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Xu W, Bao Y, Zhou Y, Hong H, Gao R. Effect of protein oxidation on the structure and emulsifying properties of fish gelatin. Food Res Int 2024; 195:114963. [PMID: 39277235 DOI: 10.1016/j.foodres.2024.114963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 08/17/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
This study aimed to investigate the effect of oxidation on fish gelatin and its emulsifying properties. Fish gelatin was oxidized with varying concentrations of H2O2 (0-30 mM). Increased concentrations of the oxidant led to a decrease in amino acids in the gelatin, including glycine, lysine, and arginine. Additionally, the relative content of ordered secondary structure and triple helix fractions decreased. Zeta potential decreased, while particle size, surface hydrophobicity, and water contact angle increased. Regarding emulsifying behavior, oxidation promoted the adsorption of gelatin to the oil-water interface and reduced interfacial tension. With increased degrees of oxidation, the zeta potential and size of the emulsion droplets decreased. The oxidized gelatin exhibited better emulsifying activity but worse emulsifying stability. Based on these results, a mechanism for how oxidation affects the emulsifying properties of gelatin was proposed: the increase in gelatin's hydrophobicity and the decrease in triple helix structure induced by oxidation reduced the interfacial tension at the oil-water interface. This promoted protein adsorption at the oil-water interface, allowing the formation of smaller oil droplets and enhancing gelatin's emulsifying activity. However, the decrease in electrostatic repulsion between emulsion droplets and the decrease in solution viscosity increased the flocculation and aggregation of oil droplets, ultimately weakening the emulsifying stability of gelatin.
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Affiliation(s)
- Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Yue Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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2
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Bao Y, Yan D, Xu G, Hong H, Gao R. Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel-based proteomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8212-8218. [PMID: 38860545 DOI: 10.1002/jsfa.13654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/12/2024]
Abstract
BACKGROUND Morden advanced analytical tools offer valuable information into the understanding of molecular mechanism of traditional food processing. Chopping temperature is well-known to affect the surimi gel quality of silver carp, but the detailed molecular mechanism is not very clear. In this study, a gel-based proteomics was performed on the extracted surimi proteins under different chopping temperatures (0, 5, 10, and 25 °C) along with other physicochemical characterization of surimi proteins and gels. RESULTS With increased chopping temperature, protein extractability (in 3% sodium chloride) generally decreased, while the extracted protein generally exhibited larger surface hydrophobicity, reduced intrinsic fluorescence intensity, lower sulfhydryl content. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile of extracted protein showed a clear difference at 25 °C when compared with the other three temperatures, and more protein fragmentation occurred. Proteomic analysis of selected bands indicated that major myofibrillar proteins react differently with chopping temperatures, especially at 25 °C. The selected bands contained a variety of other proteins or their fragments, including adenosine triphosphate (ATP) synthase, glyceraldehyde-3-phosphate dehydrogenase, glucose-6-phosphate isomerase, heat shock protein, parvalbumin, collagen, and so forth. For the surimi gel, water-holding capacity and gel strength generally decreased with increased chopping temperature. CONCLUSION Our results suggested that chopping at 0-10 °C is acceptable for the production of silver carp surimi in terms of gel strength and water-holding capacity. However, a chopping temperature near 0 °C led to less protein oxidation and denaturation. The inferior gel quality at 25 °C is linked to a decreased concentration of extracted protein and degradation of major myofibrillar protein, the latter is likely crosslinked with sarcoplasmic proteins. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Dan Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Guoliang Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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3
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Chen J, Jin J, Liu Y, Zhao M, Qi Z, Shi W, Li Y, Lu S, Dong J, Wang Q. Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies. Food Chem 2024; 452:139529. [PMID: 38703740 DOI: 10.1016/j.foodchem.2024.139529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
This study evaluated the effects of varying levels of malondialdehyde (MDA) on the structural and foaming properties of the egg yolk proteins (EYPs), and the interaction between them was explored by molecular docking. The results showed that oxidative modification due to MDA increased the carbonyl content of EYPs by 4.49 times. Simultaneously, the total sulfhydryl content was reduced by 21.47%, and the solubility of EYPs was significantly decreased (p < 0.05). Continuous oxidation disorders the previously ordered structure of EYPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that some proteins underwent crosslinking and aggregation with increased MDA oxidation, aligning with changes in particle size and zeta-potential. Moderate oxidation (<1 mmol/L) enhanced the foaming capacity and foam stability of EYPs. Additionally, molecular docking results uncovered favorable interactions between MDA and specific EYPs, primarily through hydrogen bonding. This research offers valuable insights into managing the functional and quality changes of yolk products during processing.
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Affiliation(s)
- Jingya Chen
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jiaxin Jin
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yu Liu
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Mengbin Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zeliang Qi
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Wenjing Shi
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yangyang Li
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Juan Dong
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Qingling Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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4
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Wang Y, Zhao Y, He Y, Ao C, Jiang Y, Tian Y, Zhao H, Lu H. Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss). Food Chem 2024; 451:139403. [PMID: 38653104 DOI: 10.1016/j.foodchem.2024.139403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 04/10/2024] [Accepted: 04/15/2024] [Indexed: 04/25/2024]
Abstract
In this study, the impact of three unsaturated fatty acids (Oleic acid: OA, Eicosapentaenoic acid: EPA, Docosahexaenoic acid: DHA) on the oxidation and structure of rainbow trout myofibrillar protein (MP) was explored. The findings revealed a notable increase in carbonyl content (P < 0.05) and a significant decrease in total sulfhydryl content (P < 0.05) of MP with the concentration increase of the three unsaturated fatty acids. Endogenous fluorescence spectroscopy and surface hydrophobicity analyses showed that unsaturated fatty acids can cause unfolding and exposure of hydrophobic groups in MP. In addition, SDS-PAGE showed that disulfide bonds were associated with MP cross-linking and aggregate size induced by unsaturated fatty acids. Overall, three unsaturated fatty acid treatments facilitated the oxidation of myofibrillar proteins, and the extent of protein oxidation was closely associated with the concentration of unsaturated fatty acids.
