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Mika M, Wikiera A. Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential. Molecules 2024; 29:4407. [PMID: 39339401 PMCID: PMC11434277 DOI: 10.3390/molecules29184407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2024] [Revised: 09/12/2024] [Accepted: 09/14/2024] [Indexed: 09/30/2024] Open
Abstract
The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute.
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Affiliation(s)
- Magdalena Mika
- Department of Biotechnology and General Food Technology, Faculty of Food Technology, Agricultural University of Krakow, 31-120 Krakow, Poland
| | - Agnieszka Wikiera
- Department of Medical Physiology, Faculty of Health Sciences, Jagiellonian University Medical College, 31-008 Krakow, Poland
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2
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He B, Li M, Zhao X, Zou H, Xu B, He J. Comparative study of the quick action effect of multiple enzyme-based nano-emulsified oils in enhancing nitrate contamination remediation in groundwater. ENVIRONMENTAL RESEARCH 2024; 257:119297. [PMID: 38824986 DOI: 10.1016/j.envres.2024.119297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 04/28/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
Emulsified vegetable oil (EVO), as a novel green slow-releasing substrate, has performed great potential in subsurface bioremediation due to its slow release and longevity. Nevertheless, the long time it takes to initiate this process still exposed some limitations. Herein, multiple enzyme-based EVOs (EN-EVOs) were developed to enhance the quick-acting effect in nitrate-contaminated bioremediation. This study demonstrated that EN-EVOs loaded with cellulose (c-EVO) and protein enzymes (p-EVO) performed best, not only did not change the advantages of traditional EVO, but also optimized the stability and particle size to the level of 0.8-0.9 and 247.95-252.25 nm, respectively. Nitrate (NO3-N) degradation further confirmed the superiority of c-EVO in rapidly initiating degradation and achieving stable denitrification. Compared with traditional EVO, the maximum start-up efficiency and the rapid achieving stable denitrification efficiency were improved by 37.6% and 1.71 times, respectively. In such situation, the corresponding NO3-N removal efficiency, kinetics rate constant (k1), and half-life period (t1/2) reached as high as 85.39%, as quick as 1.079 d-1, and as short as 0.64 d after 30-day cultivation. Meanwhile, the rapid conversion efficiency of NO2-N was observed (k2 = 0.083 d-1). High-throughput 16S rRNA gene sequencing indicated that the quick-acting process of NO3-N reduction coupled to c-EVO was mediated by microbial reducers (e.g., Ralstonia, Gulbenkiania, and Sphingobacterium) with regulations of narG, nirS and norB genes. Microorganisms with these genes could achieve quick-acting not only by enhancing microbial activity and the synthesis and metabolism of volatile fatty acids, but also by reducing the production and accumulation of loosely bound-extracellular polymeric substances (LB-EPS). These findings advance our understanding on fast-acting of NO3-N degradation supported by c-EVO and also offer a promising direction for groundwater remediation.
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Affiliation(s)
- Baonan He
- Key Laboratory of Groundwater Conservation of Ministry of Water Resources, China University of Geosciences (Beijing), Beijing, 100083, PR China; School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China.
| | - Meiying Li
- Key Laboratory of Groundwater Conservation of Ministry of Water Resources, China University of Geosciences (Beijing), Beijing, 100083, PR China; School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China
| | - Xiejie Zhao
- School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China
| | - Hua Zou
- School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China
| | - Baoshi Xu
- School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China
| | - Jiangtao He
- Key Laboratory of Groundwater Conservation of Ministry of Water Resources, China University of Geosciences (Beijing), Beijing, 100083, PR China; School of Water Resources and Environment, China University of Geosciences (Beijing), Beijing, 100083, PR China.
