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Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics. Int J Biol Macromol 2024; 261:129716. [PMID: 38290624 DOI: 10.1016/j.ijbiomac.2024.129716] [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: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
In this study, soy protein isolate (SPI) and maltose (M) were employed as materials for the synthesis of a covalent compound denoted as SPI-M. The emulsion gel was prepared by transglutaminase (TGase) as catalyst, and its freeze-thaw stability was investigated. The occurrence of Maillard reaction was substantiated through SDS-PAGE. The analysis of spectroscopy showed that the structure of the modified protein was more stretched, changed in the direction of freeze-thaw stability. After three freeze-thaw cycles (FTC), it was observed that the water holding capacity of SPI-M, SPI/M mixture (SPI+M) and SPI emulsion gels exhibited reductions of 8.49 %, 16.85 %, and 20.26 %, respectively. Moreover, the soluble protein content also diminished by 13.92 %, 23.43 %, and 35.31 %, respectively. In comparison to unmodified SPI, SPI-M exhibited increase in gel hardness by 160 %, while elasticity, viscosity, chewability, and cohesion demonstrated reductions of 17.7 %, 23.3 %, 33.3 %, and 6.76 %, respectively. Concurrently, the SPI-M emulsion gel exhibited the most rapid gel formation kinetics. After FTCs, the gel elastic modulus (G') and viscosity modulus (G″) of SPI-M emulsion were the largest. DSC analysis underscored the more compact structure and heightened thermal stability of the SPI-M emulsion gel. SEM demonstrated that the SPI-M emulsion gel suffered the least damage following FTCs.
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Affiliation(s)
- Mengyue Zhang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bo-Ya Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yi-An Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xibo Wang
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xu
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Alu'datt MH, Tranchant CC, Alhamad MN, Rababah T, Al-U'datt D, Gammoh S, Alrosan M, Alkandari S, Zghoul R. Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions. Food Res Int 2023; 174:113453. [PMID: 37986408 DOI: 10.1016/j.foodres.2023.113453] [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: 04/20/2023] [Revised: 08/31/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
The molecular and biofunctional properties of protein and phenolic fractions in edible truffles remain largely unknown. This study examined the effect of ultrasonication on the contents, profiles, and bioactive properties of free and bound phenolics (FP and BP) from desert truffle (Tirmania nivea) and its protein fractions. Protein fractions from the Osborne extraction scheme were biochemically and structurally characterized. The albumin fraction showed the highest abundance (16.8%) and yield (35.8%). Total phenolic contents were the highest in non-sonicated samples (3.5-34.1 mg/g), particularly in the albumin fraction and in whole truffle. FP extracted at 30 °C (FP-30 °C) accounted for the largest proportion of total phenolics in all protein fractions, whereas BP-30 °C and FP-60 °C were predominant in non-sonicated and sonicated truffle, respectively. The highest antioxidant activity was obtained with FP-30 °C extracts from non-sonicated albumins, globulins and truffle (91.9, 72.7 and 30.0%), followed by BP-30 °C from non-sonicated albumins (25.4%) and FP-60 °C from sonicated glutelins-1 (24.2%). High inhibition of α-amylase was evidenced in several extracts, including FP-30 °C from non-sonicated glutelins-1 (99.2%) and FP-30 °C from sonicated globulins (72.4%). Several extracts also displayed high inhibition of angiotensin I-converting enzyme (ACE), including FP-60 °C from non-sonicated glutelins-1 (65.1%) and sonicated glutelins-1 (71.1%) and globulins (64.7%). Most extracts were rich in epicatechin, gallic acid, chlorogenic acid and catechin. Correlations between phenolic content, antioxidant activity, anti-α-amylase and anti-ACE activities were influenced by sonication. Sonication reduced the particle size of the proteins and modified their structural characteristics. These findings demonstrate that white desert truffle proteins co-occur with bioactive phenolics whose functionalities can be tailored by protein fractionation and sonication.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick E1A 3E9, Canada.
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Doa'a Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman 11937, Jordan
| | - Sharifa Alkandari
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Roa'a Zghoul
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Wang J, Zhu H, Jiang Y, Xiao J, Yang B, Wen L. Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment. ULTRASONICS SONOCHEMISTRY 2022; 91:106230. [PMID: 36436486 PMCID: PMC9703041 DOI: 10.1016/j.ultsonch.2022.106230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 06/16/2023]
Abstract
Ultrasound is effective to fabricate nanocomplex. Soymilk is a natural nanocarrier with good compatibility. However, information about soymilk-nutraceuticals nanocomplex is limited. In this work, soymilk was used to encapsulate icariin, a well known nutraceutical with poor bioavailability. The effect of ultrasound on the quality of icariin-soymilk nanocomplexes (ISNCs) was investigated. Ultrasound could reduce the particle size, improve the surface hydrophobicity and change the microstructure of soymilk. With increasing ultrasound treatment time, an increased surface hydrophobicity was observed. The highest encapsulation efficiency (89.67 %) and loading capacity (28.92 µg/mg) were found for USI-20, whereas the smallest particle size (132.47 nm) was observed for USI-120. USI-60 showed the lowest ζ-potential (-31.33 mV) and the highest bioaccessibility (76.08 %). Ultrasound could enhance the storage stability of ISNCs. The data of NMR and fluorescence indicated that ISNCs were mainly stabilized by hydrophobic interaction.
