1
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Zhang L, Li Q, Zhang W, Bakalis S, Luo Y, Lametsch R. Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities. Food Chem 2024; 433:137315. [PMID: 37690138 DOI: 10.1016/j.foodchem.2023.137315] [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: 02/01/2023] [Revised: 07/05/2023] [Accepted: 08/28/2023] [Indexed: 09/12/2023]
Abstract
This study aimed to illustrate the relationship among physicochemical properties, subunit composition and protein functionalities in a broad collection of commercial soy protein isolates (SPIs) from China and the EU. The results indicated that SPIs had large variations in glycinin/β-conglycinin composition, protein denaturation, and water- and oil-binding capacity (WBC and OBC) and solubility. These SPIs could be roughly divided into pre-denatured SPI, partially hydrolyzed SPI, and less modified SPI. The pre-denatured SPI with high surface hydrophobicity and large particle sizes showed reduced WBC and OBC due to increased protein aggregation, and partially hydrolyzed SPI showed high protein solubility owing to the exposure of hydrophilic regions and reduction in molecular size. The processing-induced physicochemical changes played a pivotal role in determining protein functionalities, whereas subunit composition affected protein functionality less. Overall, this study highlighted the obvious difference in raw material quality of commercial SPI, and provided promising methods for SPI categorization.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Qian Li
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Wei Zhang
- DeePro Technology (Beijing) Co., Ltd., Beijing, China; Center for Sustainable Protein, Beijing, China.
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - René Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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2
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Amyoony J, Dabas T, Gorman M, Moss R, McSweeney MB. Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). J Texture Stud 2023. [PMID: 37859519 DOI: 10.1111/jtxs.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 10/21/2023]
Abstract
Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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3
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Gomes MHG, Kurozawa LE. Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions. Food Res Int 2023; 172:113099. [PMID: 37689863 DOI: 10.1016/j.foodres.2023.113099] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/27/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Rice protein isolate (RPI) has been receiving increasing attention from the food industry due to its performance as an emulsifier. However, it is possible to enlarge its field of applications through enzymatic hydrolysis. Therefore, this work aimed to investigate the effects of the controlled enzymatic hydrolysis (degree of hydrolysis DH as 2, 6, and 10%) using Flavourzyme on the physicochemical properties of rice protein and to identify the minimum concentration of these hydrolysates (0.5, 1.0, and 1.5%) to form and stabilize oil/water emulsion. The physicochemical, interfacial tension (IT), and surface characteristics of RPI and their hydrolysates (RPH) were determined. Even at a lower protein concentration (1.0%), protein hydrolysate presented lower IT when compared with RPI at a higher protein concentration (1.5%). The interfacial tension decreased from 17.6 mN/m to 9.9 mN/m when RPI was hydrolyzed. Moreover, enzymatic hydrolysis (DH 6 and 10%) enhanced the protein solubility by almost 20% over a pH range of 3-11. The improved amphiphilic property of RPH, supported by the results of IT and solubility, was confirmed by the higher emulsion stability indicated by the Turbiscan and emulsion stability indexes. Emulsions stabilized by RPH (DH 6% and 10%) at lower protein concentrations (1%) exhibited better physical stability than RPI at higher protein concentrations (1.5%). In this work, we verified the minimum concentration of rice protein hydrolysate required to form and stabilize oil-in-water (O/W) emulsions.
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Affiliation(s)
- Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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4
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Huang Z, Qu Y, Hua X, Wang F, Jia X, Yin L. Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties. Int J Biol Macromol 2023; 248:125862. [PMID: 37467827 DOI: 10.1016/j.ijbiomac.2023.125862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/30/2023] [Accepted: 07/15/2023] [Indexed: 07/21/2023]
Abstract
Currently, growing concerns about sustainable development and health awareness have driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco-friendly and high-quality food sources with well-balanced amino acids to meet consumer demand. The functionality and physicochemical attributes of SPs can be improved by appropriate processing and modification. With the burgeoning advances of modern processing technologies in the food industry, a multitude of functional foods and ingredients can be manufactured based on SPs. This review mainly highlights the conformational changes of SPs under traditional and emerging processing technologies and the resultant functionality modifications. By elucidating the relationship between processing-induced structural and functional alterations, detailed and systematic insights are provided regarding the exploitation of these techniques to develop different nutritional and functional soybean products. Some popular methods to modify SPs properties are discussed in this paper, including thermal treatment, fermentation, enzyme catalysis, high hydrostatic pressure, high-intensity ultrasound, atmospheric cold plasma, high-moisture extrusion, glycosylation, pulsed ultraviolet light and interaction with polyphenols. Given these processing technologies, it is promising to expand the application market for SPs and boost the advancement of the soybean industry.
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Affiliation(s)
- Zhijie Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xiaohan Hua
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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5
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Ding J, Zhu C, Jiang P, Qi L, Sun N, Lin S. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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6
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Anand Singh T, Nongthombam G, Goksen G, Singh HB, Rajauria G, Kumar Sarangi P. Hawaijar - An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review. Food Res Int 2023; 170:112983. [PMID: 37316061 DOI: 10.1016/j.foodres.2023.112983] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/26/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Hawaijar, ethnic vegan fermented soybean food of Manipur, India is culturally and gastronomically important indigenously produced food. It is alkaline, sticky, mucilaginous and slightly pungent and bears similar properties with many fermented soybean foods of Southeast Asia like natto of Japan, douchi of China, thua nao of Thailand, choongkook jang of Korea. The functional microorganism is Bacillus and has numerous health benefits like fibrinolytic enzyme, antioxidant, antidiabetic, and ACE inhibitory activities. It is also very rich in nutrients but unscrupulous production method and sale lead to food safety issues. Huge potential pathogen population upto the level of 107-10 cfu/g Bacillus cereus and Proteus mirabilis were detected. Recent studies revealed presence of enterotoxic and urease gene in microorganisms originated from hawaijar. Improved and regulated food chain will result in hygienic and safe hawaijar. It has scope for functional food and nutraceutical global market and hold potential to provide employment to enhance the overall socioeconomic status of the region. Scientific production of fermented soybean over the traditional methods is summarized in this paper along with food safety and health benefits. Microbiological aspects on fermented soybean along with nutritive values are critically explained inside the paper.
