Progress 10/01/15 to 09/30/20
Outputs
Target Audience:Target audience reached includes food scientists, food engineers, microbiologists, quality control and assurance professionals in academia, food and agricultural industries, fishing industries, oyster industries, aquatic food growers, catfish growers and processors, meat and poultry associations, food safety and quality improvement scientists within USDA-ARS and FDA. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Opportunities fo training graduate students and postoctoral research associates in the food science profession. How have the results been disseminated to communities of interest?The results have been presented in the annual meeting of the International Association of Food Protection and published in the peer-reviewed journal of Food Control and the Journal of Food and Nuritional Science, which are an on-line accessible journals. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
For objective 1, we have completed a study on the characterizations of the three species of carp meat for gelation as affected by starch substitutions at difference concentrations. The objectives of this study were to compare the protein patterns of the three major carp species (grass, silver and bigmouth buffalo carps), and to characterize how six commonly used starches modify the textural properties of surimi-like gels made from the mince pastes of these carps. Protein compositions were analyzed by electrophoresis. The rheological properties of fish meat paste were analyzed from 10 to 90 ?. Six different types of starches were assayed for their gelatinization profile and added to partially replace fish meat paste at different concentrations (0, 2, 4, and 6 g/100g) for making fish meat gels on equal contents of moisture (80%) and salt (3%). Bigmouth buffalo carp had less myosin heavy chain, tropomodulin (38.8 Kda) and tropomyosin α (33-37 kDa) than the other two fishes. Grass carp exhibited lower band intensity at 47.9 KDa, and the myosin light chain at 15.9 KDa was missing in both of the fish meat and fish meat paste. The meat paste of silver carp had a significantly higher G' (storage modulus) value at Peak 2 (77?) than the other two fishes, in contrast, bigmouth buffalo carp had a significant higher G' value at peak 1 (48?). The breaking force (611.8 g) and deformation distance (11.7 mm) of silver carp cooked meat gel were significantly higher than those of grass carp and bigmouth buffalo carp. The addition of starches at 2, 4, and 6% to the grass carp or silver carp paste lowered the breaking force of the cooked gels in a dose-responsive manner as compared to the control without adding starch (P<0.05), but no differences were found between the bigmouth buffalo paste with the same starch types at the levels of 2, 4 and 6%, except the samples containing FirmtexTM starch. For objective 2, we have completed a study to develop more efficient x-ray irradiation conditions to make food more safe by optimizing accelerating voltage and using aluminum filter. Vibrio vulnificus and Vibrio parahaemolyticus are halophilic bacteria and can cause illness associated with the consumption of oysters. In this study, we tested the hypothesis to see if the adjustment of the acceleration voltage can change the efficacy of X-ray doses on V. vulnificus and V. parahaemolyticus in pure culture and inoculated V. parahaemolyticus within farm-raised live oysters (Crassostrea virginica). By using a tailor-made X-ray irradiator (Kimtron 350), the acceleration voltage was adjusted to 50, 200 or 350 kV and irradiated on pure culture of V. vulnificus or V. parahaemolyticus and farm-raised live oysters accumulated with a three-strain mixture of V. parahaemolyticus. Inactivation of V. vulnificus and V. parahaemolyticus pure cultures without filter had a lower inactivation when compared with filtered X-ray. With a 1 mm aluminum filter, 250-300 Gy X-ray reduced more than 6 log CFU ml-1 at 350 kV acceleration voltage. When 350 kV X-ray was applied on live oysters with the aluminum filter, 6 log MPN g-1 reduction of V. parahaemolyticus was achieved with 1250 Gy. The V. parahaemolyticus was significantly (p < 0.05) reduced in whole shell oysters from 8.11 to 6.11, 3.97, 4.17 and 2.77 log MPN g-1 after processing with 250, 500, 750 and 1000 Gy, respectively. These results showed that the pathogen inactivation can be improved by the optimization of energy level with the adjustment of irradiation filter and acceleration voltage. Results showed that under our experimental conditions of high accelerating voltage and the use of 1 mm aluminum filter to remove low energy rays could enhance killing efficiencies on pathogens such as Escherichia. coli O157:H7 and Vibrio species in pure cultures and in whole shell oysters. The results were presented in the International Association of Food Protection's annual conference and published in the peer-reviewed journal of Food Control. For Objective 3, in our X-ray processing study as described in objective 2, we have determined D10 values (decimal reduction values or X-ray dose required for a 90% reduction) using a first-order kinetic model (linear model) was used to analyze the data for log of surviving organisms per treatment dose. The D10-values (in Gy unit) for V. vulnificus pure culture, V. parahaemolyticus pure culture, V. parahaemolyticus within live oysters and mesophilic bacterial counts (log CFU g-1) of treated whole-shell oysters by 50, 200 and 350 kV X-ray with or without 1 mm aluminum filter were calculated. Results showed that in the same filter installation status (with or without), the experimental group with higher voltages had lower D10-values. The D10-value of V. vulnificus pure culture was significantly (p < 0.05) reduced from about 660 to 235 and 125 Gy when the acceleration voltage was increased from 50 kV to 200 and 350 kV without filter installed. Similarly, the D10-value of V. parahaemolyticus pure culture was significantly (p < 0.05) reduced from about 240 to 119 and 91 Gy when the acceleration voltage was increased from 50 kV to 200 and 350 kV without filter installed. With the installation of 1 mm aluminum filter, both V. vulnificus and V. parahaemolyticus pure culture had similar magnitudes (p > 0.05) of D10 values at 350 kV, all well below 50 Gy, and had much smaller D10-values (Gy) compared with previous reports by gamma ray irradiation which ranged 350 and 75 Gy for V. vulnificus and V. parahaemolyticus, respectively. Our experimental results showed that in the absence of a filter, the D10-values (Gy) of V. parahaemolyticus was significantly (p < 0.05) smaller than vulnificus. Interestingly, V. parahaemolyticus had been reported as more resistant to ionizing irradiation than V. vulnificus. Literature had reported X-ray, electron beam and gamma ray research on the sterilization effect of microorganisms, but had not reported the general principles for explaining the differences in bactericidal effect by these technologies. The energy level between gamma ray and X-ray are different but both of them were often classified as ionizing radiation in a general sense. Compared with the gamma ray of cobalt-60 emitted at 1.17 and 1.33 MeV reported in the literature, X-ray technology can be adjusted manually to give various distribution of the energy levels by changing acceleration voltage from low energy as 100 kV to 10 MeV. The X-ray features can be more versatile and manipulable than gamma ray because various filters can be used to produce different effects whereas, in gamma ray technology, filters are not used. For the inactivation of V. parahaemolyticus within oysters, 1 mm aluminum filter was installed in this study. The D10-value of V. parahaemolyticus within oysters was significantly (p < 0.05) reduced from about 620 to 320 and 210 Gy when the acceleration voltage was increased from 50 kV to 200 and 350 kV, respectively. For the inactivation of mesophilic bacterial counts (log CFU g-1) within oysters, when 1 mm aluminum filter was used, the D10-value of mesophilic bacterial counts (log CFU g-1) within oysters was significantly (p < 0.05) reduced from about 1260 to 680 and 640 Gy when the acceleration voltage was increased from 50 kV to 200 and 350 kV, respectively. V. parahaemolyticus within live oysters seems to be more sensitive to X-ray sterilization than mesophilic bacterial counts (log CFU g-1). We did not examine effect on V. vulnificus in live oysters since our findings showed the resistance to irradiation with filter was similar to V. parahaemolyticus in their pure culture forms.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Wu, Y. W., Chang, S. K. C., Tan, Y., Zhang, Y., Mahmoud, B. 2020. Carp muscle protein patterns and textural properties as affected by starch additions to the mince protein gels made from wild grass carp (Ctenopharyngodon idella), silver carp (Hypophthalmichthys molitrix) and bigmouth buffalo carp (Ictiobus cyprinellus). J. Food and Nutritional Sciences 2:1-18.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Wu, Y., & Chang, S. C. 2020. The efficacy of X-ray doses on Vibrio vulnificus in pure culture and Vibrio parahaemolyticus in pure culture and inoculated farm raised live oysters (Crassostrea virginica) with different acceleration voltages. Food Control 115:107277
|
Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Target audience reached includes food scientists, food engineers, microbiologists, quality control and assurance professionals in academia, food and agricultural industries, aquatic food growers, catfish growers and processors, meat and poultry associations, food safety and quality improvement scientists within USDA-ARS and FDA. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. Currently, two graduate students have involved in this project. This project also provides opportunities for the principal investigator to interact with the scientists in other stations for developing collaborations to achieve the goals for ensuring the safety and quality of our nation's food supply. How have the results been disseminated to communities of interest?The results have been disseminated to the local catfish industry conference, and national and international scientific associations through their annual conferences. These scientific associations meetings include the International Association of Food Protection, Institute of food technologists, and American Chemical Society. What do you plan to do during the next reporting period to accomplish the goals?We