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3
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Qoms MS, Arulrajah B, Wan Ibadullah WZ, Ramli NS, Chau DM, Sarbini SR, Saari N. Performance of Azolla pinnata fern protein hydrolysates as an emulsifier and nutraceutical ingredient in an O/W emulsion system and their effect on human gut microbiota and mammalian cells. Food Funct 2024; 15:6578-6596. [PMID: 38809119 DOI: 10.1039/d4fo00377b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
This study investigated the dual potential of Azolla pinnata fern protein hydrolysates (AFPHs) as functional and nutraceutical ingredients in an oil/water emulsion system. The AFPH-stabilised emulsion (AFPH-E) displayed a small and uniform droplet distribution and was stable to aggregation and creaming over a wide range of pH (5-8), salt concentrations ≤ 100 mM, and heat treatment ≤ 70 °C. Besides, the AFPH-E possessed and maintained strong biological activities, including antihypertensive, antidiabetic, and antioxidant, under different food processing conditions (pH 5-8; NaCl: 50-150 mM, and heat treatment: 30-100 °C). Following in vitro gastrointestinal digestion, the antihypertensive and antioxidant activities were unchanged, while a notable increase of 8% was observed for DPPH. However, the antidiabetic activities were partially reduced in the range of 5-11%. Notably, AFPH-E modulated the gut microbiota and short-chain fatty acids (SCFAs), promoting the growth of beneficial bacteria, particularly Bifidobacteria and Lactobacilli, along with increased SCFA acetate, propionate, and butyrate. Also, AFPH-E up to 10 mg mL-1 did not affect the proliferation of the normal colon cells. In the current work, AFPH demonstrated dual functionality as a plant-based emulsifier with strong biological activities in an oil/water emulsion system and promoted healthy changes in the human gut microbiota.
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Affiliation(s)
- Mohammed S Qoms
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - De-Ming Chau
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Bintulu Campus, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
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Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [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: 12/01/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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Tu Y, Zhang X, Wang L. Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein. Food Res Int 2023; 166:112537. [PMID: 36914309 DOI: 10.1016/j.foodres.2023.112537] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
In this study, salt addition (NaCl and CaCl2) was utilized to improve the stability of emulsions formed by rice bran protein (RBP). The result showed that salt addition improved the adsorption of protein on the oil-water interface and enhanced the physical stability of emulsions. Compared to NaCl condition, emulsions with CaCl2 (especially 200 mM) addition exhibited more significant storage stability, as microscopy images showed emulsion structure unchanged and droplet size increasing slightly from 12.02 µm to 16.04 µm in 7 days. It was attributed to the strengthened particle complexation with CaCl2 and the increased hydrophobic interactions, which is explained by the improved particle size (260.93 nm), surface hydrophobicity (1890.10) and fluorescence intensity, thus inducing dense and hardly destroyed interfacial layers. Rheological behavior analyses suggested that salt-induced emulsions had higher viscoelasticity and maintained a stable gel-like structure. The result of study explored the mechanism of salt treated protein particles, developed a further understanding of Pickering emulsion, and was beneficial to the application of RBP.
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Affiliation(s)
- Yi Tu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Yu M, Peng M, Chen R, Chen J. Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk. Foods 2023; 12:foods12051056. [PMID: 36900573 PMCID: PMC10000546 DOI: 10.3390/foods12051056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/18/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze-thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze-thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.