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Affiliation(s)
- Youjun Wang
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yangmeijin Zhao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yuxuan He
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Chengxiang Ao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yusheng Jiang
- Key Laboratory of Dalian Shrimp and Crab Breeding and Healthy Aquaculture, Heishijiao Street, Dalian 116023, China
| | - Yuanyong Tian
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Zhao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Lu
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China.
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5
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Harimana Y, Muhoza B, Munyandamutsa P, Gankhuyag J, Zhang S, Li Y. Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds. Food Chem 2024; 447:139031. [PMID: 38513491 DOI: 10.1016/j.foodchem.2024.139031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 02/20/2024] [Accepted: 03/11/2024] [Indexed: 03/23/2024]
Abstract
The present study was aimed to investigate the interactions between soybean protein isolate (SPI) with resveratrol (RESV) and lutein (LUT). The binding forces, molecular interactions and functional properties were explored by multi-spectroscopic analysis, molecular docking and functional property indexes between SPI and RESV/LUT. The RESV/LUT quenched SPI chromophore residues with static mechanism and the endothermic reaction. The SPI- RESV/LUT complexes were formed through hydrogen bond, electrostatic and hydrophobic interactions. Molecular docking confirmed van-der-Waals force as one of the important forces. The interaction of RESV/LUT led to SPI's secondary structure alterations with a decrease in α-helix and random coil and an increase in β-sheet and β-turns. RESV/LUT developed foaming and emulsifying properties of SPI and showed a significant decrease of the surface hydrophobicity with RESV/LUT concentrations increase attributed to SPI's partial unfolding. Our study exposed molecular mechanisms and confirmations to understand the interactions in protein- RESV/LUT complexes for protein industrial base promotion.
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Affiliation(s)
- Yves Harimana
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; School of Veterinary Medicine, University of Rwanda, Rwanda
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China
| | | | - Javzan Gankhuyag
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China.
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6
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Wang X, Wu Q, Mao X, Zhang J. Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins. Foods 2024; 13:1513. [PMID: 38790813 PMCID: PMC11120051 DOI: 10.3390/foods13101513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions. In this paper, the effect of alkyl peroxyl radical oxidation on the stability of walnut protein emulsions is investigated. With the increase of 2,2-azobis (2-methylpropionamidine) dihydrochloride (AAPH) concentration, both its protein and fat were oxidized to different degrees, and the droplets of the emulsion were first dispersed and then aggregated as seen from the laser confocal, and the stability of walnut protein emulsion was best at the AAPH concentration of 0.2 mmol/L. In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration. The results showed that moderate oxidation (AAPH concentration: 0-0.2 mmol/L) promoted an increase in protein flexibility and a decrease in the protein interfacial tension, leading to the decrease in emulsion droplet size and the increase of walnut protein emulsion stability, and excessive oxidation (AAPH concentration: 1-25 mmmol/L) weakened protein flexibility and electrostatic repulsion, making the walnut protein emulsion less stable. The results of this study provide theoretical references for the quality control of walnut protein emulsions.
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Affiliation(s)
| | | | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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7
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Lan M, Li T, Li L, Wang S, Chen J, Yang T, Li Z, Yang Y, Zhang X, Li B. Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties. Food Chem 2024; 435:137564. [PMID: 37776650 DOI: 10.1016/j.foodchem.2023.137564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/11/2023] [Accepted: 09/20/2023] [Indexed: 10/02/2023]
Abstract
The physiochemical properties, structure characteristics, oxidation, and emulsifying properties of myofibrillar proteins (MPs) in low salt solution after treated by the ultrasound were investigated. The solubility, mean diameters, sulfhydryl content, and carbonyl contents of MPs after ultrasonic treatment increased, while the turbidity decreased. The surface hydrophobicity of MPs with 200 W-600 W treatment increased, but decreased at 800 W treatment. The circular dichroism analysis revealed that α-helix content increased, while β-sheet and random coil content decreased after ultrasonic treatment. Fluorescence spectroscopy indicated the fluorescence intensities of MPs were increased after ultrasonic treatment. SDS-PAGE results showed more protein polymers due to myosin heavy chain (MHC) aggregation via disulfide bonds. Based on LC-MS/MS result, the myosin heavy chain was susceptible to oxidation, with monooxidation being the main oxidative modification. Finally, the emulsions stabilized by ultrasonically treated MPs, especially those treated at 800 W, exhibited decreased particle size, improved uniformity, and enhanced stability.
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Affiliation(s)
- Meijuan Lan
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Tongshuai Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Juncheng Chen
- International School of Public Health and One Health, Hainan Medical University, Haikou 571199, China
| | - Tangyu Yang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhiru Li
- Beijing Normal University - Hong Kong Baptist University United International College, Zhuhai, China
| | - Yipeng Yang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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8
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Li G, Tao R, Sun Y, Wang L, Li Y, Fan B, Wang F. Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction. Foods 2024; 13:738. [PMID: 38472850 DOI: 10.3390/foods13050738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.
