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Li Y.,Jiangnan University | Fan D.-M.,Jiangnan University | Gu Z.-N.,Jiangnan University | Huang J.-L.,Fujian Anjoyfood Share Co. | And 4 more authors.
Modern Food Science and Technology | Year: 2014

In this study, a sandwich-type enzyme-linked immunosorbent assay (ELISA) was developed to detect microbial transglutaminase (MTG) in frozen surimi, using rabbit anti-MTG polyclonal antibody as the capture antibody and mouse anti-MTG monoclonal antibody as the detection antibody. Combined with anti-IgG1 secondary antibody horseradish peroxidase (HRP) conjugate, the sandwich ELISA was developed to quantitatively detect MTG in frozen surimi samples, thus providing a means to prevent adulteration of frozen surimi. The results showed that the optimum working concentration of the capture antibody was 2 µg/mL whereas that of the detection antibody was 0.1 µg/mL, and the optimum dilution of HRP-conjugated secondary antibody was 1:5,000. The visual detection limit of the assay was 20 ng/mL, and alinear relationship between OD450 values and the log values of MTG concentration was observed in the range of 0.6~10 mg/mL. A simulation model of adulteration in frozen surimi was established to determine the amount of added MTG. The recovery rate of MTG was over 94%, whereas the intra- and inter-plate coefficients of variation during the measurement were 1.12%~4.02% and 5.43%~6.87%, respectively. These results proved that this method was sensitive, required simple sample pretreatment, and was suitable for the quantitative detection of MTG added to frozen surimi.

Fan D.,Jiangnan University | Shen H.,Jiangnan University | Huang L.,Shenzhen Polytechnic | Gao Y.,Jiangnan University | And 5 more authors.
Polymers | Year: 2015

In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the improved arch method was used to measure the microwave reflection loss (RL) of the starch dispersion. The results showed that the microwave absorption of the liquid system corresponded to the classical quarter-wavelength resonator model. When the concentration of the native starch was increased from 1% to 30%, the RL decreased from -5.1 dB to -1.2 dB at 2.45 GHz. Therefore, the absorption rate of microwave, ab, decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect of pregelatinization rice starch in an aqueous system on the microwave absorption properties became weak compared to native starch. © 2015 by the authors authors; licensee MDPI, Basel, Switzerland.

Li Y.,Jiangnan University | Fan D.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | Zhang W.,Fujian Anjoyfood Share Co. | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Microbial transglutaminase could incorporate inter-or intramolecular covalent cross-links. Due to its Ca2+-independence, broad substrate specificities, rapid reaction rate and low production cost, it has been widely used in food, medicine and textile industry. In this article, enzymatic properties and advantageous structure of microbial transglutaminase were reviewed, especially preferred substrate sequences, amino acid residues relate with enzymatic activity and molecular modification of microbial transglutaminase were briefly summaried and analyzed. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

Hu B.,Jiangnan University | Fan D.-M.,Jiangnan University | Lian H.-Z.,Wuxi Huashun Minsheng Food Co. | Zhang H.,Jiangnan University | Chen W.,Jiangnan University
Modern Food Science and Technology | Year: 2015

The relationship between radical production and oxidative properties of rice protein under microwave irradiation was investigated. Electron spin resonance (ESR) studies proved that the radicals produced in the microwaved rice protein samples were carbon-centered. Comparative studies revealed that radicals were not only produced in thermally treated materials, but also in small quantities in native samples of rice protein. Under microwave irradiation, the ESR signals for radicals gradually increased with the reduction of water activity as well as with the increase of microwave power. With the increase of irradiation time, the intensities increased, and the rate of increase of intensities of radical signals also increased. By measuring the surface hydrophobicity and the contents of carbonyl, sulfhydryl, and free amino groups, it was found that the internal hydrophobic side-chains of the protein were exposed and some of the peptide bonds were broken. Combined with the production of radicals during microwave irradiation, it was proposed that when microwaved to over 80℃, the increase rate of production of carbon-centered radicals would be significantly higher, and was consistent with oxidation characteristics. ©, 2015, South China University of Technology. All right reserved.

Zhou L.,Jiangnan University | Fan D.,Jiangnan University | Zhao J.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Transglutaminase can slowly catalyze protein cross-linking to form a gel even under low temperatures. To alleviate the low temperature gelation during storage, the effect of yam on the gel properties of silver carp surimi under refrigeration was investigated, and the intervention mechanism was discussed. The results showed that the growth rate of yam-surimi's gel strength is 42% lower than pure surimi and form a relatively looser gel. Based on the results of SDS-PAGE patterns, Fourier transform infrared spectroscopy, circular dichroismspectrum and sulfhydryl group content, it was revealed that less cross-linking of myosin heavy chain (MHC), lower degree of protein conformational changes and fewer α-helix unfolding were occurred in yam-surimi. It is concluded that yam can effectively intervene gelation during refrigerated storage, the mechanismmay relate to the effect on protein unfolding. © 2015, Chinese Institute of Food Science and Technology. All right reserved.

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