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Affiliation(s)
- Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ronghua Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence:
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7
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Lipolytic behavior and bioaccessibility of curcumin nanoemulsions stabilized by rice bran protein hydrolysate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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8
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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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9
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Li G, Xu J, Wang H, Jiang L, Wang H, Zhang Y, Jin H, Fan Z, Xu J, Zhao Q. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods 2022; 11:foods11213409. [PMID: 36360021 PMCID: PMC9653765 DOI: 10.3390/foods11213409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/17/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu3(PO4)2•3H2O (ACHNs) and dispase@Cu3(PO4)2•3H2O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed soybean protein emulsions. The formations of the two hybrid nanoflowers were first determined using a scanning electron microscope, transmission electron microscope, and Fourier infrared spectroscopy. The structure and functional properties of soybean protein treated with hybrid nanoflowers were then characterized. The results indicated that the degree of hydrolysis (DH) of the ACHNs hydrolysates was higher than that of the DCHNs for an identical reaction time. Soybean protein hydrolysates treated with two hybrid nanoflowers showed different fluorescence and circular dichroism spectra. The solubility of the hydrolysates was significantly higher (p < 0.05) than that of the soybean protein (SPI) at all pH values tested (2.0−10.0)*: at the same pH value, the maximum solubility of ACHNs hydrolysates and DCHNs hydrolysates was increased by 46.2% and 42.2%, respectively. In addition, the ACHNs hydrolysates showed the highest antioxidant activity (DPPH IC50 = 0.553 ± 0.009 mg/mL, ABTS IC50 = 0.219 ± 0.019 mg/mL, and Fe2+ chelating activity IC50 = 40.947 ± 3.685 μg/mL). The emulsifying activity index of ACHNs and DCHNs hydrolysates reached its maximum after hydrolysis for 120 min at 61.38 ± 0.025 m2/g and 54.73 ± 0.75 m2/g, respectively. It was concluded that the two hydrolysates have better solubility and antioxidant properties, which provides a theoretical basis for SPI product development. More importantly, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These results show the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
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Affiliation(s)
- Geng Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huiwen Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
| | - Qingshan Zhao
- Experimental Practice and Demonstration Center, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
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A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application. Polymers (Basel) 2022; 14:polym14153003. [PMID: 35893967 PMCID: PMC9370113 DOI: 10.3390/polym14153003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.
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Pan X, Fan F, Ding J, Li P, Sun X, Zhong L, Fang Y. Altering functional properties of rice protein hydrolysates by covalent conjugation with chlorogenic acid. Food Chem X 2022; 14:100352. [PMID: 36118986 PMCID: PMC9475698 DOI: 10.1016/j.fochx.2022.100352] [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: 03/24/2022] [Revised: 05/15/2022] [Accepted: 05/26/2022] [Indexed: 11/09/2022] Open
Abstract
Rice protein hydrolysate was covalently conjugated to chlorogenic acid by three methods. Covalent conjugation resulted in an unfolded structure of rice protein hydrolysate. LYS might be the binding sites for chlorogenic acid grafted on rice protein hydrolysate. Conjugates formed by alkaline method exhibited highest functional property.
Proteins and phenolic compounds are common components in foods that readily interact with each other to yield complexes, leading to changes in the functional properties. In this study, we investigated the effect of covalent conjugation of rice protein hydrolysates (RPH) with chlorogenic acid (CA) on the structural and functional properties of RPH. Three RPH-CA conjugates were prepared by the alkaline, enzyme, and free radical methods, respectively. Covalent conjugation decreased the content of free amino, thiol, and tyrosine groups, and increased in the amount of CA bounds from 15.23 to 21.11 nmol/mg. Moreover, the circular dichroism analysis revealed that covalent conjugation resulted in an increase of random coils. The emulsifying activity and antioxidant capacity of RPH were also improved by the covalent conjugation with CA. This work provides a better understanding of the formation of hydrolysates-chlorogenic acid conjugates, contributing to improving the functional properties of foods.
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Liu N, Lin P, Zhang K, Yao X, Li D, Yang L, Zhao M. Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system. Food Res Int 2022; 156:111351. [DOI: 10.1016/j.foodres.2022.111351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/19/2022]
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14
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Calderón-chiu C, Calderón-santoyo M, Damasceno-gomes S, Ragazzo-Sánchez JA. Use of jackfruit leaf ( Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf. Food Chem X 2021; 12:100138. [PMID: 34693274 PMCID: PMC8517541 DOI: 10.1016/j.fochx.2021.100138] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/23/2021] [Accepted: 10/01/2021] [Indexed: 11/30/2022] Open
Abstract
This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to obtain an optimal nanoemulsion (NE-Opt). The effect of protein hydrolysate concentration (0.5-2%), oil loaded with extract (2.5-7.5%), and ultrasound time (5-15 min) on the polydispersity index (PDI) and droplet size of the emulsion (D[3,2] and D[4,3]) was evaluated. RSM revealed that 1.25% protein hydrolysate, 2.5% oil, and ultrasound time of 15 min produced the NE-Opt with the lowest PDI (0.85), D[3,2] (330 nm), and D[4,3] (360 nm). Encapsulation efficiency and extract loading of the NE-Opt was of 40.15 ± 1.46 and 18.03 ± 2.78% respectively. The NE-Opt was relatively stable during storage (at 4 and 25 °C), pH, temperature, and ionic strength. Then, the protein hydrolysate could be used as an alternative to conventional emulsifiers.
