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Patil ND, Thakur S, Bains A, Kaur S, Ali N, Arora R, Parvez MK, Goksen G, Janghu S, Chawla P. Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development. Food Chem 2024; 460:140401. [PMID: 39033640 DOI: 10.1016/j.foodchem.2024.140401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/12/2024] [Accepted: 07/07/2024] [Indexed: 07/23/2024]
Abstract
The study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 ± 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 ± 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The protein-phenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sweezee Thakur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, PO Box 2457, Saudi Arabia
| | - Rahul Arora
- Director of ASOP Pvt. Ltd., Nawanshahr 144514, Punjab, India
| | - Mohammad Khalid Parvez
- Department of Pharmacogoncy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh, Saudi Arabia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey
| | - Sandeep Janghu
- Department of Food Technology, Rajiv Gandhi University (A Central University), Rono Hills, Doimukh, 79112, Arunachal Pradesh, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.
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2
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Qu G, Yang F, Zhang H, Liu Y, He X, Liu F, Sun S, Luo Z. Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt. Food Chem X 2024; 22:101452. [PMID: 38808161 PMCID: PMC11130682 DOI: 10.1016/j.fochx.2024.101452] [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: 02/22/2024] [Revised: 04/23/2024] [Accepted: 05/05/2024] [Indexed: 05/30/2024] Open
Abstract
The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.
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Affiliation(s)
- Guangfan Qu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Feiyan Yang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Hanzhi Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yanfeng Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xudong He
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Fei Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Shuguo Sun
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
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Hoon Lee J, Kim YJ, Kim TK, Song KM, Choi YS. Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae. Food Chem 2024; 437:137852. [PMID: 37922798 DOI: 10.1016/j.foodchem.2023.137852] [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: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Edible insect-derived proteins have attracted considerable attention in the food industry owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60, and 80 %)-treated Tenebrio molitor protein (ETMP) was prepared, and its structural, techno-functional, and antioxidant properties were assessed. As the ethanol concentration increased, the molecular weight of the ETMP decreased, and α-helix content decreased whereas that of β-sheet increased, affecting the secondary structure. Ethanol treatment also resulted in changes in the techno-functional properties of edible insect proteins. ETMP showed significant 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical-scavenging activity (p < 0.05), and its antioxidant activity effectively increased the viability of Vero cells damaged by oxidative stress; 20 % ethanol treatment induced the highest antioxidant activity. In conclusion, our results suggest that appropriate ethanol treatment (20 %) increases the antioxidant activity of edible insect proteins, suggesting their potential in food as an alternative protein resource and functional food with excellent antioxidant activity.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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4
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Fu JJ, Yu JX, He FY, Huang YN, Wu ZP, Chen YW. Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction. Int J Biol Macromol 2024; 254:127558. [PMID: 37865368 DOI: 10.1016/j.ijbiomac.2023.127558] [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: 06/20/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Chinese giant salamander skin collagen (CGSSC) was successfully conjugated with glucose (Glu)/xylose (Xy) by ultrasound Maillard reaction (MR) in nature deep eutectic solvents (NADES). The effects of ultrasound and reducing sugar types on the degree graft (DG) of MR products (MRPs), as well as the influence of DG on the structure and functional properties of MRPs were investigated. The results indicated that the ultrasound assisted could markedly enhance the MR of CGSSC, and low molecular weight reducing sugars were more reactive in MR. The ultrasound MR significantly changed the microstructure, secondary and tertiary structures of CGSSC. Moreover, the free sulfhydryl content of MRPs were increased, thus enhancing the surface hydrophobicity, emulsifying properties and antioxidant activity, which were positively correlated with DG. These findings provided theoretical insights into the effects of ultrasound assisted and different sugar types on the functional properties of collagen induced by MR.
