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Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition. Food Chem 2023; 409:135263. [PMID: 36592599 DOI: 10.1016/j.foodchem.2022.135263] [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: 10/05/2022] [Revised: 11/21/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
In this study, the thermal gelation and digestion properties of hen egg white (hen EW) proteins with different salts were investigated. Results show that the addition of neutral salt - sodium chloride (NaCl) decreased the gel hardness/resilience, increased gel lightness, aggregated particle size and digestibility of hen EW proteins significantly. In contrast, alkaline salts - phosphate and carbonate addition increased the gel resilience and strain tolerance as well as reduced the aggregated particle size and gel lightness of hen EW proteins due to the increase of solution pH and negative charge. Correlation analysis shows that the digestibility of hen EW gels was affected by gel viscoelasticity, molecule forces and texture. In conclusion, thermal gelation properties of hen EW proteins could be modulated by salts with different pH/ionic strength, and thus affected the protein digestion and peptide released.
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2
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Habinshuti I, Nsengumuremyi D, Muhoza B, Ebenezer F, Yinka Aregbe A, Antoine Ndisanze M. Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review. Food Chem 2023; 423:136313. [PMID: 37182498 DOI: 10.1016/j.foodchem.2023.136313] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/16/2023]
Abstract
Antioxidant peptides obtained through enzymatic hydrolysis of food proteins exhibit a broad range of bioactivities both in vitro and in vivo models. The antioxidant peptides showed the potential to fight against the reactive oxygen species, free radicals and other pro-oxidative substances which are considered the source of various chronic diseases for humans. Both animals and plants have been recognized as natural protein sources and attracted much research interest over the synthetic ones in terms of safety. However, the main challenge remains to increase the antioxidant peptides yield, reduce the enzyme quantity and the reaction time. Consequently, different efficient and innovative food processing technologies such as thermal, ultrasound, microwave, high hydrostatic pressure, pulsed electric field, etc. have been developed and currently used to treat food proteins before (pretreatment) or during the enzymatic hydrolysis (assisted). Those technologies were found to significantly enhance the degree of hydrolysis and the production of substantial antioxidant peptides. These emerging technologies enhance the enzymatic hydrolysis by inducing protein denaturation/unfolding, and the enzymatic activation without altering their functional and nutritional properties. This review discusses the state of the art of thermal, ultrasound, high hydrostatic pressure, microwave, and pulsed electric field techniques, their applications while coupled with enzymatic hydrolysis, their comparison and potential challenges for the production of antioxidant peptides from food proteins.
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Affiliation(s)
- Ildephonse Habinshuti
- INES-Ruhengeri, Institute of Applied Sciences, B.P. 155, Ruhengeri, Rwanda; Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya; Thought For Food Foundation, 2101 Highland Ave, Birmingham, Alabama 35205, USA.
| | | | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Falade Ebenezer
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
| | - Afusat Yinka Aregbe
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
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3
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Abker AM, Wang S, Chen S, Ma M, Fu X. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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4
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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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5
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Tan J, Tang H, Xu Q, Zheng Y, Su D, He S, Zeng Q, Yuan Y. The Formation of Egg White
Polypeptide‐Selenium
complex particles: Mechanism, Stability and Functional Properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jin‐Chao Tan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Hong‐Yan Tang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Qing‐Ling Xu
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Ying‐Min Zheng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Dong‐Xiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Shan He
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Qing‐Zhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 PR China
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7
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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8
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Singh J, Karmakar S, Banerjee R. An integrated study using ultrasonic-assisted enzymatic extraction of hydrolysates from rice based distillery byproduct and its characterisation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Wang Q, Wang Y, Huang M, Hayat K, Kurtz NC, Wu X, Ahmad M, Zheng F. Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties. ULTRASONICS SONOCHEMISTRY 2021; 80:105789. [PMID: 34689068 PMCID: PMC8551211 DOI: 10.1016/j.ultsonch.2021.105789] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 05/25/2023]
Abstract
To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound and enzyme have a synergistic impact on the extraction of pecan (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest protein extraction rate (25.51%) was obtained under the conditions of 1415.43 W.cm-2, 15 min, pH 10.0, 50 °C, and 1% (w/w) alkaline proteinase. Owing to its high shear, mechanical energy and cavitation, the ultrasound process increased the solubility of the substrate making it readily accessible to the enzyme, thereby accelerating the chemical reaction and improving the yield of the protein. The optimized ultrasound-assisted enzymatic method (400 W, 20 kHz, 5 s/3s) effectively changed the secondary and tertiary structure of the pecan protein. The results of surface hydrophobicity, intrinsic fluorescence spectra, sulfhydryl content and scanning electron microscopy all indicated the unfolding of protein and exposure of hydrophobic groups and sulfhydryl groups. Moreover, the protein obtained by this method showed higher solubility (70.77%), higher emulsifying activity (120.56 m2/g), smaller particle size (326.7 nm), and better dispersion (0.305) than single ultrasound and non-ultrasound methods (p < 0.05). To conclude, ultrasound-assisted enzymatic method could be an appropriate technique to improve the yield and quality of the pecan protein. The study also provides a theoretical basis for the application of pecan protein in food processing.