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Affiliation(s)
| | | | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Harikesh B Singh
- Department of Biotechnology, GLA University, Mathura 281406, Uttar Pradesh, India
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Tralee V92CX88, Ireland
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7
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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8
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Yang J, Meng D, Wu Z, Chen J, Xue L. Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review. Molecules 2023; 28:molecules28104078. [PMID: 37241820 DOI: 10.3390/molecules28104078] [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: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity. However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food industry. Therefore, it is crucial to modify and improve the solubility of rice protein. In summary, this article discusses the underlying causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. Additionally, it covers the shortcomings of traditional modification methods and the latest compound improvement methods, compares various modification methods, and puts forward the best sustainable, economical, and environmentally friendly method. Finally, this article lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
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Affiliation(s)
- Jingjing Yang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Dan Meng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinyu Chen
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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9
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Dent T, Campanella O, Maleky F. Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates. Curr Res Food Sci 2023; 6:100487. [PMID: 37065430 PMCID: PMC10102227 DOI: 10.1016/j.crfs.2023.100487] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/28/2023] Open
Abstract
Food applications involving plant proteins require modification of their functionality to mimic the unique properties of animal proteins. Enzymatic hydrolysis is commonly used to alter the functionality of plant proteins, particularly to improve their solubility near the isoelectric point. Current methodological approaches mostly indicate improved solubility upon hydrolysis. However, published methods include the removal of insoluble material before analysis, and calculations are based on only the solubilized material as a percentage of the filtered protein. This approach artificially increases solubility estimation and gives an incorrect assessment of the efficacy of hydrolysis. By using the total amount of protein, this study aims to determine the effect of two microbial proteases, Flavourzyme and Alcalase, on the solubility and structural and thermal properties of soy and chickpea proteins. Protein isolates were first extracted from soy and chickpea flour and hydrolyzed from 0 to 3 h. Then, their degree of hydrolysis and solubility at a range of pHs were determined using the o-phthaldialdehyde (OPA) and Lowry methods, respectively. Proteins' electrophoretic mobility, protein-protein interactions, thermal properties, and protein secondary structures were also determined. Solubility decreased over time though the solubility of the hydrolysate improved near the isoelectric point. Soy Flavourzyme hydrolysates remained the most soluble and chickpea Flavourzyme hydrolysates showed the least solubility. Thermal data suggested that Alcalase reduced the protein denaturation temperature, leading to a loss of solubility upon thermal enzyme inactivation. The loss of solubility of hydrolysates was strongly associated with hydrogen bonding, which may result from the formation of polar peptide termini. These results challenge commonly accepted beliefs that hydrolysis inevitably improves solubility of plant proteins. Instead, it is shown that hydrolysis causes structural changes that result in aggregation, thus potentially limiting the application of enzymatic hydrolysis without the addition of further processing methods.
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10
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Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. Foods 2022; 12:foods12010024. [PMID: 36613242 PMCID: PMC9818677 DOI: 10.3390/foods12010024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.
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11
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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02971-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04152-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
AbstractThe effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Lentil protein concentrate was hydrolysed with Alcalase, Novozym 11028 or Flavourzyme, and a control was prepared without enzyme addition under the same conditions. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Alcalase or Novozym treatment resulted in considerably higher solubility under acidic conditions compared to the control. Flavourzyme treatment resulted in moderately improved solubility in the acidic range, but slightly lower solubility at pH 7. Alcalase treatment resulted in slightly larger particle size and slightly higher viscosity. The foaming properties of the protein concentrate were not significantly affected by hydrolysis. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
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Hui T, Tang T, Gu X, Yuan Z, Xing G. Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria. Molecules 2022; 27:molecules27196202. [PMID: 36234732 PMCID: PMC9571249 DOI: 10.3390/molecules27196202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 12/01/2022] Open
Abstract
In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB (SL) of 80.57 ± 1.53% (p < 0.05). During the gastric digestion stage, dramatically higher (p < 0.05) soluble protein contents were observed in the SG (4.79−5.05 mg/mL) than that of SL (4.31−4.35 mg/mL). However, during the later intestinal digestion phase, the results were the opposite. At the end of the gastrointestinal digestion phase, the content of small peptides was not significantly different (p > 0.05) between the SL (2.15 ± 0.03 mg/mL) and SG (2.17 ± 0.01 mg/mL), but SL showed higher content of free amino acids (20.637 g/L) than that of SG (19.851 g/L). In general, soymilk gel induced by LAB had a higher protein bioaccessibility than the soymilk gel coagulated by GDL.
