1
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Hammer L, Moretti D, Abbühl-Eng L, Kandiah P, Hilaj N, Portmann R, Egger L. Mealworm larvae ( Tenebrio molitor) and crickets ( Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS. Front Nutr 2023; 10:1150581. [PMID: 37465141 PMCID: PMC10350632 DOI: 10.3389/fnut.2023.1150581] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 06/14/2023] [Indexed: 07/20/2023] Open
Abstract
Edible insects, such as mealworms (Tenebrio molitor larvae; TM) and crickets (Acheta domesticus; AD), are a sustainable, protein-dense novel food with a favorable amino acid profile, which might be an alternative to animal proteins. To assess the protein quality of TM and AD, we assessed the digestible indispensable amino acid scores (DIAAS), considering individual amino acids and their ileal amino acid digestibility, using an in vitro model based on the INFOGEST digestion protocol. In addition, we evaluated if various processing and food preparation steps influenced the in vitro digestibility of individual amino acids and the in vitro DIAAS values of TM and AD and compared them to chicken breast as a reference of excellent protein quality. The total protein in vitro digestibility ranged from 91 to 99% for TM and from 79 to 93% for AD and was negatively affected by oven-drying and, to a lesser extent, by chitin-reduction. The in vitro DIAAS values were 113, 89, and 92 for chicken, blanched TM, and blanched AD, respectively, when considering the indispensable amino acid (IAA) requirements of young children between 6 months and 3 years. Across different processing and food preparation methods, the in vitro DIAAS values ranged between 59 and 89 for TM and between 40 and 92 for AD, with the lowest values found in chitin-reduced insects. Due to their similarities to chicken regarding protein composition, total protein in vitro digestibility, and in vitro DIAAS values, TM and AD might be an alternative to traditional animal proteins, provided that suitable processing and food preparation methods are applied. Our in vitro DIAAS results suggest that TM and AD can thus be considered good-quality protein sources for children older than 6 months. The DIAAS calculations are currently based on crude protein (total nitrogen × 6.25), resulting in an overestimation of insect protein content, and leading to an underestimation and potential misclassification of protein quality. The in vitro model applied in this study is a valuable tool for product development to optimize the protein quality of edible insects. Further studies are required to assess the in vivo DIAAS of insects in humans.
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Affiliation(s)
- Laila Hammer
- Agroscope Liebefeld-Posieux, Berne, Switzerland
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
- Division of Human Nutrition, Wageningen University & Research, Wageningen, Netherlands
| | - Diego Moretti
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
| | | | | | - Nikolin Hilaj
- Department of Health Sciences and Technology, Human Nutrition Laboratory, ETH Zurich, Zurich, Switzerland
| | | | - Lotti Egger
- Agroscope Liebefeld-Posieux, Berne, Switzerland
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2
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Horstmann P, Maas RM, de Boer XV, Staessen TW, Kokou F, Schrama JW. Faecal waste characteristics of yellowtail kingfish (Seriola lalandi) fed with pelleted and natural feed. Anim Feed Sci Technol 2023. [DOI: 10.1016/j.anifeedsci.2023.115625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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3
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Renzone G, Arena S, Scaloni A. Cross-linking reactions in food proteins and proteomic approaches for their detection. MASS SPECTROMETRY REVIEWS 2022; 41:861-898. [PMID: 34250627 DOI: 10.1002/mas.21717] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 06/29/2021] [Accepted: 06/29/2021] [Indexed: 06/13/2023]
Abstract
Various protein cross-linking reactions leading to molecular polymerization and covalent aggregates have been described in processed foods. They are an undesired side effect of processes designed to reduce bacterial load, extend shelf life, and modify technological properties, as well as being an expected result of treatments designed to modify raw material texture and function. Although the formation of these products is known to affect the sensory and technological properties of foods, the corresponding cross-linking reactions and resulting protein polymers have not yet undergone detailed molecular characterization. This is essential for describing how their generation can be related to food processing conditions and quality parameters. Due to the complex structure of cross-linked species, bottom-up proteomic procedures developed to characterize various amino acid modifications associated with food processing conditions currently offer a limited molecular description of bridged peptide structures. Recent progress in cross-linking mass spectrometry for the topological characterization of protein complexes has facilitated the development of various proteomic methods and bioinformatic tools for unveiling bridged species, which can now also be used for the detailed molecular characterization of polymeric cross-linked products in processed foods. We here examine their benefits and limitations in terms of evaluating cross-linked food proteins and propose future scenarios for application in foodomics. They offer potential for understanding the protein cross-linking formation mechanisms in processed foods, and how the inherent beneficial properties of treated foodstuffs can be preserved or enhanced.