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Affiliation(s)
- Qiang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Lipid Resources Utilization and Children's Daily Chemicals, Chongqing University of Education, Chongqing 400067, China.
| | - Yu Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Nicole C Kurtz
- Department of Chemistry and Biochemistry, Miami University, Oxford, OH 45056, USA
| | - Xian Wu
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
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11
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Chen W, Wang W, Guo M, Li Y, Meng F, Liu D. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions. Food Chem 2021; 375:131706. [PMID: 34952387 DOI: 10.1016/j.foodchem.2021.131706] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/11/2023]
Abstract
The physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized by the whey protein isolate (WPI)-gum Acacia (GA) conjugates prepared by dry-heating (Con WPI (D)) and ultrasound (Con WPI (U)) Maillard reaction were investigated in this study. The conjugate-stabilized emulsions have a larger mean size than the WPI-stabilized emulsion. The stability of emulsions under freeze-thaw treatment, high ionic strength conditions, thermal treatment and pH conditions near the isoelectric point of WPI were improved by glycation. The chemical stability of β-carotene in emulsions was also enhanced by WPI-GA conjugates. The WPI-GA conjugate-stabilized emulsions have better stability for droplet aggregation during in vitro simulated gastrointestinal digestion, which increased β-carotene bioaccessibility. However, the Con WPI (U)-stabilized emulsion shows poor thermal stability and lower β-carotene bioaccessibility than the Con WPI (D)-stabilized emulsion, which may be attributed to ultrasound-induced structural changes during the process of glycation.
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Affiliation(s)
- Weijun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
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12
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Chen D, Shu Y, Chen J, Cao X. Preparation and in vitro bioactive evaluation of cashew-nut proteins hydrolysate as a potential source of anti-allergy peptides. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3780-3789. [PMID: 34471301 DOI: 10.1007/s13197-020-04838-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2020] [Accepted: 10/01/2020] [Indexed: 11/29/2022]
Abstract
This work proposes a novel potential source of antiallergens based on bioactive peptides. Cashew-nut protein hydrolysate with antiallergic activity was prepared from cashew nuts through protease treatment. The change in the antiallergic activity of cashew-nut protein hydrolysate during in vitro simulated digestion was investigated. Cashew-nut protein hydrolysates were prepared through treatment using five different enzymes, namely, Alcalase, Protamex, Neutrase, papain, and bromelin. According to the results of molecular weight distribution, more small molecular weight peptides could be obtained by selecting Alcalase protease than other proteases, and the degree of hydrolysis, trichloroacetic acid-soluble peptide yield and hyaluronidase inhibitory rate of the hydrolysate were 17.0 ± 61.52%, 26.28 ± 0.13% and 62.06% ± 5.07%, which were significantly higher than those of other proteases. Therefore, Alcalase is the most suitable protease for the preparation of cashew-nut hydrolysates. Cashew-nut protein hydrolysates prepared with Alcalase under optimum conditions were fractionated through ultrafiltration. Fractions with low molecular weight exhibited the highest hyaluronidase inhibitory rate (90.57%) among all fractions. The inhibition of hyaluronidase activity during digestion showed that cashew-nut protein hydrolysate III (CPH III) has persistent antiallergic activity. Therefore, CPH III could serve as a potential source of functional peptides with health-promoting effects.
