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Wang Z, Liu L, Jiang H, Li L, Yang M, Dai J, Tao L, Sheng J, Tian Y. Glycated walnut meal peptide‑calcium chelates (COS-MMGGED-Ca): Preparation, characterization, and calcium absorption-promoting. Food Chem 2025; 462:140975. [PMID: 39197240 DOI: 10.1016/j.foodchem.2024.140975] [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: 06/14/2024] [Revised: 08/15/2024] [Accepted: 08/22/2024] [Indexed: 09/01/2024]
Abstract
This study isolated a novel peptide MMGGED with strong calcium-binding capacity from defatted walnut meal and synthesized a novel peptide‑calcium chelate COS-MMGGED-Ca with high stability via glycation. Structural characterization and computer simulation identified binding sites, while in vitro digestion stability and calcium transport experiments explored the chelate's properties. Results showed that after glycation, COS-MMGGED bound Ca2+ with 88.75 ± 1.75 %, mainly via aspartic and glutamic acids. COS-MMGGED-Ca released Ca2+ steadily (60.27 %), with thermal denaturation temperature increased by 18 °C and 37 °C compared to MMGGED-Ca, indicating good processing performance. Furthermore, COS-MMGGED significantly enhanced Ca2+ transport across Caco-2 monolayers, 1.13-fold and 1.62-fold higher than CaCl2 and MMGGED, respectively, at 240 h. These findings prove glycation enhances structural properties, stability, calcium loading, and transport of peptide‑calcium chelates, providing a scientific basis for developing novel efficient calcium supplements and high-value utilization of walnut meal.
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Affiliation(s)
- Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Litong Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Haifen Jiang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Lingfei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiahe Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China.
| | - Jun Sheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China; Puer University, Puer 665000, China.
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2
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Du L, Ru Y, Weng H, Zhang Y, Chen J, Xiao A, Xiao Q. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization. Carbohydr Polym 2024; 340:122293. [PMID: 38858005 DOI: 10.1016/j.carbpol.2024.122293] [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: 01/27/2024] [Revised: 04/19/2024] [Accepted: 05/16/2024] [Indexed: 06/12/2024]
Abstract
A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.
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Affiliation(s)
- Lipeng Du
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Huifen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Yonghui Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Anfeng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
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3
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Hu Y, Wan S, Zhao R, Cao L, Fu C, Ren DF. Characterization of ultrasonic-assisted antifungal film loaded with fermented walnut meal on Rosa roxburghii Tratt during near-freezing temperature storage. J Food Sci 2024. [PMID: 39218992 DOI: 10.1111/1750-3841.17328] [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: 06/24/2024] [Revised: 07/26/2024] [Accepted: 08/06/2024] [Indexed: 09/04/2024]
Abstract
Fermented walnut meal (FW) has antifungal activity against Penicillium victoriae, a fungus responsible for Rosa roxbughii Tratt spoilage. This study characterized and applied ultrasonic-assisted antifungal film loaded with FW to preserve R. roxbughii Tratt during near-freezing temperature (NFT). Results showed that O2 and CO2 transmission rates decreased by 80.02% and 29.05%, respectively, and antimicrobial properties were improved with ultrasound at 560 W for 5 min and 1% FW. Fourier transform infrared spectroscopy and X-ray diffraction results revealed ultrasound improved hydrogen bonds and inductive effect via ─NH, ─OH, and C═O bonds. The addition of FW led to the formation of CMCS-GL-FW polymer via C═O bond. Thermogravimetric analysis and transmission electron microscope results demonstrated thermal degradation process was decomposed by ultrasound, and the internal structure of P. victoriae was accelerated by the addition of FW. Compared to the U-CMCS/GL group, the vitamin C content, peroxidase, and catalase activities of U-CMCS/GL/FW were enhanced by 4.24%, 8.52%, and 14.3% during NFT (-0.8 to -0.4°C), respectively. Particularly, the fungal count of the U-CMCS/GL/FW group did not exceed 105 CFU g-1 at the end of storage, and the relative abundance of P. victoriae decreased to 0.007%. Our findings provide an effective route for agricultural waste as natural antifungal compounds in the active packaging industry. PRACTICAL APPLICATION: In this study, the barrier and antimicrobial properties of film were successfully improved by ultrasonic treatment and loaded fermented walnut meal. The ultrasonic-assisted antifungal film loaded with fermented walnut meal effectively delayed the degradation of nutrients and reduced microbial invasion of Rosa roxburghii Tratt. These results provide a theoretical basis for the application of agricultural waste in the food packaging industry.