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Affiliation(s)
- Gaolin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ran Tao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yufeng Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yurui Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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9
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Hu H, Feng Y, Zheng K, Shi K, Yang Y, Yang C, Wang J. The effect of subzero temperatures on the properties and structure of soy protein isolate emulsions. Food Chem 2024; 433:136829. [PMID: 37742511 DOI: 10.1016/j.foodchem.2023.136829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 07/01/2023] [Accepted: 07/05/2023] [Indexed: 09/26/2023]
Abstract
Different freezing temperatures (-5, -20, -40 and -80 ℃) could change soy protein isolate (SPI) structure and emulsion properties. After freezing at -5 ℃ and -20 ℃, the structure of the SPI loosened, the fluorescence intensity was red shifted, and the proportion of Phe, Tyr and Trp exposed increased. With decreasing temperature, the surface hydrophobicity (H0 × 100), the number of sulfhydryl groups and the number of disulfide bonds all rose, then fell (-40 ℃), and rose again (-80 ℃). The β-sheet content in the protein secondary structure increased from 32.71% (control) to 50.66% (-40 ℃) and then decreased to 37.05% (-80 ℃), while the β-turn and random coil contents showed the opposite pattern, which also confirmed aggregation. The emulsification performance of SPI after freezing treatment was decreased. The results of this study provide theoretical support for future production of frozen foods with added SPI.
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Affiliation(s)
- Haiyue Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yongli Feng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kaiwen Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kexin Shi
- Tangshan Food and Drug Comprehensive Inspection and Test Center, China
| | - Yutong Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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10
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Yan Z, Liu J, Cao S, Wang Z, Li C, Ren J, Zhang R, Zhang M, Liu X. Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties. Int J Biol Macromol 2023; 253:126759. [PMID: 37678696 DOI: 10.1016/j.ijbiomac.2023.126759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo. Furthermore, for the MgCl2-based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future.
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Affiliation(s)
- Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sijia Cao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhi Wang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chenman Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jianqi Ren
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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11
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Li S, Liu Z, Hei X, Wu C, Ma X, Hu H, Jiao B, Zhu J, Adhikari B, Wang Q, Shi A. Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein. Foods 2023; 12:3709. [PMID: 37835362 PMCID: PMC10572237 DOI: 10.3390/foods12193709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance walnut proteins' physicochemical and functional properties. The changes in particle size, microstructure, surface hydrophobicity, fluorescence, solubility, foaming, and emulsification were investigated. Cold plasma and ultrasound treatments minimally affected particle size and morphology. Cold plasma increased the particle size D4,3 from 145.20 μm to 152.50 μm. Ultrasonication reduced the particle size D4,3 to 138.00 μm. The variation was within ±10 μm, while the particle size of walnut protein significantly decreased after the other four modification treatments. The greatest variation in particle size was in the superfine grinding, with the D4,3 being reduced to 23.80 μm. Ultrasound treatment converted the β-sheet into an α-helix, while the other methods transformed the α-helix into a β-sheet. The dispersion stability notably improved after wet ball milling and high-pressure microjet treatments, which was accompanied by a significant increase in solubility from 6.9% (control) to 13.6% (wet ball milling) and 31.7% (high-pressure microjet). The foaming and emulsification properties were also enhanced through these modifications (foaming improved from 47% to 55.33% and emulsification improved from 4.32 m2/g to 8.27 m2/g). High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein. These findings are expected to help broaden the potential utilization of walnut protein in the food industry, including in beverages and emulsions.
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Affiliation(s)
- Shanshan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
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12
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Zhou Q, Wang J, Li H, Wu X, Wu W. Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of β-carotene. Food Res Int 2023; 172:113166. [PMID: 37689915 DOI: 10.1016/j.foodres.2023.113166] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
The emulsion carriers which prepared by rice bran protein (RBP) with different oxidation extents were utilized to deliver β-carotene (BC). The effects of RBP oxidation extent on stability and bioaccessibility of BC in rice bran protein emulsion (RBPE) were investigated by measuring the droplet size, microstructure, digestive stability, cellular antioxidant, and delivery property of BC-RBPE. The results showed that BC-RBPE prepared by moderately oxidized RBP (extracted from rice bran with a storage time of 5 d) presented excellent digestive stability and delivery property during gastrointestinal digestion. The particle size of initial BC-RBPE, BC-RBPE after gastric digestion, and BC-RBPE after intestinal digestion were 509.73, 2149.33, and 997.82 nm, respectively. Compared with free BC suspension, the BC retention after gastric digestion and the BC bioavailability of BC-RBPE prepared by moderately oxidized RBP increased by 23.50% and 27.54%, respectively. In addition, the BC cellular antioxidant activity and BC cellular uptake of BC-RBPE prepared by moderately oxidized RBP were significantly higher than that of free BC-suspension, which increased by 29.63% and 13.84%, respectively. In summary, the study showed that oil-in-water emulsion prepared by moderately oxidized protein is a potential delivery system of BC, which can provide a theoretical basis for improving the utilization of protein by adjusting the extent of protein oxidation.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing Changsha, Hunan 410004, China
| | - Jianqiang Wang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing Changsha, Hunan 410004, China
| | - Helin Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing Changsha, Hunan 410004, China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing Changsha, Hunan 410004, China.