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Affiliation(s)
- Di Chen
- College of Food Science and Engineering, Hainan University, Haikou, 570228 China
| | - Yang Shu
- College of Food Science and Engineering, Hainan University, Haikou, 570228 China
| | - Jian Chen
- College of Food Science and Engineering, Hainan University, Haikou, 570228 China
| | - Xianying Cao
- College of Food Science and Engineering, Hainan University, Haikou, 570228 China
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13
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Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. Foods 2021; 10:foods10092214. [PMID: 34574324 PMCID: PMC8469833 DOI: 10.3390/foods10092214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/03/2021] [Accepted: 09/13/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.
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Affiliation(s)
- Ivana Gazikalović
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Jelena Mijalković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Nataša Šekuljica
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Sonja Jakovetić Tanasković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Aleksandra Đukić Vuković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Ljiljana Mojović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Zorica Knežević-Jugović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
- Correspondence:
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14
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Islam MS, Hongxin W, Admassu H, Noman A, Ma C, An wei F. Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii) as influenced by enzymatic hydrolysis conditions. Food Sci Nutr 2021; 9:4031-4047. [PMID: 34401055 PMCID: PMC8358382 DOI: 10.1002/fsn3.1903] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 12/30/2022] Open
Abstract
Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved excellent solubility and emulsifying activity which were 95.56% and 108.76 m2/g, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water-holding capacity was 4.38 g/g. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. Thus, the findings indicated that utilization of grass turtle muscle protein hydrolysate is a potential alternative protein resource to improve the nutritional and functional properties in food ingredients and product formulations.
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Affiliation(s)
- Md. Serajul Islam
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
- Department of Food Technology and Nutritional ScienceMawlana Bhashani Science and Technology UniversityTangailBangladesh
| | - Wang Hongxin
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Habtamu Admassu
- Department of Food Process Engineering, Biotechnology and Bioprocessing Center of ExcellenceAddis Ababa Science and Technology UniversityAddis AbabaEthiopia
| | - Anwar Noman
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
| | - Chaoyang Ma
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Fu An wei
- Guangxi zhongtaikang Technology Industry Co., Ltd.NanningGuangxi530029P. R. China
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15
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Vapor A, Mendonça A, Tomaz CT. Processes for reducing egg allergenicity: Advances and different approaches. Food Chem 2021; 367:130568. [PMID: 34343811 DOI: 10.1016/j.foodchem.2021.130568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/03/2023]
Abstract
Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.
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Affiliation(s)
- Alcides Vapor
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - António Mendonça
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Cândida T Tomaz
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal.
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16
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Koirala S, Prathumpai W, Anal AK. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105026] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Islam MS, Hongxin W, Ali Mahdi A, Islam M, Noman A, an Wei F. Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii). CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1885498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Md. Serajul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
| | - Wang Hongxin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Monirul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
| | - Anwar Noman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Fu an Wei
- Department of Biotechnology, Guangxi Zhongtaikang Technology Industry Co., Ltd, Nanning, Guangxi, P.R. China
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18
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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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Bhat ZF, Morton JD, Mason SL, Jayawardena SR, Mungure T, Bekhit AEA. Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (
Cervus elaphus
) during
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zuhaib F. Bhat
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Susan L. Mason
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Sasika Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Tanyaradzwa Mungure
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin9054New Zealand
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20
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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22
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Wen C, Zhang J, Zhou J, Feng Y, Duan Y, Zhang H, Ma H. Slit divergent ultrasound pretreatment assisted watermelon seed protein enzymolysis and the antioxidant activity of its hydrolysates in vitro and in vivo. Food Chem 2020; 328:127135. [DOI: 10.1016/j.foodchem.2020.127135] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/22/2020] [Accepted: 05/22/2020] [Indexed: 12/11/2022]
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23
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Khatkar AB, Kaur A, Khatkar SK. Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109781] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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24
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Benedé S, Molina E. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties. Foods 2020; 9:foods9060735. [PMID: 32503187 PMCID: PMC7353489 DOI: 10.3390/foods9060735] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/22/2020] [Accepted: 06/01/2020] [Indexed: 12/12/2022] Open
Abstract
In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.
