Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Microbial activity and then oxidation progress are the most important freshness indicators during post-mortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4 °C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36–40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid–protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.     

Application of ultrasound treatment for modulating the structural,functional and rheological properties of black bean protein isolates

The modulating effect of ultrasound treatments at varying powers and times on the structural and functional properties of black bean protein isolate (BBPI) was investigated. Compared with native BBPI, low-power (150 W) and medium-power (300 W) ultrasound treatments increased the solubility, foaming and emulsifying properties of BBPI, especially at 300 W, 24 min. This effect arises predominantly due to increased exposure of hydrophobic groups, which serve to increase the interactions between the protein and water molecules. Additionally, an increase in the protein surface activity improved the absorption of protein molecules at the oil–water and air–water interfaces. Rheology data showed that increased hydrophobic and hydrogen-bonding interactions improved the water-holding capacity of BBPI gels following ultrasound treatment. However, high-power (450 W) ultrasound treatment weakened the functional properties of BBPI, and this was likely due to the formation of macromolecular BBPI aggregates. Overall, this study indicates that ultrasound treatment could be a promising approach for modulating other plant protein resources as well as expanding the application of black bean protein.     

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.     

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

Isoelectric solubilisation/precipitation (ISP) process was applied to goose liver (GL) for protein extraction. The gelation properties of proteins extracted by acid processes (ACP, pH 2.0, 2.5 and 3.0) and alkaline processes (ALP, pH 11.0, 11.5 and 12.0) were estimated, where the unextracted ground GL was set as the control. Nearly 58.39~79.00% of GL proteins were recovered by ISP treatments. High molecular weight (100~250 kDa) proteins were found to be partially hydrolysed by ACP, while few changes in proteins occurred during ALP. As evidenced by rheological and textural measurements, ALP proteins formed gels with high elasticity and superior texture, whereas ACP proteins had inferior gelation properties. Moreover, ALP proteins were able to form a highly interconnected and homogeneous three‐dimensional microstructure. Predominantly, gels produced by 11.0 had optimal texture and the lowest cooking loss (P < 0.05). These results suggested that the ISP process (ALP) is a potential method to improve the economic value of GL.     

Synthesis of pH-responsive isolated soy protein/carboxymethyl chitosan microspheres for sustained pesticide release

In order to improve the utilization rate of avermectin (AVM), a complex was prepared by electrostatic self-assembly using isolated soy protein (ISP) and carboxymethyl chitosan (CMCS) for loading AVM to obtain ISP/CMCS@AVM microspheres. The encapsulation efficiency (EE), sustained release property, ultraviolet (UV) protective ability, and toxicity of the microspheres were evaluated, and the release kinetics of AVM from the microsphere at different pHs were investigated. The results demonstrated that the average particle size of ISP/CMCS@AVM was 283.95 nm, and the EE reached 88.42% for AVM after denaturation. After 70 h of exposure to UV light, the residual rate of AVM in ISP/CMCS@AVM was 78.12%, which was significantly higher than 35.18% in the AVM emulsion. Moreover, the formulation imparted pH sensitivity and sustained-release property to AVM and was consistent with the Korsmeyer–Peppas model, controlled by Fick diffusion. Finally, the insecticidal toxicity of ISP/CMCS@AVM did not differ significantly from that of unmodified AVM. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48358.     

Molecular Understanding and Design of Zwitterionic Materials

Zwitterionic materials have moieties possessing cationic and anionic groups. This molecular structure leads to unique properties that can be the solutions of various application problems. A typical example is that zwitterionic carboxybetaine (CB) and sulfobetaine (SB) materials resist nonspecific protein adsorption in complex media. Considering the vast number of cationic and anionic groups in the current chemical inventory, there are many possible structural variations of zwitterionic materials. The diversified structures provide the possibility to achieve many desired properties and urge a better understanding of zwitterionic materials to provide design principles. Molecular simulations and modeling are a versatile tool to understand the structure–property relationships of materials at the molecular level. This progress report summarizes recent simulation and modeling studies addressing two fundamental questions regarding zwitterionic materials and their applications as biomaterials. First, what are the differences between zwitterionic and nonionic materials? Second, what are the differences among zwitterionic materials? This report also demonstrates a molecular design of new protein‐resistant zwitterionic moieties beyond conventional CB and SB based on design principles developed from these simulation studies.     

Cellular Disulfide Bond Formation in Bioactive Peptides and Proteins

Bioactive peptides play important roles in metabolic regulation and modulation and many are used as therapeutics. These peptides often possess disulfide bonds, which are important for their structure, function and stability. A systematic network of enzymes—a disulfide bond generating enzyme, a disulfide bond donor enzyme and a redox cofactor—that function inside the cell dictates the formation and maintenance of disulfide bonds. The main pathways that catalyze disulfide bond formation in peptides and proteins in prokaryotes and eukaryotes are remarkably similar and share several mechanistic features. This review summarizes the formation of disulfide bonds in peptides and proteins by cellular and recombinant machinery.