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Yu Z, Gao Y, Shang Z, Wang T, He X, Lei J, Tai F, Zhang L, Chen Y. A stable delivery system for curcumin: Fabrication and characterization of self-assembling acylated kidney bean protein isolate nanogels. Food Chem 2024; 443:138526. [PMID: 38290298 DOI: 10.1016/j.foodchem.2024.138526] [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: 09/22/2023] [Revised: 12/27/2023] [Accepted: 01/18/2024] [Indexed: 02/01/2024]
Abstract
The construction of protein-based nano-gels as curcumin delivery system effectively enhances the stability and bioavailability of curcumin. In this study, acylation modification and self-assembly techniques were jointly employed to construct acylated kidney bean protein isolate (AKBPI)-nanogels. Optimal conditions for AKBPI-nanogels were determined to be pH 7, concentration of 2 mg/mL, and temperature at 90℃ for 30 min. The optimized AKBPI-nanogels exhibited excellent uniformity as evidenced by decreasing average particle size (137.35 nm) and polydispersity index (0.38). Acylation enhanced the intermolecular interactions within the nanogel by reducing the polarity of tyrosine microenvironment and free sulfhydryl groups. AKBPI-nanogels demonstrated remarkable characteristics in terms of pH sensitivity, salt concentration, and storage tolerance. The curcumin-loaded AKBPI-nanogels exhibited an encapsulation efficiency of 92.30 % and maintained high antioxidant activity. In simulated gastrointestinal digestion, AKBPI-nanogels facilitated the controlled release and higher bioavailability of curcumin. Therefore, AKBPI-nanogels can be a stable tool for delivering curcumin.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Houji Laboratory in Shanxi Province, Taiyuan 030031, Shanxi, China; Food Nutrition and Safety Institute, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China
| | - Yating Gao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Ziqi Shang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Tengfei Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xuli He
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Jian Lei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Fei Tai
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Food Nutrition and Safety Institute, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China.
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Houji Laboratory in Shanxi Province, Taiyuan 030031, Shanxi, China; Food Nutrition and Safety Institute, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China.
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Nie C, Liu B, Tan Y, Wu P, Niu Y, Fan G, Wang J. Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation. Int J Biol Macromol 2024; 267:131196. [PMID: 38574915 DOI: 10.1016/j.ijbiomac.2024.131196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
In this study, high internal phase Pickering emulsions (HIPPEs) were stabilized by the complexes of peanut protein isolate (PPI) and cellulose nanocrystals (CNCs) for encapsulation β-carotene to retard its degradation during processing and storage. CNCs were prepared by H2SO4 hydrolysis (HCNCs), APS oxidation (ACNCs) and TEMPO oxidation (TCNCs), exhibiting needle-like or rod-like structures with nanoscale size and uniformly distributed around the spherical PPI particle, which enhanced the emulsifying capability of PPI. Results of optical micrographs and droplet size measurement showed that Pickering emulsions stabilized by PPI/ACNCs complexes exhibited the most excellent stability after 30 days of storage, which indicated that ACNCs had the most obvious effect to improve emulsifying capability of PPI. HIPPEs encapsulated β-carotene (βc-HIPPEs) were stabilized by PPI/ACNCs complexes and showed excellent inverted storage stability. Moreover, βc-HIPPEs exhibited typical shear thinning behavior investigated by rheological properties analysis. During thermal treatment, ultraviolet radiation and oxidation, the retentions of β-carotene encapsulated in HIPPEs were improved significantly. This research holds promise in expanding Pickering emulsions stabilized by proteins-polysaccharide particles to delivery systems for hydrophobic bioactive compounds.
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Affiliation(s)
- Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yinfeng Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yefan Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangsen Fan
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Yin Q, Wu L, Zhang X, Zheng Z, Luo S, Zhong X, Zhao Y. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185886 DOI: 10.1002/jsfa.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) could be used as an emulsifier to stabilize emulsions, while SPI is unstable under low acidic conditions. The stable composite particles of SPI and dextran sulfate (DS) could be formed by the electrostatic interaction at the pH was 3.5. And the SPI/DS composite particles were used to prepare the high complex concentration emulsion. The stabilization properties of high complex concentration emulsion were investigated. RESULTS Compared to uncompounded SPI, the particle size of SPI/DS composite particles was smaller at 1.52 μm, and the absolute value of the potential increased to 19.9 mV when the mass ratio of SPI to DS was 1:1 and the pH was 3.5. With the DS ratio increased, the solubility of the composite particles increased to 14.44 times of the untreated protein at pH 3.5, while the surface hydrophobicity decreased. Electrostatic interactions and hydrogen bonds were the main forces between SPI and DS, and DS was electrostatically adsorbed on the surface of SPI. The emulsion stability significantly enhanced with the increase of complex concentration (38.88 times higher than at 1% concentration), the emulsion average droplet size was the lowest (9.64 μm), and the absolute value of potential was the highest (46.67 mV) when the mass ratio of SPI to DS was 1:1 and the complex concentration of 8%. The stability of the emulsion against freezing was improved. CONCLUSION The SPI/DS complex has high solubility and stability under low acidic conditions, and the SPI/DS complex' emulsion has a well stability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xinli Zhang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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Xie X, Zhang B, Zhang B, Zhu H, Qi L, Xu C, Cheng L, Ai Z, Shi Q. Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion. FOOD SCI TECHNOL INT 2023:10820132231158278. [PMID: 36862597 DOI: 10.1177/10820132231158278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0-5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.