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25
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Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. J Food Biochem 2019; 44:e13113. [PMID: 31823420 DOI: 10.1111/jfbc.13113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 10/18/2019] [Accepted: 11/19/2019] [Indexed: 01/05/2023]
Abstract
Egg white is a good source of high-quality proteins in food products and an excellent source of antioxidant active peptides through hydrolysis. The hydrolysis conditions for the preparation of potent antioxidant peptides from egg white with chymotrypsin and pepsin were optimized by the response surface methodology. The antioxidant activity and potential allergenicity of the prepared peptides were evaluated by the oxidative damage model and IgE-binding capability, respectively. After ultrafiltration, the peptide produced using the optimized parameters (preheating time of 3.16 hr, hydrolysis time of 3 hr, a sample/solution ratio of 10%, multiple enzymes ratio (E1/E2) of 1.7:1, and E/S of 0.4%) showed antioxidant activity of was 30.86 μmol AAE/g DW and with low potential for allergenicity. The optimized method is efficient and economical and may be applied to the industrial production of antioxidant peptides to obtain nutraceutical and pharmaceutical agents with low sensitivity. However, further in vivo studies must be conducted. PRACTICAL APPLICATIONS: Egg is consumed as an excellent source of protein. Antioxidant peptides released from egg white is considered to be used in food preservation and human health. Few researches on the optimization of egg peptides were aimed to obtain practical techniques used in the food industry. In this paper, egg white hydrolysis peptide with high antioxidant property and low potential allergenicity was prepared after the optimization of double enzyme hydrolysis. The products could be a natural health care products derived from a dietary source and considered using in additive during food production and health food. And the methods used are economical and energy-saving and could be developed to utilize in the food industry.
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Affiliation(s)
- Jin Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China.,Department of Food Science, Nanchang University, Nanchang, China
| | - Ying Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Athena Institute of Holistic Wellness, Wuyi University, Nanping, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinyan Gao
- Department of Food Science, Nanchang University, Nanchang, China
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26
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Chen W, Lv R, Muhammad AI, Guo M, Ding T, Ye X, Liu D. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction. ULTRASONICS SONOCHEMISTRY 2019; 58:104678. [PMID: 31450348 DOI: 10.1016/j.ultsonch.2019.104678] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/03/2019] [Accepted: 07/06/2019] [Indexed: 06/10/2023]
Abstract
This study investigated the effect of glycation on the binding of whey protein isolate (WPI) with (-)-epigallocatechin-3-gallate (EGCG), and the physicochemical stability and bioaccessibility of the formed complex. The WPI-gum Acacia (GA) conjugate was prepared by ultrasound-assisted Maillard reaction. Results indicated that conjugated WPI showed stronger binding and entrapping ability to EGCG than that of WPI. The protein aggregation induced by EGCG was partly inhibited by glycosylation, presumably due to the steric hindrance of polysaccharide chains. The greatest protection of EGCG and its antioxidant activity were also obtained by complexing it with WPI-GA conjugate. The in vitro bioaccessibility analysis demonstrated that the bioaccessibility of EGCG cloud be significantly (p < 0.05) enhanced by complexing it with WPI, especially WPI-GA conjugate. These findings are important to design promising and effective EGCG carriers for its wide application in food industry.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, P.M.B. 3011, Kano, Nigeria
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China.
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27
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Mintah BK, He R, Dabbour M, Xiang J, Agyekum AA, Ma H. Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action. ULTRASONICS SONOCHEMISTRY 2019; 58:104676. [PMID: 31450306 DOI: 10.1016/j.ultsonch.2019.104676] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 06/07/2019] [Accepted: 07/04/2019] [Indexed: 05/08/2023]
Abstract
Hermetia illucens (edible insect) larvae protein, and hydrolysates were prepared using three pretreatment modes (conventional, fixed-frequency ultrasonic, and sweep-frequency). Protein subunit scores, microstructure, antioxidative activity, and techno-functional property of the respective isolates and hydrolysates were investigated. Alkaline protease hydrolysis significantly enhanced protein solubility, but impaired the emulsifying property and foaming stability. Isolates and hydrolysates treated by ultrasound exhibited highest antioxidative effect, and showed excellent solubility and foam expansion over wide (2-12) pH, likened the conventional. Ultrasonic, particularly sweep-frequency, treated hydrolysates overall showed superior solubility, foam, and antioxidative (ABTS, Superoxide scavenging, and Ferric-reducing) capacity than the remaining modes and isolates (p < 0.05). Treatment type influenced microstructure, functional attributes and antioxidative capacity of hydrolysates and isolates. Thus, functional/antioxidative property could be improved or modified for different food applications based on elected treatment. H. illucens isolate and hydrolysate preparations thereof could suitably be used in development of novel food formulations.
