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Jacek Jaczynski - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of surimi gels fortified with dietary fiber
Food Chemistry, 2014Co-Authors: Alicia Debusca, Reza Tahergorabi, Sarah K. Beamer, Kristen E. Matak, Jacek JaczynskiAbstract:Abstract Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska Pollock surimi was fortified with 0–8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P
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interactions of dietary fibre and omega 3 rich oil with protein in surimi gels developed with salt substitute
Food Chemistry, 2013Co-Authors: Alicia Debusca, Reza Tahergorabi, Sarah K. Beamer, Susan Partington, Jacek JaczynskiAbstract:Abstract Most Western populations have insufficient intake of fibre and ω-3 polyunsaturated fatty acids (PUFAs), while sodium intake greatly exceeds the recommended maximum. Surimi seafood is not currently fortified with these nutraceutical ingredients. Alaska Pollock surimi seafood was developed with salt substitute and fortified with either 6 g/100 g of fibre or 10 g/100 g of ω-3 oil (flax:algae:menhaden, 8:1:1) or fibre + ω-3 oil (6 g/100 g of fibre + 10 g/100 g of ω-3 oil). The objective was to determine effects of the dietary fortification on physicochemical properties of surimi. Fortification with either dietary fibre or ω-3 oil alone or in combination enhanced ( P P
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physicochemical changes in surimi with salt substitute
Food Chemistry, 2012Co-Authors: Reza Tahergorabi, Jacek JaczynskiAbstract:Abstract Protein endothermic transitions (thermal denaturation), rheological properties (protein gelation), and fundamental texture properties (shear stress and strain at mechanical fracture) of Alaska Pollock surimi gels made with 0 (control), 1, 2, and 3 g/100 g of salt (NaCl) were determined and compared with equal molar concentration of salt substitute. Salt and salt substitute shifted the onset of myosin transition to higher temperature and resulted in larger myosin peaks (i.e., transition enthalpy). Endothermic transitions showed similar trends to rheological properties. The elastic modulus ( G ′) increased when salt or salt substitute was added to surimi, except at the highest concentration of salt and salt substitute. Salt and salt substitute also induced the onset of protein gelation (i.e., as measured by significant increase of G ′) at lower temperature. Surimi gels with salt substitute and salt at equal molar concentrations had similar texture properties (shear stress and strain). Based on the present study, salt substitute can be used in the development of low-sodium surimi seafood products without significant change in gelation and texture.
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color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization precipitation
Lwt - Food Science and Technology, 2010Co-Authors: Latif Taskaya, Yichen Chen, Jacek JaczynskiAbstract:Whiteness is a critical attribute for restructured fish products such as surimi seafood. However, the whiteness of gels made from proteins recovered from fish processing by-products or whole fish using isoelectric solubilization/precipitation is poor. The by-products and whole fish contain bones, scales, skin, etc. that affect gel color. Therefore, whiteness needs to be improved if marketable products are to be developed from recovered proteins. The objectives of this study were to determine effects of titanium dioxide (TiO2) on: (1) color; (2) texture; and (3) viscoelasticity (G′) of gels made from isolated carp proteins and Alaska Pollock surimi. Carp proteins were recovered with isoelectric solubilization/precipitation. TiO2 was added to carp proteins at 0–0.5 g/100 g. TiO2 was not added to surimi. Due to much higher (P < 0.05) yellowness (b∗) and lower (P < 0.05) lightness (L∗), the whiteness of carp gels without TiO2 was lower (P < 0.05) than surimi gels. TiO2 at ≥ 0.2 g/100 g resulted in better (P < 0.05) whiteness of carp gels than surimi gels without chalky and artificially white appearance. TiO2 did not affect texture or viscoelasticity. This research demonstrates that whiteness of restructured fish products based on proteins recovered from whole fish via isoelectric solubilization/precipitation can be similar to the whiteness of surimi seafood.