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13
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Zhang T, Tang Y, Ge H, Zhang D, Li T, Cheng D, Liu J, Yu Y. Storage impact on egg white powder's physical and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3799-3811. [PMID: 36251338 DOI: 10.1002/jsfa.12274] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yuanhu Tang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Hong Kong, China
| | - Ting Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Dongkun Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
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14
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Eazhumalai G, Kalaivendan RGT, Annapure US. Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics. Int J Biol Macromol 2023; 242:125103. [PMID: 37257535 DOI: 10.1016/j.ijbiomac.2023.125103] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/17/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
The impact of novel pin-to-plate atmospheric cold plasma was investigated with input voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural (FTIR, circular dichroism (CD), UV-vis, Fluorescence), morphological (particle size analysis, SEM, turbidity), chemical (pH, redox potential (ORP), ζ potential, carbonyl, sulfhydryl, surface hydrophobicity), and foaming characteristics. The plasma treatment reduced the pH while increasing the ORP of the dispersions. These ionic environment changes affected the ζ potential and particle size leading to the formation of larger aggregates (170-15; 230-15) and distorted smaller ones (170-30; 230-30) as confirmed by SEM. The FTIR spectra showed reduced intensity at specific amide bands (1600-1700 cm-1) and also an increase in carbonyl stretching (1743 cm-1) representing oxidative carbonylation (increase in carbonyl content). Thus, the partial exposure of hydrophobic amino acids increases surface hydrophobicity. The altered secondary structure (rise in α-helix, decrement in β-sheets and turns), and tertiary structures were observed in circular dichroism (CD) and UV absorbance and fluorescence characteristics of proteins respectively. Furthermore, the increase in free sulfhydryl content and disulfide content was highly affected by the plasma treatments due to observed protein unfolding and aggregations. Besides, the increased solubility and reduced surface tension contributed to the improved foaming characteristics. Thus, plasma processing influences protein structure affecting their characteristics and other functionalities.
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Affiliation(s)
- Gunaseelan Eazhumalai
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India
| | | | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna 431213, India.
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15
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Sharma N, Sahil, Madhumita M, Kumar Y, Prabhakar PK. Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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16
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Guo Y, Liu C, Wang Y, Ren S, Zheng X, Zhang J, Cheng T, Guo Z, Wang Z. Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates. Foods 2023; 12:foods12050909. [PMID: 36900426 PMCID: PMC10000764 DOI: 10.3390/foods12050909] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
A cavitation jet can enhance food proteins' functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings have shown that radicals in an oxidative environment not only induce proteins to form insoluble oxidative aggregates with a large particle size and high molecular weight, but also attack the protein side chains to form soluble small molecular weight protein aggregates. Emulsion prepared by SOSPI shows worse interface properties than OSPI. A cavitation jet at a short treating time (<6 min) has been shown to break the core aggregation skeleton of soybean protein insoluble aggregates, and insoluble aggregates into soluble aggregates resulting in an increase of emulsion activity (EAI) and constancy (ESI), and a decrease of interfacial tension from 25.15 to 20.19 mN/m. However, a cavitation jet at a long treating time (>6 min) would cause soluble oxidized aggregates to reaggregate through an anti-parallel intermolecular β-sheet, which resulted in lower EAI and ESI, and a higher interfacial tension (22.44 mN/m). The results showed that suitable cavitation jet treatment could adjust the structural and functional features of SOSPI by targeted regulated transformation between the soluble and insoluble components.
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17
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Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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18
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Han M, Zhao J, Wu Q, Mao X, Zhang J. Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods 2023; 12:foods12030620. [PMID: 36766154 PMCID: PMC9913943 DOI: 10.3390/foods12030620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/24/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control.
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19
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Yu N, Wang Y, Shao S, Li J, Li M, Zhu L, Ye Q, Huan W, Meng X. Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure. Curr Res Food Sci 2023; 6:100438. [PMID: 36660303 PMCID: PMC9842863 DOI: 10.1016/j.crfs.2023.100438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/07/2023] Open
Abstract
To explore the effect and its mechanism of alkali-assisted phosphorylation on the functional properties of Camellia Oleifera seeds cake glutelin (CSCG), CSCG was treated with different concentration of sodium trimetaphosphate (STMP, 1.0, 2.0, 3.0, 4.0, and 5%, w/v) in different pH environment (3.0, 5.0, 7.0, 9.0, and 11.0). The results showed that alkali assist improved the phosphorylation degree of CSCG, and the optimum pH value is 9.0. FT-IR and XPS confirmed the successful modification of phosphate groups on CSCG through covalent interaction. Alkali-assisted phosphorylation decreased the particle size and increased electronegativity of CSCG, as well as changed in its surface hydrophobicity, crystallinity, and intrinsic fluorescence. All these changes of protein structure triggered by alkali-assisted phosphorylation led to the improvement of water solubility, water/oil absorption capacity, emulsifying ability, foamability, and in vitro digestibility of CSCG. This work could provide a theoretical basis for industrial production of CSCG with excellent functional properties.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Yijue Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Jie Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Mengren Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Lizhong Zhu
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310014, Zhejiang, China
| | - Weiwei Huan
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China,Corresponding author.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China,Corresponding author.
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20
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Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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21
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Yu Q, Shi T, Xiong Z, Yuan L, Hong H, Gao R, Bao Y. Oxidation affects dye binding of myofibrillar proteins via alteration in net charges mediated by a reduction in isoelectric point. Food Res Int 2023; 163:112204. [PMID: 36596136 DOI: 10.1016/j.foodres.2022.112204] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
In order to study the effect of oxidation on the dye-binding behavior of myofibrillar proteins, selected dyes with different charges (positively charged Sarfarin O (SO), neutral bromophenol blue (BPB), and negatively charged Orange G (OG)) were incubated with myofibrils oxidized by the Fenton system with H2O2 (10 mM). Upon oxidation, loss of free thiols, formation of carbonyls, particle size, and hydrophobicity of myofibrillar proteins (MPs) increased. The absolute value of Zeta-potential increased by 14.48 % after oxidation, the myofibrillar proteins shifted to a more acidic isoelectric point (pI) upon oxidation. Oxidation decreased net positive charges of myofibrillar protein and the binding ability of MPs towards OG in the environment with pH less than pI and the affinity of MPs towards SO in the environment with pH more than pI were thus increased. Here we propose a hypothesis that oxidation-induced change in net charges is the driving force affecting the amount of protein-bound dye. This paper aims to examine the effect of oxidation on the net charges of myofibrillar proteins and to provide insight into the mechanism of oxidation-induced changes in protein-bound dyes.
