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Zhao F, Zhai X, Liu X, Lian M, Liang G, Cui J, Dong H, Wang W. Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Walnut Protein Isolate. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010208. [PMID: 35011440 PMCID: PMC8746484 DOI: 10.3390/molecules27010208] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 11/16/2022]
Abstract
The purpose of this paper was to investigate the effect of high-intensity ultrasonication (HIU) pretreatment before enzymolysis on structural conformations of walnut protein isolate (WPI) and antioxidant activity of its hydrolysates. Aqueous WPI suspensions were subjected to ultrasonic processing at different power levels (600-2000 W) and times (5-30 min), and then changes in the particle size, zeta (ζ) potential, and structure of WPI were investigated, and antioxidant activity of its hydrolysates was determined. The particle size of the particles of aqueous WPI suspensions was decreased after ultrasound, indicating that sonication destroyed protein aggregates. The ζ-potential values of a protein solution significantly changed after sonication, demonstrating that the original dense structure of the protein was destroyed. Fourier transform infrared spectroscopy indicated a change in the secondary structure of WPI after sonication, with a decrease in β-turn and an increase in α-helix, β-sheet, and random coil content. Two absorption peaks of WPI were generated, and the fluorescence emission intensity of the proteins decreased after ultrasonic treatment, indicating that the changes in protein tertiary structure occurred. Moreover, the degree of hydrolysis and the antioxidant activity of the WPI hydrolysates increased after sonication. These results suggest that HIU pretreatment is a potential tool for improving the functional properties of walnut proteins.
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Affiliation(s)
- Fei Zhao
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
| | - Xiaosong Zhai
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Xuemei Liu
- Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Co-Operatives, Jinan 250014, China;
| | - Meng Lian
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Guoting Liang
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Jingxiang Cui
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Haizhou Dong
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Wentao Wang
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
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102
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Xia X, Tan X, Wu C, Li Y, Zhao G, Du M. PM1-loaded recombinant human H-ferritin nanocages: A novel pH-responsive sensing platform for the identification of cancer cells. Int J Biol Macromol 2021; 199:223-233. [PMID: 34971641 DOI: 10.1016/j.ijbiomac.2021.12.068] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/05/2021] [Accepted: 12/10/2021] [Indexed: 12/31/2022]
Abstract
The aggregation-induced emission (AIE) material has been widely used in biological detection due to their unique property of fluorescing in aggregation state. However, the poor dispersion and biocompatibility limit its application in in vivo real-time imaging. Here, a novel strategy is designed to obtain pH-responsive AIE nanomaterials, working through 4-Undecoxy Tetraphenyl Ethylene Methacrylate (PM1) block, with excellent features (dispersion, biocompatibility, self-reconstruction and cancer specific recognition). The recombinant human H-ferritin (rHuHF) was used to prepare rHuHF-PM1 nanocomposites which effectively supported the dispersion and transfer of PM1 in the biological environment, even making it target tumor cells due to the overexpression of ferritin receptors on tumor cells. To simulate the changes of rHuHF in intracellular lysosomes, particle size and fluorescence of rHuHF-PM1 were analyzed, which reflected the loose structural changes of rHuHF nanocages in weak acid system that facilitated the degradation of macromolecular rHuHF in intracellular lysosomes and following release of PM1. The released PM1 molecules aggregated and emitted brilliant blue fluorescence. Several cell lines, Hela, HT-29, HepG2, L-O2 and HUVEC have all been sensitively detected and distinguished. Accordingly, this nanocage has a potential to be applied to disease diagnosis and provides a novel sensing platform for the identification of cancer.
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Affiliation(s)
- Xiaoyu Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyi Tan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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Abstract
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way.
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104
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Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens) Larvae Protein Concentrate. Foods 2021; 10:foods10122977. [PMID: 34945527 PMCID: PMC8701752 DOI: 10.3390/foods10122977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/24/2021] [Indexed: 01/03/2023] Open
Abstract
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH. Dynamic light scattering, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 μm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL. The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.