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Affiliation(s)
- Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Qingshan Shi
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
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Lu X, Yin Q, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. J Food Sci 2023; 88:744-756. [PMID: 36633000 DOI: 10.1111/1750-3841.16446] [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: 02/11/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 01/13/2023]
Abstract
Due to people's pursuit of healthy and green life, soy protein isolate (SPI) is occupying a larger and larger market share. However, the low solubility of SPI affects its development in the field of food and medicine. This paper aimed to investigate the effects of sodium trimetaphosphate (STMP) on the functional properties and structures of phosphorylated SPI and its lutein-loaded emulsion. After modification by STMP, the phosphorus content of phosphorylated SPI reached 1.2-3.61 mg/g. Infrared spectrum and X-ray photoelectron spectrum analysis confirmed that PO4 3- had phosphorylation with -OH in serine of SPI molecule. X-ray diffraction analysis showed that phosphorylation destroyed the crystal structure of protein molecules. Zeta potential value of phosphorylated SPI decreased significantly. When STMP addition was 100 g/kg, particle size of protein solution decreased to 203 nm, and solubility increased to 73.5%. Furthermore, emulsifying activity and emulsifying stability increased by 0.51 times and 8 times, respectively. At the same protein concentration (1%-3% [w/w]), lutein-loaded emulsion prepared by phosphorylated SPI had higher absolute potential and smaller particle size. The phosphorylated protein emulsion at 2% concentration had the best emulsion stability after storage for 17 days. PRACTICAL APPLICATION: Phosphorylation significantly improved the emulsifying properties and solubility of SPI. Phosphorylated SPI significantly improved the stability of lutein-loaded emulsion. It provides theoretical basis for the application of phosphorylated SPI as emulsifier in delivery system and broadens the development of lutein in food and medicine field.
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Affiliation(s)
- Xingxing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Qi Yin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Xie W, Li H, Yu H, Zhou H, Guo A, Yao Q, Zhang L, Zhao Y, Tian H, Li L. A thermosensitive Pickering gel emulsion with a high oil-water ratio for long-term X-ray imaging and permanent embolization of arteries. NANOSCALE 2023; 15:1835-1848. [PMID: 36602166 DOI: 10.1039/d2nr05963k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Iodized oil has an excellent X-ray imaging effect, but it shows poor embolization performance. When used as an embolic agent, it is easily washed off by the blood flow and eliminated from the body. Therefore, it is essential to use iodized oil in combination with solid embolic agents such as gelatin sponge or to perform multiple embolization procedures to achieve the therapeutic effect. In the present study, a poly(N-isopropyl acrylamide)-co-acrylic acid (PNCAA) temperature-sensitive nanogel was synthesized by emulsion polymerization; the nanogel was then emulsified with iodized oil to prepare a thermosensitive iodized oil Pickering gel emulsion (TIPE). The oil-water (O/W) ratio of an O/W emulsion system can reach 4 : 6. When injected into the body, TIPE transforms into a nonflowing coagulated state at physiological temperature; the iodized oil is locked in the emulsion structure, thereby achieving local embolization and continuous imaging effects, which not only retain the X-ray imaging effect of the iodized oil but also improve its embolization effect. Subsequently, we further evaluated renal artery embolization in a normal rabbit renal artery model, and the results showed that TIPE shows a long-term conformal embolization performance and excellent long-term X-ray imaging ability.
