international food research journal最新文献

Powerful benefits of metel (Datura metel L.) amethyst cultivar seed extract nano-chitosan gel for gingival wound healing 梅特尔（Datura metel L.）紫水晶品种种子提取物纳米壳聚糖凝胶对牙龈伤口愈合的强大益处

4区农林科学

international food research journal Pub Date : 2025-06-01 DOI: 10.47836/ifrj.32.3.08

Marifah Marifah, Indra Bramanti, Dyah Listyarifah, Naurul Izzah Nazhifah, Muammar Fawwaz

{"title":"Powerful benefits of metel (Datura metel L.) amethyst cultivar seed extract nano-chitosan gel for gingival wound healing","authors":"Marifah Marifah, Indra Bramanti, Dyah Listyarifah, Naurul Izzah Nazhifah, Muammar Fawwaz","doi":"10.47836/ifrj.32.3.08","DOIUrl":"https://doi.org/10.47836/ifrj.32.3.08","url":null,"abstract":"Wound healing is a complex process in which the body naturally repairs damaged tissues, and restores their structure and function. Amethyst (purple) cultivar of metel (Datura metel L.) seed contains an alkaloid that accelerates wound healing by stimulating fibroblast proliferation and migration. Furthermore, nanotechnology can be utilised with mucoadhesive chitosan polymers and gel preparations to enhance the bioavailability of drugs. The present work aimed to investigate the impact of a nano-chitosan gel containing amethyst seed extract (ASE) on the fibroblast count during gingival wound healing. The present work involved 36 male Wistar rats (Rattus norvegicus) aged between three and four months, and divided into four groups: base gel (negative control), Aloclair® gel (positive control), ASE chitosan gel 10%, and ASE nano-chitosan gel 10%. All subjects underwent a 2 mm punch biopsy to their mandibular labial gingiva, and the gels were applied twice a day (morning and evening). Three rats from each group were sacrificed on days 3, 5, and 7, and stained with Haematoxylin Eosin. The fibroblasts were counted using a 40× objective lens magnification microscope. The data were analysed using the Two-way ANOVA test with a confidence level of 95%. The results indicated a significant difference (p < 0.05) between the formulations and the base gel. In conclusion, the ASE nano-chitosan gel increased the fibroblast counts during gingival wound healing.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"32 3","pages":"724-732"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.32.3.08","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147900457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimisation of ultrasonic-assisted enzyme extraction to analyse total flavonoids and antioxidant activity of purple potato using response surface and artificial neural networks model 基于响应面和人工神经网络模型的紫薯总黄酮超声辅助酶提取及抗氧化活性优化

4区农林科学

international food research journal Pub Date : 2025-04-01 DOI: 10.47836/ifrj.32.2.18

Fenghong Cao, Xiaoman Chen, Ailan Huang, Jing Hu, Dayu Yang

{"title":"Optimisation of ultrasonic-assisted enzyme extraction to analyse total flavonoids and antioxidant activity of purple potato using response surface and artificial neural networks model","authors":"Fenghong Cao, Xiaoman Chen, Ailan Huang, Jing Hu, Dayu Yang","doi":"10.47836/ifrj.32.2.18","DOIUrl":"https://doi.org/10.47836/ifrj.32.2.18","url":null,"abstract":"The present work utilised purple potatoes as the raw material to perform response surface methodology (RSM) and an artificial neural network (ANN) model. The objectives of the present work were to enhance the efficiency of ultrasound-assisted enzymatic extraction of total flavonoids from purple potatoes, and evaluate their antioxidant activity. The results demonstrated that the ANN model achieved a higher predictive accuracy, with a correlation coefficient of 0.99553 than the RSM model (R2 = 0.9919). The optimal extraction process conditions were the addition of 51.34 U/mL enzyme, extraction duration of 36.21 min, and extraction temperature of 53.12°C. The total flavonoid yield was 9.81 mg/g under these conditions, suggesting higher prediction ability of ANN. The scavenging rates of OH and DPPH(2,2-diphenyl-1-picrylhydrazyl) were 81.6 and 61.8%, respectively, for the purple potato extract concentration of 0.24 mg/mL. The present work proposes a novel approach integrating ANN with ultrasonic-assisted enzymatic extraction to predict and optimise flavonoid yields, demonstrating superior accuracy over traditional methods. The findings advance the extraction of bioactive compounds, and highlight ANN's potential for modelling complex non-linear relationships in food science.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"32 2","pages":"552-564"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.32.2.18","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray 温和酵母发酵对枸杞香气成分及功能成分的影响

4区农林科学

international food research journal Pub Date : 2025-04-01 DOI: 10.47836/ifrj.32.2.19

Bo Peng, Liyue Fei, Yu‐Chuan Li, Suyu Wei, Qin Zhang, Xinxin Zhao, Fengxian Tang, Chunhui Shan, Dongsheng Zhang, Wenchao Cai