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Affiliation(s)
- Lucas Sales Queiroz
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
| | - Federico Casanova
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Aberham Hailu Feyissa
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Fatemeh Ajalloueian
- Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Italo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil;
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
- Correspondence: (A.F.d.C.); (B.Y.)
| | - Mohammad Amin Mohammadifar
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Correspondence: (A.F.d.C.); (B.Y.)
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105
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González-Balderas R, Velasquez-Orta S, Felix M, Bengoechea C, Yañez Noguez I, Orta Ledesma M. Identification and effect of ozone and ultrasound pretreatments on Desmodesmus sp. and Tetradesmus obliquus proteins. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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106
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Wang Q, Wang Y, Huang M, Hayat K, Kurtz NC, Wu X, Ahmad M, Zheng F. Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties. ULTRASONICS SONOCHEMISTRY 2021; 80:105789. [PMID: 34689068 PMCID: PMC8551211 DOI: 10.1016/j.ultsonch.2021.105789] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 05/25/2023]
Abstract
To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound and enzyme have a synergistic impact on the extraction of pecan (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest protein extraction rate (25.51%) was obtained under the conditions of 1415.43 W.cm-2, 15 min, pH 10.0, 50 °C, and 1% (w/w) alkaline proteinase. Owing to its high shear, mechanical energy and cavitation, the ultrasound process increased the solubility of the substrate making it readily accessible to the enzyme, thereby accelerating the chemical reaction and improving the yield of the protein. The optimized ultrasound-assisted enzymatic method (400 W, 20 kHz, 5 s/3s) effectively changed the secondary and tertiary structure of the pecan protein. The results of surface hydrophobicity, intrinsic fluorescence spectra, sulfhydryl content and scanning electron microscopy all indicated the unfolding of protein and exposure of hydrophobic groups and sulfhydryl groups. Moreover, the protein obtained by this method showed higher solubility (70.77%), higher emulsifying activity (120.56 m2/g), smaller particle size (326.7 nm), and better dispersion (0.305) than single ultrasound and non-ultrasound methods (p < 0.05). To conclude, ultrasound-assisted enzymatic method could be an appropriate technique to improve the yield and quality of the pecan protein. The study also provides a theoretical basis for the application of pecan protein in food processing.
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Affiliation(s)
- Qiang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Lipid Resources Utilization and Children's Daily Chemicals, Chongqing University of Education, Chongqing 400067, China.
| | - Yu Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Nicole C Kurtz
- Department of Chemistry and Biochemistry, Miami University, Oxford, OH 45056, USA
| | - Xian Wu
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
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107
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Bhat ZF, Morton JD, El-Din A. Bekhit A, Kumar S, Bhat HF. Processing technologies for improved digestibility of milk proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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108
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Bull SP, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chem 2021; 374:131650. [PMID: 34915364 DOI: 10.1016/j.foodchem.2021.131650] [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: 02/04/2020] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 11/04/2022]
Abstract
This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying.
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Affiliation(s)
- Stephanie P Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
| | - Vitaliy V Khutoryanskiy
- Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
| | - Marianthi Faka
- Volac International Ltd, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom.