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Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jin-Xiu Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yang-Na Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, Zhejiang 323000, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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Ling Y, Cheng L, Bai X, Li Z, Dai J, Ren D. Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01073-7. [PMID: 37395862 DOI: 10.1007/s11130-023-01073-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 05/26/2023] [Indexed: 07/04/2023]
Abstract
Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste. However, the nutrients in walnut meal mean it has significant potential for development as a plant-based milk. This study investigated the effect of microfluidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all significantly improved after microfluidization. The mean particle size and zeta potential of the microfluidized WPE significantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the microfluidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian fluid. LUMisizer stability demonstrated that microfluidization improves stability through protein absorption on the oil-water interface. Microfluidization increased the denaturation temperature (Tm) of WPE from 135.65 to 154.87℃. Moreover, microfluidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that microfluidized WPB could be stored for 175 d at 4℃. This study provided a new reference for the widespread application of microfluidization in the production of food-based emulsion and beverage products.
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Affiliation(s)
- Yuxi Ling
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Xue Bai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Ziqi Li
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Jie Dai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China.
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Ribeiro AC, Casal S, Lopes da Silva JA, Saraiva JA. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg. Foods 2023; 12:2459. [PMID: 37444197 DOI: 10.3390/foods12132459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 07/15/2023] Open
Abstract
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP-US-TP, 160 MPa/5 min-50% amplitude/1 min-60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7-12%), which was accompanied by a viscosity increment (41-59%), whereas the US-only and MP-US-TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35-63%, with the MP-US-TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP-US-TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP-US-TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP-US-TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.
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Affiliation(s)
- Ana C Ribeiro
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- Associate Laboratory LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Department of Chemistry, University of Porto, 4050-313 Porto, Portugal
| | - José A Lopes da Silva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Gao Q, Chen J, Zhou G, Xu X. Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability. Food Chem 2023; 427:136693. [PMID: 37390735 DOI: 10.1016/j.foodchem.2023.136693] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 06/07/2023] [Accepted: 06/18/2023] [Indexed: 07/02/2023]
Abstract
Through alkali treatment (AT) and ultrasound (UT)-assisted processing producing covalent protein-anthocyanin complexes, we investigated the impact of treatment methods and protein types on conjugation efficiency, protein structure, and color stability. Our findings revealed the effective grafting of anthocyanins (ACNs) onto proteins, with myofibrillar protein (MP) exhibiting the highest conjugation efficiency of 88.33% after UT (p <.05). UT accelerated the structure unfolding of distinct protein samples, leading to the exposure of sulfhydryl, and hydrophobic groups in proteins, and enhanced the oxidation stability of ACNs. Notably, the modified ACNs maintained a favorable pH-color relationship, while U-MP showed a significantly higher absorbance (0.4998) than the other groups (p <.05) at pH 9.0, demonstrating an outstanding color improvement. UT-assisted processing also accelerated the NH3 reaction. Thus, the combination of UT and MP holds the potential for pH-color-responsive intelligent packaging and increases the efficiency of UT processing.
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Affiliation(s)
- Qianni Gao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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8
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Chen CC, Kao MC, Chen CJ, Jao CH, Hsieh JF. Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment. Food Chem 2023; 409:135281. [PMID: 36586251 DOI: 10.1016/j.foodchem.2022.135281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/27/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The effects of transglutaminase (TGase, 1.0 unit/mL) with heat (95 °C, 5 min), 2-mercaptoethanol (2-ME, 0.83 %), and l-cysteine (l-Cys, 50 mM) pretreatment on the cross-linking of ovalbumin (OVA) and ovotransferrin (OVT) were investigated. SDS-PAGE revealed that although the polymerization of OVA and OVT did not occur after 3 h of incubation at 40 °C with TGase, OVA polymerized into high molecular weight polymers following TGase with 2-ME and heat pretreatment after 3 h of incubation. The surface hydrophobicity and reactive sulfhydryl (SH) groups of OVA samples significantly increased from 4065.7 ± 136.7 and 89.3 ± 1.2 SH groups (μmol/g) to 31483.6 ± 342.7 and 119.5 ± 3.7 SH groups (μmol/g), respectively. Similar results were obtained for OVT with TGase and l-Cys pretreatment and a 3-h incubation at 40 °C. The use of TGase, a reducing agent, and/or heat pretreatment can be used for the polymerization of OVA and OVT.