{"title":"Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray","authors":"Bo Peng, Liyue Fei, Yu‐Chuan Li, Suyu Wei, Qin Zhang, Xinxin Zhao, Fengxian Tang, Chunhui Shan, Dongsheng Zhang, Wenchao Cai","doi":"10.47836/ifrj.32.2.19","DOIUrl":"https://doi.org/10.47836/ifrj.32.2.19","url":null,"abstract":"Mild fermentation of Lycium ruthenicum Murray (LR) by yeast facilitates the leaching of nutrients from LR, increases the functional properties of the fermentation broth, and improves its aroma quality. Headspace solid phase microextraction was used to extract the volatile compounds from raw LR juice and fermented LR beverage samples. The volatile compounds were identified using gas chromatography-mass spectrometry (GC-MS), and analysed by relative odour activity value (ROAV). The contents of total flavonoids, polysaccharides, and anthocyanins were also determined. The results showed that the contents and types of volatile compounds changed significantly after fermentation. In total, 24 volatile compounds were identified in raw LR juice, and 39 volatile compounds were identified in fermented LR beverage. The relative content of esters increased from 20.65 to 72.59%, and alcohols increased from 2.05 to 5.72%. However, acids decreased significantly, from 70.76 to 1.74%. A total of seven volatile compounds with ROAV ≥ 0.01 were found in fermented and raw LR juices, most of which belonged to esters and aldehydes, and mainly provided strong fruity and slightly boozy and oily flavours to fermented LR beverages. For functional components, the content of total flavonoids increased significantly from 1.08 to 1.70 g/100 g (p < 0.05). However, the total polysaccharide content decreased significantly from 10.88 to 9.99 g/100 g (p < 0.05). The content of anthocyanins did not change significantly. The findings could provide theoretical guidance for improving the aroma quality and functional components of fermented LR beverages, and deliver new insights into the process of aroma production in this fermented juice.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"32 2","pages":"565-579"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.32.2.19","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147897437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of selenium enrichment on abundance of volatile and non-volatile flavour components in fruiting bodies of Cordyceps cicadae 富硒对蝉虫草子实体挥发性和非挥发性风味成分丰度的影响

4区农林科学

international food research journal Pub Date : 2025-02-01 DOI: 10.47836/ifrj.32.1.20

Longzhu Dou, Jingyi Xia, Yang Wang, Tengfei Zhang, Lili Wang, Xinyi Chai, Shijun Yu

引用次数: 0

Dual-directional regulation of tea polyphenols on probiotic Lactobacillus plantarum and pathogenic Staphylococcus aureus, and its effect on quality of dry-fermented sausage 茶多酚对植物乳杆菌和致病性金黄色葡萄球菌的双向调控及其对干发酵香肠品质的影响

4区农林科学

international food research journal Pub Date : 2025-02-01 DOI: 10.47836/ifrj.32.1.05

Fulin Jiang, Yunhao Lu, Yi Dong, Yuanlong Chi, Yuanping Lv, Qiang He

{"title":"Dual-directional regulation of tea polyphenols on probiotic Lactobacillus plantarum and pathogenic Staphylococcus aureus, and its effect on quality of dry-fermented sausage","authors":"Fulin Jiang, Yunhao Lu, Yi Dong, Yuanlong Chi, Yuanping Lv, Qiang He","doi":"10.47836/ifrj.32.1.05","DOIUrl":"https://doi.org/10.47836/ifrj.32.1.05","url":null,"abstract":"The growth of Lactobacillus plantarum, Staphylococcus aureus, and Escherichia coli in the presence of tea polyphenols (TP) was investigated using the methods of mono- and co-culture. The results showed that TP strongly inhibited S. aureus and E. coli even at a low concentration (0.2 mg/mL), but its effect on L. plantarum depended on the concentration used. TP displayed dual-directional regulation on the bacteria, which promoted the growth of prebiotic L. plantarum but simultaneously inhibited pathogenic S. aureus (and E. coli) at 2 mg/mL when they were co-cultured. This dual-directional regulation was further demonstrated by the production of dry-fermented sausages, and its effect on product quality was studied. These results indicated that 0.2% (w/w) TP could benefit L. plantarum, and suppress the growth of S. aureus in sausages. In addition, TP could inhibit the increase in TBARS and TVB-N values, and endowed products with a more attractive colour and enhanced flavour, while regulating the bacteria on sausages during fermentation. These results provided significant insights into the different effects of TP on bacteria, which would be beneficial for its application in sausages and similar fermented foods.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"32 1","pages":"66-77"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.32.1.05","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Evaluation of antioxidant effect of gallic acid and its alkyl esters on freeze-dried scallop with different packaging by lipid stability, predicted shelf life, and thermodynamic study 从脂质稳定性、预估保质期和热力学研究等方面评价没食子酸及其烷基酯对不同包装干贝的抗氧化作用