will continue to carry out our experiments according to our objectives and research plans to characterize the chemical and physical properties of foods and to optimize novel processing methods for enhancing safety and quality and to develop mathematical models for prediction of quality and safety of foods. We will continue to collaborate with other stations on bioactive component extraction, methodology and functional food development. This was initiated this year. Additional efforts will be made to collaborate with other Experiment Stations to submit external grant proposals to the food industries and nationally competitive grant programs and to grow our programs for enhancing food safety and quality through optimizing integrated processing technologies, particularly in areas of catfish, seafood, soy foods, fruits and vegetables.
Impacts
What was accomplished under these goals?
For Objective 1. In a catfish protein hydrolysis study, hydrolyzed products resulting from the enzymatic hydrolysis of catfish-by products were characterized using sodium dodecyl sulfate polyacrylamide gel electrophoresis method. Their emulsification properties and foaming properties were also determined against soy protein proteins used in the food industries. All hydrolysates hydrolyzed by papain, ficin and bromelain (plant sources derived) showed a similar pattern. No obvious collagen bands were observed in the gel. Myosin heavy chain and actin bands were all hydrolyzed completely. All other major bands exhibited in the control (no protease treatment) group were also degraded, and this observation was consistent with the degree of hydrolysis results. However, all hydrolysates obtained from the reactions of alcalase, neutrase, protamex, novo-proD and thermolysin maintained the integrity of the myofibrillar proteins at different degrees. Myosin heavy chain was degraded into small peptides for all hydrolysates hydrolyzed by neutrase at 30, 40, 50 and 60°C. Moreover, a new band was formed at 5 KDa for the hydrolysates hydrolyzed by neutrase at 30 and 40°C. The characterization of the fish protein hydrolysates was published in 2019. In a grape pomace collaborative study, the phenolic compounds were extracted from samples that were ground into different particle size, and the antioxidant capacity of the extract was determined. The composition and structures of the phenolic compounds were characterized using LC-MS method. This is a study that was collaborated with five other universities and the results are being compiled into a manuscript for publication. For Objective 2, Enzymatic technologies were developed to hydrolyze catfish-by products. Two substrates, AzocollTM and Azocasein, were compared for their usefulness for determining enzyme activities. Among eight proteases (four plant and four bacterial sources) , thermolysin possessed the highest proteolytic activity per g on AzocollTM and Azocasein at 70°C, followed by novo-pro D at 60°C. The correlation between the two proteolytic activities determined by the two different substrate methods was 0.97, which suggesting that the two different substrate methods did not vary significantly. Therefore, Azocasein is recommended for industrial application due to the lower cost of this substrate. Overall, proteases derived from plant sources gave higher degree of hydrolysis (range from 40-70%) than that from the bacterial sources (range from 10-30%). Degree of hydrolysis exhibited a sharp increase in the first 10 min and reached to a relative plateau-like pattern after 20 min. The developed enzymatic technologies will serve as a foundation for future scale up production for industrial applications. In another technology development, we have initiated the study on the effect of acceleration voltage for inactivating pathogens by x-ray. Preliminary results have been presented in the annual conference of the International Association of Food Protection. If successfully developed, the new technology will be more effective for inactivating target pathogens in foods such as Vibrios in oysters. For Objective 3. Kinetic analysis for the hydrolysis processing was carried out using the Peleg's model at various temperatures. Peleg constants K1 relates to degree of hydrolysis at very beginning, and Peleg capacity constant K2 relates to maximum of degree of hydrolysis. Degree of hydrolysis exhibited an overall increase as time was extended. The hydrolysis curves indicated that ficin gave the highest degree of hydrolysis (71%) at 30°C. The results showed that the lowest K1 and K2 were found in ficin hydrolysis (50 and 40°C, respectively). The hydrolysis curves fit the modified Peleg model well, having R2 all higher than 0.91. In our current study, protease concentrations for approaching a certain degree of hydrolysis level could be calculated from the kinetic model. The lowest protease activity needed for hydrolyzing 100 g of proteins in the substrate and approaching the Degree of Hydrolysis of 15% and 20% was found in ficin hydrolysis for 120 min at 60°C (3.0 and 5.0 AzU/g, respectively). However, the lowest protease cost to reach the Degree of Hydrolysis of 15% and 20% were found in thermolysin hydrolysis for 120 min at 50°C (0.0003 and 0.0006 $/100 g of protein, respectively).