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Affiliation(s)
- Chun-Chi Chen
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Ming-Ching Kao
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Chao-Jung Chen
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Cheng-Hsun Jao
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Jung-Feng Hsieh
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
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Hu G, Li X, Su R, Corazzin M, Liu X, Dou L, Sun L, Zhao L, Su L, Tian J, Jin Y. Effects of ultrasound on the structural and functional properties of sheep bone collagen. ULTRASONICS SONOCHEMISTRY 2023; 95:106366. [PMID: 36965310 PMCID: PMC10074209 DOI: 10.1016/j.ultsonch.2023.106366] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/28/2023] [Accepted: 03/11/2023] [Indexed: 06/01/2023]
Abstract
The study evaluated the effect of an ultrasound-assisted treatment on the structural and functional properties of sheep bone collagen (SBC). The type and distribution of SBC were analyzed by proteome (shotgun) technology combined with liquid chromatography-tandem mass spectrometry. Compared with pepsin extraction, the ultrasound-assisted treatment significantly increased the collagen extraction rate by 17.4 pp (P < 0.05). The characteristic functional groups and structural integrity of collagen extracted by both methods were determined via Fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, and fluorescence spectroscopy. Circular dichroism spectra revealed that the ultrasound-assisted pretreatment reduced α-helix content by 1.6 pp, β-sheet content by 21.9 pp, and random coils content by 28.4 pp, whereas it increased β-turn content by 51.9 pp (P < 0.05), compared with pepsin extraction. Moreover, ultrasound-assisted treatment collagen had superior functional properties (e.g., solubility, water absorption, and oil absorption capacity) and foaming and emulsion properties, compared with pepsin extraction. Furthermore, the relative content of type I collagen in ultrasound-assisted extracted SBC was highest at 79.66%; only small proportions of type II, VI, X, and XI collagen were present. Peptide activity analysis showed that SBC had potential antioxidant activity, dipeptidyl peptidase 4 inhibitory activity, and angiotensin-converting enzyme inhibitory activity; it also had anticancer, antihypertensive, anti-inflammatory, and immunomodulatory effects.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Xiaotong Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010010, China
| | - Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine 33100, Italy
| | - Xuemin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China.
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10
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Long FF, Fan XH, Zhang QA. Effects of ultrasound on the immunoreactivity of amandin, an allergen in apricot kernels during debitterizing. ULTRASONICS SONOCHEMISTRY 2023; 95:106410. [PMID: 37088029 PMCID: PMC10457589 DOI: 10.1016/j.ultsonch.2023.106410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 05/03/2023]
Abstract
In this paper, an investigation was conducted on the effects of ultrasound time, power and temperatures on the immunoreactivity of the allergenic amandin in apricot kernels by western blotting analysis during the ultrasonically accelerated debitterizing. And its influencing mechanism on the structure of amandin was also analyzed by SDS-PAGE, circular dichroism spectrum, extrinsic fluorescence spectrum, surface hydrophobicity and zeta potential determination, respectively. The results indicate that ultrasound could significantly reduce the immunoreactivity of amandin during ultrasonically accelerated debitterizing, and the optimal ultrasound condition was 60 min, 300 W, 55 °C and 59 kHz and decreased the immunoreactivity to 15.61%, which might be attributed to the changes of the protein subunits, secondary and tertiary structure, and molecular aggregation state induced by ultrasound. In a word, ultrasound could not only accelerate debitterizing, but also significantly decrease the immunoreactivity of apricot kernels, which proved the feasibility of ultrasound in practical processing of apricot kernels.
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Affiliation(s)
- Fei-Fei Long
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xue-Hui Fan
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Qing-An Zhang
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China.
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11
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Wang T, Chang C, Cheng W, Gu L, Su Y, Yang Y, Li J. Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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12
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Rawat R, Saini CS. High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03011-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Abker AM, Wang S, Chen S, Ma M, Fu X. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. Foods 2022; 12:foods12010024. [PMID: 36613242 PMCID: PMC9818677 DOI: 10.3390/foods12010024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.
