1
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Almeida RLJ, Santos NC, Feitoza JVF, Muniz CES, Eduardo RDS, Freire VDA, de Alcântara Ribeiro VH, de Alcântara Silva VM, de Almeida Mota MM, de Assis Cavalcante J, de Almeida Silva R, da Costa GA, de Figueiredo MJ, Ribeiro CAC. Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch. Food Res Int 2024; 177:113877. [PMID: 38225140 DOI: 10.1016/j.foodres.2023.113877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
This study investigated the physical modifications by high hydrostatic pressure (HHP) at 600 MPa for 30 min/30 °C, annealing (AN) at 50 °C/24 h and the combination of both (HHP + AN and AN + HHP) applied to yellow bean starch to verify changes in morphology, X-ray diffraction, molecular order, thermal properties and pasting properties of native (NS) and modified starches. Morphological analysis showed loss of sphericity and increase in diameter with the appearance of pores on the surface after application of treatments. The AN starch showed lower values of syneresis, degree of double helix (DD), order (DO), and viscosity of the paste obtained by RVA. It exhibited a Vh-type classification with the appearance of the amylose-lipid complex. However, the gelatinization temperatures, as well as the enthalpy of gelatinization, were significantly higher. On the other hand, the starch treated with HHP showed a higher Setback (SB) value. The greatest modifications were found for the starches subjected to the combined treatments (AN + HHP) and (HHP + AN), where the order of the treatments was significant for the morpho-structural changes of yellow bean starch. According to the micrographs, the surface aspect was altered, with AN + HHP showing greater irregularities and flat yet irregular faces, as well as a larger granule diameter (147.05). The X-ray diffractogram showed a reduction in crystallinity from 28.14 % (NS) to 18.09 % (AN + HHP) and classified the starch as type "A". The double modification (HHP + AN and AN + HHP) reduced the gelatinization temperature and the enthalpy of gelatinization but had no effect on the bands of the FT-IR spectrum. There was only a reduction in the degree of order and the double helix. Finally, the treatment with AN + HHP is more effective as the gelatinization with AN facilitates the application of HHP. Both methods used are classified as physical (thermal and non-thermal), aiming to minimize environmental impacts and achieve faster and safer morpho-structural modification without leaving chemical residues in the products.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitoria de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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Xu Y, Yang Y, Ma CM, Bian X, Liu XF, Wang Y, Chen FL, Wang B, Zhang G, Zhang N. Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates. Food Res Int 2023; 173:113473. [PMID: 37803796 DOI: 10.1016/j.foodres.2023.113473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/31/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to hydrolyze soy isolate protein (SPI) using five enzymes (alcalase, pepsin, trypsin, papain, and bromelain) in order to obtain five enzymatic hydrolysates and to elucidate the effect of enzymes on structural and biological activities of the resulting hydrolysates. The antioxidant and hypoglycemic activities of the soy protein isolate hydrolysates (SPIEHs) were evaluated through in silico analysis, revealing that the alcalase hydrolysate exhibited the highest potential, followed by the papain and bromelain hydrolysates. Subsequently, the degree of hydrolysis (DH), molecular weight distribution (MWD), amino acid composition, structure, antioxidant activities, and hypoglycemic activity in vitro of SPIEHs were analyzed. After enzymatic treatment, the particle size, polymer dispersity index (PDI), ζ-potentials, β-sheet content and α-helix content of SPIEHs was decreased, and the maximum emission wavelength of all SPIEHs exhibited red-shifted, which all suggesting the structure of SPIEHs was unfolded. More total amino acids (TAAs), aromatic amino acids (AAAs), and hydrophobic amino acids (HAAs) were found in alcalase hydrolysate. For 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, metal ion chelating activity, α-glucosidase inhibitory activity and α-amylase inhibitory activity, alcalase hydrolysate had the lowest IC50; alcalase hydrolysate and papain hydrolysate had the lowest IC50 for hydroxyl radical scavenging activity. Physiological activity of SPIEHs was evaluated thoroughly by 5-Axe cobweb charts, and the results revealed that alcalase hydrolysate exhibited the greatest biological activities.