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functional properties of proteins recovered from silver carp hypophthalmichthys molitrix by isoelectric solubilization precipitation
Lwt - Food Science and Technology, 2009Co-Authors: Latif Taskaya, Yichen Chen, Jacek JaczynskiAbstract:Abstract Isoelectric solubilization/precipitation at acidic and basic pH ranges was applied to whole gutted silver carp ( Hypophthalmichthys molitrix ) in order to recover muscle proteins. Thermal denaturation ( T onset , T max , and Δ H ), viscoelasticity ( G ′), and texture properties (shear stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato starch, exogenous transglutaminase, polyphosphate, and titanium dioxide) were determined and compared to Alaska Pollock surimi. Proteins recovered from carp showed typical endothermic transitions only when functional additives were used. Similar to endothermic transitions, viscoelasticity in carp proteins increased only when the additives were used. Typical endothermic peaks and viscoelasticity increase were recorded for Alaska Pollock surimi. Carp protein-based gels with functional additives had lower ( P P P > 0.05) when compared to surimi gels without functional additives. In addition, generally higher shear stress was measured for carp protein-based gels developed from basic pH treatments than the acidic counterparts. The present study indicates that proteins can be recovered from whole gutted carp using isoelectric solubilization/precipitation. However, if the recovered proteins are used for subsequent development of restructured food products, functional additives should be used.
Qianru Chen - One of the best experts on this subject based on the ideXlab platform.
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collagen peptides ameliorate intestinal epithelial barrier dysfunction in immunostimulatory caco 2 cell monolayers via enhancing tight junctions
Food & Function, 2017Co-Authors: Hu Hou, Xue Zhao, Qianru Chen, Oliver Chen, Isabela Mateus Martins, Jeffrey B BlumbergAbstract:Dysfunction of the intestinal barrier plays a key role in the pathogenesis of inflammatory bowel disease (IBD) and multiple organ failure. The effect of Alaska Pollock skin-derived collagen and its 3 tryptic hydrolytic fractions, HCP (6 kDa retentate), MCP (3 kDa retentate) and LCP (3 kDa permeate) on TNF-α induced barrier dysfunction was investigated in Caco-2 cell monolayers. TNF-α induced barrier dysfunction was significantly attenuated by the collagen and its peptide fractions, especially LCP, compared to TNF-α treated controls (P < 0.05). Compared to a negative control, 24 h pre-incubation with 2 mg mL-1 LCP significantly alleviated the TNF-α induced breakdown of the tight junction protein ZO-1 and occludin and inhibited MLC phosphorylation and MLCK expression. The activation of NFκB and Elk-1 was suppressed by LCP. Thus, collagen peptides may attenuate TNF-α induced barrier dysfunction of Caco-2 cells by inhibiting the NFκB and ERK1/2-mediated MLCK pathway with associated decreases in ZO-1 and occludin protein expression.
Hu Hou - One of the best experts on this subject based on the ideXlab platform.
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effects of oral administration of peptides with low molecular weight from Alaska Pollock theragra chalcogramma on cutaneous wound healing
Journal of Functional Foods, 2018Co-Authors: Tingting Yang, Kai Zhang, Hu HouAbstract:Abstract Protein supplements play an important role in wound healing. The effect of collagen peptide (PCP) and flesh protein peptide (FPP) from Alaska Pollock on wound healing was investigated. The molecular weight distributions of PCP and FPP were in a range of 430–1000 Da and 100–1000 Da, respectively. Compared to vehicle group, the wound healing activities in PCP and FPP were significantly enhanced, which could be corroborated by the increase of wound healing rate, hydroxylproline content, and tensile strength in rat wound model (P
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collagen peptides ameliorate intestinal epithelial barrier dysfunction in immunostimulatory caco 2 cell monolayers via enhancing tight junctions
Food & Function, 2017Co-Authors: Hu Hou, Xue Zhao, Qianru Chen, Oliver Chen, Isabela Mateus Martins, Jeffrey B BlumbergAbstract:Dysfunction of the intestinal barrier plays a key role in the pathogenesis of inflammatory bowel disease (IBD) and multiple organ failure. The effect of Alaska Pollock skin-derived collagen and its 3 tryptic hydrolytic fractions, HCP (6 kDa retentate), MCP (3 kDa retentate) and LCP (3 kDa permeate) on TNF-α induced barrier dysfunction was investigated in Caco-2 cell monolayers. TNF-α induced barrier dysfunction was significantly attenuated by the collagen and its peptide fractions, especially LCP, compared to TNF-α treated controls (P < 0.05). Compared to a negative control, 24 h pre-incubation with 2 mg mL-1 LCP significantly alleviated the TNF-α induced breakdown of the tight junction protein ZO-1 and occludin and inhibited MLC phosphorylation and MLCK expression. The activation of NFκB and Elk-1 was suppressed by LCP. Thus, collagen peptides may attenuate TNF-α induced barrier dysfunction of Caco-2 cells by inhibiting the NFκB and ERK1/2-mediated MLCK pathway with associated decreases in ZO-1 and occludin protein expression.