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15
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Nagy D, Baranyai L, Nguyen LLP, Taczman Brückner A, Zsom T, Németh C, Felföldi J, Zsom-Muha V. Combined Effect of Ultrasound and Low-Heat Treatments on E. coli in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2022; 22:9941. [PMID: 36560311 PMCID: PMC9785716 DOI: 10.3390/s22249941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/10/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
In this study, sonication with mild heat treatment was used to reduce the E. coli count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 °C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of E. coli from 5-log CFU × mL-1 below 10 CFU × mL-1 at 300 W, 40 kHz and 60 min of sonication in liquid egg products. The 60 min treatment was able to reduce the E. coli concentration below 10 CFU × mL-1 in the case of egg yolk regardless of the applied frequency, absorbed power or applied energy dose. The 30 min treatment of sonication and heating was able to reduce significantly the number of E. coli in the egg products, as well. Our results showed that sonication with mild heat treatment can be a useful technique to decrease the number of microorganisms in liquid egg products to a very low level. Near-infrared spectroscopy was used to investigate structural changes in the samples, induced by the combined treatment. Principal component analysis showed that this method can alter the C-H, C-N, -OH and -NH bonds in these egg products.
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Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - László Baranyai
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Lien Le Phuong Nguyen
- Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
| | - Andrea Taczman Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
| | | | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
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16
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Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02956-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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17
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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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18
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Li H, Kong B, Liu Q, Chen Q, Sun F, Liu H, Xia X. Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Res Int 2022; 161:111782. [DOI: 10.1016/j.foodres.2022.111782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/24/2022] [Accepted: 08/17/2022] [Indexed: 11/04/2022]
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19
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [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]
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21
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Jafari Z, Goli M, Toghyani M. The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder. Foods 2022; 11:foods11172711. [PMID: 36076893 PMCID: PMC9455806 DOI: 10.3390/foods11172711] [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: 07/29/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained by the freeze dryer procedure were investigated. P1.5-M200 had the highest oil-holding capacity, emulsion stability, and emulsion activity, while P2.5-M200 had the highest foam capacity. The P2.5-M400 had the largest particle size, and P3.5-M200 had the highest degree of phosphorylation and protein solubility. On the other hand, P3.5-M200 had the highest solution viscosity by 1% (w/v), water-holding capacity, and foam stability, in the treatments that used phosphorylation and microwave treatment simultaneously. FTIR spectroscopy of the unfolding structure of egg white protein revealed changes in the protein’s secondary structure, such as the development of β-sheets and β-turns, as well as the binding of negatively charged phosphate groups on the serine, threonine, and tyrosine side chains. The phosphorylation and microwave treatments reduced the particle size of the egg white protein powder while increasing the surface area of the protein molecules, according to SEM analyses.
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Affiliation(s)
- Zahra Jafari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Correspondence: ; Tel.: +98-91-3225-2910; Fax: +98-31-353-5406
| | - Majid Toghyani
- Department of Animal Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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22
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An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [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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23
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Sun J, Huang Y, Liu T, Jing H, Zhang F, Obadi M, Xu B. Evaluation of crossing-linking sites of egg white protein-polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique. Food Chem 2022; 386:132606. [PMID: 35366637 DOI: 10.1016/j.foodchem.2022.132606] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/21/2022] [Accepted: 02/28/2022] [Indexed: 11/25/2022]
Abstract
There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products such as ω-3 fatty acids, carotenoids, or carotenoids. Dual-functional protein emulsifiers with antioxidant and emulsifying properties are in the spotlight. Our aim was to investigate the influence of caffeic acid (CF), chlorogenic acid (CA) with a C3-C6 structure, epigallocatechin gallate (EGCG), catechin (CT), and quercetin (QE) with a C6-C3-C6 structure on the cross-linking sites and structure of egg white protein (EWP)-polyphenol conjugates fabricated by the free radical method under conventional water bath (WB) and ultrasound assisted (US) conditions. Results of structural analysis and liquid chromatography-tandem mass spectrometry indicated that the structure of EWP-polyphenol conjugates and the cross-linking sites of the two are influenced by the polyphenol structure and the free radical system. Our study provides important information about the mechanism of research into proteins and polyphenols using the free radical method.