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Affiliation(s)
- Tianran Hui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
- Department of Biological and Environmental Sciences, Troy University, Troy, AL 36082, USA
| | - Ting Tang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xuan Gu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Zhen Yuan
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
- Correspondence:
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Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein. Foods 2022; 11:foods11172667. [PMID: 36076853 PMCID: PMC9455805 DOI: 10.3390/foods11172667] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 12/12/2022] Open
Abstract
A soy protein isolate was hydrolyzed with Alcalase®, Flavourzyme® and their combination, and the resulting hydrolysates (A, F and A + F) were ultrafiltered and analyzed through SDS-PAGE. Fractions with MW < 1 kDa were investigated for their ACE-inhibitory activity, and the most active one (A < 1 kDa) was purified by semi-preparative RP-HPLC, affording three further subfractions. NMR analysis and Edman degradation of the most active subfraction (A1) enabled the identification of four putative sequences (ALKPDNR, VVPD, NDRP and NDTP), which were prepared by solid-phase synthesis. The comparison of their ACE-inhibitory activities suggested that the novel peptide NDRP might be the main agent responsible for A1 fraction ACE inhibition (ACE inhibition = 87.75 ± 0.61%; IC50 = 148.28 ± 9.83 μg mL−1). NDRP acts as a non-competitive inhibitor and is stable towards gastrointestinal simulated digestion. The Multiple Reaction Monitoring (MRM) analysis confirmed the presence of NDRP in A < 1 kDa.
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15
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Zhao X, Zheng H, Sun Y, Zhang M, Geng M, Li Y, Teng F. Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4830-4842. [PMID: 35229290 DOI: 10.1002/jsfa.11846] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The emulsifying, antioxidant and foaming properties of soy protein isolate hydrolysates (SPH) can be improved by the addition of gum arabic (GA). We investigated the effects of different hydrolysis conditions on the complexation of SPH and GA, and the effects of the complex on the properties of emulsions. RESULTS Fluorescence spectroscopy showed that the addition of GA had a stronger effect on bromelain and pepsin hydrolysates than trypsin hydrolysate, and therefore had a higher binding constant (KA ) and a larger number of binding sites (n). The addition of GA could also improve protein solubility and emulsifying ability. The emulsions prepared with complexes, especially the complex of GA and SPH obtained by pepsin hydrolysis for 3 h, had a high absolute charge value, uniform particle size distribution, stable morphology, and good storage stability. After storage, the emulsification index (CI) of the emulsion only increased to 23.08%; its 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity was 24.37 ± 1.22% and its 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS+ ) free radical scavenging activity was largely retained. CONCLUSION During long-term storage, pepsin-treated protein (especially protein treated for 3 h) and GA can form a stable emulsion with antioxidant properties. This work provides new ideas for the development of natural and safe emulsifiers that have antioxidant properties and can be stored long-term and used in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoming Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Huanyu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Meng Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
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16
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He W, Guo F, Jiang Y, Liu X, Chen J, Zeng M, Wang Z, Qin F, Li W, He Z. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chem 2022; 386:132811. [PMID: 35366632 DOI: 10.1016/j.foodchem.2022.132811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 12/15/2022]
Abstract
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total anthocyanins in MAEs solutions. 1.0 mg/mL of SPEH presented the best protective effect on MAEs by increasing its half-life from 1.8 to 5.7 days. SPAH/SPEH-cyaniding-3-O-glucoside (C3G) interactions were investigated at pH 6.3 by fluorescence, Fourier-transform infrared spectroscopy (FT-IR), and Circular Dichroism (CD). Their association was mainly driven by hydrophobic interactions, and SPEH showed a higher binding affinity for C3G than SPAH, with a KA value of 2.62 × 105 M-1 at 300 K. The second structures of SPAH and SPEH were altered by C3G, with a decrease in the β-sheets and an increase in the turns and random coils.
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Affiliation(s)
- Wenjia He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yuting Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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17
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Nath A, Ahmad AS, Amankwaa A, Csehi B, Mednyánszky Z, Szerdahelyi E, Tóth A, Tormási J, Truong DH, Abrankó L, Koris A. Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives. Bioengineering (Basel) 2022; 9:bioengineering9090418. [PMID: 36134964 PMCID: PMC9495856 DOI: 10.3390/bioengineering9090418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/20/2022] [Indexed: 12/03/2022] Open
Abstract
The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L−1, 0.016 g·L−1, 0.032 g·L−1 and 0.064 g·L−1). The antioxidant capacity was measured by the ferric-reducing ability of plasma (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays. The anti-angiotensin activity of hydrolysate was measured by the recombinant angiotensin converting enzyme and substrate Abz-FRK(Dnp)-P. The contributions of the Kunitz trypsin inhibitor (KTI) and Bowman–Birk inhibitor (BBI) on antigenicity, and the in vitro digestion of papain-hydrolyzed SMP were studied. Rabbit polyclonal anti-KTI and anti-BBI antibodies together with peroxidase-labelled goat anti-Rb IgG secondary antibody were used to identify the antigenicity of KTI and BBI in unhydrolyzed and papain-hydrolyzed SMP. The antioxidant capacity and anti-angiotensin activity of SMP were increased after the papain hydrolysis of SMP. The KTI- and BBI-specific antigenicity were reduced in SMP by increasing the concentration of papain. However, there was interaction between papain-hydrolyzed SMP and trypsin in native gel, while interaction with chymotrypsin was absent. The interaction between trypsin and SMP was reduced due to the hydrolysis of papain in a concentration-dependent manner. According to the in vitro gastrointestinal digestion simulation protocol (Infogest), the digestibility of SMP was not statistically increased.
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Affiliation(s)
- Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abubakar Saleh Ahmad
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abraham Amankwaa
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Barbara Csehi
- Department of Refrigeration and Livestock Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, HU-1118 Budapest, Hungary
| | - Zsuzsanna Mednyánszky
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Emőke Szerdahelyi
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Attila Tóth
- Division of Clinical Physiology, Department of Cardiology, Faculty of Medicine, University of Debrecen, Móricz Zsigmond Str 22, HU-4032 Debrecen, Hungary
| | - Judit Tormási
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - Duy Hoàng Truong
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City 727000, Vietnam
| | - László Abrankó
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
- Correspondence: ; Tel.: +36-1-3057228
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18
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Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms 2022; 10:microorganisms10081606. [PMID: 36014024 PMCID: PMC9416513 DOI: 10.3390/microorganisms10081606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 12/15/2022] Open
Abstract
In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application.