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Affiliation(s)
- Qingqing Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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22
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Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods 2022; 11:foods11233896. [PMID: 36496706 PMCID: PMC9736135 DOI: 10.3390/foods11233896] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared with ultrasonic treatment. The ultrasonic conditions were optimized according to the results of the RBPE’s stability (when RB stored for 0, 1, 3, 5, 10 d, the optimal ultrasonic treatment conditions of RBPE were 500 w and 50 min, 400 w and 30 min, 400 w and 30 min, 300 w and 20 min, 500 w and 50 min, respectively). Additionally, the structural characteristics and the flexibility of RBPE interface protein were characterized, and the results showed that compared with native protein and excessive oxidized protein, the unfolded structure content and flexibility of interface protein of RBPE prepared by moderate oxidized protein under optimal ultrasonic intensity was higher. Furthermore, the correlation analysis showed that the RBPE stability was significantly correlated with the structural characteristics and flexibility of the RBPE interface protein (p < 0.05). In summary, ultrasonic treatment affected the interface protein’s structural characteristics and flexibility, improving the stability of RBPE prepared from oxidized RBP.
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23
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Guo Y, Wang Z, Hu Z, Yang Z, Liu J, Tan B, Guo Z, Li B, Li H. The temporal evolution mechanism of structure and function of oxidized soy protein aggregates. Food Chem X 2022; 15:100382. [PMID: 36211760 PMCID: PMC9532710 DOI: 10.1016/j.fochx.2022.100382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/01/2022] [Accepted: 07/03/2022] [Indexed: 11/30/2022] Open
Abstract
The oxidation of soybean protein has the regular temporal evolution mechanism. The oxidation with proper time can enhance functionality properties of soy protein. Excessive oxidation leads to the decline of functionality properties of soy protein.
The emulsifying activity of soy protein would decrease after long-term storage, which caused huge economic losses to food processing plants. This study explored the temporal evolution mechanism of oxidation on the structure and function of soy protein aggregates, which would improve the application of soy protein in food industry. Decreased α-helix and increased random coil were observed at the initial oxidation stage (0–4 h), which induced increases in hydrophobicity and disulfide bond content. In addition, emulsibility increased significantly. However, when the oxidation time extended to 6–12 h, the soluble aggregates transformed into insoluble aggregates with large particle size, low solubility, and molecular flexibility. Surface hydrophobicity and emulsifying activity were reduced, resulting in bridging flocculation of emulsion droplets. Mutual transformation between components is affected by factors that include spatial conformation and intermolecular forces, which eventually lead to functional changes in the protein molecules.
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Affiliation(s)
- Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zongrui Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd., Dezhou, Shandong 253000, China
| | - Bin Tan
- Academy of State Administration of Grain, Beijing 100037, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
- Corresponding authors.
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
- Corresponding authors.
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- Corresponding authors.
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24
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Li H, Cai Y, Li F, Zhang B, Wu X, Wu W. Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Sun B, Li Z, Huang Y, Liu L, Gu X, Gao Y, Zhu X, Zhu Y, Xia X. High‐pressure homogenisation ‐ Lactobacillus induced changes in the properties and structure of soymilk protein gels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bingyu Sun
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Zhimin Li
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Yuyang Huang
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Linlin Liu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - XueLian Gu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Yuan Gao
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Xiuqing Zhu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Ying Zhu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Xiaoyu Xia
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
- Soybean Research Institute Academy of Agricultural Sciences 150086 Heilongjiang Harbin
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Sun L, Wu Q, Mao X. Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein. Foods 2022; 11:foods11162432. [PMID: 36010432 PMCID: PMC9407503 DOI: 10.3390/foods11162432] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 07/30/2022] [Accepted: 08/10/2022] [Indexed: 01/01/2023] Open
Abstract
(1) Background: The effects of protein oxidization induced by malondialdehyde (MDA), which was selected as a representative of lipid peroxidation products, on the structure and functional properties of walnut protein were investigated. (2) Methods: Walnut protein isolate was produced by alkali-soluble acid precipitation. The modification of walnut protein isolate was conducted by MDA solutions (0, 0.01, 0.1, 1, and 10 Mm), which were incubated in the dark for 24 h. (3) Results: Increased carbonyl content and the degradation of sulfhydryl groups indicated MDA-induced protein oxidization. The circular dichroism spectra revealed disruption of the ordered protein secondary structure. The change in the tertiary conformation of the MDA-treated protein was observed through intrinsic fluorescence. Small polypeptide chain scission was observed at low MDA concentrations (≤0.1 mM) and protein aggregation was observed at high MDA concentrations (>0.1 mM) using high-performance size exclusion chromatography. Oxidized protein solubility was reduced. Furthermore, the emulsification stability index, foam capacity, and foam stability of walnut proteins were increased after treatment with 0.1 mM of MDA. An excessive concentration of MDA (>0.1 mM) decreased emulsification and foaming properties. (4) Conclusions: These results show that MDA oxidation modified the structure of walnut protein and further affected its function, which should be taken into account in processing walnut protein products.