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Affiliation(s)
- Jun Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China.
| | - Yuqian Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China
| | - Tengmei Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China
| | - Hui Jing
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China
| | - Feng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, ZhenJiang, Jiangsu 212013, China.
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24
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Yüceer M, Yıldırım G, Caner C. The Effects of Sonication on the Stability of Eggs during Extended Storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Gözde Yıldırım
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
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25
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Wang K, Li Y, Zhang Y, Luo X, Sun J. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Sci 2022; 189:108822. [PMID: 35413661 DOI: 10.1016/j.meatsci.2022.108822] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/04/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Abstract
The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) are insoluble in solutions with a low ionic strength. Another functional constraint is the susceptibility of MPs to heat-induced aggregation. Currently, the primary approach used to improve the water solubility of MPs is to inhibit the assembly of myofilaments. Increasing the thermostability of MPs primarily inhibits the aggregation of myosin or oxidizes myosin to soluble substances. This review focuses on the description of several chemical and physical strategies, with an emphasis on the advantages, disadvantages, and recent progress. Under the myosin filament assembly process and the cross-linking aggregation mechanism, this summary helps improve our understanding of the solution and thermostability of MPs in low-ionic-strength solutions, thus providing new ideas to the development of MPDs.
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Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xin Luo
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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26
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Synergistic Effects and Mechanisms of Ultrasound-Assisted Pretreatments on the Release of Yak (Bos grunniens) Bone Collagen–Derived Osteogenic Peptides in Enzymatic Hydrolysis. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02841-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Yu Z, Hu J, Gao S, Han R, Ma L, Chen Y. Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk. Food Res Int 2022; 156:111146. [DOI: 10.1016/j.foodres.2022.111146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/11/2022] [Accepted: 03/13/2022] [Indexed: 11/04/2022]
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28
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Tingting W, Chang C, Gu L, Su Y, Zhang M, Yang Y, Li J. Comparison of the functionality of egg white liquid with different desugaring treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wang Tingting
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd. Fengying Road No. 10‐1, High‐tech Industrial Park, Conghua Economic Development Zone Guangzhou, Guangdong, 510900 PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
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29
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Yu Z, Zhang H, Guo H, Zhang L, Zhang X, Chen Y. High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2022; 86:106036. [PMID: 35598513 PMCID: PMC9127680 DOI: 10.1016/j.ultsonch.2022.106036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 05/21/2023]
Abstract
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China
| | - Huirong Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Haoran Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
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30
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Youshanlouei YA, Kiani H, Mousavi M, Mousavi ZE. Grass pea (
Lathyrus sativus L.
