This study investigated the dual enhancement effect of five yeast extracts (YE) on gel properties and saltiness perception of low-salt (1% NaCl) surimi gels. The addition of YE not only pronouncedly enhanced the gel strength, texture properties (hardness, cohesiveness and chewiness) and elasticity of low-salt surimi gel (P < 0.05), but also increased the gelation rate of surimi during kamaboko stage. When YE was added, the water holding capacity of surimi gels increased, accompanied by decreased water fluidity, and composite gels exhibited a relatively dense and ordered microstructure. Electronic tongue analysis indicated that YE addition enhanced umami and saltiness, and decreased the sour and bitterness characteristic values (P < 0.05). Besides, sensory evaluation showed that YE increased the texture, saltiness, umami and smell score of low-salt surimi gel (P < 0.05), and the saltiness perception of low-salt surimi gel added with YE1 and YE2 was similar to normal-salt surimi gel (2% NaCl), which was consistent with the result of electronic tongue. The correlation analysis result revealed that the enhancement of gel properties of surimi may be attributed to the charged amino acids (Arg, Lys, His, Glu and Asp) in YE, and the umami substances (Glu, Asp, IMP and GMP) in YE could not only improve the umami taste, but also enhance the saltiness perception of low-salt surimi gel. Overall, YE had the dual effect of remarkably improving the gel properties and enhancing saltiness perception of low-salt surimi gel, providing a salt reduction effect, with YE2 being the best. 

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

To comprehend the decline in post-production of pre-cooked flour products, this study examined the impact of curdlan on structural properties and aggregation behavior of pre-cooked wheat gluten (PCWG) during freeze-thaw (FT) cycling. The results revealed that as the number of FT cycles increased, the gel fracture strength and distance of PCWG decreased, while the extractable protein increased. The extent of PCWG deterioration increased with more FT cycles. However, the addition of curdlan mitigated these changes, with a notable effect seen at 0.5% (w/w) addition. Microstructural analysis indicated curdlan's role in enhancing PCWG homogeneity. Secondary structure analysis demonstrated a transition in PCWG's secondary structure from β-sheets to random coils and β-turns as the FT cycle increased. Notably, 0.5% curdlan significantly inhibited this transition. The chemical interaction results suggested that curdlan's impact on changing PCWG's structure was linked to shifts in free sulfhydryl groups, disulfide bonds, and hydrophobic interactions. As the FT cycle increased, the free sulfhydryl content in PCWG rose, while the disulfide bond content decreased. Hydrogen bonding decreased, and hydrophobic interactions increased. These trends were effectively countered by low doses of curdlan (especially 0.5%). However, excess curdlan (0.9%) exacerbated the disruption of PCWG's protein network structure during FT cycling, potentially through steric hindrance effects or hydrogen bonding. In conclusion, this study provides theoretical support for enhancing the quality of PCWG and employing curdlan in frozen flour products. 

Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan

This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP. 

Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage

The effect of 1.0 % (w/v) sodium alginate (SA) glazing on surface frost formation and the quality of frozen fish balls in repeated freeze-thaw (F-T) cycles was studied. The optimal glazing property of 1.0 % SA solution was manifested by high transmittance, excellent water resistance, and high ice glazing rate. After seven F-T cycles, compared with the control, the ice production, thawing loss, and total volatile base nitrogen (TVB-N) value of samples with 1.0 % ice glazing decreased by 28.30 %, 21.02 %, and 27.35 %, while the chewiness and whiteness were increased by 15.02 % and 10.40 %, respectively. Moreover, compared to the control, the microstructure of fish balls glazed with 1.0 % SA was smoother and more uniform, and the ice crystal diameter was smaller. Therefore, 1.0 % SA glazing effectively inhibits the formation of ice crystals, reducing water migration and loss while minimizing damage to the meat structure, thus enhancing the quality of meat products. 

Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls.