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Affiliation(s)
- Giovanni Renzone
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Simona Arena
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Andrea Scaloni
- Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
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4
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Afzaal M, Saeed F, Hussain M, Shahid F, Siddeeg A, Al‐Farga A. Proteomics as a promising biomarker in food authentication, quality and safety: A review. Food Sci Nutr 2022; 10:2333-2346. [PMID: 35844910 PMCID: PMC9281926 DOI: 10.1002/fsn3.2842] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 02/07/2022] [Accepted: 03/12/2022] [Indexed: 12/18/2022] Open
Abstract
Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farheen Shahid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Azhari Siddeeg
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Ammar Al‐Farga
- Department of BiochemistryCollege of SciencesUniversity of JeddahJeddahSaudi Arabia
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5
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Aguzin A, Luque GC, Ronco LI, Del Agua I, Guzmán-González G, Marchiori B, Gugliotta A, Tomé LC, Gugliotta LM, Mecerreyes D, Minari RJ. Gelatin and Tannic Acid Based Iongels for Muscle Activity Recording and Stimulation Electrodes. ACS Biomater Sci Eng 2022; 8:2598-2609. [PMID: 35649235 DOI: 10.1021/acsbiomaterials.2c00317] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Iongels are soft ionic conducting materials, usually composed of polymer networks swollen with ionic liquids (ILs), which are being investigated for applications ranging from energy to bioelectronics. The employment of iongels in bioelectronic devices such as bioelectrodes or body sensors has been limited by the lack of biocompatibility of the ILs and/or polymer matrices. In this work, we present iongels prepared from solely biocompatible materials: (i) a biobased polymer network containing tannic acid as a cross-linker in a gelatin matrix and (ii) three different biocompatible cholinium carboxylate ionic liquids. The resulting iongels are flexible and elastic with Young's modulus between 11.3 and 28.9 kPa. The morphology of the iongels is based on a dual polymer network system formed by both chemical bonding due to the reaction of the gelatin's amines with the polyphenol units and physical interactions between the tannic acid and the gelatin. These biocompatible iongels presented high ionic conductivity values, from 0.003 and up to 0.015 S·cm-1 at room temperature. Furthermore, they showed excellent performance as a conducting gel in electrodes for electromyography and electrocardiogram recording as well as muscle stimulation.