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
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109
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure. J Food Sci 2021; 86:5282-5294. [PMID: 34796499 DOI: 10.1111/1750-3841.15974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 11/29/2022]
Abstract
Poor solubility is a substantial factor that restricts the production of high value-added lentil proteins (LPs). In this study, whey protein isolates (WPIs), which have high solubility and are used in various food industries, were mixed with LPs at pH 12 to create LP-WPI protein complexes with improved water solubility properties using pH-recycling approach (maintained at pH 12.0 for 60 min and then readjusting to pH 7.0). LP-WPI protein complexes produced in this study have gained high surface charge, increased in the solubilization of protein complexes to ≈92%, as well as improved resistance against protein aggregation. The ratio of LPs to WPIs has a significant effect on the generation of unique tertiary and secondary protein structures based on the protein-protein interaction (PPI) technique via pH-recycling. The protein interaction between LPs and WPIs resulted in alteration on the surface morphology of the produced protein complexes. This study showed that electrostatic interaction, hydrophobic force, and hydrogen bond appear as major molecular forces in this PPI. The efficacy of the pH-recycling method used in this research indicates that this approach could be a robust approach to enhance the functional properties of food proteins. PRACTICAL APPLICATION: The pH-recycling technique is a proven technique for protein complexation in creating novel protein complexes with improved functional properties. Even though lentils are a rich source of plant-based protein, its utilization by food industries is restricted due to the poor water solubility of lentil proteins (LPs). However, by using complexing lentil proteins with whey protein isolates (WPIs), that is, LP-WPI protein complex, was developed. The water solubility of LP-WPI protein complex was significantly higher than LPs, up to approximately 92%. In addition, this could improve the utilization of lentil seeds in food application as an alternative for animal-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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110
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Alrosan M, Tan T, Easa AM, Gammoh S, Kubow S, Alu'datt MH. Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohammad Alrosan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Stan Kubow
- School of Human Nutrition Macdonald Campus McGill University 21,111 Lakeshore Road Ste‐Anne‐De‐Bellevue QC H9X 3V9 Canada
| | - Muhammad H. Alu'datt
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
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111
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Somjid P, Panpipat W, Petcharat T, Chaijan M. Biochemical property and gel-forming ability of mackerel ( Auxis thazard) surimi prepared by ultrasonic assisted washing. RSC Adv 2021; 11:36199-36207. [PMID: 35492760 PMCID: PMC9043366 DOI: 10.1039/d1ra04768j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Accepted: 10/08/2021] [Indexed: 02/05/2023] Open
Abstract
A low gel-forming ability is needed to be encountered using the dark-fleshed fish as a raw material. Optimal washing process can be a principled way of improving the gelling properties because washing is the most important step for surimi production. This study aimed to investigate the effect of ultrasonic-assisted washing (UAW) on the biochemical properties and gel-forming ability of frigate mackerel (Auxis thazard) surimi. Unwashed mince and conventional washing (CW) with 3-cycle of water (10 min per cycle) were compared to UAW for 5 and 10 min per cycle. UAW tended to improve the lipid removal, reduce the TCA-soluble peptide, and increase the surface hydrophobicity of surimi, but it had no influence on the Ca2+-ATPase activity, reactive sulfhydryl content, haem protein content, and lipid oxidation. UAW for 5 min per cycle rendered the surimi with the highest gel strength, whiteness, and water holding capacity as well as a regular aggregated network. With this method, the washing time can be reduced to 50% compared to the CW. Therefore, UAW for 5 min per cycle was an alternative approach for the production of mackerel surimi.
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Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, Department of Food Science and Innovation, School of Agricultural Technology and Food Industry, Walailak University Thasala Nakhon Si Thammarat 80161 Thailand +66 75 672302 +66 75 672384
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Food Science and Innovation, School of Agricultural Technology and Food Industry, Walailak University Thasala Nakhon Si Thammarat 80161 Thailand +66 75 672302 +66 75 672384
| | - Tanyamon Petcharat
- Food Technology and Innovation Research Center of Excellence, Department of Food Science and Innovation, School of Agricultural Technology and Food Industry, Walailak University Thasala Nakhon Si Thammarat 80161 Thailand +66 75 672302 +66 75 672384
- Professional Culinary Arts Programme, School of Management, Walailak University Nakhon Si Thammarat 80161 Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, Department of Food Science and Innovation, School of Agricultural Technology and Food Industry, Walailak University Thasala Nakhon Si Thammarat 80161 Thailand +66 75 672302 +66 75 672384
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112
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Ding Q, Tian G, Wang X, Deng W, Mao K, Sang Y. Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis). ULTRASONICS SONOCHEMISTRY 2021; 79:105770. [PMID: 34598102 PMCID: PMC8487091 DOI: 10.1016/j.ultsonch.2021.105770] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/05/2021] [Accepted: 09/20/2021] [Indexed: 05/14/2023]
Abstract
In this study, scallop mantle protein was treated by ultrasound at different powers, and then analyzed by ANS fluorescent probes, circular dichroism spectroscopy, endogenous fluorescence spectrum, DNTB colorimetry and in-vitro digestion model to elucidate the structure-function relationship. The results indicated that ultrasound can significantly affect the secondary structure of scallop mantle protein like enhancing hydrophobicity, lowering the particle size, increasing the relative contents of α-helix and decreasing contents of β-pleated sheet, β-turn and random coil, as well as altering intrinsic fluorescence intensity with blue shift of maximum fluorescence peak. But ultrasound had no effect on its primary structure. Moreover, the functions of scallop mantle protein were regulated by modifying its structures by ultrasound. Specifically, the protein had the highest performance in foaming property and in-vitro digestibility under ultrasonic power of 100 W, oil binding capacity under 100 W, water binding capacity under 300 W, solubility and emulsification capacity under 400 W, and emulsion stability under 600 W. These results prove ultrasonic treatment has the potential to effectively improve functional properties and quality of scallop mantle protein, benefiting in comprehensive utilization of scallop mantles.