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optimization of enzymatic hydrolysis of Alaska Pollock frame for preparing protein hydrolysates with low bitterness
Lwt - Food Science and Technology, 2011Co-Authors: Hu Hou, Xue Zhao, Zhaohui ZhangAbstract:Abstract To obtain hydrolysates with high nitrogen recovery (NR) and low-bitterness, Alaska Pollock frame (APF) was treated by high-pressure cooking at 120 °C for 30 min and hydrolyzed with ten different commercial proteases. MEAP (Mixed enzymes for animal proteolysis) hydrolysates exhibited the best characteristics (high NR and low bitter taste), which had high content of oligopeptides with molecular mass lower than 1355 Da. The optimum hydrolysis conditions using MEAP were determined as follows: temperature 45 °C, hydrolysis time 300 min, enzyme to substrate ratio (E/S) of 1.2 g/100 g, liquid-solid ratio 6:1, and initial pH 8.0. The NR and DH (degree of hydrolysis) of the hydrolysates were 76.89% and 18.09%, whereas the bitterness value was lower than that of 0.1 g/L tea alkaloid. The essential amino acid chemical scores (CS) were greater than 0.8 (0.8–1.4) in Pollock frame hydrolysates (PFH) which exhibited high nutritional value. It showed that APF and PFH as high-quality protein source may have a wide application.
Jae W Park - One of the best experts on this subject based on the ideXlab platform.
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gelling properties of surimi as affected by the particle size of fish bone
Lwt - Food Science and Technology, 2014Co-Authors: Zachary H Reed, Tao Yin, Jae W ParkAbstract:Abstract The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska Pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish bone (NFB) (up to 1 g/100 g) effectively increased gel breaking force and penetration distance while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness ( L *) and whiteness ( L *-3 b *) of NFB gels were higher than those of MFB.
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effects of nano scaled fish bone on the gelation properties of Alaska Pollock surimi
Food Chemistry, 2014Co-Authors: Tao Yin, Jae W ParkAbstract:Abstract Gelation properties of Alaska Pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska Pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more e-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.
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biochemical characterisation of Alaska Pollock pacific whiting and threadfin bream surimi as affected by comminution conditions
Food Chemistry, 2013Co-Authors: Samanan Poowakanjana, Jae W ParkAbstract:Salt-soluble protein, surface reactive sulfhydryl content, and surface hydrophobicity of Alaska Pollock, Pacific whiting, and threadfin bream surimi were characterised, as affected by various comminution conditions. Chopping time/temperatures were explored in consideration of their habitat temperatures. Salt-soluble protein (SSP) significantly decreased when chopping time was extended. Corresponding to our follow-up study, no relationship between SSP and gel texture was found. Surface hydrophobicity was inversely proportional to SSP concentration, indicating the unfolding of protein upon comminution. Alaska Pollock surimi demonstrated aggregation during chopping at 10 and 20 °C, based on the surface hydrophobicity. Surface reactive sulfhydryl (SRSH) contents of the three fish species behaved differently. The SH groups were oxidized to disulphide bonds when higher chopping temperature was applied. As a result, increased SRSH content was not observed in Alaska Pollock (10 and 20 °C chopping) and threadfin bream paste (25 and 30 °C chopping).