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Affiliation(s)
- Ana Aguzin
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), CONICET, Güemes 3450, Santa Fe 3000, Argentina
| | - Gisela C Luque
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), CONICET, Güemes 3450, Santa Fe 3000, Argentina.,Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Ludmila I Ronco
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), CONICET, Güemes 3450, Santa Fe 3000, Argentina.,Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
| | | | - Gregorio Guzmán-González
- POLYMAT University of the Basque Country UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastian, Spain
| | | | - Agustina Gugliotta
- UNL, CONICET, FBCB (School of Biochemistry and Biological Sciences), CBL (Biotechnological Center of Litoral), Ciudad Universitaria, Ruta Nacional 168 Km 472.4, C.C. 242., S3000ZAA Santa Fe, Argentina
| | - Liliana C Tomé
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Luis M Gugliotta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), CONICET, Güemes 3450, Santa Fe 3000, Argentina.,Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - David Mecerreyes
- POLYMAT University of the Basque Country UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastian, Spain.,Ikerbasque, Basque Foundation for Science, 48013 Bilbao, Spain
| | - Roque J Minari
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), CONICET, Güemes 3450, Santa Fe 3000, Argentina.,Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
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6
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Kim TK, Cha JY, Yong HI, Jang HW, Jung S, Choi YS. Application of edible insects as novel protein sources and strategies
for improving their processing. Food Sci Anim Resour 2022; 42:372-388. [PMID: 35611082 PMCID: PMC9108959 DOI: 10.5851/kosfa.2022.e10] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 11/21/2022] Open
Abstract
Insects have long been consumed by humans as a supplemental protein source, and
interest in entomophagy has rapidly increased in recent years as a potential
sustainable resource in the face of environmental challenges and global food
shortages. However, food neophobia inhibits the widespread consumption of edible
insects, despite their high nutritional and functional value. The own
characteristics of edible insect protein such as foaming properties, emulsifying
properties, gelling properties and essential amino acid ratio can be improved by
drying, defatting, and extraction. Although nutritional value of some
protein-enriched bread, pasta, and meat products, especially essential amino
acid components was increased, replacement of conventional food with edible
insects as a novel food source has been hindered owing to the poor cross-linking
properties of edible insect protein. This deterioration in physicochemical
properties may further limit the applicability of edible insects as food.
Therefore, strategies must be developed to improve the quality of edible insect
enriched food with physical, chemical, and biological methods. It was presented
that an overview of the recent advancements in these approaches and highlight
the challenges and prospects for this field. Applying these strategies to
develop insect food in a more familiar form can help to make insect-enriched
foods more appealing to consumers, facilitating their widespread consumption as
a sustainable and nutritious protein source.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Department of Food Science and
Biotechnology, Sungshin Women's University, Seoul 01133,
Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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7
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Sakai K, Sato Y, Okada M, Yamaguchi S. Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks. Sci Rep 2021; 11:16631. [PMID: 34404846 PMCID: PMC8370993 DOI: 10.1038/s41598-021-96058-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Accepted: 08/04/2021] [Indexed: 11/28/2022] Open
Abstract
The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9-9.4% and 5.8-11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.
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Affiliation(s)
- Kiyota Sakai
- Amano Enzyme Inc. Innovation Center, Kakamigahara, Japan.
| | - Yukihide Sato
- Amano Enzyme Inc. Innovation Center, Kakamigahara, Japan
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9
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Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Fang M, Xiong S, Jiang Y, Yin T, Hu Y, Liu R, You J. In Vitro Pepsin Digestion Characteristics of Silver Carp ( Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8413-8430. [PMID: 32663001 DOI: 10.1021/acs.jafc.0c03014] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Surimi gels are favored for their abundant proteins and unique taste. In this study, the pepsin digestion behaviors of surimi gels with different degrees of cross-linking induced by microbial transglutaminase (MTGase) and different setting times were investigated. For gels without (CK group) and with (TG group) MTGase, the slowest digestion rate (tM/2 = 20.13 and 79.19 min for CK and TG group, respectively), the least amino acid concentration (5.32 and 3.73 μmol/mL for CK and TG group, respectively), and the peptide amounts (1355 and 1788 for CK and TG group, respectively) were obtained at a moderate setting time (1-4 h) with the finest microstructure. However, the excessive setting time (8-12 h) formed an inhomogenous network, which accelerated the hydrolysis of gel proteins (tM/2 = 9.40 and 52.33 min for CK and TG group, respectively) and produced more amino acids (6.63 and 5.15 μmol/mL for CK and TG group, respectively) and peptide amounts (1644 and 2143 for CK and TG group, respectively). The above results also demonstrated that the presence of MTGase strengthened the compactness of gels as well as slowed down the digestion process with the release of less amino acids but more peptides. A large proportion of unique peptides were from the tail domain of myosin heavy chain. The discrepancy in bioactive peptides between different gels might be reduced in the subsequent intestinal digestion according to the in silico methods, demonstrating the diminished difference in the gastrointestinal digestion process in the aspect of releasing functional peptides. This study provides the theoretical basis and guideline in the field of gelation food digestion and surimi food industry to produce healthier surimi-based food.
