51
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Huang S, He J, Cao L, Lin H, Zhang W, Zhong Q. Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7072-7081. [PMID: 32511914 DOI: 10.1021/acs.jafc.0c01171] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
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Affiliation(s)
- Shuangshuang Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junbo He
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hong Lin
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weinong Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
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52
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Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109221] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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53
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Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction. Int J Biol Macromol 2020; 150:326-335. [DOI: 10.1016/j.ijbiomac.2020.02.086] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/01/2020] [Accepted: 02/09/2020] [Indexed: 12/31/2022]
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54
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Mondaca-Navarro BA, Torres-Arreola W, Ávila-Villa LA, Villa-Lerma AG, Hernández-Mendoza A, Wall-Medrano A, Ramírez RR. Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3228-3235. [PMID: 32108339 DOI: 10.1002/jsfa.10359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 02/13/2020] [Accepted: 02/27/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein-to-carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect. RESULTS The intensity of the browning measured at A420nm and A294nm in glycoconjugates showed no significant difference (P < 0.05). CTP-DEX (1:2) and CTP-DEX (1:3) were those products with the greatest fluorescence related to the intermediate stage in the Maillard reaction, and also with the highest degree of glycation, which was confirmed using o-phthaldialdehyde assay and Fourier transform infrared analysis. The values of cellular viability for CTP-GLU (1:3), CTP-DEX (1:2, 1:3) as well as CTP (0, 6 h) were around 92-103%. CONCLUSIONS The operational parameters used in the glycation process achieved the formation of glycoconjugates from proteins of D. gigas, showing no cytotoxic effect on the HaCaT cell line. This research proposes an alternative for the modification of proteins and opens the way to future investigations regarding the bioactivity of these macromolecules to have applications for the use of byproducts in food science and technology. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Blanca Areli Mondaca-Navarro
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | - Alma Guadalupe Villa-Lerma
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
| | - Adrián Hernández-Mendoza
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Hermosillo, Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Mexico
| | - Roberto Rodríguez Ramírez
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
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55
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Xu D, Li L, Wu Y, Zhang X, Wu M, Li Y, Gai Z, Li B, Zhao D, Li C. Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins. ULTRASONICS SONOCHEMISTRY 2020; 63:104910. [PMID: 31945554 DOI: 10.1016/j.ultsonch.2019.104910] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 06/10/2023]
Abstract
The influence of ultrasound treatment on the subsequent glycation process of proteins is controversial. Glycation behaviors of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) after ultrasound pretreatment (UP) were compared by both evaluating glycation kinetics and analyzing structural changes of proteins. UP resulted in both unfolding and aggregation behavior in protein samples, which altered the accessibility of the Lys and Arg. Five cycles of UP up-regulated the glycation degree of BSA and β-Lg, possibly due to the unfolding behavior induced by UP, which exposed additional glycation sites. In contrast, 30 cycles of UP induced a dramatic increase (by 97.9 nm) in particle size of BSA, thus burying portions of glycation sites and suppressing the glycation process. Notably, UP had minimal influence on glycation kinetics of β-CN, due to its intrinsic disordered structure. Based on proteomics analysis, the preference of Lys and Arg during glycation was found to be changed by UP in BSA and β-Lg. Four, 3 and 3 unique carboxyethylated lysine residues were identified in glycated BSA after 0, 5 and 30 cycles of UP, respectively. This study suggests that the protein glycation can be affected by UP, depending on the ultrasonication duration and native structure of the protein.