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Tan, Y., Chang, K. C., Meng, S., 2019. Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases. LWT-Food Sci. Technol. 111:809-820.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Zhang, Y and Chang, K. C. 2019. Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes. Food Chemistry. 281:154-162.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wu, Y. W., Chang, K. C. 2019. Inactivation of Escherichia coli O157:H7 Inactivation in phosphate buffer by levels of X-Ray accelerating voltage. International Association of Food Protection annual conference. Louisville, KY. July 20-25, 2019.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Tan, Y., Gao, H., Chang, S. K. C., Bechtel, P. J., and Mahmoud, B. S. M. 2019. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem, 272:133-140.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Soni, B., Mahmoud, B., Chang, S., El-Gian, E. M., and Hassan, E. B. 2018. Physicochemical, antimicrobial and antioxidant properties of chitosan/TEMPO biocomposite packaging films. Food Packaging and Shelf Life. 17:73-79. Doi:10.1016/j.fpsl.2018.06.001.
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Target audience reached includes food scientists, food engineers, microbiologists, quality control and assurance professionals in academia, food and agricultural industries, aquatic food growers, catfish growers and processors, meat and poultry associations, food safety and quality improvement scientists within USDA-ARS and FDA. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. Currently, there are two graduate students involved in this project. How have the results been disseminated to communities of interest?The results have been disseminated to the local catfish industry conference, and national and international scientific associations through their annual conferences. These scientific associations meetings include the Institute of food technologists, and American Chemical Society. What do you plan to do during the next reporting period to accomplish the goals?We will continue to carry out our experiments according to our objectives and research plans to characterize the chemical and physical properties of foods and to optimize novel processing methods for enhancing safety and quality and to develop mathematical models for prediction of quality and safety of foods. Efforts will be continued to submit external grant proposals to the food industries and nationally competitive grant programs to grow our programs for enhancing food safety and quality through optimizing integrated processing technologies. We will collaborate with other stations on bioactive component extraction, methodology and functional food development.
Impacts
What was accomplished under these goals?