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Affiliation(s)
- Mengxue Fang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yue Jiang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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11
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Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes (Basel) 2020. [DOI: 10.3390/pr8070871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.
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12
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Harnedy‐Rothwell PA, McLaughlin CM, Crowe W, Allsopp PJ, McSorley EM, Devaney M, Whooley J, McGovern B, Parthsarathy V, O'Harte FP, FitzGerald RJ. Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish (
Capros aper
) protein hydrolysate when incorporated into tomato‐based products. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14615] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Chris M. McLaughlin
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - William Crowe
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - Philip J. Allsopp
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - Emeir M. McSorley
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - Martin Devaney
- Department of Hospitality & Tourism Management Ulster University York Street Belfast Co. Antrim UK
| | - Jason Whooley
- Bio‐Marine Ingredients Ireland Ltd. Lough Egish Food Park Castleblaney Co. Monaghan Ireland
| | - Brian McGovern
- Bio‐Marine Ingredients Ireland Ltd. Lough Egish Food Park Castleblaney Co. Monaghan Ireland
| | - Vadivel Parthsarathy
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - Finbarr P.M. O'Harte
- School of Biomedical Sciences Ulster University Cromore Road Coleraine Co. Derry UK
| | - Richard J. FitzGerald
- Department of Biological Sciences University of Limerick Castletroy Limerick Ireland
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13
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Ghanghas N, M. T. M, Sharma S, Prabhakar PK. Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Neeraj Ghanghas
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Mukilan M. T.
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Shikha Sharma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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14
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McKerchar HJ, Clerens S, Dobson RC, Dyer JM, Maes E, Gerrard JA. Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Mitra B, Lametsch R, Greco I, Ruiz-Carrascal J. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. Meat Sci 2018; 145:415-424. [DOI: 10.1016/j.meatsci.2018.07.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/15/2018] [Accepted: 07/19/2018] [Indexed: 11/16/2022]
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16
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Grewal MK, Huppertz T, Vasiljevic T. FTIR fingerprinting of structural changes of milk proteins induced by heat treatment, deamidation and dephosphorylation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Fan F, Liu M, Shi P, Xu X, Lu W, Wang Z, Du M. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates. Food Sci Nutr 2018; 6:1196-1203. [PMID: 30065820 PMCID: PMC6060896 DOI: 10.1002/fsn3.657] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/25/2022] Open
Abstract
Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross-linking, and Maillard reaction and the relationships between them were investigated in modified MPC powders (MMPC) containing different concentrations of protein and/or lactose stored at 50°C for 15-45 days. The results demonstrated that both the protein and lactose contents affected solubility. The proteins interacted through hydrogen bonding, disulfide bonding, hydrophobic interactions, and nondisulphide covalent bonding, which led to cross-linking. The Maillard reaction promoted protein cross-linking and was in turn influenced by protein cross-linking. The Maillard reaction was slower when the degree of protein cross-linking was greater. These results improve our understanding of the mechanism leading to poor solubility of MPC powders during storage.