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Affiliation(s)
- Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Yi Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Ming Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Yuting Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Zuoqi Gai
- College of Life Science and Engineering, Foshan University, Foshan 528231, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China
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56
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Jesus GL, Baldasso C, Marcílio NR, Tessaro IC. Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties. J Appl Polym Sci 2020. [DOI: 10.1002/app.49282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Gabriela Leticia Jesus
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Camila Baldasso
- EXATAS ‐ Area of Knowledge of Exact Sciences and EngineeringUniversity of Caxias do Sul (UCS) Caxias do Sul Rio Grande do Sul Brazil
| | - Nilson Romeu Marcílio
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
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57
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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58
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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59
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Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100507] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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60
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Wang C, Li J, Li X, Zhang M, Gu L, Chang C, Su Y, Yang Y. Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105356] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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61
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Jia C, Cao D, Ji S, Lin W, Zhang X, Muhoza B. Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108837] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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62
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Setiowati AD, Rwigamba A, Van der Meeren P. The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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63
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Ingrassia R, Palazolo GG, Wagner JR, Risso PH. Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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64
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Zha F, Yang Z, Rao J, Chen B. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10195-10206. [PMID: 31436982 DOI: 10.1021/acs.jafc.9b04099] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubility, volatile substances, emulsification, and antioxidative activity of glyco-PPH is investigated, and found to improve all properties. The formation of glyco-PPH is confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM). Size exclusion chromatography-multi angle light scattering (SEC-MALS) unveils that the maximum molecular mass of glyco-PPH occurs after 1 day of conjugation and approximately 1.2 mol of gum arabic conjugates on one mole of PPH. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) reveals the odor changes of glycoprotein before and after cross-linking. We have also prepared oil-in-water emulsions using glyco-PPH, which have enhanced physical stability against pH changes and chemical stability against lipid oxidation. The mechanism proposed involves Maillard-driven synthesis of the cross-linked PPH-GA conjugates, which increase the surface hydrophilicity and steric hindrance of glyco-PPH. These findings could provide a rational foundation for tailoring the physicochemical properties and functionalities of plant-based protein, which are attractive for food and functional materials applications.
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65
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Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.038] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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66
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Liu G, Wang Q, Hu Z, Cai J, Qin X. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5212-5220. [PMID: 30995032 DOI: 10.1021/acs.jafc.9b00950] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, whey protein isolates (WPI), lactose (Lac) Maillard-reacted products, and epigallocatechin gallate (EGCG) complex were used to enhance the thermal stability of the Pickering emulsion delivery of curcumin. Atomic force microscopy combined with Fourier transform infrared spectroscopy were employed to study the morphological characteristics and structural changes of WPI-Lac/EGCG nanoparticles. Results proved that WPI-Lac and EGCG were combined by hydrogen bonding and hydrophobic interaction. The mechanism underlying WPI-Lac/EGCG-stabilized Pickering emulsion was further characterized by confocal laser scanning microscopy. The optimal binding ratio of WPI-Lac to EGCG was 1:1 (w/w) at pH 3.0. The particle size and zeta potential of the WPI-Lac/EGCG nanoparticles were about 110 nm and 27 mV, respectively. Analysis of microstructure and droplet size distribution revealed that the glycated WPI-Lac/EGCG-stabilized emulsions exhibited more uniform droplet distribution, stronger thermal stability, and higher curcumin percentage retention than WPI. These results indicate that the WPI-Lac/EGCG nanoparticles are potential stabilizers for Pickering emulsion requirements. This study provides a basis for the construction of Pickering emulsion systems while carrying pro-/hydrophobic bioactive components.
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Affiliation(s)
- Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Zhongze Hu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
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67
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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68
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Meydani B, Vahedifar A, Askari G, Madadlou A. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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69
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Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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70
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Wang Q, Li W, Liu P, Hu Z, Qin X, Liu G. A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion. Food Funct 2019; 10:6829-6839. [DOI: 10.1039/c9fo01605h] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
A glycated whey protein isolate–epigallocatechin gallate (EGCG) nanocomplex-stabilized emulsion was used to encapsulate β-carotene.
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Affiliation(s)
- Qi Wang
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Wanrong Li
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Pei Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Zhongze Hu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Xinguang Qin
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Gang Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
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71
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Zhang Q, Li L, Lan Q, Li M, Wu D, Chen H, Liu Y, Lin D, Qin W, Zhang Z, Liu J, Yang W. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Crit Rev Food Sci Nutr 2018; 59:2506-2533. [DOI: 10.1080/10408398.2018.1507995] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
| | - Lin Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
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72
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Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein. NANOMATERIALS 2018; 8:nano8110943. [PMID: 30445790 PMCID: PMC6266673 DOI: 10.3390/nano8110943] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 11/13/2018] [Accepted: 11/14/2018] [Indexed: 12/18/2022]
Abstract
Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles were determined. The results indicated that glycation enhanced thermal stability and net surface charge of EWP due to changes in the EWP structure. The thermal aggregation of EWP was inhibited significantly by glycation, and enhanced with a higher degree of glycation. Meanwhile, the nanoparticles (<200 nm in size) were obtained at pH 3.0, 7.0 and 9.0 in the presence of NaCl. The increased thermal stability and surface net negative charge after glycation contributed to the inhibition. The EAI and ESI of nanoparticles were increased nearly 3-fold and 2-fold respectively, as compared to unheated EWP.