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Affiliation(s)
- Yue Xu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Chun-Min Ma
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yan Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Feng-Lian Chen
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Guang Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
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3
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Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [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: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
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Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Zhu Y, Jin X. Is food produced by farmers healthier, more natural, and gaining more popularity? Research on the influencing mechanism of food producer labels on consumers' food choices. Front Public Health 2023; 11:1255023. [PMID: 37927852 PMCID: PMC10622668 DOI: 10.3389/fpubh.2023.1255023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Accepted: 09/28/2023] [Indexed: 11/07/2023] Open
Abstract
Introduction Extant studies have demonstrated the relationship between naturalness and healthiness, and the effectiveness of various food labels in influencing consumers' perception of food and subsequent food choices. However, little attention has been given to food producer labels. Methods Drawing on Stimulation-Organism-Response theory, the current study explored the causal relationship between food producer labels and consumers' food choices. Three studies (562 participants) were employed to test the main effect, the mediating effect, and the moderating effect. Results The results showed that: (1) food producer label could influence consumers' food choice, that is, produced-by-farmer label (vs. produced-by-enterprise label vs. control group) could significantly increase consumers' food choices, while there is no significant difference between produced-by-enterprise label and control group. (2) Perceived naturalness and standardization perception mediate the effects on consumers' food choices of food producer labels. (3) Food processing level moderates the effect of food producer label on consumers' food choices. Discussion The current study enriches the research of food label and food choice, expands the application of Stimulation-Organism-Response theory in consumer behavior, and provides some practical suggestions for consumers, enterprise and policy-maker. Various kinds of experiments (online and offline) enhanced the conclusions' ecological validity. Finally, the limitations and future research are discussed.
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Affiliation(s)
- Yong Zhu
- School of Business and Management, Jilin University, Changchun, Jilin, China
- School of Management and Economics, Chuxiong Normal University, Chuxiong, Yunnan, China
| | - Xiaotong Jin
- School of Business and Management, Jilin University, Changchun, Jilin, China
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Munialo CD, Vriesekoop F. Plant-based foods as meat and fat substitutes. Food Sci Nutr 2023; 11:4898-4911. [PMID: 37701231 PMCID: PMC10494633 DOI: 10.1002/fsn3.3421] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 09/14/2023] Open
Abstract
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant-based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant-based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.
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Affiliation(s)
- Claire D. Munialo
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
| | - Frank Vriesekoop
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
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Chowdhury B, Sharma A, Akshit FNU, Mohan MS, Salunke P, Anand S. A review of oleogels applications in dairy foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37229559 DOI: 10.1080/10408398.2023.2215871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs.
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Affiliation(s)
- Bhaswati Chowdhury
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Aditya Sharma
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - F N U Akshit
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Maneesha S Mohan
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Prafulla Salunke
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Sanjeev Anand
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
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7
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Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03030-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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8
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Akharume F, Adedeji A. Molecular dynamic (in silico) modeling of structure-function of glutelin type-B 5-like from proso millet storage protein: effects of temperature and pressure. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:114-122. [PMID: 36618049 PMCID: PMC9813304 DOI: 10.1007/s13197-022-05594-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2022] [Accepted: 09/03/2022] [Indexed: 01/11/2023]
Abstract
Molecular dynamic (MD) simulation provides an insight into the behavior of a protein under applied processing at the molecular level. The behavior of glutelin type-B 5-like protein, a type of glutelin protein from proso millet was studied, in solution under different temperatures (300, 350, and 400 K) and pressure (1 bar, 3 kbar, and 6 kbar) levels using a molecular dynamics simulation approach. The combined treatment effect (400 K, 6 kbar) increased the compaction of the protein compared to the level at (300 K, 1 bar) as shown by the decreased radius of gyration values from 3.26 to 2.92 nm, decreased solvent accessibility surface area from 327.47 to 311.06 nm2 and decreased volume from 108.35 to 105.04 nm3. The root means square deviation increased with increasing temperature but decreased with increasing pressure while the root means square fluctuations increased significantly with increased in temperature and pressure. A snapshot of the three-dimensional structure of the protein revealed compression of its occluded cavities at higher pressure levels but no obvious disruption to the secondary structure elements of the protein was observed, except for the loss of a few amino acid residues that comprise the secondary structure element. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05594-y.