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19
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Shuai X, Gao L, Geng Q, Li T, He X, Chen J, Liu C, Dai T. Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein. Foods 2022; 11:foods11152368. [PMID: 35954136 PMCID: PMC9368430 DOI: 10.3390/foods11152368] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/03/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional properties of PP. Enzymatic modification treatment distinctly boosted the solubility of PP. The solubility of PP treated by trypsin was increased from 10.23% to 58.14% at the 8% DH. The results of SDS-PAGE indicated the protease broke disulfide bonds, degraded protein into small molecular peptides, and transformed insoluble protein into soluble fractions with the increased DH. After enzymatic treatment, a bathochromic shift and increased intrinsic fluorescence were observed for PP. Furthermore, the total sulfhydryl group contents and surface hydrophobicity were reduced, suggesting that the unfolding of PP occurred. Meanwhile, the foaming and emulsification of PP were improved after enzymatic treatment, and the most remarkable effect was observed under 6% DH. Moreover, under the same DH, the influence on the structure and functional properties of PP from large to small are trypsin, alcalase, neutrase and flavourzyme. This result will facilitate the formulation and production of natural plant-protein-based products using PP.
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Affiliation(s)
- Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.L.); (T.D.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Correspondence: (T.L.); (T.D.)
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20
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Wheat gluten hydrolysates prepared by sequential treatment with different combinations of commercial proteases. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01506-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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21
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Wahba MI. Gum tragacanth for immobilization of Bacillus licheniformis protease: Optimization, thermodynamics and application. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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22
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Gao J, He S, Nag A, Zeng X. Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jingrong Gao
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Shan He
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
- Institute for NanoScale Science and Technology College of Science and Engineering Flinders University Bedford Park 5042 Australia
| | - Anindya Nag
- Faculty of Electrical and Computer Engineering Technische Universität Dresden Dresden 01062 Germany
- Centre for Tactile Internet with Human‐in‐the‐Loop (CeTI) Technische Universität Dresden Dresden 01069 Germany
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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23
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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24
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Toldrá F, Mora L. Peptidomics as a useful tool in the follow-up of food bioactive peptides. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:1-47. [PMID: 35659349 DOI: 10.1016/bs.afnr.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
There is an intense research activity on bioactive peptides derived from food proteins in view of their health benefits for consumers. However, their identification is quite challenging as a consequence of their small size and low abundance in complex matrices such as foods or hydrolyzates. Recent advances in peptidomics and bioinformatics are getting improved sensitivity and accuracy and therefore such tools are contributing to the development of sophisticated methodologies for the identification and quantification of peptides. These developments are very useful for the follow-up of peptides released through proteolysis either in the food itself through the action of endogenous peptidases during processing stages like fermentation, drying or ripening, or from food proteins hydrolyzed by commercial peptidases or microorganisms with proteolytic activity. This chapter is presenting the latest advances in peptidomics and its use for the identification and quantification of peptides, and as a useful tool for controlling the proteolysis phenomena in foods and protein hydrolyzates.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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25
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Islam MS, Wang H, Admassu H, Sulieman AA, Wei FA. Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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26
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Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods 2022; 11:foods11091307. [PMID: 35564030 PMCID: PMC9104109 DOI: 10.3390/foods11091307] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/13/2022] [Accepted: 04/16/2022] [Indexed: 02/01/2023] Open
Abstract
Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for various applications. Consequently, enzymatic hydrolysis can be employed as a means of improving functional properties such as solubility, emulsifying, foaming, and gelling properties. This review aims to examine the current literature regarding modification of these properties with enzymatic hydrolysis. The effects of enzymatic hydrolysis on the functionality of pulse proteins generally varies considerably based on the enzyme, substrate, processing steps such as heat treatment, degree of hydrolysis, and pH. Differences in protease specificity as well as protein structure allow for a wide variety of peptide mixtures to be generated, with varying hydrophobic and electrostatic properties. Typically, the most significant improvements are seen when the original protein ingredient has poor initial functionality. Solubility is usually improved in the mildly acidic range, which may also correspond with improved foaming and emulsifying properties. More work should be carried out on the potential of enzymatic hydrolysis to modify gelation properties of pulse proteins, as the literature is currently lacking. Overall, careful selection of proteases and control of hydrolysis will be necessary to maximize the potential of enzymatic hydrolysis as a tool to improve pulse protein functionality and broaden the range of potential applications.
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27
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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28
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Pozdnyakov N, Shilov S, Lukin A, Bolshakov M, Sogorin E. Investigation of enzymatic hydrolysis kinetics of soy protein isolate: laboratory and semi-industrial scale. BIORESOUR BIOPROCESS 2022; 9:37. [PMID: 38647860 PMCID: PMC10992490 DOI: 10.1186/s40643-022-00518-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 03/07/2022] [Indexed: 12/19/2022] Open
Abstract
Using parameters of optimal conditions from laboratory experiments often results in the loss of significant time and resources when trying to scale up the process. In this study, the comparison of results of laboratory and semi-industrial experiments of enzymatic hydrolysis of soy protein isolate is considered. The kinetics of peptides accumulation was investigated by colorimetric method in both microtube (volume reaction is 0.7 ml, 7.14 mg/ml of substrate, incubation in solid state thermostat) and industrial homogenizer (volume reaction is 4,000 ml, 100 mg/ml of substrate, rotor-stator type mixer). The enzyme preparation Protosubtilin G3x (main component is subtilisin) was used as an analogue of the Alcalase preparation, which is already widely used in the food industry. It was found that the pH and the number of proteolytic units in the reaction mixture of both scales had slightly different results of the kinetics, while the temperature showed significantly one. The laboratory scale of the reaction had a wide range of optimal temperature (40-60 ∘ C, 30 ∘ C showed slowest rate of kinetics reaction), whereas the semi-industrial scale had 50 ∘ C of optimal temperature (30, 40, 60 ∘ C had the same kinetics). It also was found that maintaining the pH value of the reaction mixture was not mandatory. The obtained results indicate the need to refine the process conditions using semi-industrial experiments before attracting industrial-scale resources. In the case of selection of conditions for the hydrolysis of soy protein isolate in production, it is necessary first of all to take into account the reaction temperature as the most irreproducible parameter when scaling.