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Long X, Xie J, Xue B, Li X, Sun T. Effect of oxidative modification on physicochemical and functional properties of soybean polysaccharides. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Wang R, Wang LH, Wen QH, He F, Xu FY, Chen BR, Zeng XA. Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Huang H, Yi J, Fan Y. Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Guo Y, Li B, Cheng T, Hu Z, Liu S, Liu J, Sun F, Guo Z, Wang Z. Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Yanan Guo
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Bailiang Li
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Tianfu Cheng
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd. Jiamusi Heilongjiang 154007 China
| | - Zhaodong Hu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Shuangqi Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jun Liu
- Kedong Yuwang Soybean Protein Food Co., Ltd. Qiqihaer Heilongjiang 161000 China
| | - Fuwei Sun
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Zengwang Guo
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Zhongjiang Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
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31
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Lei Y, Deng X, Zhang Z, Guo X, Zhang J. Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. J Food Sci 2022; 87:2932-2942. [PMID: 35638344 DOI: 10.1111/1750-3841.16166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Tenderness affects mutton quality and price, and the degradation of myofibrillar protein (MP) is critical to improve tenderness. We investigated the oxidative modification of mutton MP by hydroxyl radicals (OH) and the effects of this modification on the proteolysis of MP by µ-calpain. As the H2 O2 concentrations increased, the carbonyl and dityrosine contents and the surface hydrophobicity of MP all display an increasing trend, whereas the total sulfhydryl and intrinsic fluorescence intensity of MP declines significantly. SDS-PAGE electrophoresis indicates that disulfide bonds and other covalent bonds led to protein cross-linking and aggregation. After adding µ-calpain, with increasing oxidation, the degradation percentage of myosin heavy chain (MHC) increases considerably and actin degradation is promoted, while the proteolysis of troponin-T and desmin is inhibited. These data suggest that·OH can change MP physicochemical properties and its susceptibility to µ-calpain. Future investigations will focus on the effect of oxidation on the degradation of MP by other proteases, such as cathepsins and caspase and the effect of oxidation on these enzymes. PRACTICAL APPLICATION: The calpain system, particularly µ-calpain, plays a pivotal role in postmortem tenderization of meat. Protein oxidative modifications influence meat tenderness mainly by regulating proteolysis. An investigation of the effect of oxidation on the proteolytic susceptibility of MP to degradation by µ-calpain allows for the monitoring of the association between protein oxidation and meat tenderness.
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Affiliation(s)
- Yongdong Lei
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China.,Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang, China
| | - Xiaorong Deng
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Zhiwei Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Xin Guo
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
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32
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Cong H, Lyu H, Liang W, Zhang Z, Chen X. Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale. Foods 2022; 11:foods11081071. [PMID: 35454658 PMCID: PMC9030768 DOI: 10.3390/foods11081071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/30/2022] [Indexed: 01/23/2023] Open
Abstract
To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating, MH—microwave heating) on secondary and tertiary myosin structures, SDS-PAGE, surface morphology, scanning electron microscopy (SEM), and particle size distribution were compared and analyzed. The findings revealed that MH and MWH aided in the production of gel formations by promoting myosin aggregation. Myosin from silver carps demonstrated enhanced sulfhydryl group and surface hydrophobicity after MWH treatment, as well as a dense network structure. The distribution of micropores becomes more uniform when the microwave time is increased. Actually, the total effect of microwave time on myosin is not substantially different. The correlation between particle size distribution and protein aggregation was also studied, in terms of time savings, the MWH of short microwave action is preferable since it not only promotes myosin aggregation but also avoids the drawbacks of a rapid warming rate. These discoveries give a theoretical foundation for understanding silver carp myosin under microwave modification, which is critical in the food industry.
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Affiliation(s)
- Haihua Cong
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
| | - He Lyu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;
| | - Wenwen Liang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Huilly Pharmaceuticals Ltd., Suzhou 215000, China
| | - Ziwei Zhang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaodong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
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33
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Chen J, Cao C, Yuan D, Xia X, Liu Q, Kong B. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chem 2022; 385:132700. [PMID: 35305436 DOI: 10.1016/j.foodchem.2022.132700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/26/2022] [Accepted: 03/12/2022] [Indexed: 01/11/2023]
Abstract
Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N'-formyl-l-kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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34
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Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107189] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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35
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Cheng J, Lin Y, Tang D, Yang H, Liu X. Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113073] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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37
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Pan N, Wan W, Du X, Kong B, Liu Q, Lv H, Xia X, Li F. Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods 2021; 11:44. [PMID: 35010168 PMCID: PMC8750440 DOI: 10.3390/foods11010044] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/27/2021] [Accepted: 12/09/2021] [Indexed: 01/16/2023] Open
Abstract
Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze-thaw (F-T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F-T cycles (p < 0.05). After multiple F-T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F-T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Hong Lv
- Department of Food and Pharmaceuticals, Harbin Light Industry School, Harbin 150076, China;
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin 150040, China
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38
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Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107006] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Baek KH, Heo YS, Yim DG, Lee YE, Kang T, Kim HJ, Jo C. Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. Int J Biol Macromol 2021; 189:567-576. [PMID: 34428492 DOI: 10.1016/j.ijbiomac.2021.08.133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/20/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022]
Abstract
Myofibrillar proteins (MPs) have not been fully used for a long time due to its poor solubility in low ionic strength solutions. The study explored the effect of high pressure homogenization (HPH) cycles under two pressures on the solubility of MPs. The MPs solubility increased with HPH cycles (p < 0.05), the results of turbidity, appearance, droplet size indicated that the increase of solubility was due to MPs depolymerization, excessive HPH cycles (25k psi for 11 cycles) would lead to protein re-aggregation but does not affect solubility (p>0.05). SDS-PAGE suggested that myosin formed soluble polymers with different molecular weights through disulfide bonds during HPH cycles, the polymer consisted of myosin subunits of different molecular weights. Endogenous fluorescence spectra, intermolecular chemical forces, isoelectric point analysis and free amino acids (FAAs) indicated that the dissolution of polymers in low ionic strength media was dominated by polar environment and intermolecular steric hindrance, but not to FAAs.