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73
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Qin X, Yuan D, Wang Q, Hu Z, Wu Y, Cai J, Huang Q, Li S, Liu G. Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9556-9564. [PMID: 30107731 DOI: 10.1021/acs.jafc.8b03125] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0-7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment at 80 °C. The improvement in the color stability and antioxidant capacity of the anthocyanin dispersions indicated that MRP remarkably inhibited anthocyanin degradation. Fluorescence spectroscopy results suggested that anthocyanins and MRPs form complexes through hydrophobic interactions. These complexes effectively attenuated anthocyanin degradation under heat treatment at pH 6.0. The particle sizes of MRPs alone or in complex with anthocyanins remained unchanged after heating. The novel protein delivery system proposed in this study expands the applications of anthocyanins as acid- and heat-stable functional food ingredients.
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Affiliation(s)
- Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Dan Yuan
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Zhongze Hu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Yang Wu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Qingrong Huang
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Shuyi Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
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74
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Schong E, Famelart MH. Dry heating of whey proteins leads to formation of microspheres with useful functional properties. Food Res Int 2018; 113:210-220. [PMID: 30195515 DOI: 10.1016/j.foodres.2018.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 11/25/2022]
Abstract
Modification of whey protein isolate (WPI) powders is used in the food industry to enhance the functional properties of WPI. We investigated the impact of severe dry heating (DH) at 100 °C for up to 36 h on an alkaline-treated (pH 9.5), spray dried (water activity of ~0.24) WPI powder. Dry heated powders and their reconstituted suspensions were analysed. DH for 0-6 h led to 47% loss of native proteins, increases in the levels of soluble aggregates (×2.2) and of advanced glycation end-products of the Maillard reaction (at least ×2.7) and to powder browning (at least ×3) with a 95% decrease in free lactose content. DH for at least 12 h led to a decrease in soluble aggregates with concomitant formation of large, stable and insoluble microparticles. These microparticles had a microsphere structure, contained 98% of water phase and were made of insoluble powder particles resulting from protein cross-links during DH. Microparticle size could be altered by varying the pH of the suspension: at pH 6.5, microsphere size was 3-5 times larger than powder particle size, but decreased as the suspension pH neared the isoelectric point. DH could be a useful method for producing functional protein ingredients as these microparticles had very high water retention properties and high viscosity values.
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Affiliation(s)
- Elise Schong
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes Cedex, France
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75
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Gao F, Zhang X, Wang J, Sun X, Wang C. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Sci Biotechnol 2018; 27:1619-1626. [PMID: 30483425 DOI: 10.1007/s10068-018-0402-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/26/2018] [Accepted: 05/14/2018] [Indexed: 11/28/2022] Open
Abstract
Effects of pH (6-8), protein concentration (6-11%, w/v), heating temperature (70-95 °C) and time (5-30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p < 0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p < 0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Affiliation(s)
- Feng Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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76
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Pirestani S, Nasirpour A, Keramat J, Desobry S, Jasniewski J. Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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77
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Liu G, Yuan D, Wang Q, Li W, Cai J, Li S, Lamikanra O, Qin X. Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4251-4258. [PMID: 29621400 DOI: 10.1021/acs.jafc.8b00423] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Egg white proteins are an excellent source of nutrition, with high biological and technological values. However, their limited functional properties prevent their widespread industrial applications. In this study, the ovalbumin functionality was improved via glycation by Maillard reaction with d-lactose. The free amino groups and sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile were determined, confirming that glycation occurred between ovalbumin and lactose. The emulsification of the conjugate was 2.69-fold higher than that of ovalbumin at pH 7.0 after glycation. The thermal stability also improved remarkably. The glycated protein products were used to form an oil-water nanoemulsion for polymethoxyflavone-rich aged orange peel oil. The resulting nanoemulsion showed good pH, thermal, and storage stabilities.