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Affiliation(s)
- Nikita Pozdnyakov
- Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Institute for Biological Instrumentation, Institutskaya Street, 142290, Pushchino, Russia
| | - Sergey Shilov
- Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Institute for Biological Instrumentation, Institutskaya Street, 142290, Pushchino, Russia
| | - Alexander Lukin
- Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Institute for Biological Instrumentation, Institutskaya Street, 142290, Pushchino, Russia
| | - Maxim Bolshakov
- Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Institute of Basic Biological Problems, Institutskaya Street, 142290, Pushchino, Russia
| | - Evgeny Sogorin
- Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Institute for Biological Instrumentation, Institutskaya Street, 142290, Pushchino, Russia.
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29
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You H, Wu T, Wang W, Li Y, Liu X, Ding L. Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein. Food Res Int 2022; 156:111176. [DOI: 10.1016/j.foodres.2022.111176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/12/2022]
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30
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Nedele AK, Schiebelbein R, Bär A, Kaup A, Zhang Y. Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products. Food Res Int 2022; 152:110909. [DOI: 10.1016/j.foodres.2021.110909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 12/01/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022]
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31
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Udachan I, Gatade A, Ranveer R, Lokhande S, Mote G, Sahoo AK. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iranna Udachan
- Department of Technology Shivaji University Kolhapur Maharashtra India
| | - Abhijit Gatade
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | - Rahul Ranveer
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | | | - Gurunath Mote
- Department of Technology Shivaji University Kolhapur Maharashtra India
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32
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García Arteaga V, Demand V, Kern K, Strube A, Szardenings M, Muranyi I, Eisner P, Schweiggert-Weisz U. Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile. Foods 2022; 11:118. [PMID: 35010244 PMCID: PMC8750503 DOI: 10.3390/foods11010118] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/18/2021] [Accepted: 12/30/2021] [Indexed: 02/06/2023] Open
Abstract
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19-66.55%) and at pH 7.0 (47.37-74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190-2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase® significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.
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Affiliation(s)
- Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
- Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - Victoria Demand
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
| | - Karolin Kern
- Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany; (K.K.); (M.S.)
| | - Andrea Strube
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
| | - Michael Szardenings
- Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany; (K.K.); (M.S.)
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
- ZIEL—Institute for Food & Health, Technical University of Munich, 85354 Freising, Germany
- Steinbeis-Hochschule, School of Technology and Engineering, 12489 Berlin, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (V.G.A.); (V.D.); (A.S.); (I.M.); (P.E.)
- Institute for Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany
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Weng Z, Sun L, Wang F, Sui X, Fang Y, Tang X, Shen X. Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC-MS. FOOD CHEMISTRY-X 2021; 12:100141. [PMID: 34704014 PMCID: PMC8523844 DOI: 10.1016/j.fochx.2021.100141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/07/2021] [Accepted: 10/12/2021] [Indexed: 12/02/2022]
Abstract
Enzymatic hydrolysis with Alcalase reduced soybean odor substance 1-octene-3-ol. Excessive enzymatic hydrolysis resulted in the deterioration of the hydrolysate flavor. The flavour of soybean meal hydrolysates with different hydrolysis conditions could be distinguished by E-tongue.
In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.
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Affiliation(s)
- Zebin Weng
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Lu Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Fang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
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Gremasqui IDLA, Giménez MA, Lobo MO, Sammán NC. Nutritional and functional characterisation of hydrolysates from quinoa flour (
Chenopodium quinoa
) using two proteases. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ileana de los A. Gremasqui
- Facultad de Ingeniería CIITED Centro de Investigación Interdisciplinario en Tecnología y Desarrollo Social del NOA CONICET Universidad Nacional de Jujuy Ítalo Palanca 10 Jujuy Argentina
| | - Maria A. Giménez
- Facultad de Ingeniería CIITED Centro de Investigación Interdisciplinario en Tecnología y Desarrollo Social del NOA CONICET Universidad Nacional de Jujuy Ítalo Palanca 10 Jujuy Argentina
| | - Manuel O. Lobo
- Facultad de Ingeniería CIITED Centro de Investigación Interdisciplinario en Tecnología y Desarrollo Social del NOA CONICET Universidad Nacional de Jujuy Ítalo Palanca 10 Jujuy Argentina
| | - Norma C. Sammán
- Facultad de Ingeniería CIITED Centro de Investigación Interdisciplinario en Tecnología y Desarrollo Social del NOA CONICET Universidad Nacional de Jujuy Ítalo Palanca 10 Jujuy Argentina
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Su W, Jiang Z, Hao L, Li W, Gong T, Zhang Y, Du S, Wang C, Lu Z, Jin M, Wang Y. Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation. Front Microbiol 2021; 12:688839. [PMID: 34484139 PMCID: PMC8416090 DOI: 10.3389/fmicb.2021.688839] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 06/14/2021] [Indexed: 01/10/2023] Open
Abstract
Corn germ meal (CGM) and corn gluten feed (CGF) are the two main corn byproducts (CBs) obtained from corn starch extraction. Due to their high fiber content, low protein content, and severe imbalance of amino acid, CBs are unable to be fully utilized by animals. In this study, the effect of microorganism, proteases, temperature, solid–liquid ratio, and time on nutritional properties of CB mixture feed (CMF) was investigated with the single-factor method and the response surface method to improve the nutritional quality and utilization of CBs. Fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and neutral protease notably improved the nutritional properties of CMF under the fermentation conditions of 37°C, solid–liquid ratio (1.2:1 g/ml), and 72 h. After two-stage solid-stage fermentation, the crude protein (CP) and trichloroacetic acid-soluble protein (TCA-SP) in fermented CMF (FCMF) were increased (p < 0.05) by 14.28% and 25.53%, respectively. The in vitro digestibility of CP and total amino acids of FCMF were significantly improved to 78.53% and 74.94%, respectively. In addition, fermentation degraded fiber and provided more organic acids in the CMF. Multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a two-stage solid-state fermentation process. Generally, Ascomycota became the predominant members of the community of the first-stage of fermentation, and after 36 h of anaerobic fermentation, Paenibacillus spp., Pantoea spp., and Lactobacillales were predominant. All of these processes increased the bacterial abundance and lactic acid content (p < 0.00). Our results suggest that two-stage solid-state fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and protease can efficiently improve protein quality and nutrient utilization of CMF.