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Affiliation(s)
- Fengjiao Fan
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Meng Liu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Pujie Shi
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Xianbing Xu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Weihong Lu
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Zhenyu Wang
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Ming Du
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
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18
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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20
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Wu X, Wang K, Liu Y, Liu A, Ye R. Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1280679] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Xiaomeng Wu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Kun Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yaowei Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Anjun Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville, TN, USA
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21
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Grewal MK, Chandrapala J, Donkor O, Apostolopoulos V, Stojanovska L, Vasiljevic T. Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Grewal MK, Chandrapala J, Donkor O, Apostolopoulos V, Vasiljevic T. Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk. J Dairy Sci 2017; 100:76-88. [DOI: 10.3168/jds.2016-11278] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Accepted: 09/17/2016] [Indexed: 11/19/2022]
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23
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Wang X, Xiong YL, Sato H, Kumazawa Y. Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9523-9531. [PMID: 27936702 DOI: 10.1021/acs.jafc.6b03934] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4 versus a Fenton system (H2O2/FeSO4) were investigated. Pork MP was modified at 4 °C and pH 6.25 with hydroxyl radicals produced from 1 mg/mL glucose in the presence of 80, 160, or 320 μg/mL GluOx and 10 μM FeSO4. Total sulfhydryl content, solubility, cross-linking pattern, and gelation properties of MP were measured. H2O2 production proceeded linearly with the concentration of GluOx and increased with reaction time. GluOx- and H2O2-dose-dependent protein polymerization, evidenced by faded myosin heavy chain and actin in SDS-PAGE as well as significant decreases in sulfhydryls, coincided with protein solubility loss. Firmer and more elastic MP gels were produced by GluOx than by the Fenton system at comparable H2O2 levels due to an altered radical reaction pathway.
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Affiliation(s)
- Xu Wang
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Hiroaki Sato
- Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Company, Inc. , Kawasaki 210-8681, Japan
| | - Yoshiyuki Kumazawa
- Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Company, Inc. , Kawasaki 210-8681, Japan
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24
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Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Rahman MM, Netravali AN, Tiimob BJ, Apalangya V, Rangari VK. Bio-inspired “green” nanocomposite using hydroxyapatite synthesized from eggshell waste and soy protein. J Appl Polym Sci 2016. [DOI: 10.1002/app.43477] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Muhammad M. Rahman
- Department of Fiber Science and Apparel Design; Cornell University; Ithaca New York 14853
| | - Anil N. Netravali
- Department of Fiber Science and Apparel Design; Cornell University; Ithaca New York 14853
| | - Boniface J. Tiimob
- Department of Material Science and Engineering; Tuskegee University; Tuskegee Alabama 36088
| | - Vitus Apalangya
- Department of Material Science and Engineering; Tuskegee University; Tuskegee Alabama 36088
| | - Vijaya K. Rangari
- Department of Material Science and Engineering; Tuskegee University; Tuskegee Alabama 36088
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26
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Wouters AGB, Rombouts I, Lagrain B, Delcour JA. Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:757-763. [PMID: 25704643 DOI: 10.1002/jsfa.7143] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 01/30/2015] [Accepted: 02/15/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND There is a growing interest in texturally and nutritionally satisfying vegetable alternatives to meat. Wheat gluten proteins have unique functional properties but a poor nutritional value in comparison to animal proteins. This study investigated the potential of egg white and bovine milk casein with well-balanced amino acid composition to increase the quality of wheat gluten-based protein-rich foods. RESULTS Heating a wheat gluten (51.4 g)-water (100.0 mL) blend for 120 min at 100 °C increased its firmness less than heating a wheat gluten (33.0 g)-freeze-dried egg white (16.8 g)-water (100.0 mL) blend. In contrast, the addition of casein to the gluten-water blend negatively impacted firmness after heating. Firmness was correlated with loss of protein extractability in sodium dodecyl sulfate containing medium during heating, which was higher with egg white than with casein. Even more, heat-induced polymerization of the gluten-water blend with egg white but not with casein was greater than expected from the losses in extractability of gluten and egg white on their own. CONCLUSION Structure formation was favored by mixing gluten with egg white but not with casein. These observations were linked to the intrinsic polymerization behavior of egg white and casein, but also to their interaction with gluten. Thus not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods.
