Qixing Jiang

Synthesis, Characterization, and Antimicrobial Activity of Kojic Acid Grafted Chitosan Oligosaccharide

A novel water-soluble chitosan oligosaccharide (COS) derivative, chitosan oligosaccharide/kojic acid grafts assigned as COS/KA, was prepared by using the selective partial alkylation of N-benzylidene COS and chlorokojic acid in the presence of dimethyl sulfoxide (DMSO) and pyridine (Py). The derivative was characterized by UV-vis spectroscopy, FTIR, (1)H NMR, TGA, SEM, and XRD techniques, which showed that the alkylation reaction took place at the C-6 and C-3 positions of COS. The results showed that the degree of substitution (DS) for COS/KA was from 0.38 to 1.21, and the product exhibited an excellent solubility in organic solvents and distilled water. The antibacterial results indicated that the antibacterial activity of COS/KA was strengthened relative to COS with the increase of DS for Staphylococcus aureus , Escherichia coli , Aspergillus niger and Saccharomyces cerevisiae . These findings provide important supports for developing new antibacterial agents and expand the scope of application of COS in the food industry.

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone.

The structural changes and aggregation properties of silver carp actomyosin acidified with d-gluconic acid-δ-lactone (GDL) were investigated. Results showed that silver carp actomyosin underwent aggregation and formation of precipitate as indicated by turbidity and centrifugation coupled electrophoresis analysis. Circular dichroism indicated that myosin rod unfolded during acidification, resulting in a gradual decrease in α-helical content. The changes in tertiary structure of actomyosin under acidic conditions were demonstrated by second-derivative UV spectra and intrinsic fluorescence. Tyrosine residues were exposed to the surface of proteins when pH was decreased to 5.5, and were buried inside the protein aggregates with further reduction in pH. In contrast, more tryptophan residues were exposed to the polar environment with decreasing pH. 1-Ethyl-3-(3-dimethylaminopropyl)carbodiimide crosslinking experiments showed that the intensity of myosin heavy chain (MHC) bands decreased sharply with decreasing pH and the actin bands decreased more slowly, suggesting that MHC is the major protein component involved in the non-covalent cross-linking and formation of aggregates during acidification of silver carp actomyosin.

Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C.

The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate

A novel chitosan-based coating solution was prepared by combining glycerol monolaurate (GML) for shelf life extension of refrigerated grass carp fillets. The control and coated fillets were analyzed periodically for physicochemical (pH, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) value, K value, and shear force), microbiological (total viable counts (TVC), psychrophilic bacteria counts (PTC), Pseudomonads and H2S-producing bacteria) and sensorial characteristics. The results showed that chitosan-GML coated samples presented better quality preservation effects than chitosan coating alone. In addition, 2% chitosan enriched with 0.3% GML showed the significant (P<0.05) effectiveness in inhibiting microbial growth, nucleotide breakdown, the formation of alkaline components and texture deterioration, and maintaining sensory acceptability among the groups. These findings confirmed that chitosan coating enriched with GML was a promising method to extend the shelf life of refrigerated fillets.

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC-MS analysis showed 23 volatile organic compounds, including many C5-C9 aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage.

Physicochemical, Microbiological, and Sensory Attributes of Chitosan-Coated Grass Carp (Ctenopharyngodon Idellus) Fillets Stored at 4°C

ABSTRACT This study investigated the effect of chitosan coating (1 and 2%) on the quality of grass carp fillets stored at 4°C for 20 days. During storage, the physicochemical properties (pH, thiobarbituric acid value, total volatile basic nitrogen value, trimethylamine nitrogen value, K-value, water loss, and instrumental texture), microbiology (total viable count and psychrotrophic count), and sensory properties were evaluated. The results showed that chitosan coating could effectively inhibit bacterial growth, improve physicochemical and sensory qualities, and it reduced the deterioration of the quality of grass carp fillets. Compared with fillets without chitosan coating, the shelf life of fillets with 1 and 2% chitosan coating was extended by ~3 and 6–7 days, respectively.

Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p<0.05) than for DSSF and SSF. FSSPI has a significantly better (p<0.05) foaming capacity, water/fat absorption capacity, and bulk density than SSF and DSSF. FSSPI also showed an emulsifying capacity comparable to commercial soy protein isolates.

In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds

The aim of this study was to assess antioxidant activity of glutelin, albumin, and globulin seinat seed protein hydrolysate (SSPH) fractions. The SSPH fractions were prepared using two food-grade proteases; trypsin and pepsin. The total amino acid composition, molecular weight distribution, and total phenolic contents were evaluated. The antioxidant activity, hydroxyl radical scavenging assay, DPPH radical-scavenging activity, metal chelating activity, and reducing power were also tested. The protein content of the glutelin, albumin, and globulin SSPH fractions was 81.80%, 73.09%, and 50.95%, respectively. The SSPH fractions showed high reducing power. Their molecular weights were in the range of 300 to 5000 Da. The glutelin fraction hydrolysate showed the highest content of the total phenolic (43.53 µg/mL GAE) and the strongest antioxidant activity. The inhibitory concentration of 50% of DPPH and hydroxyl radical scavenging assays and metal chelating was lower (p < 0.05) in the glutelin compared with that in albumin and globulin fractions. The results indicated that hydrolysates derived from seinat seed protein can be considered to be antioxidant sources.

Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets.

BACKGROUND Texture deterioration often negatively affects sensory attributes and commercial values of ice-stored fish fillets. The mechanism of softening of fish fillets during chilling storage is not fully resolved. Grass carp is a predominant freshwater fish species in China. The objective of the present study was to investigate the differential role of endogenous cathepsin and microorganisms in texture softening of ice-stored grass carp fillets. RESULTS The fillets were immersed in either NaN3 solution to reduce microbial activity or in iodoacetic acid solution to exclude cathepsin activity before ice storage. Treatment with NaN3 reduced microbial load of fillets below 2 log CFU g(-1) muscle during the entire storage period, and had no significant influence on the cathepsin activity and proteolysis. But the shear force of fillets treated with NaN3 decreased by 66% after 21 days of storage. Meanwhile, treatment with iodoacetic acid inactivated cathepsin B and B + L but did not significantly affect the microbial growth of fillets. Compared to NaN3 treatment, iodoacetic acid effectively alleviated softening and inhibited the increase in TCA-soluble peptides during storage. CONCLUSION This study demonstrated that proteolysis induced by endogenous cathepsins, rather than microorganisms, plays an important role in texture softening of ice-stored grass carp fillets.

Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures

In this study, Lactobacillus plantarum 120, Lactobacillus plantarum 145, and Pediococcus pentosaceus 220, which exhibit optimal properties among those isolated from the traditional fermented fish products, were selected as the starter cultures for the preparation of fermented whole carp. During the fermentation, samples inoculated with different single starter cultures showed rapid growth of lactic acid bacteria (LAB), decline in pH, suppression in the growth of main microflora, as well as increase of thiobarbituric acid reactive substances (TBARS) values and total volatile base nitrogen (TVB-N). Quantities of nonprotein nitrogen (NPN) and free amino acids (FAA) were higher in whole carp with starter cultures compared to those in the control. Severe hydrolysis of protein was observed utilizing sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis during fermentation. Moreover, sensory evaluation indicated the higher acceptability of fermented products. The results show that inoculation with the autochthonous starter cultures reduced fermentation time and improved the quality of samples. Therefore, isolates of the strains could be used as potential starters for the fermentation of whole carp.