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analysis of stress strain behavior of Alaska Pollock surimi paste at constant moisture content
Journal of Texture Studies, 2011Co-Authors: Won Byong Yoon, Jae W ParkAbstract:Mechanical responses to the applied stress on Alaska Pollock surimi paste were analyzed with respect to the strain, storage modulus (G′), and loss modulus (G″). The mechanical properties of the paste with 83% moisture were measured using a dynamic rheometer (Bohlin CS-50, West Brunswick, NJ, USA). The yield stress was analyzed based on the stress–strain behavior during stress sweep test at 0.1 Hz. Two-yield stress values, such as 218 Pa and 653 Pa, were obtained from the cross-sectional points of the three linear segments from the stress–strain curve in logarithmic scale. Structural meaning of two-yield stress values was interpreted based on the changes of dynamic properties of surimi paste, such as G′ and G″, during stress sweep. The yield stress value from the first cross-sectional point might indicate the stress that changes from solid-like gel to liquid-like sol, and the yield stress from the second point was the change from liquid-like sol to shear thinning fluid. PRACTICAL APPLICATION Yield stress of the surimi paste is significantly important in designing the equipment for surimi seafood manufacturing. Particularly, in the molding operation of kamaboko and crabstick processing, the yield stress and shear thinning behavior of paste play major roles in designing the shape of extrusion die located between the pumping unit and heating unit. Appropriate design of extrusion head or molding die would be necessary to produce various shapes of commercial surimi seafood. In addition, the structural meaning of two-yield stress values will give an insight into developing the final product formula, if the yield stress values are obtained at various ingredient levels, such as moisture and/or starch content.
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characterization of acid soluble collagen from Alaska Pollock surimi processing by products refiner discharge
Food Science and Biotechnology, 2007Co-Authors: Chan Ho Park, Jae Hyoung Lee, Kyung Tae Kang, Jae W Park, Jinsoo KimAbstract:The study was carried out to examine on the refiner discharge from Alaska Pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska Pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed 20.7oC, which was similar to that of collagen from Alaska Pollock muscle and was higher than that of collagen from Alaska Pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska Pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska Pollock could be more effectively used.
Jeffrey B Blumberg - One of the best experts on this subject based on the ideXlab platform.
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collagen peptides ameliorate intestinal epithelial barrier dysfunction in immunostimulatory caco 2 cell monolayers via enhancing tight junctions
Food & Function, 2017Co-Authors: Hu Hou, Xue Zhao, Qianru Chen, Oliver Chen, Isabela Mateus Martins, Jeffrey B BlumbergAbstract:Dysfunction of the intestinal barrier plays a key role in the pathogenesis of inflammatory bowel disease (IBD) and multiple organ failure. The effect of Alaska Pollock skin-derived collagen and its 3 tryptic hydrolytic fractions, HCP (6 kDa retentate), MCP (3 kDa retentate) and LCP (3 kDa permeate) on TNF-α induced barrier dysfunction was investigated in Caco-2 cell monolayers. TNF-α induced barrier dysfunction was significantly attenuated by the collagen and its peptide fractions, especially LCP, compared to TNF-α treated controls (P < 0.05). Compared to a negative control, 24 h pre-incubation with 2 mg mL-1 LCP significantly alleviated the TNF-α induced breakdown of the tight junction protein ZO-1 and occludin and inhibited MLC phosphorylation and MLCK expression. The activation of NFκB and Elk-1 was suppressed by LCP. Thus, collagen peptides may attenuate TNF-α induced barrier dysfunction of Caco-2 cells by inhibiting the NFκB and ERK1/2-mediated MLCK pathway with associated decreases in ZO-1 and occludin protein expression.