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Affiliation(s)
- Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
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27
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Mihajlovic L, Radosavljevic J, Nordlund E, Krstic M, Bohn T, Smit J, Buchert J, Cirkovic Velickovic T. Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase. Food Funct 2016; 7:2357-66. [DOI: 10.1039/c5fo01325a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Laccase cross-linking of peanut protein causes changes in the protein structure, phenolic composition and immunological properties of the treated peanut protein.
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Affiliation(s)
- L. Mihajlovic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | | | | | - M. Krstic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | - T. Bohn
- Centre de Recherche Public – Gabriel Lippmann
- Belvaux
- Luxembourg
| | - J. Smit
- Institute for Risk Assessment Sciences
- Utrecht University
- Utrecht
- Netherlands
| | - J. Buchert
- National Food Resources Institute (Luke)
- Helsinki
- Finland
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28
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Struch M, Linke D, Mokoonlall A, Hinrichs J, Berger RG. Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Abstract
Se bioavailability in commercial pet foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in pet foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (P< 0·001). Canned and steamed meat diets had a lower Se Aiv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r - 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability.
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30
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Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Newson WR, Kuktaite R, Hedenqvist MS, Gällstedt M, Johansson E. Effect of additives on the tensile performance and protein solubility of industrial oilseed residual based plastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6707-6715. [PMID: 24971658 DOI: 10.1021/jf5015928] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Ten chemical additives were selected from the literature for their proposed modifying activity in protein-protein interactions. These consisted of acids, bases, reducing agents, and denaturants and were added to residual deoiled meals of Crambe abyssinica (crambe) and Brassica carinata (carinata) to modify the properties of plastics produced through hot compression molding at 130 °C. The films produced were examined for tensile properties, protein solubility, molecular weight distribution, and water absorption. Of the additives tested, NaOH had the greatest positive effect on tensile properties, with increases of 105% in maximum stress and 200% in strain at maximum stress for crambe and a 70% increase in strain at maximum stress for carinata. Stiffness was not increased by any of the applied additives. Changes in tensile strength and elongation for crambe and elongation for carinata were related to changes in protein solubility. Increased pH was the most successful in improving the protein aggregation and mechanical properties within the complex chemistry of residual oilseed meals.
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Affiliation(s)
- William R Newson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences , SE-230 53 Alnarp, Sweden
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32
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Stojadinovic M, Pieters R, Smit J, Velickovic TC. Cross-Linking of β-Lactoglobulin Enhances Allergic Sensitization Through Changes in Cellular Uptake and Processing. Toxicol Sci 2014; 140:224-35. [DOI: 10.1093/toxsci/kfu062] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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34
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Rutherfurd SM, Montoya CA, Moughan PJ. Effect of oxidation of dietary proteins with performic acid on true ileal amino acid digestibility as determined in the growing rat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:699-707. [PMID: 24400843 DOI: 10.1021/jf403146u] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The study examined the impact of oxidation with performic acid on the true ileal amino acid digestibility (TIAAD) of seven dietary protein sources. TIAAD of both the unoxidized and oxidized protein sources was determined in the growing rat and compared. After oxidation, TIAAD was 30 and 58% higher across amino acids (P < 0.001) for the more poorly digestible protein sources, zein and blood meal respectively, 6-16% lower (P < 0.05) for the more highly digestible protein sources (casein, soy protein isolate, and beef muscle protein), and generally unchanged (<2% difference) for the more moderately digested protein sources (lactalbumin and gelatin). Overall, the change in TIAAD after oxidation was negatively correlated (P < 0.001, r = -0.90) with the TIAAD prior to oxidation, most likely as a result of the balance between two processes, protein denaturation resulting in increased digestion and indigestible limit peptide formation resulting in decreased digestion.