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Affiliation(s)
- Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Dan Yuan
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Wanrong Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Shuyi Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Olusola Lamikanra
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
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78
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Park HW, Kim DY, Shin WS. Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin. Food Sci Biotechnol 2018; 27:1247-1255. [PMID: 30319832 DOI: 10.1007/s10068-018-0375-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2017] [Revised: 03/23/2018] [Accepted: 04/03/2018] [Indexed: 10/17/2022] Open
Abstract
β-lactoglobulin (β-lg) was covalently bonded with fucoidan through Maillard reaction at 60 °C for 96 h under 79% RH condition. The molecular characters of the conjugate were investigated using fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and circular dichroism (CD) spectroscopy. And, its thermal properties, surface activity, and zeta-potential were compared with intact β-lg, β-lg-fucoidan mixture, and fucoidan under different pH conditions. AFM indicated that the conjugate was nano-structured, regular spherical-shaped and generally large sized compared to β-lg-fucoidan mixture. CD spectra and FT-IR showed that tertiary structure of β-lg slightly unfolded, but little change in secondary structure occurred. This explained that glycation under Maillard condition resulted in a molten globule state of β-lg. Differential scanning calorimetry (DSC) data exhibited that fucoidan shifted the temperature of phase transition and improved thermal stability of β-lg molecule. In addition, the conjugate prominently decreased the surface tension with pH-dependency.
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Affiliation(s)
- Hyun-Woong Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
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79
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Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. Molecules 2018; 23:molecules23030570. [PMID: 29510477 PMCID: PMC6017466 DOI: 10.3390/molecules23030570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 02/22/2018] [Accepted: 02/28/2018] [Indexed: 01/20/2023] Open
Abstract
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.
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80
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Liu J, Luo Y, Gu S, Xu Q, Zhang J, Zhao P, Ding Y. Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.040] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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81
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Dry heating of whey proteins. Food Res Int 2017; 100:31-44. [DOI: 10.1016/j.foodres.2017.08.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 08/24/2017] [Accepted: 08/26/2017] [Indexed: 11/21/2022]
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82
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83
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84
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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85
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
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86
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Le TT, Nielsen SD, Villumsen NS, Kristiansen GH, Nielsen LR, Nielsen SB, Hammershøj M, Larsen LB. Using proteomics to characterise storage-induced aggregates in acidic whey protein isolate drinks. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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87
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Liu F, Wang D, Ma C, Gao Y. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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88
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Li W, Zhao H, He Z, Zeng M, Qin F, Chen J. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties. Colloids Surf B Biointerfaces 2016; 138:70-7. [DOI: 10.1016/j.colsurfb.2015.11.038] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 11/17/2015] [Accepted: 11/19/2015] [Indexed: 10/22/2022]
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89
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Qin X, Liu G, Zheng W, He J, Zhu Z, Lamikanra O. Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity. RSC Adv 2016. [DOI: 10.1039/c5ra26137f] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The reduction of protein aggregation and their improved heat stability in solutions are often achieved through glycation.
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Affiliation(s)
- Xinguang Qin
- Department of Chemistry
- Jinan University
- Guangzhou
- China
| | - Gang Liu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Wenjie Zheng
- Department of Chemistry
- Jinan University
- Guangzhou
- China
| | - Jingren He
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Zhenzhou Zhu
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Olusola Lamikanra
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- China
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90
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Panyoyai N, Bannikova A, Small DM, Shanks RA, Kasapis S. Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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91
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Pyo MC, Yang SY, Chun SH, Oh NS, Lee KW. Protective Effects of Maillard Reaction Products of Whey Protein Concentrate against Oxidative Stress through an Nrf2-Dependent Pathway in HepG2 Cells. Biol Pharm Bull 2016; 39:1437-47. [DOI: 10.1248/bpb.b16-00029] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Min Cheol Pyo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
| | - Sung-Yong Yang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
| | - Su-Hyun Chun
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
| | | | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
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92
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Liu J, Jing H. Glycation of bovine serum albumin with monosaccharides inhibits heat-induced protein aggregation. RSC Adv 2016. [DOI: 10.1039/c6ra24580c] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Glycation with Xyl/Gal could hinder the heat-induced BSA aggregation, and the hindrance effect was enhanced with high glycation degree.