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Affiliation(s)
- Wenjing Xie
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technology, Xianning 437100, P. R. China.
| | - Han Li
- Intervention and Cell Therapy Center, Peking University Shenzhen Hospital, Shenzhen 518035, Guangdong, China
| | - Houqiang Yu
- Department of Mathematics and Statistics, Hubei University of Science and Technology, Xianning 437100, P. R. China
| | - Hongfu Zhou
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technology, Xianning 437100, P. R. China.
| | - Anran Guo
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technology, Xianning 437100, P. R. China.
| | - Qing Yao
- Hubei Key Laboratory of Diabetes and Angiopathy, Medicine Research Institute, Xianning Medical College, Hubei University of Science and Technology, Xianning, Hubei, China
| | - Ling Zhang
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technology, Xianning 437100, P. R. China.
| | - Yongsheng Zhao
- Department of Nuclear Medicine, Peking University Shenzhen Hospital, Shenzhen 518035, Guangdong, China.
| | - Hongan Tian
- Department of Radiology, Xianning Central Hospital, The First Affiliated Hospital of Hubei University of Science and Technology, Xianning, P. R. China.
| | - Ling Li
- School of Biomedical Engineering and Imaging, Xianning Medical College, Hubei University of Science and Technology, Xianning 437100, P. R. China.
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Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods 2022; 11:foods11182724. [PMID: 36140852 PMCID: PMC9497935 DOI: 10.3390/foods11182724] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, ovalbumin (OVA) was succinylated with the addition of different levels of succinic anhydride, and the structural and functional properties of succinylated OVA (SOVA) were investigated. SDS−PAGE and FTIR spectrum confirmed the covalent attachment of the succinyl group to OVA. Thermal stability and the absolute value of zeta potential (pH 6.0) of SOVA were enhanced by 14.90% and 76.77% higher than that of the native OVA (NOVA), respectively. Circular dichroism (CD) spectra demonstrated that the succinylation decreased the α−helix and increased β−sheet content to 21.31% and 43.28%, respectively. The content of free sulfhydryl groups increased and intrinsic fluorescence spectra suggested the SOVA became more unfolded and flexible as the degree of succinylation enhanced. Furthermore, succinylation effectively enhanced the solubility and decreased the interface tension (oil−water and air−water interface) of OVA. Compared to NOVA, the emulsifying activity and stability of SOVA were increased by 1.6 times and 1.2 times, respectively, and foaming capacity and stability were enhanced by 2.7 times and 1.5 times, respectively.
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Zhang S, Li X, Yan X, Julian McClements D, Ma C, Liu X, Liu F. Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions. ULTRASONICS SONOCHEMISTRY 2022; 89:106110. [PMID: 35961190 PMCID: PMC9382344 DOI: 10.1016/j.ultsonch.2022.106110] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/15/2022] [Accepted: 07/28/2022] [Indexed: 05/09/2023]
Abstract
The aim of this study was to prepare lactoferrin-epigallocatechin-3-gallate (LF-EGCG) conjugates and to determine their ability to protect emulsified algal oil against aggregation and oxidation. LF-EGCG conjugates were formed using an ultrasound-assisted alkaline treatment. The ultrasonic treatment significantly improved the grafting efficiency of LF and EGCG and shortened the reaction time from 24 h to 40 min. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analyses showed that the covalent/non-covalent complexes could be formed between LF and EGCG, with the CO and CN groups playing an important role. The formation of the conjugates reduced the α-helix content and increased the random coil content of the LF. Moreover, the antioxidant activity of LF was significantly enhanced after conjugation with EGCG. LF-EGCG conjugates as emulsifiers were better at inhibiting oil droplet aggregation and oxidation than LF alone. This study demonstrates that ultrasound-assisted formation of protein-polyphenol conjugates can enhance the functional properties of the proteins, thereby extending their application as functional ingredients in nutritionally fortified foods.
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Affiliation(s)
- Sairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Xu J, Teng F, Wang B, Ruan X, Ma Y, Zhang D, Zhang Y, Fan Z, Jin H. Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method. Molecules 2022; 27:molecules27113458. [PMID: 35684395 PMCID: PMC9182430 DOI: 10.3390/molecules27113458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 05/16/2022] [Accepted: 05/19/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emulsions were improved significantly by the three modification methods. After three kinds of modification, the viscoelasticity of soy protein emulsion gel increased, and a gel system with stronger elasticity was formed. The texture, water-holding, and hydration properties of the emulsion gel increased significantly. The SEM and ClSM results showed that the modified soy protein emulsion gel had a more compact and uniform porous structure, and the oil droplets could be better embedded in the network structure of the gel. Among the three modification methods, the microwave-alkali method polyphenol covalently combining the compound modification effect was best, and the microwave modification effect was least effective compared to the other two methods. Our obtained results suggested that for gel property modification of soy protein emulsion gels, microwave pretreatment combined with the covalent binding of polyphenols by an alkaline method is an effective method.
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Affiliation(s)
- Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Fei Teng
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Baiqi Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Xinxuan Ruan
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Yifan Ma
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Dingyuan Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (J.X.); (F.T.); (B.W.); (X.R.); (Y.M.); (D.Z.)
- Correspondence:
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