) protein yield and functionality as affected by extraction method: alkaline, ultrasound assisted and ultrasound pretreatment extraction. Cereal Chem 2022. [DOI: 10.1002/cche.10549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yeganeh Azimi Youshanlouei
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology, and Engineering University of Tehran Karaj Iran
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology, and Engineering University of Tehran Karaj Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology, and Engineering University of Tehran Karaj Iran
| | - Zeinab E. Mousavi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology, and Engineering University of Tehran Karaj Iran
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31
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Pezeshk S, Rezaei M, Hosseini H, Abdollahi M. Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Yu Z, Guo H, Liu C, Wang R, Zhang L, Zhang X, Chen Y. Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properties. Food Res Int 2022; 156:111318. [DOI: 10.1016/j.foodres.2022.111318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 01/08/2023]
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33
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Chang K, Jiang W, Liu J. Effect of subcritical water treatment on the structure and foaming properties of egg white protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107241] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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34
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Thalía Flores-Jiménez N, Armando Ulloa J, Esmeralda Urías-Silvas J, Carmen Ramírez-Ramírez J, Ulises Bautista-Rosales P, Gutiérrez-Leyva R. Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate. ULTRASONICS SONOCHEMISTRY 2022; 84:105976. [PMID: 35272239 PMCID: PMC8913353 DOI: 10.1016/j.ultsonch.2022.105976] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/14/2022] [Accepted: 03/03/2022] [Indexed: 06/02/2023]
Abstract
In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound. Moisture content, water activity, bulk and compact densities and the L*, a* and b* color parameters of the GSPI decreased due to the ultrasound. Glutelin (61.1%) was the main protein fraction in GSPI. Results through Fourier transform infrared and fluorescence spectroscopy showed that ultrasound modified the secondary and tertiary protein structures of GSPI, which increased the surface hydrophobicity, molecular flexibility and in vitro digestibility of GSPI proteins by up to 114.8%, 57.3% and 12.5%, respectively. In addition, maximum reductions of 11.9% in particle size and 55.2% in turbidity of GSPI suspensions, as well as larger and more porous aggregates in GSPI lyophilized powders were observed by ultrasound impact. These structural and physicochemical changes had an improvement of up to 115.5% in solubility, 39.8% in oil absorption capacity, while the increases for emulsifying, foaming, gelling, flow and cohesion properties of GSPI were 87.4%, 74.2%, 40.0%, 44.4%, and 8.9%, respectively. The amelioration of the functional properties of GSPI by ultrasound could represent an alternative for its possible use as a food ingredient in industry.
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Affiliation(s)
- Nitzia Thalía Flores-Jiménez
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, México
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, México; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, México.
| | - Judith Esmeralda Urías-Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C., Av. Normalistas 800, Colinas de la Normal, Guadalajara 44270, Jalisco, México
| | - José Carmen Ramírez-Ramírez
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla Km 3.5, Compostela 63700, Nayarit, México
| | - Pedro Ulises Bautista-Rosales
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, México; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, México
| | - Ranferi Gutiérrez-Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla Km 3.5, Compostela 63700, Nayarit, México
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35
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Baek KH, Heo YS, Yim DG, Lee YE, Kang T, Kim HJ, Jo C. Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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37
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Yu Y, Guan Y, Liu J, Hedi W, Yu Y, Zhang T. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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39
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Liu X, Yang Q, Yang M, Du Z, Wei C, Zhang T, Liu B, Liu J. Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism. ULTRASONICS SONOCHEMISTRY 2021; 73:105477. [PMID: 33652292 PMCID: PMC7921010 DOI: 10.1016/j.ultsonch.2021.105477] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/04/2021] [Accepted: 01/26/2021] [Indexed: 05/23/2023]
Abstract
This study aims to optimize the ultrasound treatment conditions for enhancing the degree of glycation (DG) of ovalbumin (OVA)-xylose conjugates through Maillard reaction and investigate the correlation between DG and functional properties affected by structural changes. The structural and functional properties of classical heating OVA, glycated OVA, ultrasonic treated OVA, and ultrasound-assisted glycated OVA were investigated to explore the interaction mechanism of ultrasound treatment on foaming and emulsifying properties improvement. Results indicated that the ultrasound assistance increased free sulfhydryl content, surface hydrophobicity and particle size of OVA-xylose conjugates, and thus enhancing the surface properties, which were strongly linear correlated with DG under different glycation parameters (pH, xylose/OVA ratio, heating time). Additionally, circular dichroism spectroscopy analysis revealed that ultrasound promoted the conversion of α-helices to β-sheets and unfolded structures, which was consistent with the formation of short amyloid-like aggregates that observed by atomic force microscopy phenomenon. Overall, our study provides new insights into the effects of ultrasound treatment on Maillard-induced protein functional properties enhancement, which may be a new strategy to tune the DG and functionality of protein-saccharide grafts during ultrasound processing.
