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Your search keyword '"Zhou, Ting"' showing total 13 results
Start Over Author "Zhou, Ting" Journal food chemistry
13 results on '"Zhou, Ting"'

8. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

Author

Ye Zou, Haibo Shi, Daoying Wang, Wang Xin, Weimin Xu, and Zhou Ting

Subjects
Alginates, Muscle Proteins, Myosins, 01 natural sciences, Analytical Chemistry, Hydrophobic effect, Myosin head, 0404 agricultural biotechnology, Myofibrils, Animal Proteins, Dietary, Myosin, Food Quality, Animals, Ultrasonics, Food-Processing Industry, Texture (crystalline), Particle Size, Solubility, Elastic modulus, Thermostability, Chemistry, 010401 analytical chemistry, Water, Hydrogen Bonding, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Biophysics, Myofibril, Chickens, Gels, Hydrophobic and Hydrophilic Interactions, Food Science
Abstract

This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.

Published
2021

13. Synergistic inhibitory effects of procyanidin B 2 and catechin on acrylamide in food matrix.

Author

Zhao L, Zhou T, Yan F, Zhu X, Lu Q, and Liu R

Subjects
Dimerization, Drug Synergism, Acrylamide chemistry, Biflavonoids chemistry, Catechin chemistry, Food Analysis, Proanthocyanidins chemistry
Abstract

The potential synergistic effects of Flavan-3-ols to inhibit the formation of acrylamide have attracted wide attention. This study aims to investigate the synergistic inhibitory effects of the B-type procyanidin and flavan-3-ols monomer on acrylamide production in food matrix. By comparing the inhibitory effects of different compounds in food matrix, procyanidin B 2 and catechin were screened out for examining their synergistic inhibitory effects on acrylamide by Isobologram analysis. When the interaction index (γ) was lower than 1, the interaction was synergistic reaction. The results showed the procyanidin B 2 /catechin ratio of 1:3 (γ = 0.57) had similar synergistic effect to that of 1:9 (γ = 0.53), both of which showed better effects than the ratio of 1:1 (γ = 0.71). The optimal synergistic inhibitory effect (70.11 ± 2.07%) was achieved when the procyanidin B 2 and catechin concentrations were 0.6 µg/mL and 5.4 µg/mL, respectively. Compared with single use, the combined use of B 2 and catechin could decrease the dosage of B 2 to 1/10 and that of catechin to 1/3., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Published
2019
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