For Objective 1. Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials. Collagen extracted from catfish skin was characterized using circular dichroism, differential scanning calorimeter, zeta potential and electrophoresis to determine the structure of the products extracted by three different methods. In addition, functional properties including solubility and gel strength were analyzed on the collagen products. The results showed that the protein structures and functional properties were affected by different extraction method, by the type of acids, or enzyme addition (pepsin) or homogenization to reduce particle size had different characteristics. Pepsin-extracted collagen produced more smaller size chains (alpha chains). Gel strengths of collagen extracted by acetic acid and hydrochloric acid are significantly higher than that extracted with the addition of pepsin. HCl extraction with homogenization-aided method can be used for the industries to improve collagen yield in terms of extraction efficiency and economy. For Objective 2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation. Novel integrated technologies using acid in conjunction with homogenization with or without pepsin addition were investigated for the optimization of extraction of collagen from catfish skin. Kinetic analysis of the extraction yield was carried out for collagen extraction at different extraction conditions (different acids, pH, liquid to solid ratio, particle size and enzyme concentration). Protein recovery rate from minced skins extracted with pH 2.4 HCl containing 23.6 KU/g pepsin was the highest (70.15%). A research proposal on catfish by-product utilization submitted to USDA-NIFA was funded. A refereed journal article on this work was published in Food Chemistry. For Objective 3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health. The catfish collagen extraction kinetics fit Peleg's mathematical model very well. The extraction constants K1 and K2 were obtained. K1 relates to extraction rate at the very beginning, and Peleg capacity constant K2 relates to maximum of extraction yield. The lowest K1 and K2 were found in pepsin-aided extraction with enzyme activity of 23.6 KU/g. The values of extraction rate constant (K1) and constant of extraction extent (K2) exhibited a tendency of decreasing with the increase of solid-to-liquid ratio and pepsin concentration. The lower the extraction rate constant and constant of extraction extent suggested a higher yield with less time. These parameters helped understand the processing characteristics and provide foundation for prediction of the proteins in the food industry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Tan, Y. and Chang, S.K.C. 2018. Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin. Food Chemistry 242 (3): 147-155.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Xu, J., Mukherjee, D. and Chang, S. K. C. 2018. Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization. Food Chemistry 240(2): 1005-1013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Zhang, Y., Chang, S. K. C., Wu, H. B. 2018. Effects selected hydrocolloids on physicochemical and storage properties of soymilk. Annual meeting of the Institute of Food Technologists. Chicago. July 15-19.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Wu, Y., Chang, S., Tan, Y., Zhang, Y., Mahmoud, B., Bechtel, P. 2018. Effects of starches on the textural properties of cooked fish paste gel of wild grass carp (Ctenopharyngodon idella), silver carp (Hypophthalmichthys molitrix) and bigmouth bullalo (Ictiobus cyprinellus). Annual meeting of the Institute of Food Technologists. Chicago. July 15-19.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Tan, Y. Q., Chang, S. K. C., Bechtel, P. J. 2018. Effect of pH and transglutaminase cross-linking on physicochemical and textural changes in myofibrillar proteins extracted from channel catfish by-products. Annual meeting of the Institute of Food Technologists. Chicago. July 15-19.
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Target audience reached includes food scientists, food engineers, microbiologists, quality control and assurance professionals in academia, food and agricultural industries, aquatic food growers, catfish growers and processors, meat and poultry associations, food safety and quality improvement scientists within USDA-ARS and FDA. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. Currently, there are two graduate students involved in this project. How have the results been disseminated to communities of interest?The results have been disseminated to the national and international scientific associations through their annual conferences. These meetings include the Institute of food technologists, American Chemical Society, and International Soybean Processing and Utilization Conference. What do you plan to do during the next reporting period to accomplish the goals?We will continue to carry out our experiments according to our objectives and research plans to characterize the chemical and physical properties of foods and to optimize novel processing methods for enhancing safety and quality and to develop mathematical models for prediction of quality and safety of foods. Efforts will be continued to submit external grant proposals to the food industries and nationally competitive grant programs to grow our programs for enhancing food safety and quality through optimizing integrated processing technologies.
Impacts
What was accomplished under these goals?