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Affiliation(s)
- Qiuyue Ding
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Wenyi Deng
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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113
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114
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Ultrasound thawing of mushroom (Agaricus bisporus): Effects on thawing rate, protein denaturation and some physical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112150] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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115
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Wu J, Chen H, Chen W, Zhong Q, Zhang M, Chen W. Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water. ULTRASONICS SONOCHEMISTRY 2021; 79:105780. [PMID: 34628309 PMCID: PMC8501503 DOI: 10.1016/j.ultsonch.2021.105780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/14/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.
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Affiliation(s)
- Jilin Wu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Haiming Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou, Hainan 571126, PR China
| | - Wenxue Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Qiuping Zhong
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Ming Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
| | - Weijun Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
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Zhang Y, Dou Z, Veilleux JC, Shi GH, Collins DS, Vlachos PP, Dabiri S, Ardekani AM. Modeling cavitation bubble dynamics in an autoinjector and its implications on drug molecules. Int J Pharm 2021; 608:121062. [PMID: 34506926 DOI: 10.1016/j.ijpharm.2021.121062] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 12/26/2022]
Abstract
The collapse of cavitation bubbles induced by abrupt acceleration of the syringe in an autoinjector device can lead to protein aggregation. The details of bubble dynamics are investigated using an axisymmetric, three-dimensional simulation with passive tracers to illustrate the transport of protein molecules. When a bubble near the syringe wall collapses, protein molecules are concentrated in the re-entrant jet, pushed towards the syringe wall, and then spread across the wall, potentially leading to protein adsorption on the syringe wall and aggregation. This phenomenon is more prominent for bubbles positioned closer to the bottom wall, growing to a larger maximum radius. The bubble's maximum radius decreases with the bubble's distance from the syringe wall and air gap pressure, and increases with an increase in liquid column height and nucleus size. The strain rate induced by the bubble collapse is not large enough to unfold the proteins. When the re-entrant jet impacts the bubble surface or syringe wall, the bubble breaks up, generating smaller bubbles with high surface concentration of protein molecules, potentially inducing aggregation in the bulk. The bubble dynamics are influenced by dimensionless distance of the nucleus from the wall, normalized by maximum bubble radius (γ). The re-entrant jet velocity increases with γ, while the maximum liquid pressure, typically 100∼1000 bar, first decreases and then increases with γ. For a cloud of cavitation bubbles, i.e., closely clustered bubbles, coalescence of bubbles can occur, leading to a higher peak pressure at collapse.
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Affiliation(s)
- Yuchen Zhang
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47906, United States
| | - Zhongwang Dou
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47906, United States
| | | | - Galen H Shi
- Eli Lilly and Company, Indianapolis, IN 46225, United States
| | - David S Collins
- Eli Lilly and Company, Indianapolis, IN 46225, United States
| | - Pavlos P Vlachos
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47906, United States
| | - Sadegh Dabiri
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47906, United States
| | - Arezoo M Ardekani
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47906, United States.