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Affiliation(s)
- Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Chen Wei
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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40
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Emerging processing technologies for improved digestibility of muscle proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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41
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Yüceer M, Caner C. The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15261] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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42
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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43
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Bhat ZF, Morton JD, Mason SL, Jayawardena SR, Mungure T, Bekhit AEA. Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (
Cervus elaphus
) during
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zuhaib F. Bhat
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Susan L. Mason
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Sasika Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Tanyaradzwa Mungure
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin9054New Zealand
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Nagy D, Felfoldi J, Taczmanne Bruckner A, Mohacsi-Farkas C, Bodor Z, Kertesz I, Nemeth C, Zsom-Muha V. Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra. SENSORS 2021; 21:s21020398. [PMID: 33429975 PMCID: PMC7826563 DOI: 10.3390/s21020398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 01/05/2021] [Indexed: 01/15/2023]
Abstract
In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C-H, C-N, -OH and N-H bonds in egg. The aquagrams showed that sonication can alter the properties of H2O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment.
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Affiliation(s)
- David Nagy
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
| | - Jozsef Felfoldi
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Andrea Taczmanne Bruckner
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Csilla Mohacsi-Farkas
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Istvan Kertesz
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | | | - Viktoria Zsom-Muha
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
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45
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Jin J, Okagu OD, Yagoub AEA, Udenigwe CC. Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates. ULTRASONICS SONOCHEMISTRY 2021; 70:105348. [PMID: 32971393 PMCID: PMC7495248 DOI: 10.1016/j.ultsonch.2020.105348] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/02/2023]
Abstract
The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied to explicate the possible mechanisms of the sonication-induced changes. The results showed that sonication conditions of 20 kHz, pulsed on-time 10 s, off-time 5 s, amplitude of 60% and duration of 10 min (SA6T10) improved the digestibility of BPIs from 41.4% (control) to 58.2%. The tertiary structure analysis showed that sonication exposed the hydrophobic core buried inside the protein molecules and broke the intramolecular crosslinks, based on the increase in the surface hydrophobicity and intrinsic fluorescence and the decrease in the disulphide content. The secondary structure analysis showed that SA6T10 decreased the content of β-turn and β-sheet by 40.9% and 22.4%, respectively, and increased the content of anti-parallel β-sheet, random coil, and α-helix by 40.9%, 30.6%, and 25.5%, respectively. The particle size of the control BPIs (427.7 ± 76.7 nm) increased to 2130.8 ± 356.2 nm in the SA6T10 sonicated sample with a corresponding decrease in the polydispersity index from 0.97 ± 0.04 to 0.51 ± 0.13. Moreover, scanning electron microscopy indicated that sonication broke the macroparticles into smaller fragments and changed the surface state of the proteins. Taken together, sonication has proven to be a promising approach for improving the digestibility of buckwheat proteins, which can be explored as a source of plant-based alternative protein for food applications.
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Affiliation(s)
- Jian Jin
- School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang 621010, China; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
| | - Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada.
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46
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Yu Y, Zhang H, Zhu J, Liu J, Zhang T. Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white. J Food Sci 2020; 85:4312-4318. [PMID: 33190246 DOI: 10.1111/1750-3841.15530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 11/29/2022]
Abstract
This study aims to optimize the ultrasound-irradiation combined pretreatment conditions to enhance the liquid egg white (LEW) foamability and investigate the changing mechanism about the physical and structural properties of LEW during the processing. Results indicated that the foamability of the LEW was increased by ultrasound-irradiation combined pretreatment to the highest value of 92.6% (irradiation dose = 33 kGy, ultrasound time = 6 min, and ultrasound power = 300 W). Three significant proteins in LEW (ovalbumin, ovotransferrin, and lysozyme) were chosen to explore the change law on their physical and structural properties. Results indicated that ultrasound-irradiation combined pretreatment increased the solubility and reduced the pH and particle size of ovalbumin and lysozyme, thus enhancing the foamability of LEW. Furthermore, the fluorescence spectra changes implied the un-folding and destruction of ovalbumin, ovotransferrin, and lysozyme during the ultrasound-irradiation combined pretreatment. Moreover, circular dichroism spectroscopy analysis revealed that the pretreatment decreased α-helix and β-sheet of the ovalbumin, ovotransferrin, and lysozyme, which bring out the improvement of LEW foamability. The present study indicated that ultrasound-irradiation combined pretreatment had the potential to be implemented to enhance the foamability of LEW.