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Affiliation(s)
- Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; ILSI-UG FSNTC, Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 91, Legon, Accra, Ghana.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Jiahui Xiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Akwasi Akomeah Agyekum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Atomic Energy Commission, Applied Radiation Biology Centre, P.O. Box LG 61, Legon, Accra, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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28
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf 2019; 18:986-1002. [PMID: 33337008 DOI: 10.1111/1541-4337.12464] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 11/30/2022]
Abstract
Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat-labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low-thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure-functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).
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Affiliation(s)
- Ya-Fei Liu
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Riddet Inst., Palmerston North, New Zealand
| | - Phil Bremer
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
| | - Alan Carne
- Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
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29
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Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Res Int 2019; 120:793-799. [DOI: 10.1016/j.foodres.2018.11.040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/12/2018] [Accepted: 11/16/2018] [Indexed: 11/22/2022]
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30
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Quan TH, Benjakul S. Production and characterisation of duck albumen hydrolysate using enzymatic process. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14214] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tran Hong Quan
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
- Department of Food Technology Faculty of Applied Biology Sciences Vinh Long University of Technology Education Vinh Long 890000 Vietnam
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
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31
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Gharbi N, Labbafi M. Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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32
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Khatkar AB, Kaur A, Khatkar SK, Mehta N. Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. ULTRASONICS SONOCHEMISTRY 2018; 49:333-342. [PMID: 30174249 DOI: 10.1016/j.ultsonch.2018.08.026] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 08/25/2018] [Accepted: 08/25/2018] [Indexed: 05/09/2023]
Abstract
Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of bio-molecules like protein. In the present study, the impact of ultrasound on whey protein (WP) was assessed with functional, rheological, heat coagulation and transition temperature, SDS-PAGE, FTIR spectra, scanning electron microscopy and transmission electron microscopy. The results of this study showed that the raw WP had broad bimodal particle size distribution while after ultrasonication, modified WP exhibited narrower distribution along with smaller particle size (0.683 ± 0.225 μm) compared to untreated WP (2.453 ± 0.717 μm). The solubility of WP also increased after ultrasonication (72.22 ± 0.68% to 79.21 ± 1.08%). During the rheological evaluation, both the samples exhibited Newtonian behaviour but, the modified WP exhibited dramatically higher storage modulus (G') throughout the temperature profile compared to raw WP mainly due to enhanced proteins aggregation during heating which revealed more elastic and stronger gel. The modified WP exhibited significantly higher (about 6-times) heat stability compared to raw WP which signified that after ultrasonication the WP can withstand higher temperature during processing for longer time. The results were also confirmed by higher transition temperature (Tpeak) of modified WP (93.32°) compared to untreated WP (81.93 °C). The SDS-PAGE profile of raw and modified WP showed that the ultrasound significantly decreased the bands density of low molecular weight molecules (β-lactoglobulin and α-lactalbumin). FTIR spectra also showed noticeable difference between the secondary structure component of raw and modified WP. Finally, the structural micrographs of raw and modified WP from SEM and TEM analysis also confirmed the adequacy of modification of WP employing non-thermal techniques. The modified WP revealed smaller, regular and more homogenous and ordered structures compared to untreated sample.
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Affiliation(s)
- Anju Boora Khatkar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India.