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Song T, Xiong Z, Shi T, Monto AR, Yuan L, Gao R. Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions. Gels 2021; 7:gels7040166. [PMID: 34698201 PMCID: PMC8544383 DOI: 10.3390/gels7040166] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/05/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (-21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G') and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- College of Life Science, Anhui Normal University, Wuhu 241000, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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119
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Xu L, Zheng Y, Zhou C, Pan D, Geng F, Cao J, Xia Q. Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111890] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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120
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Zhou CY, Xia Q, He J, Sun YY, Dang YL, Ou CR, Pan DD, Cao JX, Zhou GH. Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101310] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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121
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Hu A, Li L. Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2021; 78:105741. [PMID: 34537680 PMCID: PMC8455861 DOI: 10.1016/j.ultsonch.2021.105741] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 05/12/2023]
Abstract
Self-assembly of soy proteins into nanofibrils is gradually considered as an effective method to improve their technical and functional properties. Ultrasound is a non-thermal, non-toxic and environmentally friendly technology that can modulate the formation of protein nanofibrils through controlled structural modification. In this research, the effect of ultrasound pretreatment on soy protein isolate nanofibrils (SPIN) was evaluated by fibrillation kinetics, physicochemical properties and structure characteristics. The results showed that the optimum ultrasound condition (20% amplitude, 15 min, 5 s on-time and 5 s off-time) could increase the formation rate of SPIN by 38.66%. Ultrasound reduced the average particle size of SPIN from 191.90 ± 5.40 nm to 151.83 ± 3.27 nm. Ultrasound could increase the surface hydrophobicity to 1547.67 in the initial stage of nanofibrils formation, and extend the duration of surface hydrophobicity increased, indicating ultrasound could expose more binding sites, creating more beneficial conditions for nanofibrils formation. Ultrasound could change the secondary and tertiary structure of SPIN. The reduction of α-helix content of ultrasound-pretreated soy protein isolate nanofibrils (USPIN) was 12.1% (versus 5.3% for SPIN) and the increase of β-sheet content was 5.9% (versus 3.5% for SPIN) during fibrillation. Ultrasound could accelerate the formation of SPIN by promoting the unfolding of SPI, exposure of hydrophobic groups and formation of β-sheets. Microscopic images revealed that USPIN generated a curlier and looser shape. And ultrasound reduced the zeta potential, free sulfhydryl groups content and viscosity of SPIN. SDS-PAGE results showed that ultrasound could promote the conversion of SPI into low molecular weight peptides, providing building blocks for the nanofibrils formation. The results indicated that ultrasound pretreatment could be a promising technology to accelerate SPIN formation and promote its application in food industry, but further research is needed for the improvement of the functional properties of SPIN.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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122
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Khan ZS, Sodhi NS, Dhillon B, Dar B, Bakshi RA, Shah SF. Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01020-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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123
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Sert D, Mercan E, Dinkul M, Aydemir S. Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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124
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Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106768] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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125
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Zhang S, Tian L, Yi J, Zhu Z, Dong X, Decker EA. Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111972] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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126
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Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106694] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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127
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Effect of ultrasound on mill starch and protein in ultrasound-assisted laboratory-scale corn wet-milling. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103264] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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128
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The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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129
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Silva M, Chandrapala J. Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mayumi Silva
- School of Science, RMIT University, Bundoora, VIC, Australia
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130
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Hong Bui AT, Cozzolino D, Zisu B, Chandrapala J. Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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131
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Effects of simultaneous dual-frequency divergent ultrasound-assisted extraction on the structure, thermal and antioxidant properties of protein from Chlorella pyrenoidosa. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102294] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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132
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Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [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] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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133
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Choudhary P, Rawson A. Impact of power ultrasound on the quality attributes of curd and its fermentation/gelation kinetics. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13698] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Pintu Choudhary
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India Thanjavur Tamil Nadu India
| | - Ashish Rawson
- Centre of Excellence in Nonthermal Processing, Indian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
- Department of Food Safety and Quality Testing Indian Institute of Food Processing Technology (Ministry of Food Processing Industries, Govt. of India) Thanjavur Tamil Nadu India
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Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105467. [PMID: 33508590 PMCID: PMC7840480 DOI: 10.1016/j.ultsonch.2021.105467] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 05/03/2023]
Abstract
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Juan M Tirado-Gallegos
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Rogelio Sanchez-Vega
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | | | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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135
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Gao H, Xu J, Tan M, Mu D, Li X, Zhao Y, Zheng Z. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. J Food Sci 2021; 86:2410-2420. [PMID: 33904174 DOI: 10.1111/1750-3841.15735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 02/27/2021] [Accepted: 03/22/2021] [Indexed: 11/27/2022]
Abstract
Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound-treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG-catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG-catalyzed tofu gel. Furthermore, soymilk's exposure to high-intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG-catalyzed tofu gel from ultrasound-treated soymilk. PRACTICAL APPLICATION: High-intensity ultrasound pretreatment improved the texture properties of MTG-catalyzed tofu gel. The resulting MTG-catalyzed tofu gel has potential application in industrial production.