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Affiliation(s)
- Jinping Wang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hong Zhu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jianbo Xiao
- Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Lingrong Wen
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China.
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4
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Ge S, Tong X, Gao C, Xu H, He R, Wu Q, Wang J. Kinetics of silkworm pupae protein extraction at different ultrasonic frequency and temperature: Effects on physicochemical properties, functional properties and oxidation resistance. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.09.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Han X, Liang Z, Tian S, Liu L, Wang S. Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Bangar SP, Esua OJ, Sharma N, Thirumdas R. Ultrasound-assisted modification of gelation properties of proteins: A review. J Texture Stud 2022; 53:763-774. [PMID: 35275412 DOI: 10.1111/jtxs.12674] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 12/16/2022]
Abstract
Protein gels have diverse applications in the food, pharmaceutical, and cosmetic sectors due to their affordability, biodegradability, and edibility. However, the inherent properties of some native proteins have a few drawbacks that have to be tailored to meet the needs of specific functions as the food ingredients. The protein gelation properties mainly depend on the protein molecular structure, primarily the folding and unfolding of secondary structural elements (α-helix and β-sheets) with distinctive functions. In the past, a great amount of work (thermal, chemical, and enzymatic methods) has been carried out to enhance the gelation and functional properties of proteins. Recently, the traditional methods have been replaced with non-thermal physical methods that enhance the properties for better applications. One such approach is the use of ultrasonic technology as a low-cost green technology to modify the molecular orientation attributed to the native chemistry and functionality of that proteins. Ultrasonic technology is important in food systems and can be effectively used as an alternative method to improve the protein gelling characteristics to form high-quality gels. This article is aimed to comprehensively collate some of the vital information published on the mechanism of protein gelation by ultrasonication and review the effects of ultrasound-assisted extraction and treatments on gelation properties of different proteins. The enhanced gelation properties by the ultrasound application open a new stage of technology that enables the proteins for better utilization in the food processing sector.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria.,School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Nitya Sharma
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
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7
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Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186036. [PMID: 36144772 PMCID: PMC9503630 DOI: 10.3390/molecules27186036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022]
Abstract
Egg-white protein has an abundance of hydrophobic amino acids and could be a potential emulsifier after modification. Here, egg-white protein was modified via ultrasonic and transglutaminase treatments to destroy the globular structure. The egg-white protein gel particles (EWP-GPs) were prepared and then a novel highly stable EWP-chitosan double-layer emulsion was constructed. When ultrasonic treatment was applied at 240 W and TGase (20 U/g EWP) treatment, the EWP-GPs had a low particle size and good emulsification performance. The particle size of EWP-GPs was a minimum of 287 nm, and the polymer dispersity index (PDI) was 0.41. The three-phase contact angle (θo/w) of EWP-GPs was 79.6° (lower than 90°), performing with good wettability. Based on these results, the EWP-chitosan double-layer emulsion was prepared through the EWP-GPs being treated with 240 W ultrasound, TGase, and chitosan in this study. When the double-layer emulsion had 0.6% (v/v) chitosan, the zeta potential of the double-layer emulsion was -1.1 mV and the double-layer emulsion had a small particle size (56.87 µm). The creaming index of double-layer emulsion at 0.6% (v/v) chitosan was 16.3% and the droplets were dispersed uniformly. According to the rheological results, the storage modulus (G') was larger than the loss modulus (G″) in the whole frequency, indicating the formation of an elastic gel network structure in the emulsion. It is hoped to develop a novel food-grade stabilizer and a stable double-layer emulsion, providing new environment-friendly processing in hen egg products and delivery systems.