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Affiliation(s)
- Felix Akharume
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
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9
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Kelany M, Yemiş O. Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment. Molecules 2022; 28:molecules28010209. [PMID: 36615403 PMCID: PMC9822023 DOI: 10.3390/molecules28010209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/13/2022] [Accepted: 12/14/2022] [Indexed: 12/28/2022] Open
Abstract
Date kernel is a plant-derived byproduct that has the potential to be converted into a high-value-added food ingredient, such as protein concentrate, in the food industry. Ultrasound, which is an alternative method for improving the functional properties of food proteins, is an effective physical treatment for modifying protein functionality. Solubility is the main criterion that primarily affects other functional properties of protein concentrates, such as emulsification, foaming, and water and oil binding. The aim of this study is to enhance the techno-functional performance of date seed protein concentrate (DSPC) by maximizing the solubility via a high-intensity ultrasound (HIUS) treatment at a fixed frequency of 20 kHz. The effect of ultrasonic homogenization under varying amplitudes and times (amplitude of 40, 60, and 80% for 5, 10, and 15 min, respectively) on the functional properties of the DSPC was investigated by using the response surface methodology (RSM). A face-centered central composite design (FC-CCD) revealed that the optimal process conditions of HIUS were at an amplitude of 80% for 15 min. The physicochemical and functional properties of the ultrasound-applied concentrate (DSPC-US) were determined under the optimum HIUS conditions, and then these properties of DSPC-US were compared to the native DSPC. The results showed that the solubility of all DSPC samples treated by HIUS was significantly (p < 0.05) higher than that of the native DSPC. In addition, emulsion activity/stability, foaming activity/stability, and oil-binding capacity increased after HIUS homogenization treatments, whereas the water-binding capacity decreased. These changes in the techno-functional properties of the DSPC-US were explained by the modification to the physicochemical structure of the DSPC (particle size, zeta potential, SDS-PAGE, SEM, FTIR, DSC, free SH content, surface hydrophobicity, and intrinsic emission). This work revealed that HIUS could be an effective treatment for enhancing the functional properties of date seed protein concentrate.
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Affiliation(s)
- Mohamed Kelany
- Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
- Research, Development and Application Centre (SARGEM), Sakarya University, Sakarya 54187, Turkey
| | - Oktay Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
- Research, Development and Application Centre (SARGEM), Sakarya University, Sakarya 54187, Turkey
- Correspondence: ; Tel.: +90-264-295-31-92; Fax: +90-264-295-56-01
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10
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Karabulut G, Feng H, Yemiş O. Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:577-583. [PMID: 36227525 DOI: 10.1007/s11130-022-01017-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
Ultrasound is one of the non-thermal, green, and novel technologies used to functionalize plant proteins. We recently determined the optimum conditions of high-intensity ultrasound (HIUS) treatment for maximum solubility and investigated the functional properties of hemp seed protein isolate (HSPI) under the optimal conditions. In this study, we analyzed changes in primary, secondary, and tertiary structures, physical microstructures, thermal stability, and antioxidant capacity of ultrasound-applied hemp protein isolate (HSPI-HIUS). The free SH group content (+59%) and zeta potential (+25%) increased upon ultrasound treatment. The electrophoretic protein patterns of HSPI showed no significant change after HIUS treatment. The FTIR spectrum revealed the wavenumber shifts in Amid 1 and 2 regions of protein. The denaturation temperature and the ratio of β-structure increased after sonication. Antioxidant properties of hemp seed protein isolates were increased by 38% by ultrasound treatment. The obtained data in this study showed that HIUS treatment would be promising for improving the functional, physicochemical, and antioxidant properties of HSPI.