For Objective 1. Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials. Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultrahigh pressure homogenization (UHPH) were characterized. Soybean meal after defatting can be used for processing into valuable protein ingredient to be used as an emulsifier to enhance the stability of the food system. Progress was made to use novel physicochemical methods, such as particle sizing, particle charge, surface tension, surface hydrophobicity and circular dichroism to study the properties and storage of soybean protein nanoemulsion prepared by UHPH. Results showed that demonstrated that soy protein isolates, glycinin and beta-conglycinins can be used as effective emulsifiers in nanoemulsions prepared by UHPH. We also have determined allergencity of proteins in peanuts of more than 100 cultivars and discovered some varieties have low allergenic proteins. Research has been devoted to study how food processing would affect the allergens in different fractions proteins based on their solubility For Objective 2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation. Novel technologies of using ultrahigh pressure homogenization (UHPH) and hydrocolloids to improve the physico-chemical and storage properties of soymilk were studied. Soymilk during post-harvest storage would precipitate due to particle sedimentation, and this had been a major quality problem for the food industry and the consumers since the sediments cause chalky after taste. Progress was made on the use of UHPH in the presence of two types of gums for enhancing a range of physic-chemical properties of soymilk for extending shelf-life. The results showed that soymilk with 0.05% k-carageenan had markedly improved storage properties. X-ray irradiation has been used to inactivate norovirus in oysters, and results showed norovirus can be effectively reduced by irradiation. A research proposal on optimizing x-ray irradiation for enhancing food safety and quality was submitted to USDA-NIFA for funding. For Objective 3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health. The catfish collagen extraction technologies have been investigated in this last year. The extraction of collagen from fish skin was affected by the type of acids and time of the extraction. Mathematical models were developed used to characterize the process for predicting and optimizing the yield and the quality of the products. SDS-polyacrylamide gel electrophoresis was used to characterize the extraction efficiency of the protein subunits in the extracted fish collagen. A part of the results had been presented in national food science conferences this year.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Mukherjee, D. and Chang, S. K. C. Zhang, Y. Mukherjee, S. 2017. Effects of ultra-high pressure homogenization and hydrocolloids on physico-chemical and storage properties of soymilk. J. Food Science 82(10): 2313-2320.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Zhang, Y., Chang, S. K. C., Stringers, S. Zhang, Y. 2017. Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation. LWT-Food Science and Technology 86:302-311.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Tan, Y. Q. and Chang, S. K. C. 2017. Digestive enzyme inhibition activity of the phenolic substances in selected fruits, vegetables and tea as compared to black legumes. J. Functional Foods 38 (B): 644-655. Accepted 4-4-2017.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Wu, Y., Chang, S., Nannapaneni, R., Zhang, Y., Coker, R., & Mahmoud, B. S. 2017. The effects of X-ray treatments on bioaccumulated murine norovirus-1 (MNV-1) and survivability, inherent microbiota, color, and firmness of Atlantic oysters (Crassostrea virginica) during storage at 5� C for 20 days. Food Control. 73B:1189-1194.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2017
Citation:
Tan, Y. Q., Chang, S. K. C., Yan, Z. 2017. Comparison of alpha-amylase, alpha-glucosidase and lipase inhibition activity of the phenolic substances in two black legumes of different genera. Food Chem. 214:259-268.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Chang, S. K. C., Gillen, A., Chen, P. Y. and Zhang, B., Meng, S., and Tan, Y. Q. 2017. Enhancing protein composition in soybeans for improving tofu quality using a3 subunit as a marker. Annual Conference of the National Association of Plant Breeders. University of California-Davis. Aug 7-10, 2017.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Meng, S., Li, J.X., Chung, S-Y., Chang, S. K. C., Chang, C-I. 2017. Quantitative and kinetic analyses of peanut allergens as affected by food processing. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Tan, Y. Q., Chang, S. K. C., Bechtel, P. 2017. Kinetics of the hydrolysis of by-product from Channel catfish (Ictalurus punctatus) fillet processing by eight types of proteases. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Zhang, Y., Chang, S. K. C., Tan Y. Q. 2017. Effects of chemical extraction and in vitro digestion on phenolic acid profiles derived from three phenolic-rich legume varieties. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Handa, C. L., Zhang, Y., Chang, S. K., Kumari, S., Ida, E. I. 2017. ACE-inhibitory activity of digested soy-products using different extract solvents. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Mukherjee, D., Zhang, Y., Handa, C. L., Zhang, Y., Chang, S. K. C., Stringers, S. 2017. Comparison of ethanol and volatile flavor compounds derived from laboratory-prepared and commercial wines using gas chromatography-mass spectrometry. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Yang, Y, Chang, S. K. C., Meng, S., Zhang, Y. 2017. Analysis of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in ninety-three soybean varieties. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Zhang, Y., Mukherjee, D., Handa, C. L., Zhang, Y., Chang, S. K. C., Stringers, S. 2017. Changes in the volatile compounds of muscadine wines during fermentation. Annual meeting of the Institute of Food Technologists. Las Vegas. June 25-28.
- Type:
Book Chapters
Status:
Published
Year Published:
2017
Citation:
Chang, K. C., Zhang, Y. 2017. Protein Analysis. Chapter 18. In "Food Analysis." S. S. Nielsen (ed.). 5th ed. Springer Publishing Company, New York, NY. Pp. 315-331.