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41
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Zhang Q, Cheng Z, Chen R, Wang Y, Miao S, Li Z, Wang S, Fu L. Covalent and non-covalent interactions of cyanidin-3- O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics. Food Funct 2021; 12:10107-10120. [PMID: 34522929 DOI: 10.1039/d1fo01946e] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Currently, there is a need to explore the effects of different types of protein-anthocyanin complexations, as well as the possible changes in the nutrition and allergenicity of the formed complexes. Here, we systematically investigated the covalent and non-covalent interactions between cyanidin-3-O-glucoside (C3G) and two major milk proteins, α-casein (α-CN) and β-lactoglobulin (β-LG). Fluorescence quenching data showed that, under non-covalent conditions, C3G quenched the fluorescence of the two proteins via a static process, with the interaction forces being revealed; for covalent products, decreased fluorescence intensities were observed with red shifts in the λmax. Multiple spectroscopic analyses implied that C3G-addition induced protein structural unfolding through transitions between the random coil and ordered secondary components. With a two-stage simulated gastrointestinal (GI) digestion model, it was seen that covalent complexes, not their non-covalent counterparts, showed reduced protein digestibility, ascribed to structural changes resulting in the unavailability of enzyme cleaving sites. The GI digests displayed prominent 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation-scavenging abilities (3.8-11.1 mM Trolox equivalents per mL digest), in contrast to the markedly reduced 1,1-diphenyl-2-picrylhydrazyl radical-scavenging capacities. Additionally, covalent protein-C3G complexes, but not their non-covalent counterparts, showed lower IgE-binding levels in comparison to the native control. This study provides new understanding for the development of anthocyanin-milk protein systems as functional ingredients with health-beneficial properties.
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Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P.R. China.
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P.R. China.
| | - Ruyan Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P.R. China.
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P.R. China.
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Zhenxing Li
- College of Food Science and Engineering, Food Safety Laboratory, Ocean University of China, Qingdao, 266003, P.R. China
| | - Shunyu Wang
- Zhejiang Li Zi Yuan Food Co., LTD, Jinhua, 321031, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P.R. China.
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42
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Li F, Wu X, Wu W. Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111874] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze-Thaw Cycles. Foods 2021; 10:foods10092007. [PMID: 34574117 PMCID: PMC8471036 DOI: 10.3390/foods10092007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, v/v) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (p < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T2 relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.
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Walayat N, Wang X, Nawaz A, Zhang Z, Abdullah, Khalifa I, Saleem MH, Mushtaq BS, Pateiro M, Lorenzo JM, Fiaz S, Ali S. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp ( Ctenopharyngodon idella) during Frozen Storage. Antioxidants (Basel) 2021; 10:1186. [PMID: 34439434 PMCID: PMC8388887 DOI: 10.3390/antiox10081186] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/16/2021] [Accepted: 07/20/2021] [Indexed: 12/13/2022] Open
Abstract
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.
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Affiliation(s)
- Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Xiukang Wang
- College of Life Sciences, Yan’an University, Yan’an 716000, China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
| | - Zhongli Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt;
| | - Muhammad Hamzah Saleem
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Bilal Sajid Mushtaq
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n°4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n°4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Sajid Fiaz
- Department of Plant Breeding and Genetics, The University of Haripur, Haripur 22620, Pakistan;
| | - Shafaqat Ali
- Department of Environmental Sciences and Engineering, Government College University Allama Iqbal Road, Faisalabad 38000, Pakistan;
- Department of Biological Sciences and Technology, China Medical University, Taichung City 40402, Taiwan
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45
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Sun LH, Yu F, Wang YY, Lv SW, He LY. Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Abstract
In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.
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Affiliation(s)
- Li-Hui Sun
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Feng Yu
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Yu-Ying Wang
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Shi-Wen Lv
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Lei-Yu He
- School of Life and Pharmaceutical Sciences, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
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46
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Cao Y, Li B, Fan X, Wang J, Zhu Z, Huang J, Xiong YL. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase. Food Chem 2021; 358:129860. [PMID: 33933959 DOI: 10.1016/j.foodchem.2021.129860] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 04/01/2021] [Accepted: 04/09/2021] [Indexed: 11/19/2022]
Abstract
The influence of combined Lysine (Lys) and transglutaminase (TG) on the conformation and gelling properties of oxidatively damaged myofibrillar protein (MP) was investigated. The addition of Lys (5 mM) significantly increased the α-helix content (by 47.8%) and decreased the particle size of oxidatively damaged MP, and improved the cooking yield (by 16.8%) and the breaking strength of MP gels (by 65.5%). The treatment with TG (E:S = 1:500) led to a slightly reduced α-helix content but improved breaking strength (by 41.8%) and cooking loss (by 13.3%) of the gels. Their combination (Lys + TG) showed the greatest and synergistic overall improvement, with the set gel displaying a fine, smooth and compact network structure. Notably, the gelling ability of oxidatively damaged MP upon Lys + TG treatment was significantly stronger than that of non-oxidized MP far exceeding its recovery. Therefore, significantly enhanced gelling properties of oxidatively damaged MP can be attained through the combination Lys and TG.
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Affiliation(s)
- Yungang Cao
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China
| | - Baoling Li
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China
| | - Xin Fan
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China
| | - Jiankang Wang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China
| | - Zhenbao Zhu
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China.