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Affiliation(s)
- Jianlei Liu
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- P. R. China
| | - Hao Jing
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- P. R. China
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93
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Dai Q, Zhu X, Abbas S, Karangwa E, Zhang X, Xia S, Feng B, Jia C. Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4179-4189. [PMID: 25844903 DOI: 10.1021/acs.jafc.5b00794] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A simple and green method was developed for preparing the stable biopolymer nanoparticles with pH and salt resistance. The method involved the macromolecular crowding Maillard process and heat-induced gelation process. The conjugates of whey protein isolate (WPI) and dextran were produced by Maillard reaction. The nanoparticles were fabricated by heating electrostatic complexes of WPI-dextran conjugate and chondroitin sulfate (ChS) above the denaturation temperature and near the isoelectric point of WPI. Then, the nanoparticles were characterized by spectrophotometry, dynamic laser scattering, zeta potential, transmission electron microscopy, atomic force microscopy, and scanning electron microscopy. Results showed that the nanoparticles were stable in the pH range from 1.0 to 8.0 and in the presence of high salt concentration of 200 mM NaCl. WPI-dextran conjugate, WPI, and ChS were assembled into the nanoparticles with dextran conjugated to WPI/ChS shell and WPI/ChS core. The repulsive steric interactions, from both dextran covalently conjugated to WPI and ChS electrostatically interacted with WPI, were the major formation mechanism of the stable nanoparticles. As a nutrient model, lutein could be effectively encapsulated into the nanoparticles. Additionally, the nanoparticles exhibited a spherical shape and homogeneous size distribution regardless of lutein loading. The results suggested that the stable nanoparticles from proteins and strong polyelectrolyte polysaccharides would be used as a promising target delivery system for hydrophobic nutrients and drugs at physiological pH and salt conditions.
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Affiliation(s)
- Qingyuan Dai
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
- §College of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, People's Republic of China
| | - Xiuling Zhu
- §College of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, People's Republic of China
| | - Shabbar Abbas
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Eric Karangwa
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaoming Zhang
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Biao Feng
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chengsheng Jia
- †State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
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94
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95
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Liu G, Zhong Q. High temperature-short time glycation to improve heat stability of whey protein and reduce color formation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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96
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Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process. INT J POLYM SCI 2015. [DOI: 10.1155/2015/154262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC) and their hydrolyzates (WPCH) with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam) were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.
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97
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98
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Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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99
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Kim DY, Shin WS. Characterisation of bovine serum albumin-fucoidan conjugates prepared via the Maillard reaction. Food Chem 2014; 173:1-6. [PMID: 25465988 DOI: 10.1016/j.foodchem.2014.09.167] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 09/06/2014] [Accepted: 09/29/2014] [Indexed: 11/28/2022]
Abstract
Bovine serum albumin (BSA)-fucoidan conjugates were prepared by the Maillard reaction (60 °C and 79% relative humidity for 96 h), and were then identified by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion chromatography (SEC). Molecular characteristics of the BSA-fucoidan conjugates were investigated, using atomic force microscopy (AFM), dynamic light scattering (DLS), fluorescence spectroscopy, and circular dichroism spectroscopy. SDS-PAGE patterns provided evidence for the covalent bonding between BSA and fucoidan. SEC profiles showed that about 1.5-2.0 mol of fucoidan were covalently linked to 1 mol of BSA, resulting in high-molecular-weight compositions (conjugates). AFM images and DLS results indicated that most particles in the conjugates were nano-structured and more spherical than those of a regular BSA-fucoidan mixture. The fluorescence intensity and maximum emission wavelength of the conjugates together revealed that the BSA molecules had converted from an ordered conformation into a partially folded molten globule state.
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Affiliation(s)
- Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea.
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100
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Liu G, Zhong Q. Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions. J Dairy Sci 2014; 97:6097-106. [DOI: 10.3168/jds.2014-8439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Accepted: 06/28/2014] [Indexed: 11/19/2022]
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