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Affiliation(s)
- Yue Hu
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
| | - Shuangju Wan
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
| | - Ruijie Zhao
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
| | - Lisha Cao
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
| | - Chengxin Fu
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
| | - Di Feng Ren
- State Key Laboratory of Efficient Production of Forest Resources, 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, China
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Bashash M, Wang-Pruski G, He QS, Sun X. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e70007. [PMID: 39223759 DOI: 10.1111/1541-4337.70007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/29/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.
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Affiliation(s)
- Moein Bashash
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Gefu Wang-Pruski
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Quan Sophia He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
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5
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024; 89:4620-4637. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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6
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Sun C, Wang S, Wang S, Wang P, Zhang G, Liu H, Zhu D. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability. Food Res Int 2024; 186:114371. [PMID: 38729729 DOI: 10.1016/j.foodres.2024.114371] [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: 01/03/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil-water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs' ability to significantly enhance probiotics' intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
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7
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Gao HH, Gao X, Kong WQ, Yuan JY, Zhang YW, Wang XD, Liu HM, Qin Z. Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu. J Food Sci 2024; 89:3759-3775. [PMID: 38706376 DOI: 10.1111/1750-3841.17092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 03/21/2024] [Accepted: 04/09/2024] [Indexed: 05/07/2024]
Abstract
Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein-rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound-assisted acid-catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose-dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust-plus-interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry. PRACTICAL APPLICATION: Chinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep-fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.
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Affiliation(s)
- Hui-Hui Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Xin Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Wan-Qing Kong
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Jing-Yang Yuan
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Yi-Wei Zhang
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhao Qin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
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Mayorova OA, Saveleva MS, Bratashov DN, Prikhozhdenko ES. Combination of Machine Learning and Raman Spectroscopy for Determination of the Complex of Whey Protein Isolate with Hyaluronic Acid. Polymers (Basel) 2024; 16:666. [PMID: 38475349 DOI: 10.3390/polym16050666] [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: 12/29/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Macromolecules and their complexes remain interesting topics in various fields, such as targeted drug delivery and tissue regeneration. The complex chemical structure of such substances can be studied with a combination of Raman spectroscopy and machine learning. The complex of whey protein isolate (WPI) and hyaluronic acid (HA) is beneficial in terms of drug delivery. It provides HA properties with the stability obtained from WPI. However, differences between WPI-HA and WPI solutions can be difficult to detect by Raman spectroscopy. Especially when the low HA (0.1, 0.25, 0.5% w/v) and the constant WPI (5% w/v) concentrations are used. Before applying the machine learning techniques, all the collected data were divided into training and test sets in a ratio of 3:1. The performances of two ensemble methods, random forest (RF) and gradient boosting (GB), were evaluated on the Raman data, depending on the type of problem (regression or classification). The impact of noise reduction using principal component analysis (PCA) on the performance of the two machine learning methods was assessed. This procedure allowed us to reduce the number of features while retaining 95% of the explained variance in the data. Another application of these machine learning methods was to identify the WPI Raman bands that changed the most with the addition of HA. Both the RF and GB could provide feature importance data that could be plotted in conjunction with the actual Raman spectra of the samples. The results show that the addition of HA to WPI led to changes mainly around 1003 cm-1 (correspond to ring breath of phenylalanine) and 1400 cm-1, as demonstrated by the regression and classification models. For selected Raman bands, where the feature importance was greater than 1%, a direct evaluation of the effect of the amount of HA on the Raman intensities was performed but was found not to be informative. Thus, applying the RF or GB estimators to the Raman data with feature importance evaluation could detect and highlight small differences in the spectra of substances that arose from changes in the chemical structure; using PCA to filter out noise in the Raman data could improve the performance of both the RF and GB. The demonstrated results will make it possible to analyze changes in chemical bonds during various processes, for example, conjugation, to study complex mixtures of substances, even with small additions of the components of interest.
