP matrix.As to the mass of SSPC samples during the wetting drying cycles,it drops apparently in the initial three cycles,and becomes negligible from the fifth cycle,meaning that the stability of SSPC during wetting drying cyclic process is quite good.The research result would be helpful for using SSPC as building material,especially as thermal insulation material.
文摘The aim of this research was to assess nutritional and technological features of a traditional cereal-based baked product:Apulian Taralli.Three different formulations were studied for this product,evaluating the protein composition and the rate of protein aggregates formation,through electrophoretic and chromatographic approaches.Additionally,two different production technologies were compared,highlighting that technological process affects the protein extractability.Based on our knowledge,no other researches were focused on the analysis of this typical product from this perspective.The overall outcomes of the study provided new information on the protein organization for baked products,assessing the formation of high molecular weight protein aggregates,characterized by a different extractability and suggesting the need of testing different buffers to optimize the extraction conditions to deepen the organization of the protein network in baked products.Finally,the rate of starch digestion and the predicted glycemic index were measured,revealing how the two employed production technologies influenced also the nutritional features,obtaining promising outcomes for the formulation and production of a low-glycemic index cereal-based baked product,since the application of a patent technology allowed to have a final product with a low predicted glycemic index(pIG≅48)for the three tested formulations.
基金financially supported by the earmarked fund for Jiangsu Key R&D Project(BE2021319)the earmarked fund for Jiangsu Agricultural Industry Technology System(JATS[2022]507)China Agricultures Research System(CASR-45).
文摘Consumers like dried meat slice,but the desired fiber-like chewiness may be affected by the addition of fish source.Therefore,this study was aimed to investigate the effect of component mixture(pork and fish);particle size(fish mince or cube)and enzyme(transglutaminase and laccase)on dried slice texture.Furthermore,the reason was shown by water distribution,protein secondary structure,and microstructure.Results showed that hardness,chewiness,and tensile strength were the highest at the rate of pork and fish mince by 6:4;at the rate of fish cube and mince by 5:5;and at the addition of transglutaminase(TG)by 0.8%.To explore its reason,it showed the largest water peak area with 3983.8±45.9,4817.8±209.3 and 3642.5±18.1,the largest decrease of α-helix by 31.1%,1.8%,22.6%,and the most compact fiber-like morphology in the above three groups.This study indicated that a slight cross-linking between pork and fish proteins by TG was benefit for fiber-like chewiness,while over-cross-linking was detrimental with more elastic structure formed.In conclusion,percentage of pork to fish,fish cube to mince,and the addition amount of TG all contributed to the final fiber-like chewiness of dried slice significantly.