4区农林科学

international food research journal Pub Date : 2024-12-01 DOI: 10.47836/ifrj.31.6.03

Hailu Liao, Chenlinrui Yue, Yinji Chen, Hongkai Xie

{"title":"Evaluation of antioxidant effect of gallic acid and its alkyl esters on freeze-dried scallop with different packaging by lipid stability, predicted shelf life, and thermodynamic study","authors":"Hailu Liao, Chenlinrui Yue, Yinji Chen, Hongkai Xie","doi":"10.47836/ifrj.31.6.03","DOIUrl":"https://doi.org/10.47836/ifrj.31.6.03","url":null,"abstract":"Antioxidant effect of gallic acid alkyl esters in emulsions or complex food systems has a “cut-off effect”. However, it is unclear whether this phenomenon can occur in food under low-oxygen environment. The present work compared the effects of gallic acid, octyl gallate, and hexadecyl gallate on lipid stability, predicted shelf life, and thermodynamic parameters of freeze-dried scallop with vacuum polyamide/polyethylene packaging (VPP) and non-vacuum polyamide/polyethylene packaging (NPP) during storage for 16 days. The results showed that regardless of the packaging type, the octyl gallate group showed the lowest peroxide value, thiobarbituric acid reactive substances value, and free radical levels, and loss of eicosapentaenoic acid and docosahexaenoic acid contents (46.5, 39.3, 35.7, and 22.6% lower than those of deionised water-treated sample (control group), respectively). Moreover, the octyl gallate group had the longest induction period and shelf life (6.9 and 1.3-fold longer than those in control group, respectively). These results indicated that the antioxidant capacity of gallic acid and its alkyl esters increased with the chain length (C0 to C8), and then decreased (C8 to C16). Thus, the “cut-off effect” existed in freeze-dried scallop with VPP or NPP. Thermodynamic analysis indicated that lipid oxidation of freeze-dried scallop during storage was an endothermic (ΔH++ > 0) and non-spontaneous (ΔG++ > 0) process, and the addition of octyl gallate in combination with VPP had the strongest antioxidant effect. The shelf life of freeze-dried scallop treated with octyl gallate and VPP was extended to about 120 days. The present work would be helpful for the reasonable selection of antioxidants and packaging to prolong shelf life of dried seafood during long-term storage.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 6","pages":"1402-1416"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.31.6.03","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147881973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel alkali extraction, optimisation, characterisation, and antioxidant activity of polysaccharides from Foshou yam 佛寿山药多糖的碱提取、优化、表征及抗氧化活性研究

4区农林科学

international food research journal Pub Date : 2024-10-01 DOI: 10.47836/ifrj.31.5.05

Ting Hu, Fengxian Wang, Bei Liu, Yufeng Zheng, Peng Wu, Shiming Li

{"title":"Novel alkali extraction, optimisation, characterisation, and antioxidant activity of polysaccharides from Foshou yam","authors":"Ting Hu, Fengxian Wang, Bei Liu, Yufeng Zheng, Peng Wu, Shiming Li","doi":"10.47836/ifrj.31.5.05","DOIUrl":"https://doi.org/10.47836/ifrj.31.5.05","url":null,"abstract":"Foshou yam (Dioscorea opposita Thunb.), cultivated as a vegetable in the region of eastern Hubei Province, China, is a nutritious delicacy. Polysaccharides in the genus Dioscorea play important roles in health-promoting activities. Previous extraction methods used to obtain polysaccharides from Foshou yam (FYP) included water and enzymes, but not alkali conditions. The extraction methods greatly influenced the structure and biological properties of polysaccharides. Hence, in the present work, the alkali extraction of FYP was explored and optimised using the response surface method. The characterisation and antioxidant activity of FYP were also investigated. The results showed that the optimal extraction conditions were as follows: sodium hydroxide concentration, 1.0 mol/L; extraction time, 8 h; and solvent-to-material ratio, 10 mL/g. Under these conditions, the FYP extraction yield was 64.52 ± 0.23%. FYP contained 91.70% of the total sugar with a minimal amount of protein. FT-IR analysis revealed the presence of α-D-glucopyranose in FYP. Congo Red tests indicated that the triple helical conformation in FYP did not exist. In addition, in vitro antioxidant activity experiments revealed that FYP exhibited good scavenging capacity on DPPH and superoxide anion free radicals. These results indicated that the FYP can be used as a novel natural antioxidant in the functional food industries.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 5","pages":"1134-1143"},"PeriodicalIF":0.0,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.31.5.05","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Extraction solvents influence physicochemical, structural, and functional properties of polysaccharides isolated from okra seeds: A comparative study 萃取溶剂对秋葵种子多糖理化、结构和功能特性的影响：一项比较研究