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Affiliation(s)
- Yali Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P. R. China.,College of Food Science and Engineering Jilin University, Changchun, P. R. China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P. R. China.,College of Food Science and Engineering Jilin University, Changchun, P. R. China
| | - Jing Zhu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P. R. China.,College of Food Science and Engineering Jilin University, Changchun, P. R. China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P. R. China.,College of Food Science and Engineering Jilin University, Changchun, P. R. China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, P. R. China.,College of Food Science and Engineering Jilin University, Changchun, P. R. China
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47
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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48
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Liu H, Zhang H, Liu Q, Chen Q, Kong B. Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105160. [PMID: 32388315 DOI: 10.1016/j.ultsonch.2020.105160] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/19/2020] [Accepted: 04/30/2020] [Indexed: 05/08/2023]
Abstract
The insolubility and poor dispersion of myofibrillar proteins (MPs) in water have always been the primary factors limiting the development of novel meat-based products. This study aimed to explore the mechanisms by which high-intensity ultrasound (HIU) at various power settings (0, 150, 300, 450 and 600 W) improved the solubility and dispersion stability of MPs in water. According to the solubility analysis, HIU significantly increased the water solubility of MPs (p < 0.05). The MPs treated with 450 W exhibited the best dispersion stability in water, which corresponded to the highest zeta-potential, smallest particle size and most uniform distribution (p < 0.05). Based on the circular dichroism and fluorescence spectroscopy and surface hydrophobicity analysis, the loss of the MP superhelix and subsequent random dissociation of the filamentous myosin structure appeared to be the main mechanism of MP solubilization. In addition, according to the zeta-potential, SDS-PAGE and Nano LC-ESI-MS/MS analyses, the increase in surface charge and the formation of soluble oligomers may provide additional forces to inhibit filament assembly, thereby improving the stability of the aqueous MP suspension. Atomic force microscopy (AFM) observations further confirmed these results. In conclusion, an HIU treatment effectively improves the solubility and dispersion stability of MP in water.
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Affiliation(s)
- Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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49
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Jun S, Yaoyao M, Hui J, Obadi M, Zhongwei C, Bin X. Effects of single- and dual-frequency ultrasound on the functionality of egg white protein. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109902] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Xie Y, Wang J, Shi Y, Wang Y, Cheng L, Liu L, Wang N, Li H, Wu D, Geng F. Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 63:104933. [PMID: 31952003 DOI: 10.1016/j.ultsonch.2019.104933] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/09/2019] [Accepted: 12/16/2019] [Indexed: 06/10/2023]
Abstract
Solvent and physical treatment are widely used in egg yolk processing, but the detailed changes in the molecular structure of egg yolk proteins during processing are unclear. The aim of this study was to investigate the effects of ethanol and ultrasonic treatments on chicken egg yolk low-density lipoprotein (LDL). The solubility, emulsifying activity and emulsifying stability decreased by 74.75%, 46.91%, and 81.58% after ethanol treatment, respectively. The average particle size of ethanol-treated LDL increased 13.3-fold to 937.85 nm. These results suggested that ethanol treatment induced wide-ranging aggregation of LDL. In contrast to ethanol treatment, ultrasonic treatment promoted the solubility and emulsifying stability of LDL and enhanced its zeta-potential (119.56%) and surface hydrophobicity (10.81%). Based on particle size analysis and transmission electron microscopy, approximately 34.65% of LDL had undergone aggregation and the molecular interface became more flexible after ultrasonic treatment. These results revealed the detailed changes in egg yolk LDL structure and properties during solvent (ethanol) and physical (ultrasound) processing.
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Affiliation(s)
- Yunxiao Xie
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinqiu Wang
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yi Wang
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lei Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ning Wang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Hanmei Li
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
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