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35
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Le TT, Holland JW, Bhandari B, Alewood PF, Deeth HC. Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.02.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Poowakanjana S, Park JW. Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions. Food Chem 2013; 138:200-7. [DOI: 10.1016/j.foodchem.2012.09.109] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 09/02/2012] [Accepted: 09/24/2012] [Indexed: 10/27/2022]
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37
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Calvano CD, Monopoli A, Loizzo P, Faccia M, Zambonin C. Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1609-1617. [PMID: 22931122 DOI: 10.1021/jf302999s] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Milk and cheese are expensive foodstuffs, and their consumption is spread among the population because of their high nutritional value; for this reason they are often subjected to adulterations. Among the common illegal practices, the addition of powdered derivatives seems very difficult to detect because the adulterant materials have almost the same chemical composition of liquid milk. However, the high temperatures (180-200 °C) used for milk powder production could imply the occurrence of some protein modifications (e.g., glycation, lactosylation, oxidation, deamidation, dehydration). The modified proteins or peptides could then be used as markers for the presence of powdered milk. In this work, matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was employed to analyze tryptic digests relevant to samples of raw liquid (without heat treatment), commercial liquid, and powdered cow's milk. Samples were subjected to two-dimensional gel electrophoresis (2-DE); differences among liquid and powder milk were detected at this stage and eventually confirmed by MALDI analysis of the in gel digested proteins. Some diagnostic peptides of powdered milk, attributed to modified whey proteins and/or caseins, were identified. Then, a faster procedure was optimized, consisting of the separation of caseins from milk whey and the subsequent in-solution digestion of the two fractions, with the advantage of obtaining almost the same information in a limited amount of time. Finally, analyses were carried out with the fast procedure on liquid milk samples adulterated with powdered milk at different percentages, and diagnostic peptides were detected down to 1% of adulteration level.
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38
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In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.07.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Abstract
The process of protein crosslinking comprises the chemical, enzymatic, or chemoenzymatic formation of new covalent bonds between polypeptides. This allows (1) the site-directed coupling of proteins with distinct properties and (2) the de novo assembly of polymeric protein networks. Transferases, hydrolases, and oxidoreductases can be employed as catalysts for the synthesis of crosslinked proteins, thereby complementing chemical crosslinking strategies. Here, we review enzymatic approaches that are used for protein crosslinking at the industrial level or have shown promising potential in investigations on the lab-scale. We illustrate the underlying mechanisms of crosslink formation and point out the roles of the enzymes in their natural environments. Additionally, we discuss advantages and drawbacks of the enzyme-based crosslinking strategies and their potential for different applications.
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Affiliation(s)
- Tobias Heck
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomaterials, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland
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40
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Al-Saadi JMS, Easa AM, Deeth HC. Effect of lactose on cross-linking of milk proteins during heat treatments. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00878.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jasim M S Al-Saadi
- Food Science Department; Technical College of Agriculture; Halabja; Sulimmania; Iraq
| | - Azhar Mat Easa
- School of Industrial Technology; Universiti Sains Malaysia; 11800; Penang; Malaysia
| | - Hilton C Deeth
- School of Agriculture and Food Sciences; The University of Queensland; Brisbane; Qld; 4072; Australia
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41
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Le TT, Deeth HC, Bhandari B, Alewood PF, Holland JW. A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chem 2012; 132:655-62. [DOI: 10.1016/j.foodchem.2011.11.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 09/13/2011] [Accepted: 11/02/2011] [Indexed: 01/13/2023]
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42
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Le TT, Bhandari B, Holland JW, Deeth HC. Maillard reaction and protein cross-linking in relation to the solubility of milk powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12473-12479. [PMID: 22007925 DOI: 10.1021/jf203460z] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whole milk powder (WMP), skim milk powder (SMP), and whey protein concentrate (WPC) stored at different relative humidities (RHs) were investigated by chemical and electrophoretic methods. WMP and SMP reached minimum solubility rapidly, while WPC showed no change in solubility. The loss of solubility corresponded with development of high-molecular-weight protein complexes observed by two-dimensional electrophoresis. The maximal MR rate occurred at 66% RH for WMP and SMP (high lactose/protein ratios) and 84% RH for WPC (low lactose/protein ratios) based on the furosine and hydroxymethylfurfural contents. However, browning was greatest at 84% RH in all powders. The minimum solubility corresponded with the casein and fat contents. The retention of solubility and minimal protein cross-linking of WPC compared to casein-containing powders suggest that the casein content and cross-linking strongly influence the decrease in the solubility of milk powder.