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Affiliation(s)
- Weifa Su
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Zipeng Jiang
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Lihong Hao
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Wentao Li
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Tao Gong
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Yu Zhang
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Shuai Du
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Cheng Wang
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Zeqing Lu
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Mingliang Jin
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Yizhen Wang
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
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Forler B, Horstmann G, Schäfer J, Michel C, Weiss A, Stressler T, Fischer L, Hinrichs J, Schmidt H. Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods 2021; 10:foods10071588. [PMID: 34359457 PMCID: PMC8307170 DOI: 10.3390/foods10071588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/16/2022] Open
Abstract
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin and cathepsin D, or whether proteolytic enzymes from applied starter cultures, such as the lactococcal cell-envelope peptidase PrtP, are involved. A sensory analysis of fresh cheese products made from milk concentrates fermented with prtP-negative and -positive Lactococcus lactis strains revealed bitterness in the products fermented with prtP-positive L. lactis strains. Two prtP-positive strains, LTH 7122 and LTH 7123, were selected to investigate the effect of increased calcium concentrations (additional 5 mM and 50 mM CaCl2) at neutral (pH 6.6) and acidic (pH 5.5) pH-values on the transcription of the prtP gene and its corresponding PrtP peptidase activity in milk citrate broth (MCB). For both strains, it was shown that prtP transcription was upregulated only under slightly elevated calcium conditions (5 mM CaCl2) after 5 h of growth. In concordance with these findings, PrtP peptidase activity also increased. When higher concentrations of calcium were used (50 mM), prtP expression of both strains decreased strongly by more than 50%. Moreover, PrtP peptidase activity of strain LTH 7123 decreased by 15%, but enzymatic activity of strain LTH 7122 increased slightly during growth under elevated calcium concentrations (50 mM CaCl2). Fermentations of reconstituted casein medium with 3.4% (w/v) and 8.5% (w/v) protein and different calcium concentrations using strain LTH 7122 revealed no clear relationship between prtP transcription and calcium or protein concentration. However, an increase in PrtP peptidase activity under elevated protein and calcium conditions was observed. The activity increase was accompanied by increased levels of bitter peptides derived from different casein fractions. These findings could be a possible explanation for the bitterness in fermented milk concentrates that was detected by a trained bitter panel.
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Affiliation(s)
- Benjamin Forler
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Christina Michel
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Agnes Weiss
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
- Correspondence: ; Tel.: +49-711-459-22305
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Byrne L, Hynes MJ, Connolly CD, Murphy RA. Influence of the Chelation Process on the Stability of Organic Trace Mineral Supplements Used in Animal Nutrition. Animals (Basel) 2021; 11:1730. [PMID: 34200569 PMCID: PMC8227544 DOI: 10.3390/ani11061730] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/02/2021] [Accepted: 06/08/2021] [Indexed: 12/26/2022] Open
Abstract
The effect of the chelation process on the pH-dependent stability of organic trace minerals (OTMs) used as mineral supplements in animal nutrition was assessed using analytical techniques such as potentiometry, Fourier Transform Infrared Spectroscopy (FTIRS) and amino acid profiling. The aim was to understand the influence and relative importance of the manufacturing conditions on mineral chelation and the subsequent pH stability of OTMs. A selection of OTMs were assessed over a wide pH range to account for the typical environmental changes encountered in the gastrointestinal (GI) tract. In the case of proteinate type products, the potentiometric assessment of free mineral concentration indicated that the hydrolysis procedure used to generate the chelating peptides was the major influencer of the pH stability of the products. Many products are available under the umbrella term "OTMs", including amino acid complexes, amino acid chelates, polysaccharide complexes and proteinates. Significant differences in the pH-dependent stability of a range of commercially available OTMs were observed.
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Affiliation(s)
- Laurann Byrne
- Alltech Bioscience Centre, Summerhill Road, Dunboyne, A86 X006 Co. Meath, Ireland; (C.D.C.); (R.A.M.)
| | - Michael J. Hynes
- School of Chemistry, National University of Ireland, H91 TK33 Galway, Ireland;
| | - Cathal D. Connolly
- Alltech Bioscience Centre, Summerhill Road, Dunboyne, A86 X006 Co. Meath, Ireland; (C.D.C.); (R.A.M.)
| | - Richard A. Murphy
- Alltech Bioscience Centre, Summerhill Road, Dunboyne, A86 X006 Co. Meath, Ireland; (C.D.C.); (R.A.M.)