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Affiliation(s)
- Gulsah Karabulut
- Faculty of Engineering, Department of Food Engineering, Sakarya University, 54187, Sakarya, Turkey
- Department of Food Science and Human Nutrition, Illinois University at Urbana Champaign, Urbana, IL, 61801, USA
- Research, Development and Application Center (SARGEM), Sakarya University, 54050, Sakarya, Turkey
| | - Hao Feng
- Department of Food Science and Human Nutrition, Illinois University at Urbana Champaign, Urbana, IL, 61801, USA
| | - Oktay Yemiş
- Faculty of Engineering, Department of Food Engineering, Sakarya University, 54187, Sakarya, Turkey.
- Research, Development and Application Center (SARGEM), Sakarya University, 54050, Sakarya, Turkey.
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11
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Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Renzone G, Arena S, Scaloni A. Cross-linking reactions in food proteins and proteomic approaches for their detection. MASS SPECTROMETRY REVIEWS 2022; 41:861-898. [PMID: 34250627 DOI: 10.1002/mas.21717] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 06/29/2021] [Accepted: 06/29/2021] [Indexed: 06/13/2023]
Abstract
Various protein cross-linking reactions leading to molecular polymerization and covalent aggregates have been described in processed foods. They are an undesired side effect of processes designed to reduce bacterial load, extend shelf life, and modify technological properties, as well as being an expected result of treatments designed to modify raw material texture and function. Although the formation of these products is known to affect the sensory and technological properties of foods, the corresponding cross-linking reactions and resulting protein polymers have not yet undergone detailed molecular characterization. This is essential for describing how their generation can be related to food processing conditions and quality parameters. Due to the complex structure of cross-linked species, bottom-up proteomic procedures developed to characterize various amino acid modifications associated with food processing conditions currently offer a limited molecular description of bridged peptide structures. Recent progress in cross-linking mass spectrometry for the topological characterization of protein complexes has facilitated the development of various proteomic methods and bioinformatic tools for unveiling bridged species, which can now also be used for the detailed molecular characterization of polymeric cross-linked products in processed foods. We here examine their benefits and limitations in terms of evaluating cross-linked food proteins and propose future scenarios for application in foodomics. They offer potential for understanding the protein cross-linking formation mechanisms in processed foods, and how the inherent beneficial properties of treated foodstuffs can be preserved or enhanced.
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Affiliation(s)
- Giovanni Renzone
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Simona Arena
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Andrea Scaloni
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
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Song HY, Kim KI, Han JM, Park WY, Seo HS, Lim S, Byun EB. Ionizing radiation technology to improve the physicochemical and biological properties of natural compounds by molecular modification: A review. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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14
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Accardo F, Leni G, Tedeschi T, Prandi B, Sforza S. Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins. Food Chem 2022; 387:132884. [PMID: 35397269 DOI: 10.1016/j.foodchem.2022.132884] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 11/16/2022]
Abstract
In the food and feed industry, protein extraction is commonly performed under acid or basic conditions, combined with heat, in order to increase the extraction yield. Under severe processing conditions, proteins may undergo molecular modifications. Here, the effects of heating (30, 60, 90 °C) at different pH values (2, 7, 9, 11, 13) were evaluated on commercial whey proteins, used as a simplified protein model. The main structure and chemical modifications concerning protein aggregation, hydrolysis, insolubilization, amino acid degradation and racemization were investigated in detail. Using in vitro static models, the degree of protein hydrolysis and the released peptides were determined after the digestive process. Accumulation of molecular modifications was mostly observed after basic pH and high temperatures treatments, together with a marked decrease and modification of the digestibility profile. Instead, protein digestibility increased in neutral and acidic conditions in a temperature-dependent manner, even if some modification in the structure occurs.