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Affiliation(s)
- Carolina Calderón-chiu
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, Col. Lagos del Country, Tepic, Nayarit C.P. 63175, México
| | - Montserrat Calderón-santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, Col. Lagos del Country, Tepic, Nayarit C.P. 63175, México
| | - Simone Damasceno-gomes
- Center of Exact and Technological Sciences, State University of West Paraná (UNIOESTE), Cascavel, Brazil
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, Col. Lagos del Country, Tepic, Nayarit C.P. 63175, México
- Corresponding author.
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15
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Ma XY, Chen XX, Ma MY, Xu Y, Wu XM, Mu GQ, Zhu XM. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3685-3692. [PMID: 33301177 DOI: 10.1002/jsfa.10998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/31/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The role of protein-polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by-product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well-known food-grade polysaccharide additive, has been widely utilized in the protein-polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ-potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0-0.5 wt%), followed by the investigation of OP-CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaqi Su
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Zhang L, Chen X, Wang Y, Guo F, Hu S, Hu J, Xiong H, Zhao Q. Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis. Food Chem 2021; 358:129861. [PMID: 33932761 DOI: 10.1016/j.foodchem.2021.129861] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 03/23/2021] [Accepted: 04/12/2021] [Indexed: 10/21/2022]
Abstract
The characteristics of rice dreg protein isolate (RDPI) treated by microfluidization (0, 40, 80, 120, and 160 MPa) with or without proteolysis were investigated. Alcalase, Neutrase, and the combination of the two (Alcalcase:Neutrase = 1:1 [w/w]) were adopted for hydrolysis. The surface hydrophobicity and solubility of RDPI were increased. As pressure increased, different structures of RDPI exhibited disaggregation (<120 MPa) and reaggregation (160 MPa), and the effect on proteolysis was significant. The solubility of Neutrase and combined enzyme hydrolysates was improved after microfluidization. Additionally, the optimum choice of microfluidization (40 MPa) and Neutrase was efficient for improving the DPPH radical scavenging activity. The results indicate that both pressure level and enzyme type synergistically determine the functionality and antioxidant activities of products. This work may provide an alternative methodology for improving the utilization of RDPI in the food industry through desirable modifications.
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Affiliation(s)
- Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Xianxin Chen
- Jiangxi Health Vocational College, Nanchang 330052, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Song Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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Akharume FU, Aluko RE, Adedeji AA. Modification of plant proteins for improved functionality: A review. Compr Rev Food Sci Food Saf 2021; 20:198-224. [DOI: 10.1111/1541-4337.12688] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Felix U. Akharume
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
| | - Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
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Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods 2020; 9:foods9050636. [PMID: 32429164 PMCID: PMC7278789 DOI: 10.3390/foods9050636] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/13/2020] [Accepted: 05/14/2020] [Indexed: 01/15/2023] Open
Abstract
The incorporation of lipid ingredients into food matrices presents a main drawback-their susceptibility to oxidation-which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers' demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2-14%) and emulsion pH (2-8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.
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Xiong W, Wang Y, Zhang C, Wan J, Shah BR, Pei Y, Zhou B, Li J, Li B. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. ULTRASONICS SONOCHEMISTRY 2016; 65:105049. [PMID: 26964953 DOI: 10.1016/j.ultsonch.2020.105049] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 02/14/2020] [Accepted: 03/01/2020] [Indexed: 05/06/2023]
Abstract
Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil-water and air-water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yuntao Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Chunlan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jiawei Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bakht Ramin Shah
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yaqiong Pei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
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