- Type:
Other
Status:
Other
Year Published:
2017
Citation:
Legume food quality as affected by chemistry, processing and storage. A lecture given to a senior class of the Food Science students at the Department of Food Science, College of Agriculture, Pingtung University of Science and Technology. Nepu, Pingtung, Taiwan. March 15, 2017.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Food scientists, engineers, microbiologists, quality control and assurance personnel and technologists in the academia, food and agricultural industries, aquatic food growers, catfish growers, meat and poultry associations, and food safety and quality improvemet scientists in the USDA-ARS. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project also provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. Currently, there are two graduate students involved in this project. How have the results been disseminated to communities of interest?The results have been disseminated to the national and international scientific associations through their annual conferences. These meetings include the Institute of food technologists, American Chemical Society, and International Soybean Processing and Utilization Conference. What do you plan to do during the next reporting period to accomplish the goals?We will continue to carry out our experiments according to our objectives and research plans to characterize the chemical and physical properties of foods and to optimize novel processing methods for enhancing safety and quality and to develop mathematical models for prediction of quality and safety of foods. Efforts will be continued to submit external grant proposals to the food industries and nationally competitive grant programs to grow our programs for enhancing food safety and quality through optimizing integrated processing technologies.
Impacts
What was accomplished under these goals?
For Objective 1. Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials. We have conducted various scales of physical, chemical and biological properties of foods produced in Mississippi. In one of the most important experiments on catfish by-product characterization, we have determined the mass balance of the processing of fish filleting, in that about 65% of the whole catfish existed as catfish-by product after filleting. The protein present in the catfish is about 35% on a dry weight basis. Research has been devoted to recover the fish protein from the fish heads, frames and skins for human use in this year. We also have determined cooking effects on isoflavones, phenolic acids and antioxidant activity in germinated soybean and found that cooking has a significant effect. In another experiment, we have characterized the total protein and major storage protein peptide subunits in 60 cultivars of soybeans which are intended to be used for tofu making. Results showed that there is a correlation between protein A3 subunit and tofu firmness, which is a critically important trait for tofu quality. Isoflavones have been known to reduce chronic diseases and the effect is affected by its chemical forms. In a study, we have characterized the materials to determine the changes by soaking and grinding methods on their solid yield recovery, isoflavone content and antioxidant and anti-proliferation properties in soymilk made from black soybean. Isoflavones in soymilk made by various ultra-high temperature methods that reduced its beany odor and retain isoflavones in the products were characterized and published in J. of Food Science. We also have determined allergencity of proteins in peanuts of various cultivars. Through these determinations, we believe we will be able to select cultivars with genes that produce less allergens in the future. Research also has been devoted to characterize the degradation of acidity, phenolic content and antioxidant properties in persimmons during their maturity process on the trees grown in Starkville, Mississippi. Results showed interested degradation of acids and changes of antioxidants that are affected by genotypes of persimmons. For Objective 2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation. The experiments on developing of protein from catfish by-products were initiated. Catfish by-products are rich in protein and fat content, and similar to high protein plant seeds which are commonly used for protein ingredient making. Preliminary results are very promising to recover the proteins for human use since fish protein are animal proteins, and has high nutritive value for human consumption. This is very important since there is a protein shortage in the global production of protein foods for the ever increasing world population. Extraction of protein for human food ingredient can provide a technology for alleviating the world protein shortage and therefore enhance both agricultural sustainability and human nutrition. We are able to recover 40-80% of the protein from selected parts of the fish by-products. Currently, the fish by-product is sold to the oil rendering plant at 5 cents per kilogram and successful utilization will increase its values to the aquaculture farmers in the region. We had submitted a national proposal to the NIFA competitive program and received a favorable fundable ranking. However, fund was not adequate to fund our project. We will revise this project next year for consideration again. For Objective 