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Affiliation(s)
- Oksana A Mayorova
- Science Medical Center, Saratov State University, 83 Astrakhanskaya Str., 410012 Saratov, Russia
| | - Mariia S Saveleva
- Science Medical Center, Saratov State University, 83 Astrakhanskaya Str., 410012 Saratov, Russia
| | - Daniil N Bratashov
- Science Medical Center, Saratov State University, 83 Astrakhanskaya Str., 410012 Saratov, Russia
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9
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Li Z, Zhong X, Luan C, Wen N, Shi C, Lin X, Zhao C, Zhang Y, Luo L, Zhang L, Wu Y, Yang J. Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy. ULTRASONICS SONOCHEMISTRY 2024; 104:106818. [PMID: 38452710 PMCID: PMC10924053 DOI: 10.1016/j.ultsonch.2024.106818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/09/2024]
Abstract
In this study, we systematically investigated the emulsifying capabilities of myofibrillar protein (MP)- and MP peptide (MPP)-based conjugates synthesized through intensification techniques: water bath (WB), microwave, ultrasound, and the combined ultrasound-microwave (UM) methods. Compared with WB, microwave, and ultrasound treatments, the combined UM treatment greatly promoted the glycation reaction because ultrasound and microwave mutually reinforced modification effects. The resultant conjugate structure tended to unfold with more flexible conformation and homogeneous morphology. Moreover, the emulsifying properties of conjugates developed with single and combined ultrasound-assisted glycation displayed substantial improvement, and pre-hydrolysis further enhanced these performances, as observed in the Principal Component Analysis as well. Remarkably, MPP grafted by maltodextrin with the assistance of a combined UM field produced the smallest and most uniform emulsion system, positioning it as the most efficient emulsifier among all the fabricated glycoconjugates. Our study highlighted the potential of synergistically applying ultrasound and microwave techniques to develop a well-performance glycation with an ideal conjugate structure, in which they would be associated into a strong film that provided the robust physical barrier, creaming stability, heat retention, and oxidation resistance. These findings offered a basis for better utilizing complex ultrasonic technology to develop novel and improved MP-based food products.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Xiaoyu Lin
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chao Zhao
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Yang Zhang
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Lianyu Luo
- Fujian Flavorbio Technology Co., LTD, Fuzhou, China
| | - Liang Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Yijing Wu
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
| | - Jie Yang
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
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10
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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11
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Weng J, Zou Y, Zhang Y, Zhang H. Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning. Food Chem 2023; 429:136860. [PMID: 37478611 DOI: 10.1016/j.foodchem.2023.136860] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
This study aimed to develop core-shell nanofibers by emulsion electrospinning using zein-stabilized emulsions to encapsulate camellia oil effectively. The increasing oil volume fraction (φ from 10% to 60%) increased the apparent viscosity and average droplet size of emulsions, resulting in the average diameter of electrospun fibers increasing from 124.5 nm to 286.2 nm. The oil droplets as the core were randomly distributed in fibers in the form of beads, and the core-shell structure of fibers was observed in TEM images. FTIR indicated that hydrogen bond interactions occurred between zein and camellia oil molecules. The increasing oil volume fraction enhanced the thermal stability, hydrophobicity, and water stability of electrospun nanofiber films. The core-shell nanofibers with 10%, 20%, 40%, and 60% camellia oil showed encapsulation efficiency of 78.53%, 80.25%, 84.52%, and 84.39%, respectively, and had good storage stability. These findings contribute to developing zein-based core-shell electrospun fibers to encapsulate bioactive substances.
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Affiliation(s)
- Junjie Weng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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12
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Wang Y, Wu C, Jia H, Mráz J, Zhao R, Li S, Dong X, Pan J. Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. Foods 2023; 12:2828. [PMID: 37569097 PMCID: PMC10417800 DOI: 10.3390/foods12152828] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/16/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG.