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Affiliation(s)
- Francesca Accardo
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Giulia Leni
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
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15
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Polmann G, Badia V, Danielski R, Ferreira SRS, Block JM. Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2045495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gabriela Polmann
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Vinicius Badia
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University (UDESC), Pinhalzinho, Brazil
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | | | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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16
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Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107239] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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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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18
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Fernando S. Pulse protein ingredient modification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:892-897. [PMID: 34586636 DOI: 10.1002/jsfa.11548] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/09/2021] [Accepted: 09/29/2021] [Indexed: 06/13/2023]
Abstract
Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant-based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality. © 2021 Society of Chemical Industry.
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19
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Zhang X, Gao M, Zhang Y, Dong C, Xu M, Hu Y, Luan G. Effect of plasticizer and zein subunit on rheology and texture of zein network. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107140] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes (Basel) 2022. [DOI: 10.3390/pr10020283] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
Nowadays, plant-based proteins are gaining momentum due to their wide availability, good amino acid content, and their market appeal. Unfortunately, these molecules usually have low water solubility, affecting other functional characteristics, such as foaming and emulsification, opening technological opportunities for research. Some plant-based protein applications rely on adjustments to final formulations and changing these chemical structures to produce new protein ingredients is also a path widely used in recent research. These modifications can be classified as physical or chemical, the latter being the most popular, and hydrolysis is one of the more widely reported modifications. This review explores the application of chemical modifications to plant-based proteins to improve techno-functional properties, when applied as part of food formulations. In addition, acetylation and succinylation, as the second and third most used processes, are discussed, including a deep analysis of their effects. Furthermore, since there is no concise compilation of patents associated with these technological efforts, some of the references that involve chemical modifications and current regulations used worldwide for novel foods produced with these technologies are included in this review. Finally, future perspectives for the chemical modification of proteins are discussed.
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21
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Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022; 8:772573. [PMID: 35118103 PMCID: PMC8804093 DOI: 10.3389/fnut.2021.772573] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 12/24/2022] Open
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
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Affiliation(s)
- Sapna Langyan
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| | - Pranjal Yadava
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | | | - Zahoor A. Dar
- Dryland Agricultural Research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Renu Singh
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Ashok Kumar
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
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22
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Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats. Nutrients 2021; 13:nu13124234. [PMID: 34959786 PMCID: PMC8704096 DOI: 10.3390/nu13124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
Plant proteins are attracting rising interest due to their pro-health benefits and environmental sustainability. However, little is known about the nutritional value of pea proteins when consumed by older people. Herein, we evaluated the digestibility and nutritional efficiency of pea proteins compared to casein and whey proteins in old rats. Thirty 20-month-old male Wistar rats were assigned to an isoproteic and isocaloric diet containing either casein (CAS), soluble milk protein (WHEY) or Pisane™ pea protein isolate for 16 weeks. The three proteins had a similar effect on nitrogen balance, true digestibility and net protein utilization in old rats, which means that different protein sources did not alter body composition, tissue weight, skeletal muscle protein synthesis or degradation. Muscle mitochondrial activity, inflammation status and insulin resistance were similar between the three groups. In conclusion, old rats used pea protein with the same efficiency as casein or whey proteins, due to its high digestibility and amino acid composition. Using these plant-based proteins could help older people diversify their protein sources and more easily achieve nutritional intake recommendations.
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23
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Modification of pea protein isolate functionality by freeze–thaw cycling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01151-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products. FERMENTATION 2021. [DOI: 10.3390/fermentation7030190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Poultry by-products are promising for the production of protein hydrolysates by enzymatic hydrolysis. The aim of the study is to research the effect of bacterial concentrates on the changes in the amino acid composition and microstructure of poultry by-products during fermentation. Hydrolysis of the gizzards and combs was carried out with a liquid concentrate of bifidobacteria and propionic acid bacteria. As a result of microstructural study of fermented by-products, a decrease in the perception of histological dyes, poor visualization of the cell elements and blurring of the connective tissue matrix were established. During morphometric analyses, we found a reduction in the specific area of connective tissue, the diameter of collagen fibers and the thickness of muscle fibers. A significant effect of the fermentation on the particle size distribution was noted; samples hydrolyzed by microbial enzymes were characterized by a high uniformity of particle sizes and a large number of small particles. Our research revealed an increase in the concentration of free amino acids in the hydrolysates during the fermentation period. The results of biochemical and microscopic analysis confirm the good hydrolysability of hen combs and gizzards under the action of microbial enzymes.
