1
|
Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [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: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
Collapse
Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
2
|
Prabsangob N. Plant-based cellulose nanomaterials for food products with lowered energy uptake and improved nutritional value-a review. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
|
3
|
Madsen M, Mohammad-Beigi H, Westh P, Aachmann FL, Svensson B. Tuning alginate β-lactoglobulin complex coacervation by modulating pH and temperature. SOFT MATTER 2023; 19:1549-1559. [PMID: 36748314 DOI: 10.1039/d2sm01435a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The use of biomolecules in food matrices and encapsulation systems is, as in other areas, moving towards greener solutions and a center piece here is the complex coacervation between natural anionic polysaccharides and proteins. Both alginate and β-lactoglobulin (β-Lg) are used in different sectors and have been shown to coacervate at pH < 5.2. Albeit with increased interest, complex coacervation has almost exclusively been studied from a macromolecular perspective, and described as an interaction based on charge-charge attraction. Here, we show that through changes in pH and temperature, alginate β-Lg complex coacervation can be tuned to purpose. By detailed biophysical and chemical characterization of coacervation and coacervate particles, insights into the molecular interaction and effect of external factors are obtained. We find that carboxylate resonance stabilization causes a release of protons at pH < pKa,alginate and an uptake of protons at pH > pKa,alginate upon coacervation. Proton release and uptake were quantified at pH 2.65 and 4.00 by isothermal titration calorimetry to be 4 and 2 protons per β-Lg molecule, respectively. By increasing the temperature to 65 °C, we discovered a secondary β-Lg concentration dependent coacervation step, where the formed particles change into large assemblies driven by entropy. These findings bring new insights to complex coacervation and its applicability in microencapsulation and drug delivery.
Collapse
Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Peter Westh
- Interfacial Enzymology, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark
| | - Finn L Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Birte Svensson
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| |
Collapse
|
4
|
Wang P, Li Y, Qu Y, Wang B, Huang M, Sun J, Zhang M, Huang H, Zhang C. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers. Food Chem 2022; 387:132775. [DOI: 10.1016/j.foodchem.2022.132775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 02/20/2022] [Accepted: 03/21/2022] [Indexed: 11/04/2022]
|
5
|
The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
Collapse
|
6
|
Wang W, Qu K, Zhang X, Teng M, Huang Z. Integrated Instillation Technology for the Synthesis of a pH-Responsive Sodium Alginate/Biomass Charcoal Soil Conditioner for Controlled Release of Humic Acid and Soil Remediation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13386-13397. [PMID: 34730340 DOI: 10.1021/acs.jafc.1c04121] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this work, pH-responsive gel spheres for controlled release of humic acid (CSGCHs) were prepared by an integrated instillation technology using a composite material of sodium alginate (SA) and charcoal activated carbon (CAC) as a carrier, and their slow-release performance, pH-responsive performance, and soil amendment performance were investigated. The results showed that the prepared CSGCH was uniform in size with obvious base responsiveness. Soil remediation experiments revealed that CSGCH could play a good role in the remediation of different types of soils. After 50 days of remediation, the content of nutrients and organic matter in the soil increased significantly and the pH and salt content of saline soils decreased by 15.2 and 29.8%, respectively. The plant experiment showed that CSGCH could effectively promote the growth of crops. Therefore, the prepared soil conditioner has a great potential value for improving soil conditions and promoting crop growth in agricultural applications.
Collapse
Affiliation(s)
- Weicong Wang
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Keqi Qu
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Xinrui Zhang
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Min Teng
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Zhanhua Huang
- Key Laboratory of Bio-based Material Science & Technology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| |
Collapse
|
7
|
Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Liu Y, Liu A, Liu L, Kan Z, Wang W. The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yayong Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Aiguo Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Lizeng Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Zhuorui Kan
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Weijia Wang
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| |
Collapse
|
9
|
Cao L, Lu W, Ge J, Fang Y. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels. Carbohydr Polym 2020; 250:116920. [PMID: 33049892 DOI: 10.1016/j.carbpol.2020.116920] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 11/26/2022]
Abstract
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
Collapse
Affiliation(s)
- Lianqi Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| |
Collapse
|
10
|
Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
11
|
Li J, Tang W, Lei Z, Wang Z, Liu J. Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract. Food Chem 2020; 338:127792. [PMID: 32827902 DOI: 10.1016/j.foodchem.2020.127792] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/02/2020] [Accepted: 08/05/2020] [Indexed: 12/11/2022]
Abstract
A novel protein-based gel named "Yu dong" prepared with fish (Cyprinus carpio L.) scale aqueous extract and enhanced by polysaccharides is described in this study. The effects of pectin, alginate, and sodium carboxyl methyl cellulose (CMC-Na) on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results indicated the viscosity of the FS gels decreased and changed slowly as the addition of pectin. While, the addition of alginate enhanced the formation of FS gels. As pectin addition in FS gels, the transition temperature decreased. When alginate and CMC-Na was added to the FS gels, the transition temperature increased. The addition of pectin, alginate, and CMC-Na to the FS gels significantly increased Gr from 44.5% to 71.99%, 61.86%, and 71.35%, respectively. Gel strength increased significantly as the addition of pectin, alginate, and CMC-Na. LF-NMR results showed that a moderate amount (0.2%) of polysaccharides bonded the protein and water more tightly, which was consistent with the SEM results showing gel structure with more uniform pores. This study provides a direct application of FS protein in preparing of gel food, which showing a better way to utilize the abandoned fish resource.
Collapse
Affiliation(s)
- Jun Li
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Wenjiao Tang
- College of Food Science and Technology, Zunyi Normal University, No. 6 Wujiang Road, Honghuagang District, Zunyi 563002, PR China
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Zhenyu Wang
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jia Liu
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China; Guizhou University, School of Liquor & Food Engineering, Huaxi Ave 2708, Guiyang 550025, Guizhou, PR China.
| |
Collapse
|
12
|
Zhao C, Yin H, Yan J, Qi B, Liu J. Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14595] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Chengbin Zhao
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Huanhuan Yin
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Jiannan Yan
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Jingsheng Liu
- College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun130118China
| |
Collapse
|
13
|
Zhang J, Liu L, Jiang Y, Shah F, Xu Y, Wang Q. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105311] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
14
|
Zhang L, Zhang F, Fang Y, Wang S. Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.042] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
15
|
Cellulose microfibril networks in hydrolysed soy protein isolate solutions. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
16
|
Guo Y, Zhang X, Hao W, Xie Y, Chen L, Li Z, Zhu B, Feng X. Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydr Polym 2018; 198:620-630. [DOI: 10.1016/j.carbpol.2018.06.078] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/20/2018] [Accepted: 06/16/2018] [Indexed: 02/09/2023]
|
17
|
Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| |
Collapse
|
18
|
Wang T, Xu P, Chen Z, Zhou X, Wang R. Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites. Food Funct 2018; 9:4282-4291. [DOI: 10.1039/c8fo00661j] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The RPs and SPIs were fabricated into nanoscale composites through synergistic structural interactions.
Collapse
Affiliation(s)
- Tao Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Pengcheng Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Xing Zhou
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Ren Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| |
Collapse
|
19
|
Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
20
|
Wang KQ, Luo SZ, Zhong XY, Cai J, Jiang ST, Zheng Z. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chem 2017; 214:393-399. [DOI: 10.1016/j.foodchem.2016.07.037] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 05/31/2016] [Accepted: 07/05/2016] [Indexed: 01/29/2023]
|