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Affiliation(s)
- Yong Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Caiyun Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Hui Jia
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Jan Mráz
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Ran Zhao
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Shengjie Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Xiuping Dong
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Jinfeng Pan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
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13
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Nooshkam M, Varidi M, Zareie Z, Alkobeisi F. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chem X 2023; 18:100725. [PMID: 37397219 PMCID: PMC10314162 DOI: 10.1016/j.fochx.2023.100725] [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: 12/19/2022] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Zahra Zareie
- Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fatemeh Alkobeisi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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14
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Li S, Qiang S, Wang J, Yang T, Jiang L, Zhang Y, Chen Y. Structure, stability, and mechanism of dextran-CPP-Ca 2+ conjugates: A novel high-efficiency calcium ion delivery system. Food Chem 2023; 408:135190. [PMID: 36535187 DOI: 10.1016/j.foodchem.2022.135190] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
Calcium has limited bioavailability because of the formation of calcium phosphate deposits in the gastrointestinal tract. In this study, we prepared a dextran-casein phosphopeptide (CPP)-Ca2+ delivery system and evaluated for Ca2+ binding mechanism, structure, stability, and sustained release of Ca2+ and assessed inhibition of calcium phosphate precipitation. The results revealed that Ca2+ binds to dextran-CPP through the phosphate, carboxyl, and amino groups and forms crystal clusters. Furthermore, compared with single polymer CPP-Ca2+ conjugates, copolymer dextran-CPP-Ca2+ conjugates exhibited improved stability at various conditions (pH, temperature, and coexisting food), efficiently reduced the calcium phosphate precipitation, and improved sustained-release of Ca2+. Collectively, dextran-CPP-Ca2+ conjugates can be an efficient Ca2+ delivery system.
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Affiliation(s)
- Shuhong Li
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Siqi Qiang
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiake Wang
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tongliang Yang
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lan Jiang
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yifu Zhang
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Ye Chen
- Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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15
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Whey Protein Isolate- Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions. Foods 2023; 12:foods12051068. [PMID: 36900587 PMCID: PMC10000475 DOI: 10.3390/foods12051068] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/18/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023] Open
Abstract
Mesona chinensis polysaccharide (MCP), a common thickener, stabilizer and gelling agent in food and pharmaceuticals, also has antioxidant, immunomodulatory and hypoglycemic properties. Whey protein isolate (WPI)-MCP conjugate was prepared and used as a stabilizer for O/W emulsion in this study. FT-IR and surface hydrophobicity results showed there could exist interactions between -COO- in MCP and -NH3+ in WPI, and hydrogen bonding may be involved in the covalent binding process. The red-shifted peaks in the FT-IR spectra suggested the formation of WPI-MCP conjugate, and MCP may be bound to the hydrophobic area of WPI with decreasing surface hydrophobicity. According to chemical bond measurement, hydrophobic interaction, hydrogen bond and disulfide bond played the main role in the formation process of WPI-MCP conjugate. According to morphological analysis, the O/W emulsion formed by WPI-MCP had a larger size than the emulsion formed by WPI. The conjugation of MCP with WPI improved the apparent viscosity and gel structure of emulsions, which was concentration-dependent. The oxidative stability of the WPI-MCP emulsion was higher than that of the WPI emulsion. However, the protection effect of WPI-MCP emulsion on β-carotene still needs to be further improved.
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16
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Hemicellulose: Structure, Chemical Modification, and Application. Prog Polym Sci 2023. [DOI: 10.1016/j.progpolymsci.2023.101675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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17
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Abik F, Palasingh C, Bhattarai M, Leivers S, Ström A, Westereng B, Mikkonen KS, Nypelö T. Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2667-2683. [PMID: 36724217 PMCID: PMC9936590 DOI: 10.1021/acs.jafc.2c06449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 06/18/2023]
Abstract
A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.
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Affiliation(s)
- Felix Abik
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
| | - Chonnipa Palasingh
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
| | - Mamata Bhattarai
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
- Department
of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, Espoo 00076, Finland
| | - Shaun Leivers
- Faculty
of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway
| | - Anna Ström
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
| | - Bjørge Westereng
- Faculty
of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway
| | - Kirsi S. Mikkonen
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
- Helsinki
Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, Helsinki 00014, Finland
| | - Tiina Nypelö
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
- Wallenberg
Wood Science Center, Chalmers University
of Technology, Gothenburg 41296, Sweden
- Department
of Bioproducts and Biosystems, Aalto University, Espoo 00760, Finland
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18
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Zhang Q, Li L, Chen L, Liu S, Cui Q, Qin W. Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate. Antioxidants (Basel) 2023; 12:antiox12020430. [PMID: 36829989 PMCID: PMC9952560 DOI: 10.3390/antiox12020430] [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: 11/30/2022] [Revised: 02/05/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10-30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities.