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India
| | - Sunil Kumar Khatkar
- Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004, Punjab, India
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Wen C, Zhang J, Zhou J, Duan Y, Zhang H, Ma H. Effects of slit divergent ultrasound and enzymatic treatment on the structure and antioxidant activity of arrowhead protein. ULTRASONICS SONOCHEMISTRY 2018; 49:294-302. [PMID: 30146469 DOI: 10.1016/j.ultsonch.2018.08.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 06/08/2023]
Abstract
The arrowhead has attracted great research interest for their potential applications in pharmacy, food and biomedical areas. However, no information is reported about the nature and structure of the arrowhead protein (AP). Herein, effects of slit divergent ultrasound (28, 33, 40 KHz frequencies at 30-50 °C) and enzymatic (pepsin, trypsin, and alcalase) treatment on structure of AP were studied. In addition, changes in antioxidant activity of AP treated with ultrasound and enzymes were measured by chemical and cellular-based assays. The results showed that ultrasound treatment had considerable impact on the structure of AP and increased the susceptibility of AP to pepsin, trypsin and alcalase proteolysis. The changes in UV-Vis spectra, free sulfhydryl (SH) and disulfide bonds (SS) groups indicated that the structure of AP unfolded after ultrasound treatment. Besides, intrinsic fluorescence intensity of AP was increased by ultrasound treatment and then decreased after following enzymatic treatment. The circular dichroism (CD) analysis showed that ultrasound and enzymatic treatment decreased α-helix, β-turn of content of AP. However, the β-sheet and random coil content of AP increased. Interestingly, the AP after ultrasound and enzymatic treatment showed significant higher anti-oxidative activity in RAW 264.7 cells (p < 0.05) in comparison with control. In conclusion, the slit divergent ultrasonic provides a powerful endorsement for increasing the proteolysis of AP. Moreover, the improvement of the antioxidant activity of AP enzymatic hydrolysates provides a foundation of developing new type of plant-derived antioxidant peptides application.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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34
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Li M, Wen X, Peng Y, Wang Y, Wang K, Ni Y. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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35
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Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13903] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lang-Hong Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand
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36
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Gharbi N, Labbafi M. Effect of processing on aggregation mechanism of egg white proteins. Food Chem 2018; 252:126-133. [DOI: 10.1016/j.foodchem.2018.01.088] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 12/26/2022]
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37
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Stefanović AB, Jovanović JR, Balanč BD, Šekuljica NŽ, Tanasković SMJ, Dojčinović MB, Knežević-Jugović ZD. Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates. Poult Sci 2018. [DOI: 10.3382/ps/pey055] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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Liu YF, Oey I, Bremer P, Silcock P, Carne A. Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Res Int 2018; 108:465-474. [DOI: 10.1016/j.foodres.2018.03.075] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 10/17/2022]
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Zhang X, Yang F, Jiang Q, Xu Y, Xia W. Improvement of Antioxidant Activity of Grass Carp (Ctenopharyngodon idella) Protein Hydrolysate by Washing and Membrane Removal Pretreatments and Ultrasonic Treatment. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
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Shikha Ojha K, Granato D, Rajuria G, Barba FJ, Kerry JP, Tiwari BK. Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour. Food Chem 2018; 239:544-550. [DOI: 10.1016/j.foodchem.2017.06.124] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/13/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
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Jakovetić Tanasković S, Luković N, Grbavčić S, Stefanović A, Jovanović J, Bugarski B, Knežević-Jugović Z. Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. Journal of Food Science and Technology 2017; 55:128-137. [PMID: 29358803 DOI: 10.1007/s13197-017-2848-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2017] [Accepted: 09/04/2017] [Indexed: 01/09/2023]
Abstract
This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm3 min-1. By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.
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Affiliation(s)
- Sonja Jakovetić Tanasković
- 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Nevena Luković
- 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Sanja Grbavčić
- 2Innovation Center, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Andrea Stefanović
- 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Jelena Jovanović
- 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Branko Bugarski
- 3Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
| | - Zorica Knežević-Jugović
- 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000 Republic of Serbia
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Žuža MG, Milašinović NZ, Jonović MM, Jovanović JR, Kalagasidis Krušić MT, Bugarski BM, Knežević-Jugović ZD. Design and characterization of alcalase–chitosan conjugates as potential biocatalysts. Bioprocess Biosyst Eng 2017; 40:1713-1723. [DOI: 10.1007/s00449-017-1826-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 08/02/2017] [Indexed: 11/30/2022]
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Embiriekah S, Bulatović M, Borić M, Zarić D, Rakin M. Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12428] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Salem Embiriekah
- Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 11000 Belgrade Serbia
| | - Maja Bulatović
- Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 11000 Belgrade Serbia