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25
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Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02658-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods 2021; 10:1872. [PMID: 34441648 PMCID: PMC8393269 DOI: 10.3390/foods10081872] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/08/2021] [Accepted: 08/10/2021] [Indexed: 01/03/2023] Open
Abstract
In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.
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Affiliation(s)
- Huipeng Liu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Yiyuan Xu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Shuyu Zu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Xuee Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
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27
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Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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28
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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29
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Akharume FU, Aluko RE, Adedeji AA. Modification of plant proteins for improved functionality: A review. Compr Rev Food Sci Food Saf 2021; 20:198-224. [DOI: 10.1111/1541-4337.12688] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Felix U. Akharume
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
| | - Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
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30
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Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102593] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Alu'datt MH, Al-U'datt DG, Tranchant CC, Alhamad MN, Rababah T, Gammoh S, Almajwal A, Alli I. Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.11.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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32
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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33
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Vidotto DC, Tavares GM. Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02519-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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34
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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102427] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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35
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Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Lee E, Thomas A, Dyer J. Multi-parameter evaluation of the effect of processing conditions on meat protein modification. Heliyon 2020; 6:e04185. [PMID: 32566791 PMCID: PMC7298649 DOI: 10.1016/j.heliyon.2020.e04185] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 02/27/2020] [Accepted: 06/04/2020] [Indexed: 02/06/2023] Open
Abstract
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these parameters, selected to cover coordinates in a realistic processing space, and analyzed using redox proteomics. Regions within the matrix showing high levels of protein modification were evaluated for oxidative and other modifications. Both pH and temperature, independently, had a significant effect on the oxidative modifications mostly detected in myofibrillar proteins such as myosin and troponin and also collagen. Heat induced pyroglutamic acid formation was exclusively observed in the myofibrillar proteins. Potential interdependencies between pH, temperature and exposure time were evaluated using a 3-way analysis of variance (ANOVA) on protein modification levels to better understand how industry relevant process parameters influence protein quality and function.
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Affiliation(s)
- Santanu Deb-Choudhury
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stephen Haines
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Duane Harland
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stefan Clerens
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
- Biomolecular Interaction Centre, University of Canterbury, New Zealand
| | - Chikako van Koten
- Knowledge & Analytics, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Erin Lee
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Ancy Thomas
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jolon Dyer
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
- Biomolecular Interaction Centre, University of Canterbury, New Zealand
- Riddet Institute, Based at Massey University, Palmerston North, New Zealand
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36
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Berrazaga I, Salles J, Laleg K, Guillet C, Patrac V, Giraudet C, Le Bacquer O, Gueugneau M, Denis P, Pouyet C, Pion A, Sanchez P, Boirie Y, Micard V, Walrand S. Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis. Nutrients 2020; 12:E1596. [PMID: 32485842 PMCID: PMC7353003 DOI: 10.3390/nu12061596] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/18/2020] [Accepted: 05/26/2020] [Indexed: 12/17/2022] Open
Abstract
The mechanisms that are responsible for sarcopenia are numerous, but the altered muscle protein anabolic response to food intake that appears with advancing age plays an important role. Dietary protein quality needs to be optimized to counter this phenomenon. Blending different plant proteins is expected to compensate for the lower anabolic capacity of plant-based when compared to animal-based protein sources. The objective of this work was to evaluate the nutritional value of pasta products that were made from a mix of wheat semolina and faba bean, lentil, or split pea flour, and to assess their effect on protein metabolism as compared to dietary milk proteins in old rats. Forty-three old rats have consumed for six weeks isoproteic and isocaloric diets containing wheat pasta enriched with 62% to 79% legume protein (depending on the type) or milk proteins, i.e., casein or soluble milk proteins (SMP). The protein digestibility of casein and SMP was 5% to 14% higher than legume-enriched pasta. The net protein utilization and skeletal muscle protein synthesis rate were equivalent either in rats fed legume-enriched pasta diets or those fed casein diet, but lower than in rats fed SMP diet. After legume-enriched pasta intake, muscle mass, and protein accretion were in the same range as in the casein and SMP groups. Mixed wheat-legume pasta could be a nutritional strategy for enhancing the protein content and improving the protein quality, i.e., amino acid profile, of this staple food that is more adequate for maintaining muscle mass, especially for older individuals.