This study examined the impacts of milled starch particles at 14 μm (MS1), 9 μm (MS2), 265 nm (NS1) and 130 nm (NS2) on fish myofibrillar proteins (MP) undergoing multiple freeze-thawing by analyzing changes in texture, microstructure and thermal property of MP gels. SEM and light microscopy observation showed that multiple freeze-thawing caused not only the deterioration of gel structure but also the tight bunching of MP strands. As freeze-thaw cycles increased, the hardness and adhesiveness decreased, while drip loss and free water content increased, attributed to the deterioration of gel structure. The cohesiveness, breaking force, and deformation initially decreased and then recovered, as these parameters were mainly controlled by the bunching of MP strands via disulfide bond between protein macromolecules. All experimental analyses confirmed that micro- and nano-sized starch could alleviate the quality deterioration of MP gels. Notably, NS2 exhibited the most favorable performance in inhibiting texture deterioration of the freeze-thawed MP gels, thanks to its exceptional active filling effect and the much more disulfide bonds generated in MP. MS1 was the most effective in reducing drip loss of MP gel, due to the transformation of free water into bound water in MP/MS1 gel. Additionally, MS and NS, especially MS1, remarkably enhanced the freezing stability of MP as evidenced by a significantly increased Tg (−55.85 °C to −39.51 °C) of MP and a shortened temperature region for maximal-ice-formation (−55.85∼-30.92 °C to −39.51∼-27.65 °C). Overall, combined utilization of MS1 and NS2 can maintain the optimal quality of fish gel products during frozen storage. 

Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles

Trehalose and sodium pyrophosphate inhibit ice-induced freezing quality deterioration of surimi: A comparative study on water migration, ice crystal growth, glass transition and state diagram

Excellent plastic forming ability is a prerequisite for large-scale production of steel wires in engineering application. The process of traditional steel wire production inevitably needs interannealing treatment and corrosion-resistant surface treatment (such as hot-dip galvanizing), consuming a large amount of energy and causing environmental pollution. Herein, a rod of 6.34 mm in diameter, made of Fe35Ni35Cr20Mn10 high-entropy alloy (HEA), is continually cold drawn to 0.08 mm wire without interannealing, reaching an accumulated strain of 8.73 and a section reduction ratio of 99.98%. The mechanical properties are examined by CMT5105 or CMT4503 tensile tester. The microstructure was characterized by scanning electron microscopy (FEI Sirion-400) and transmission electron microscopy (FEI Tecani G2 T20). The wire of 0.08 mm in diameter possesses a high strength of 1868 ± 13 MPa. The formation of nanotwins or twin-groups between the lamellar structures and inside the lamellar structure during cold-drawing can harmonize the deformation between the lamellar structures and between grains in a lamellar structure that guarantee the continual plastic deformation. The high strength of the prepared HEA wires is related to the great increase in dislocation density, the formation of nanotwins, and hard <111> texture and the refinement of lamellar structures. 

Super cold‐drawing ability and high tensile strength of Fe35Ni35Cr20Mn10 high‐entropy alloy wires

Tolerability of Fe35Ni35Cr20Mn10 Multi-principal-component Alloy to Impurity Elements

A novel visualization system, in which polymer melt is sheared by a sliding plate, was established to simulate different pressure shear zones of the screw extruder. In this work, the nucleation, growth, coalescence, and breakup of n-hexane bubbles in the high-density polyethylene (HDPE) melt under shear stress were observed through a high-speed camera. It was found that the nucleation rate of bubbles in the HDPE melt increased with the shear rate. Moreover, the bubble diameter at high-pressure shear zones decreased with time until bubbles disappeared but increased with time at low-pressure shear zones. A modified prediction model of bubble coalescence time at high-pressure shear zones was established, and the relative deviation was less than 1%. Three bubble breakup modes, that is, tensile breakup, erosive breakup, and breakup at the gas–liquid interface, were observed under shear. Finally, a new mechanism of foam devolatilization in the screw extruder was proposed. 

Effects of shear stress on the behavior of volatile bubbles in the high‐density polyethylene melt

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Trehalose and sodium pyrophosphate inhibit ice-induced freezing quality deterioration of surimi: A comparative study on water migration, ice crystal growth, glass transition and state diagram

Super cold‐drawing ability and high tensile strength of Fe35Ni35Cr20Mn10 high‐entropy alloy wires

Tolerability of Fe35Ni35Cr20Mn10 Multi-principal-component Alloy to Impurity Elements

Effects of shear stress on the behavior of volatile bubbles in the high‐density polyethylene melt