3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health. The catfish protein extraction technologies have been investigated in this last year. The extraction is affected by particle size of the materials. The extraction efficiency is also affected by pH and salt concentrations in the extraction solvents. Overall the extraction kinetics are being investigated. Mathematical models are being used to characterize the process for predicting and optimizing the yield and the quality of the products. SDS-poly acrylamide gel electrophoresis is being used to characterized the extraction efficiency of the protein subunits in the fish muscle, Preliminary results showed that the extraction fits Peleg's model for absorption. A part of the results has been presented in national food science conferences this year. The extraction constants are being calculated and will be reported in the next reporting period. The mathematical relationships between tofu texture firmness and protein subunits have been characterized and results showed a positive correlation between firmness of A3 peptide content in the raw soybeans. This is very important for developing soybean genotypes with a high content of A3 peptide subunit for improving tofu quality. This will increase the premium for the soybean farmers in marketing food-grade soybeans in the international markets to increase US market share. The results have been published in the journal of Food Chemistry. Furthermore, the kinetic analysis of the changes of isoflavones in soymilk has been published in the Journal of Food Science. Kinetic analysis showed first order reaction in the conversion of conjugated isoflavones to their aglucones which have been reported to have a high bioaccessibility for human absorption. Isoflavones have been widely reported to be able to enhance health, but their effects are affected by chemical structures of their isomers. Our results have been published in Journal of Food Science this year.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Zhang Y. and Chang, K.C. 2016. Isoflavone profiles and kinetic changes during ultra-high temperature processing of soymilk. J. Food Sci. 81(3):C593-599.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Zhang, Y., and Chang, S. K. C. 2016. Identification and quantification of phenolic acids and flavonoids of three phenolic-rich legume varieties as affected by thermal treatments. Presented in 2016 252th ACS Conference in Philadelphia in August 21-25, 2016.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Meng, S., Chang, S., Jiang, L, Li, J. X., Puppala, N., and Chuang, S. Y. 2016. Quantitative analysis of allergens in peanut varieties from USDA Core Collection and other resources and assessment of food processing effects on peanut allergens. Presented in 252th ACS Conference in Philadelphia in August 21-25, 2016.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Tan, Y. Q., and Chang, S. K. C. 2016. Comparison of acidic collagen extraction methods of collagen from channel catfish skin. Presented in 252th ACS Conference in Philadelphia in August 21-25, 2016.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Mukherjee, D., and Chang, S. K. C.2016. Physico-chemical properties and stability of a soy protein isolate and peanut oil-based emulsion as affected by ultra-high pressure homogenization and pH. Presented in 252th ACS Conference in Philadelphia in August 21-25, 2016.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Kumari, S., Chang, S. K. C., Zhang, Y., and Zhang, Y. 2016. Comparative study of phenolic content and antioxidant activity in astringent and non-astringent persimmon fruits during development and ripening. Presentated in 252th ACS Conference in Philadelphia in August 21-25, 2016.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Tan, Y. Y., Zhang, Y. Chang, S. K. C. 2016. Integrated grinding and cooking effects on the retention of solids, protein, off-flavor compounds, isoflavones, phnolic substances, antioxidant and antiproliferative activities in Prosoy soymilk. The seventh International Soybean Processing and Utilization Conference. Harbin, China, Aug 8-10, 2016.
- Type:
Other
Status:
Other
Year Published:
2016
Citation:
Chang, S. K. C. 2016. Introduction of the Mississippi Center for Food Safety and Post-Harvest Technology. A seminar at USDA-ARS Eastern Regional Research Center in Wyndmoor, Pennsylvania on September 16, 2016.
- Type:
Other
Status:
Other
Year Published:
2016
Citation:
Chang, S. K. C. 2016. Peer review process in scientific journal publications. Wiley Publication. 18th International Congress of Food Science and Technology. Dublin, Ireland, Aug 21-25, 2016.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Tan, Y.Y., Chang, K.C., Zhang, Y. 2016. Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and anti-proliferative properties in soymilk prepared from black soybean. J. Food Sci. 81(4):H1016-1023.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Meng, S., Chang, S. K. C., Gillen, A. M., Zhang, Y. 2016. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production. Food Chem. 213:31-39.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Kumari, S., and Chang, S.K.C. 2016. Effect of Cooking on Isoflavones, Phenolic acids and antioxidant activity in sprouts of Prosoy soybean (Glycine max). J. Food Sci. 81(7):C1679-1691.
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