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Affiliation(s)
- Insaf Berrazaga
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Jérôme Salles
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Karima Laleg
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Christelle Guillet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Véronique Patrac
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Christophe Giraudet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Olivier Le Bacquer
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Marine Gueugneau
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Philippe Denis
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Corinne Pouyet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Angelique Pion
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Phelipe Sanchez
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Yves Boirie
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, 63000 Clermont-Ferrand, France
| | - Valérie Micard
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Stéphane Walrand
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, 63000 Clermont-Ferrand, France
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Pan D, Tang B, Liu H, Li Z, Ma R, Peng Y, Wu X, Che L, He N, Ling X, Wang Y. Effect of High Hydrostatic Pressure (HHP) Processing on Immunoreactivity and Spatial Structure of Peanut Major Allergen Ara h 1. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02382-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Zhao J, He J, Dang Y, Cao J, Sun Y, Pan D. Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate. J Food Biochem 2019; 44:e13091. [PMID: 31693203 DOI: 10.1111/jfbc.13091] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 01/17/2023]
Abstract
This study was to investigate the effects of ultrasonic treatment on the physical and chemical properties of goose liver protein (GLP) and the anti-oxidative activity of the goose liver protein hydrolysate (GLPH). By measuring the average particle size, sulfhydryl and disulfide bond, secondary structure, hydroxyl radical inhibition, 1, 1-diphenyl-2-picrylhydrazyl radical scavenging rate, and ferrous ion chelating ability, we found that 300 and 600 W ultrasonic treatment reduced the particle size of GLP from 509.7 μm to 313.7 μm and 273.1 μm, respectively, and significantly decreased the content of sulfhydryl and the structures of α-helix and β-turn (p < .05). Meanwhile, the content of disulfide bond and β-sheet structure increased significantly (p < .05); the antioxidant capacity of GLPH increased significantly (p < .05). After 300 W ultrasonic treatment, the GLP in the enzymatic hydrolysis process was more conducive to the release of antioxidant substances compared with the 600 W ultrasonic-treated GLP. PRACTICAL APPLICATIONS: The physical and chemical properties of the GLP were changed by ultrasonic treatment, which was beneficial to improve the texture quality of goose liver paste and the anti-oxidative activity of GLPH. It could enhanced the functional characteristics of goose liver paste by enzymolysis. Meanwhile, antioxidant components extracted by ultrasonic treatment from goose liver could be added to foods as an excipient to improve the antioxidant properties.