4区农林科学

international food research journal Pub Date : 2024-10-01 DOI: 10.47836/ifrj.31.5.11

Guoqin Zhang, Xueyan Wei, Xiaoning Song, Yu‐Ting Yan, Mengmeng Guo, Kang Xu

{"title":"Extraction solvents influence physicochemical, structural, and functional properties of polysaccharides isolated from okra seeds: A comparative study","authors":"Guoqin Zhang, Xueyan Wei, Xiaoning Song, Yu‐Ting Yan, Mengmeng Guo, Kang Xu","doi":"10.47836/ifrj.31.5.11","DOIUrl":"https://doi.org/10.47836/ifrj.31.5.11","url":null,"abstract":"The present work investigated the physicochemical and functional properties of okra seed polysaccharides extracted by three different solvents, including molecular structure, antioxidant activities, pancreatic lipase, and α-amylase inhibitory activities. Extraction solvents showed remarkable influence on the extraction yield, structural composition, and functional properties of okra seed polysaccharides. Okra seed polysaccharides extracted by hot water, citric acid, and alkali were named as WOSP, COSP and AOSP, respectively. Results showed that arabinose (23.08 - 33.91%) was the main monosaccharide among three kinds of okra seed polysaccharides. The molecular weight of COSP (706.7 kDa) was much higher than that of AOSP (397.6 kDa). COSP had stronger pancreatic lipase and α-amylase inhibitory activities, but weaker antioxidant activities than AOSP. WOSP exhibited higher emulsifying activity (58.77%) and emulsion stability (57.77%) than COSP and AOSP. Thermal treatment significantly improved the emulsifying capacity among three kinds of okra seed polysaccharides, especially the creaming index which increased 190% in the case of COSP stored for 30 d. These results suggested that appropriate solvent could play crucial role in the structure of okra seed polysaccharides and their food potential application.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 5","pages":"1216-1225"},"PeriodicalIF":0.0,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.31.5.11","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147890253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correlation between surface hydrophobicity changes and surface activity changes of soybean protein isolates caused by structural changes 结构变化引起的大豆分离蛋白表面疏水性变化与表面活性变化的相关性

4区农林科学

international food research journal Pub Date : 2024-08-01 DOI: 10.47836/ifrj.31.4.13

Jian Cheng Tu, J. Li, Guoxia Huang, Liujuan Yan

{"title":"Correlation between surface hydrophobicity changes and surface activity changes of soybean protein isolates caused by structural changes","authors":"Jian Cheng Tu, J. Li, Guoxia Huang, Liujuan Yan","doi":"10.47836/ifrj.31.4.13","DOIUrl":"https://doi.org/10.47836/ifrj.31.4.13","url":null,"abstract":"The present work aimed to examine the association between the changes in the surface hydrophobicity and surface activity of soybean protein isolate (SPI) following structural alterations. To this end, the effects of heating, pH modification, ultrasonication, surfactant (SDS, sodium dodecyl sulphate) treatment, alkaline protease hydrolysis, peracetic acid treatment, and acylation on the surface activity and surface hydrophobicity of SPI were investigated. The results demonstrated that the changes in the surface hydrophobicity of SPI could accurately reflect the changes in its surface activity. A strong correlation between surface hydrophobicity and surface activity alterations was noted after the SPI molecules underwent structural modifications. The higher the surface hydrophobicity of the treated SPI, the greater its surface activity. Given that the surface hydrophobicity of SPI reflects the actual distribution of hydrophobic residues on its surface, this parameter can serve as a key indicator for evaluating and predicting changes in the surface activity of SPI.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 4","pages":"952-967"},"PeriodicalIF":0.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.31.4.13","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) surimi gel with transglutaminase and microwave heating 用谷氨酰胺转胺酶和微波加热诱导低盐鳜鱼鱼糜凝胶的新发现

4区农林科学

international food research journal Pub Date : 2024-08-01 DOI: 10.47836/ifrj.31.4.08

Mingliu Yang, Hao Wang, Yingqin Zhou, Junfeng Yin, Jingjing Huang, Yan Yan, Fusheng Zhang, Ningning Xie

{"title":"Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) surimi gel with transglutaminase and microwave heating","authors":"Mingliu Yang, Hao Wang, Yingqin Zhou, Junfeng Yin, Jingjing Huang, Yan Yan, Fusheng Zhang, Ningning Xie","doi":"10.47836/ifrj.31.4.08","DOIUrl":"https://doi.org/10.47836/ifrj.31.4.08","url":null,"abstract":"The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0 - 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons’ relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2 - 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 4","pages":"896-907"},"PeriodicalIF":0.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.47836/ifrj.31.4.08","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147911653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2