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Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates. Foods 2021; 10:foods10061257. [PMID: 34205941 PMCID: PMC8227212 DOI: 10.3390/foods10061257] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/26/2021] [Accepted: 05/29/2021] [Indexed: 11/16/2022] Open
Abstract
Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract dilution analysis in combination with gas chromatography-mass spectrometry/olfactometry for identification, and by stable isotope dilution assays for quantification. A total of 30 aroma-active compounds for non-fermented and fermented samples were identified. The aroma profile of LPI fermented with Lactobacillus sakei ssp. carnosus was characterized as roasty and popcorn-like. Staphylococcus xylosus generated cheesy impressions, being in line with the fact that the main aroma compounds acetic acid, butanoic acid, and 2/3-methylbutanoic acid could be identified. Quantification of butanoic acid further confirmed these findings with the highest concentration of 140 mg/kg for LPI fermented with Staphylococcus xylosus. Our study provides insights into how fermentation utilizing different fermentative microbial strains, namely Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus alters the aroma profile of lupin protein isolates. This demonstrates the potential of shaping fermented protein-based foods via targeted microbiological refinement.
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Adoko MC, Olum S, Elolu S, Ongeng D. Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake ( Kabalagala) Designed for Children 2-5 Years Old. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1911899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Melas Cayrol Adoko
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Solomon Olum
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Samuel Elolu
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Duncan Ongeng
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
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40
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de Oliveira Filho JG, Egea MB. Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process. J Food Sci 2021; 86:1497-1510. [PMID: 33884624 DOI: 10.1111/1750-3841.15719] [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: 08/21/2020] [Revised: 03/02/2021] [Accepted: 03/11/2021] [Indexed: 11/30/2022]
Abstract
The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with potential for several applications in the food area due to its chemical composition, including the high content of proteins and phenolic compounds. Thoughtful of a consumer increasingly concerned with the environmental impact, we try to clarify in this review the potential of using sunflower seed byproducts and their fractions to enhance the production of potentially functional foods. The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products. These protein isolates can be used to obtain protein hydrolysates with technological and bioactive properties and as matrices for the development of edible, biodegradable, and active films for food. The sunflower seed byproduct is also a source of phenolic compounds with bioactive properties, mainly chlorogenic acid, which can be extracted by different methods and applied in the development of functional foods and active and bioactive food packaging. The use of sunflower seed byproduct and its fractions are promising ingredients for the development of healthier and less expensive foods as well as the alternative to decrease the environmental problems caused by the sunflower oil industry.
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Wang XM, Ye YH, Tu ZC, Hu YM, Wang H, Huang T. Mechanism of the Reduced IgG/IgE Binding Abilities of Glycated β-Lactoglobulin and Its Digests through High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3741-3750. [PMID: 33739097 DOI: 10.1021/acs.jafc.1c00205] [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] [Indexed: 06/12/2023]
Abstract
Glycation between proteins and reducing sugars is the common chemical modification in food protein, and many studies have focused on the allergenicity of the glycated protein. However, a systemic study on the allergenicity change of its digests is lacking. In this work, we explored the change rule of the digestibility and allergenicity of glycated β-Lg during in vitro gastrointestinal digestion and interpreted the mechanism using high-resolution mass spectrometry. Glycation with arabinose increased the resistance of β-Lg to digestive enzyme, with a low hydrolysis value. Indirect competitive ELISA showed that the IgG/IgE binding rates of β-Lg were reduced after glycation and further reduced after digestion, in comparison with the digests of unglycated β-Lg. There are two reasons for this phenomenon. On the one hand, 11 glycated sites were determined in the lowest allergenicity arabinose-β-Lg conjugation (Ara-β-Lg), which was distributed in the IgG and IgE linear allergic epitopes of β-Lg. On the other hand, glycation masking linear allergenic epitopes had a more significant effect on reducing allergenicity in comparison to digestive enzyme hydrolysis. These results indicated that the allergenicity of Ara-β-Lg in the human body might be lower than that of unglycated β-Lg.
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Affiliation(s)
- Xu-Mei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Yun-Hua Ye
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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43
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Li Y, Zeng QH, Liu G, Peng Z, Wang Y, Zhu Y, Liu H, Zhao Y, Jing Wang J. Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins. ULTRASONICS SONOCHEMISTRY 2021; 71:105364. [PMID: 33125962 PMCID: PMC7786555 DOI: 10.1016/j.ultsonch.2020.105364] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 09/05/2020] [Accepted: 10/02/2020] [Indexed: 05/24/2023]
Abstract
A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW) was proposed, and its effects on the structural and functional properties of Antarctic krill proteins were investigated. Results showed that BEW reduced 30.9% (w/w) NaOH consumption for the extraction of krill proteins, and its negative redox potential (-800 ~ -900 mV) protected the active groups (carbonyl, free sulfhydryl, etc.) of the proteins from oxidation compared to deionized water (DW). Moreover, the ultrasound-assisted BEW increased the extraction yield (9.4%), improved the solubility (8.5%), reduced the particle size (57 nm), favored the transition of α-helix and β-turn to β-sheet, promoted the surface hydrophobicity and disulfide bonds formation of krill proteins when compared to BEW without ultrasound. These changes contributed to the enhanced foam capacity, foam stability and emulsifying capacity of the krill proteins. Notably, all the physicochemical, structural and functional properties of the krill proteins were comparable to those extracted by the traditional ultrasound-assisted DW. This study suggests that the ultrasound-assisted BEW can be a potential candidate to extract proteins, especially offering an alternative way to produce marine proteins with high nutritional quality.