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Affiliation(s)
- Hailing Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jingjing Xu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Mengna Tan
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xingjiang Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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136
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Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9040722] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food.
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137
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He M, Li L, Wu C, Zheng L, Jiang L, Huang Y, Teng F, Li Y. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate. J Food Sci 2021; 86:1737-1750. [PMID: 33822377 DOI: 10.1111/1750-3841.15688] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/25/2021] [Accepted: 02/20/2021] [Indexed: 11/29/2022]
Abstract
This study examined the effects of different sequential treatments of dextran glycation and succinic anhydride acylation on the structure and physicochemical properties of soy protein isolate (SPI). The tested properties included electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, surface hydrophobicity (H0 ), free sulfhydryl (-SH), solubility, interfacial properties, rheological properties, and scanning electron microscope (SEM). The results show that the two treatments significantly improved the structure and functional characteristics of the SPI. The order of the methods had an important effect on the SPI. The lowest H0 (231.76 ± 11.92), the highest free -SH content (3.09 ± 0.09 µmol/g), and the highest solubility at pH = 7 (77 ± 3.97%) were obtained when the acylation treatment was followed by the glycation treatment. Emulsification, emulsion stability, foaming, and foam stability were also the highest. Glycation and acylation caused the viscosity coefficient (k) of the SPI solution to decrease compared with SPI alone, but the flow index (n) value increased, and the sum G' value of the conjugate system decreased as gel time increased. SEM showed that its microstructure has changed significantly. Therefore, this research provided an effective method for improving the functional characteristics of SPI and had potential industrial application prospects. PRACTICAL APPLICATION: Glycation and acylation of soybean protein isolate improved the chemical modification method of protein, improved the functional properties of soybean protein, widened its application in food and materials, and provided a new idea for the further development and utilization of soybean protein.
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Affiliation(s)
- Mingyu He
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Changling Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Li Zheng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Lianzhou Jiang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - YuYang Huang
- National Soybean Engineering Technology Research Center, Harbin, Heilongjiang, 150030, China.,Department of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, 150028, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.,National Soybean Engineering Technology Research Center, Harbin, Heilongjiang, 150030, China.,Heilongjiang Academy of Green Food Science, Harbin, Heilongjiang, 150030, China
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138
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Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
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139
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Mir NA, Riar CS, Singh S. Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100189] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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140
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Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02619-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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141
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Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3015-3025. [PMID: 33685122 DOI: 10.1021/acs.jafc.0c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Developing liquid systems with high protein contents is drawing intensive attention; however, this is challenged by heat-induced aggregation and gelation of proteins. Herein, we described a facile but robust approach of combined preheating and ultrasonic treatment (CPUT) to fabricate soy protein particles (SPPs) with enhanced heat stability. Results showed that these heat-stable particles, upon reheating at 1% (w/v), showed antiaggregation property evidenced from no obvious changes of the particle size distributions of suspensions. Besides, no gelation was found in the reheated test for SPPs suspended even at a concentration of 10% (w/v). In contrast, the control formed sol-gel after heating. The rearrangements of soy protein molecules by CPUT led to the formation of SPPs with reduced surface energy, which was primarily responsible for their heat stability. These findings highlighted that the CPUT could prepare thermally stable soy proteins, providing insights into the application of soy proteins in protein-enriched beverages.