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Affiliation(s)
- Thao T Le
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia
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43
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Hiller B, Lorenzen PC. Optimization of enzymatic oligomerization reaction conditions for three milk protein products via ceteris-paribus approach. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.042] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Zhang YN, Liu N, Zhao XH. A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02795.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Morand M, Guyomarc’h F, Pezennec S, Famelart MH. On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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He L, Mu C, Shi J, Zhang Q, Shi B, Lin W. Modification of collagen with a natural cross-linker, procyanidin. Int J Biol Macromol 2010; 48:354-9. [PMID: 21185325 DOI: 10.1016/j.ijbiomac.2010.12.012] [Citation(s) in RCA: 229] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2010] [Revised: 12/14/2010] [Accepted: 12/15/2010] [Indexed: 11/26/2022]
Abstract
We have investigated the modification of collagen with a natural plant polyphenol, procyanidin under acidic conditions. Fourier transform infrared spectroscopy (FTIR) and Atomic force microscopy (AFM) studies demonstrate that the hydrogen bond interactions between collagen and procyanidin does not destroy the triple helix conformation of collagen, and the fibril aggregation occurs because of the cross-linking with procyanidin. The water contact angle (WCA) tests indicate that the hydrophobicity of the procyanidin modified collagen films can be improved. Whereas, the water vapor permeability (WVP) of the films decrease with the increasing procyanidin content due to the formation of denser structure. Moreover, differential scanning calorimetry (DSC) and thermogravimetric (TG) measurements reveal that the collagen/procyanidin films have improved thermal stability in comparison with pure collagen. The present study reveals that procyanidin stabilizes collagen as a cross-linker and preserves its triple helical structure.
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Affiliation(s)
- Lirong He
- Department of Biomass and Leather Engineering, National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu, Sichuan 610065, China
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Zhang X, Gozukara Y, Sangwan P, Gao D, Bateman S. Biodegradation of chemically modified wheat gluten-based natural polymer materials. Polym Degrad Stab 2010. [DOI: 10.1016/j.polymdegradstab.2010.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Caillard R, Mateescu M, Subirade M. Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.08.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Effect of protein structural integrity on cross-linking by tyrosinase evidenced by multidimensional heteronuclear magnetic resonance spectroscopy. J Biotechnol 2010; 151:143-50. [PMID: 21087642 DOI: 10.1016/j.jbiotec.2010.11.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 09/30/2010] [Accepted: 11/04/2010] [Indexed: 11/21/2022]
Abstract
Enzymatic cross-linking of proteins can be catalyzed either by transferase-type enzymes, e.g., transglutaminases, or by oxidoreductases, e.g., tyrosinases or laccases. Three-dimensional structure of protein substrate plays a key role in these reactions, that is, the reactivity and end product are strongly modulated by the accessibility of target amino acid residues to the cross-linking enzyme. Typically structural integrity of protein can be distorted by heat, pH, or mechanical action, as well as by varying ionic concentration of the solution. In this study we used partially unfolded protein (wild-type DrkN SH3) and its structurally stabilized mutant (T22G) to investigate the impact of folded/unfolded conformations on cross-linking by Trichoderma reesei tyrosinase. Our results clearly showed formation of intermolecular cross-links solely between unfolded conformations, making them superior substrates to folded proteins when using tyrosinase as a cross-linking enzyme. Multidimensional heteronuclear magnetic resonance experiments in solution state were employed to investigate cross-linked end-products. The results presented in this study form basis for application development in food, medical, cosmetic, textile, packing and other sectors. In addition, the outcome of this study has a high value for the basic understanding of reaction mechanism of tyrosinases on proteins.
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