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Affiliation(s)
- Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue H9X 3 V9, Canada
| | - Yongheng Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
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Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. Catalysts 2021. [DOI: 10.3390/catal11030305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 ± 23 µm) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 ± 103 nm and 394 ± 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 ± 4 mg g−1 on the carrier and the highest immobilized alcalase activity of 2716.1 IU g−1 in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.
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Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1. Foods 2021; 10:foods10020281. [PMID: 33572504 PMCID: PMC7910967 DOI: 10.3390/foods10020281] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 11/17/2022] Open
Abstract
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.
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Großmann KK, Merz M, Appel D, Thaler T, Fischer L. Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:368-376. [PMID: 33356225 DOI: 10.1021/acs.jafc.0c05447] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to investigate six food-grade peptidase preparations, namely, Flavourzyme 1000L, Protease P "Amano" 6SD, DeltazymAPS-M-FG, Promod278, ProteAX-K, and Peptidase R, regarding their use for the hydrolysis of soy, pea, and canola protein. The relationship between the specific peptidase activities and, first, the degree of hydrolysis, second, the free amino acid profiles of the hydrolysates, and, third, the corresponding taste of the hydrolysates was analyzed using a random forest model. The taste attributes bitter and umami were of special interest. The peptidase ProteAX-K was the biocatalyst most suited for the high umami and low bitter taste of the plant-based protein hydrolysates based on the experimental results and the random forest model.
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Affiliation(s)
- Kora Kassandra Großmann
- Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany
| | - Michael Merz
- Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany
| | - Daniel Appel
- Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany
| | - Thorn Thaler
- Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany
| | - Lutz Fischer
- Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany
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47
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Ding J, Ju H, Zhong L, Qi L, Sun N, Lin S. Reducing the allergenicity of pea protein based on the enzyme action of alcalase. Food Funct 2021; 12:5940-5948. [PMID: 34031673 DOI: 10.1039/d1fo00083g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Enzymatic hydrolysis could be one of the crucial means to limit the allergenicity of allergens. The allergenicity of pea peptides was evaluated using indirect ELISA and RBL-2H3 cell assay, thereby obtaining hypoallergenic pea peptide sequences. Results indicated that pea protein-sensitized mice produced higher levels of total IgG1 and IgE antibodies than the mice in the control group (P < 0.05). Moreover, the allergenicity of hydrolysates decreased significantly after enzymolysis, and the allergenicity of ultrafiltration component F1 and purified component F1-2 was significantly lower than that of other isolated and purified components (P < 0.05). Furthermore, ADLYNPR identified from F1-2 had lower binding capacity to specific IgE and IgG1 and lower degree of cell degranulation with a higher EC50 value of 6.63 ng mL-1, which was about 36.83 times that of pea protein (P < 0.05). Based on the above results, ADLYNPR might be a potential source of hypoallergenic peptides.
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Affiliation(s)
- Jie Ding
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Huapeng Ju
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Limin Zhong
- Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou 341100, P.R. China
| | - Libo Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
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48
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Kaspchak E, Silveira JLM, Igarashi-Mafra L, Mafra MR. Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4201-4210. [PMID: 33071341 PMCID: PMC7520492 DOI: 10.1007/s13197-020-04458-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2020] [Accepted: 04/15/2020] [Indexed: 06/11/2023]
Abstract
Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins.
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Affiliation(s)
- Elaine Kaspchak
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Joana Léa Meira Silveira
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Marcos R. Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
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49
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Ismail BP, Senaratne-Lenagala L, Stube A, Brackenridge A. Protein demand: review of plant and animal proteins used in alternative protein product development and production. Anim Front 2020; 10:53-63. [PMID: 33391860 PMCID: PMC7759735 DOI: 10.1093/af/vfaa040] [Citation(s) in RCA: 106] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Affiliation(s)
- B Pam Ismail
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | | | - Alicia Stube
- Starches, Sweeteners, and Texturizers Research & Development, Cargill, Inc., Minneapolis, MN
| | - Ann Brackenridge
- Protein Research & Development and Innovation, Cargill, Inc., Wichita, KS
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50
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Venkataratnam H, Cahill O, Sarangapani C, Cullen PJ, Barry-Ryan C. Impact of cold plasma processing on major peanut allergens. Sci Rep 2020; 10:17038. [PMID: 33046788 PMCID: PMC7550356 DOI: 10.1038/s41598-020-72636-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 08/31/2020] [Indexed: 11/15/2022] Open
Abstract
Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology's multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mechanisms of action are sparse. This study investigates the efficacy of cold plasma on major peanut allergens (Ara h 1 and Ara h 2). For this purpose, dry, whole peanut (WP) and defatted peanut flour (DPF) were subjected to an atmospheric air discharge using a pin to plate cold plasma reactor for different treatment durations. With increases in plasma exposure, SDS-PAGE analysis revealed reduced protein solubility of the major peanut allergens. Alterations in allergenicity and structure of Ara h 1 and Ara h 2 were examined using ELISA and circular dichroism (CD) spectroscopy. Competitive ELISA with proteins purified from plasma treated WP or DPF revealed reduced antigenicity for both Ara h 1 and Ara h 2. The highest reduction in antigenicity was 65% for Ara h 1 and 66% Ara h 2 when purified from DPF. Results from CD spectroscopy analysis of purified proteins strongly suggests the reduction in antigenicity is due to modifications in the secondary structure of the allergens induced by plasma reactive species. Cold plasma is effective at reducing peanut protein solubility and causes changes in allergen structure leading to reduced antigenicity.
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Affiliation(s)
- Harshitha Venkataratnam
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland.
| | - Orla Cahill
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
| | - Chaitanya Sarangapani
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
| | - P J Cullen
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
- Centre for Advanced Food Enginomics, School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia
- Plasmaleap Technologies, Merewether Building, City Road, Sydney, Australia
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
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