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8
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Zhao Y, Wang P, Xu Y, Zeng X, Xu X. A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods 2022; 11:foods11121765. [PMID: 35741964 PMCID: PMC9222873 DOI: 10.3390/foods11121765] [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: 04/14/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 02/01/2023] Open
Abstract
There is an increasing interest in the development of high internal phase emulsions (HIPE) stabilized by food-grade nanoparticles due to their potential applications in the food industry. In this study, cross-linked egg white protein isolates (cEPIs) are prepared by adding 10 u/g, 20 u/g, and 40 u/g of transglutaminase (TG), and the impacts of interface properties of cEPIs and emulsifying of HIPEs are investigated. Relative to the native EPI, the cEPIs have more irregular and agglomerated morphology, and the turbidity and hydrophobicity are significantly increased. The particle size and zeta potential of cEPIs considerably varied with the addition of TG. In HIPE, the formation, physical properties, and microstructure are characterized by visual observations, the Turbiscan stability index, and CLSM. The results indicated that stable and gel-like HIPEs are formed by cEPIs at oil internal phase (φ) values of 0.75–0.90. Especially for the enzyme additions of 20 u/g, the cEPIs had the best storage stability and the lowest TSI value (2.50) and formed a gel network structure at φ values of 0.9 microscopically. Overall, this study can enrich the theoretical frame of interface properties by enzyme treatment. Besides, it would be of great importance for the research of HIPE stabilized by cEPIs appropriate to be applied in food formulations.
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Affiliation(s)
| | | | | | | | - Xinglian Xu
- Correspondence: ; Tel.: +86-(0)25-8439-5689 or +86-(0)25-8439-5939
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9
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Ma C, Li S, Yin Y, Xu W, Xue T, Wang Y, Liu X, Liu F. Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
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11
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Sá AGA, Laurindo JB, Moreno YMF, Carciofi BAM. Influence of Emerging Technologies on the Utilization of Plant Proteins. Front Nutr 2022; 9:809058. [PMID: 35223951 PMCID: PMC8873936 DOI: 10.3389/fnut.2022.809058] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies-such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes-can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - João Borges Laurindo
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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12
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Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Zhao Q, Xie T, Hong X, Zhou Y, Fan L, Liu Y, Li J. Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chem 2022; 368:130848. [PMID: 34479088 DOI: 10.1016/j.foodchem.2021.130848] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/29/2021] [Accepted: 08/09/2021] [Indexed: 01/19/2023]
Abstract
This study investigated the effects of ultrasonic treatment on the structural characteristics and functional properties of perilla protein isolate (PPI). Besides, the performance of the emulsions stabilized by ultrasonic-treated PPI was analyzed, aiming at exploring the potential mechanism of ultrasonic technology to improve emulsion stability. Results showed that ultrasonic treatment reduced the particle size, induced the exposure of hydrophobic groups and changes in the secondary structure and tertiary conformation of PPI. However, the molecular weight and the crystalline regions were remained unchanged. Apart from this, ultrasonic treatment improved the solubility, water/oil holding capacity, foaming and emulsifying capacity of PPI. Furthermore, the emulsions prepared by ultrasonic-treated PPI possessed the highest stability, which might be due to the smaller droplets size and reduced droplets attraction by higher proportion of interfacial adsorbed protein. This findings will provide a new insight into the application of ultrasonic to improve the stability of PPI-stabilized emulsions.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | - Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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14
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Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Cui Q, Dong Y, Zhang A, Wang X, Zhao XH. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Xu B, Azam SMR, Feng M, Wu B, Yan W, Zhou C, Ma H. Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. ULTRASONICS SONOCHEMISTRY 2021; 81:105855. [PMID: 34871910 PMCID: PMC8649895 DOI: 10.1016/j.ultsonch.2021.105855] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/29/2021] [Indexed: 05/08/2023]
Abstract
Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Weiqiang Yan
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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Cui Q, Wang L, Wang G, Zhang A, Wang X, Jiang L. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110979] [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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López DN, Ingrassia R, Busti P, Wagner J, Boeris V, Spelzini D. Acid‐induced aggregation and gelation of heat‐treated chia proteins. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Débora N. López
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina
- CONICET Bv. 27 de Febrero 210 Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Pontificia Universidad Católica Argentina (UCA) Pellegrini 3314 Rosario Argentina
| | - Romina Ingrassia
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina
- CONICET Bv. 27 de Febrero 210 Rosario Argentina
- Facultad de Ciencias Veterinarias UNR Ovidio Lagos y Ruta 33 Casilda Argentina
| | - Pablo Busti
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina
| | - Jorge Wagner
- Departamento de Ciencia y Tecnología – CONICET Universidad Nacional de Quilmes Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina
- CONICET Bv. 27 de Febrero 210 Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Pontificia Universidad Católica Argentina (UCA) Pellegrini 3314 Rosario Argentina
| | - Darío Spelzini
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina
- CONICET Bv. 27 de Febrero 210 Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Pontificia Universidad Católica Argentina (UCA) Pellegrini 3314 Rosario Argentina
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Cui Q, Zhang A, Li R, Wang X, Sun L, Jiang L. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100747] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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