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Affiliation(s)
| | | | | | | | - Limin Zhong
- Ganzhou Quanbiao Biological Technolgy Co., Ltd., Ganzhou 341100, China
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142
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Tang SQ, Du QH, Fu Z. Ultrasonic treatment on physicochemical properties of water-soluble protein from Moringa oleifera seed. ULTRASONICS SONOCHEMISTRY 2021; 71:105357. [PMID: 33059227 PMCID: PMC7786636 DOI: 10.1016/j.ultsonch.2020.105357] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/15/2020] [Accepted: 09/24/2020] [Indexed: 05/02/2023]
Abstract
Effect of ultrasonic power on the structure and functional properties of water-soluble protein extracted from defatted Moringa oleifera seed were explored. The results showed that ultrasonic treatment could reduce β-sheet and β-turn content of water-soluble protein from Moringa oleifera seed (MOWP) and increase the content of random coil and α-helix. Changes in intrinsic fluorescence spectra, surface hydrophobicity (H0) and thermal behaviors indicated that ultrasonic had significant effect on the tertiary structure of MOWP. The results of SEM and SDS-PAGE showed that the MOWP was aggregated but not significantly degraded by ultrasound. The solubility, foaming properties and emulsifying properties of MOWP increased firstly and then decreased with the increase of ultrasonic power. Ultrasonic treatment altered the functional properties of MOWP, which might be attributed to the exposure of hydrophilic group and the change of and secondary and tertiary structure.
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Affiliation(s)
- Shi-Qi Tang
- Institute of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Qiu-Han Du
- Institute of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China.
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143
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Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106241] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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144
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Yildiz E, Bayram I, Sumnu G, Sahin S, Ibis OI. Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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145
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Kazemi-Taskooh Z, Varidi M. Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106205] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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146
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Zhao Y, Wen C, Feng Y, Zhang J, He Y, Duan Y, Zhang H, Ma H. Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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147
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The effects of agar addition and ultrasound treatment on thermomechanical and physical properties of smooth hound (Mustellus mustellus) skin gelatin film. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00818-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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148
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Qin J, Yang M, Wang Y, Wa W, Zheng J. Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein. Food Chem 2021; 349:129154. [PMID: 33556721 DOI: 10.1016/j.foodchem.2021.129154] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/07/2020] [Accepted: 01/06/2021] [Indexed: 01/20/2023]
Abstract
Caffeic acid (CA) and caffeic acid phenethyl ester (CAPE) are bioactive molecules with poor solubility. We investigated the interaction between CA/CAPE and micellar casein (MC), and the physico-chemical and antioxidant properties of the complexes. Fluorescence spectroscopy analysis showed that both CA and CAPE formed complexes with MC via hydrophobic interactions. The binding constant was higher for CAPE than for CA at each temperature. The complexes were confirmed by FTIR and XRD. The secondary structure of MC was not affected by CAPE, but its morphology changed. CA/CAPE did not induce the dissociation of casein micelles. CA and CAPE increased and decreased, respectively, the bulk and tapped densities of MC. The complexes had higher thermal stability and DPPH radical scavenging capacity than free MC or CA/CAPE.
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Affiliation(s)
- Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou 730070, China.
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Zheng
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
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149
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutr 2021; 62:4036-4052. [PMID: 33455424 DOI: 10.1080/10408398.2021.1871589] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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150
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Nagy D, Felfoldi J, Taczmanne Bruckner A, Mohacsi-Farkas C, Bodor Z, Kertesz I, Nemeth C, Zsom-Muha V. Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra. SENSORS 2021; 21:s21020398. [PMID: 33429975 PMCID: PMC7826563 DOI: 10.3390/s21020398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 01/05/2021] [Indexed: 01/15/2023]
Abstract
In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C-H, C-N, -OH and N-H bonds in egg. The aquagrams showed that sonication can alter the properties of H2O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment.
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Affiliation(s)
- David Nagy
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
| | - Jozsef Felfoldi
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Andrea Taczmanne Bruckner
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Csilla Mohacsi-Farkas
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Istvan Kertesz
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | | | - Viktoria Zsom-Muha
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
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