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Affiliation(s)
- Jin Zhao
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jun He
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yali Dang
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
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Dawson IK, Powell W, Hendre P, Bančič J, Hickey JM, Kindt R, Hoad S, Hale I, Jamnadass R. The role of genetics in mainstreaming the production of new and orphan crops to diversify food systems and support human nutrition. THE NEW PHYTOLOGIST 2019; 224:37-54. [PMID: 31063598 DOI: 10.1111/nph.15895] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 04/28/2019] [Indexed: 05/27/2023]
Abstract
Especially in low-income nations, new and orphan crops provide important opportunities to improve diet quality and the sustainability of food production, being rich in nutrients, capable of fitting into multiple niches in production systems, and relatively adapted to low-input conditions. The evolving space for these crops in production systems presents particular genetic improvement requirements that extensive gene pools are able to accommodate. Particular needs for genetic development identified in part with plant breeders relate to three areas of fundamental importance for addressing food production and human demographic trends and associated challenges, namely: facilitating integration into production systems; improving the processability of crop products; and reducing farm labour requirements. Here, we relate diverse involved target genes and crop development techniques. These techniques include transgressive methods that involve defining exemplar crop models for effective new and orphan crop improvement pathways. Research on new and orphan crops not only supports the genetic improvement of these crops, but they serve as important models for understanding crop evolutionary processes more broadly, guiding further major crop evolution. The bridging position of orphan crops between new and major crops provides unique opportunities for investigating genetic approaches for de novo domestications and major crop 'rewildings'.
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Affiliation(s)
- Ian K Dawson
- Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK
- World Agroforestry (ICRAF), Headquarters, PO Box 30677, Nairobi, Kenya
| | - Wayne Powell
- Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK
| | - Prasad Hendre
- World Agroforestry (ICRAF), Headquarters, PO Box 30677, Nairobi, Kenya
| | - Jon Bančič
- Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK
- The Roslin Institute, Easter Bush Campus, University of Edinburgh, Midlothian, EH25 9RG, UK
| | - John M Hickey
- The Roslin Institute, Easter Bush Campus, University of Edinburgh, Midlothian, EH25 9RG, UK
| | - Roeland Kindt
- World Agroforestry (ICRAF), Headquarters, PO Box 30677, Nairobi, Kenya
| | - Steve Hoad
- Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK
| | - Iago Hale
- University of New Hampshire, Durham, NH,, 03824, USA
| | - Ramni Jamnadass
- World Agroforestry (ICRAF), Headquarters, PO Box 30677, Nairobi, Kenya
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Ribeiro LB, Bankuti FI, da Silva MU, Ribeiro PM, Silva JM, Sato J, Bortolo M, Vasconcellos RS. Oxidative stability and nutritional quality of poultry by-product meal: An approach from the raw material to the finished product. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114226] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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McKerchar HJ, Clerens S, Dobson RC, Dyer JM, Maes E, Gerrard JA. Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Han Z, Cai MJ, Cheng JH, Sun DW. Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.017] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Liao RB, Yan HJ, Liu GH, Zhang S, Chang WH, Liu W, Lin CH, Huang XY, Cai HY. Effect of gut stress induced by oxidized wheat gluten on the growth performance, gut morphology and oxidative states of broilers. J Anim Physiol Anim Nutr (Berl) 2018; 102:e849-e855. [DOI: 10.1111/jpn.12845] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 11/06/2017] [Indexed: 11/29/2022]
Affiliation(s)
- R. B. Liao
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - H. J. Yan
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - G. H. Liu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - S. Zhang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - W. H. Chang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - W. Liu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - C. H. Lin
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - X. Y. Huang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - H. Y. Cai
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
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Makeri MU, Mohamed SA, Karim R, Ramakrishnan Y, Muhammad K. Fractionation, physicochemical, and structural characterization of winged bean seed protein fractions with reference to soybean. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1369101] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Mohammad Usman Makeri
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Technology Department, NAERLS, Ahmadu Bello University Zaria, Kaduna, Nigeria
| | - Sabo Abdulkarim Mohamed
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yogeshini Ramakrishnan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Kharidah Muhammad
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Xu J, Zhang M, Bhandari B, Kachele R. ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gathercole J, Reis MG, Agnew M, Reis MM, Humphrey R, Harris P, Clerens S, Haigh B, Dyer JM. Molecular modification associated with the heat treatment of bovine milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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50
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Karbasi M, Madadlou A. Interface-related attributes of the Maillard reaction-born glycoproteins. Crit Rev Food Sci Nutr 2017; 58:1595-1603. [DOI: 10.1080/10408398.2016.1270894] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mehri Karbasi
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
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