| | - Milka Borić
- Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 11000 Belgrade Serbia
| | - Danica Zarić
- IHIS Techno Experts d.o.o. Research Development Center; Batajnički drum 23 11000 Belgrade Serbia
| | - Marica Rakin
- Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 11000 Belgrade Serbia
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Stefanović AB, Jovanović JR, Dojčinović MB, Lević SM, Nedović VA, Bugarski BM, Knežević-Jugović ZD. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1884-5] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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45
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Elmalimadi MB, Stefanović AB, Šekuljica NŽ, Žuža MG, Luković ND, Jovanović JR, Knežević-Jugović ZD. The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13207] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohamed B. Elmalimadi
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Andrea B. Stefanović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Nataša Ž. Šekuljica
- Innovation Center, Faculty of Technology and Metallurgy; University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Milena G. Žuža
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Nevena D. Luković
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Jelena R. Jovanović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Zorica D. Knežević-Jugović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
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Abdualrahman MAY, Ma H, Zhou C, Yagoub AEA, Hu J, Yang X. Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4861-4873. [PMID: 27539674 DOI: 10.1002/jsfa.7996] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2016] [Revised: 08/04/2016] [Accepted: 08/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the disadvantages of traditional enzymolysis, pretreatments are crucial to enhance protein enzymolysis. Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution, fluorescence spectroscopy and antioxidant activity of thermal (HT) and single frequency counter-current ultrasound (SCFU) pretreated sodium caseinate (NaCas) were studied. RESULTS Enzymolysis of untreated NaCas (control) improved significantly (P < 0.05) by SFCU and followed by HT. Values of the Michaelis-Menten constant (KM ) of SFCU and HT were 0.0212 and 0.0250, respectively. HT and SFCU increased (P < 0.05) the reaction rate constant (k) by 38.64 and 90.91%, respectively at 298 K. k values decreased with increasing temperature. The initial activation energy (46.39 kJ mol-1 ) reduced (P < 0.05) by HT (39.66 kJ mol-1 ) and further by SFCU (33.42 kJ mol-1 ). SFCU-pretreated NaCas hydrolysates had the highest contents of hydrophobic, aromatic, positively and negatively charged amino acids. Medium-sized peptides (5000-1000 Da) are higher in SFCU (78.11%) than HT and the control. SFCU induced molecular unfolding of NaCas proteins. Accordingly, SFCU-pretreated NaCas hydrolysate exhibited the highest scavenging activity on DPPH and hydroxyl radicals, reducing power, and iron chelating ability. CONCLUSION SFCU pretreatment would be a useful tool for production of bioactive peptides from NaCas hydrolysate. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Adam Y Abdualrahman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
- Department of Food Technology, Nyala Technical College, Nyala, Sudan
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Abu ElGasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
- Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie, Sudan
| | - Jiali Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
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Jovanović JR, Stefanović AB, Šekuljica NŽ, Tanasković SMJ, Dojčinović MB, Bugarski BM, Knežević-Jugović ZD. Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics. J Food Sci 2016; 81:C2664-C2675. [DOI: 10.1111/1750-3841.13503] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 06/30/2016] [Accepted: 08/18/2016] [Indexed: 02/01/2023]
Affiliation(s)
- Jelena R. Jovanović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Andrea B. Stefanović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Nataša Ž. Šekuljica
- Innovation Center; Faculty of Technology and Metallurgy; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Sonja M. Jakovetić Tanasković
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Marina B. Dojčinović
- Dept. of General Technical Sciencies, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Branko M. Bugarski
- Dept. of Chemical Engineering, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Zorica D. Knežević-Jugović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
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Jain S, Anal AK. Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.057] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Nimalaratne C, Wu J. Hen Egg as an Antioxidant Food Commodity: A Review. Nutrients 2015; 7:8274-93. [PMID: 26404361 PMCID: PMC4632414 DOI: 10.3390/nu7105394] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 09/17/2015] [Accepted: 09/18/2015] [Indexed: 01/04/2023] Open
Abstract
Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs have various natural occurring compounds including the proteins ovalbumin, ovotransferrin and lysozyme in egg white, as well as phosvitin, carotenoids and free aromatic amino acids in egg yolk. Some lipophilic antioxidants such as vitamin E, carotenoids, selenium, iodine and others can be transferred from feed into egg yolk to produce antioxidant-enriched eggs. The bioactivity of egg antioxidants can be affected by food processing, storage and gastrointestinal digestion. Generally thermal processing methods can promote loss of antioxidant properties in eggs due to oxidation and degradation, whereas gastrointestinal digestion enhances the antioxidant properties, due to the formation of new antioxidants (free amino acids and peptides). In summary, in addition to its well-known nutritional contribution to our diet, this review emphasizes the role of eggs as an important antioxidant food.
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Affiliation(s)
- Chamila Nimalaratne
- Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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