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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47
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Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106328] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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You Y, Yang L, Chen H, Xiong L, Yang F. Effects of (-)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2306-2315. [PMID: 33576221 DOI: 10.1021/acs.jafc.0c07337] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In the present study, soy protein isolate (SPI) was noncovalently modified by (-)-epigallocatechin-3-gallate (EGCG), and its foaming, emulsifying, and antioxidant properties were all significantly increased. Fluorescence analysis revealed that the fluorescence quenching of SPI by EGCG was static quenching. EGCG mainly changed the folding state of SPI around Trp and Tyr residues, and the binding site was closer to Trp. UV-vis spectra further proved that more hydrophobic residues of SPI were exposed to a hydrophilic microenvironment. Circular dichroism spectra indicated that the contents of ordered structures were transforming into random coils with the reduce of α-helix, β-sheet, and β-turns by 3.8%, 2.0%, and 1.2%, respectively. Meanwhile, the binding stoichiometry of two molecules of EGCG per one molecule of SPI was obtained from isothermal titration calorimetry, and the interaction was a spontaneous endothermic process with a noncovalent complex preferentially formed. According to thermodynamic parameters and molecular docking model, hydrophobic force and hydrogen bonds were considered to be the main interaction forces between SPI and EGCG. Overall, after modification through the high affinity to EGCG, the structure of SPI became looser and exposed more active groups, thus resulting in an improvement of its foaming, emulsifying, and antioxidant properties.
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Affiliation(s)
- Yaohui You
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
- Sichuan Science and Technology Resources Sharing Service Platform of Special Agricultural Resources in Tuojiang River Basin, Neijiang 641100, China
- Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher Learning Institutes, Neijiang 641100, China
| | - Liu Yang
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
- Sichuan Science and Technology Resources Sharing Service Platform of Special Agricultural Resources in Tuojiang River Basin, Neijiang 641100, China
- Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher Learning Institutes, Neijiang 641100, China
| | - Hong Chen
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
| | - Linying Xiong
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
| | - Fan Yang
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
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49
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Zhu Z, Mao X, Wu Q, Zhang J, Deng X. Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates. J Food Sci 2021; 86:824-833. [PMID: 33586780 DOI: 10.1111/1750-3841.15643] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 12/30/2020] [Accepted: 01/14/2021] [Indexed: 01/20/2023]
Abstract
A chickpea protein isolate (CPI) was oxidized using peroxyl radicals derived from 2,2'-azobis (2-amidopropane) dihydrochloride (AAPH), and the structural and foaming properties of the oxidized CPI were evaluated. The oxidation degree of protein was determined by measuring carbonyl content, dimer tyrosine content, free thiol content, and total thiol content. The structural changes of oxidized protein were evaluated by surface hydrophobicity, endogenous fluorescence intensity, Fourier transform infrared spectroscopy, SDS-PAGE, and amino acid content changes. Compared with the control group (0 mmol/L AAPH), moderate oxidation (0.04 mmol/L AAPH) led to the formation of a soluble protein with flexibility, which could improve the foaming properties of the protein (foaming capacity and stability increased by 25.50% and 6.38%, respectively). Over-oxidized (25 mmol/L AAPH) protein exhibited improved foaming capability, but its foam stability was reduced owing to the formation of insoluble aggregates. The results indicate that oxidation can change protein conformation, and the protein structure can affect the foamability of the CPI. PRACTICAL APPLICATION: CPI is a protein supplement food. Protein oxidation can occur during processing and storage, thereby affecting protein function. In this study, we evaluated how peroxy free radicals affect the structure, solubility and foaming properties of CPI, and clarified the mechanism between them. It has been found that peroxy free radicals can accelerate the oxidation of proteins and have a significant effect on foaming. Therefore, the degree of oxidation should be controlled to improve the quality of CPI.
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Affiliation(s)
- Zengfang Zhu
- Food College, Shihezi University, Shihezi, Xinjiang, 832000, PR China
| | - Xiaoying Mao
- Food College, Shihezi University, Shihezi, Xinjiang, 832000, PR China
| | - Qingzhi Wu
- Food College, Shihezi University, Shihezi, Xinjiang, 832000, PR China
| | - Jian Zhang
- Food College, Shihezi University, Shihezi, Xinjiang, 832000, PR China
| | - Xiaorong Deng
- Food College, Shihezi University, Shihezi, Xinjiang, 832000, PR China
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50
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Rahman MM, Lamsal BP. Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties. Compr Rev Food Sci Food Saf 2021; 20:1457-1480. [PMID: 33533197 DOI: 10.1111/1541-4337.12709] [Citation(s) in RCA: 105] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 11/30/2022]
Abstract
Ultrasonication is a green technology that has recently received an enormous research attention for extraction of plant-based proteins and tailoring the functionalities of these ingredients. Ultrasonication is generally used as a pretreatment method in the conventional protein solubilization protocols because it can break the cell matrix to improve the extractability. The rate of protein extraction and increase in the extraction yields depend on operating conditions such as sonic energy density, time of sonication, the substrate to slurry ratio, agitation, and so on. Ultrasonication is also applied to modify the physical, structural, and functional properties of protein-based ingredients, besides simultaneous extraction and modifications. Significant changes that occur in protein physical properties due to sonication include size reduction, rheology, electrical conductivity, and zeta (ζ) potential. These changes are due to cavitation-induced shear leading to changes in secondary and tertiary structures, including protein aggregation and cross-linking due to oxidation. Physical and structural changes affect the resulting ingredient functionality and nutritional quality of protein. Changes in the functional properties, especially hydrophobicity, solubility, emulsion, and foaming, depend on the extent of ultrasound energy applied to the protein. This study aims to review major ultrasound process parameters and conditions for extraction and modification of plant proteins and their impact on protein structural changes and resulting physicochemical, functional, and nutritional properties.
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Affiliation(s)
- Md Mahfuzur Rahman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa
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