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Affiliation(s)
| | | | | | | | | | - Wen Qin
- Correspondence: (Q.Z.); (W.Q.)
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19
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Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers. Foods 2023; 12:foods12030451. [PMID: 36765981 PMCID: PMC9914126 DOI: 10.3390/foods12030451] [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: 12/28/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study. Compared to traditional electrospinning, air-assisted electrospinning increased the yield of nanofibers by 10 times, and the average diameter from 263 nm to 664 nm, while the airflow facilitated uniform and smooth nanofiber formation. During the Maillard reaction in 0-5 days, the gelatin/zein/glucose showed no morphology change. Fourier transform infrared spectra analysis indicated that gelatin interacted with zein through hydrogen bonding and the occurrence of the Maillard reaction among the protein and glucose molecules. After four days of Maillard reaction, the nanofibers presented higher thermal stability, the most hydrophobic surface (water contact angle: 133.6°), and stiffer network structure (elastic modulus of 38.63 MPa, tensile strength of 0.85 MPa). Overall, Maillard-reaction-crosslinked gelatin/zein/glucose nanofibers showed favorable physical properties, which suggests their potential for application in food-active packaging.
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20
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Guo Q, Jin L, Guan MC, Xu S, Wang CX, Liu MW, Liu HM. Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures. Food Res Int 2023; 163:112118. [PMID: 36596087 DOI: 10.1016/j.foodres.2022.112118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 10/23/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
Abstract
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to the color and flavor during roasting sesame seeds, water-soluble polysaccharides (WSP) and chelator-soluble polysaccharides (CSP) sequentially extracted from sesame hull were mixed with sesame protein isolate (SPI) at different ratios (1:1, 1:2, and 2:1, w/w), then the mixtures were roasted at 180 °C for 35 min. Results showed that WSP, CSP, and SPI degraded approximately at 150 °C and SPI had the highest thermal stability. According to monosaccharide/amino acid analysis, glucose and galacturonic acid showed the highest reduction rates, as well as lysine and arginine. CSP + SPI mixtures showed greater reactivity than WSP + SPI mixtures, resulting in a darker color and many more Maillard reaction products. The predominant volatiles of roasted WSP/CSP + SPI mixtures were aldehydes and heterocyclic compounds identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). This work provides some new information about flavor and color development during roasting sesame seeds.
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Affiliation(s)
- Qing Guo
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Jin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Meng-Chao Guan
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shuai Xu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Chen-Xu Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Ming-Wei Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
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21
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Liang Y, Guo Y, Zheng Y, Liu S, Cheng T, Zhou L, Guo Z. Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate. Front Nutr 2022; 9:1054326. [PMID: 36505251 PMCID: PMC9729746 DOI: 10.3389/fnut.2022.1054326] [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: 09/26/2022] [Accepted: 11/08/2022] [Indexed: 11/25/2022] Open
Abstract
This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.
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Affiliation(s)
- Yaru Liang
- College of Food Science, Beijing Technology and Business University, Beijing, China
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
- Key Laboratory of Soybean Biology, Ministry of Education, Northeast Agricultural University, Harbin, Yunnan, China
| | - Yanan Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxuan Zheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sibo Liu
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianfu Cheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Zengwang Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
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22
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Teng X, Zhang M, Adhikari B, Liu K. Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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23
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Guo Q, Xu S, Liu HM, Liu MW, Wang CX, Qin Z, Wang XD. Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model. Food Chem X 2022; 16:100483. [PMID: 36304205 PMCID: PMC9594108 DOI: 10.1016/j.fochx.2022.100483] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/15/2022] [Accepted: 10/19/2022] [Indexed: 11/08/2022] Open
Abstract
The sesame oligosaccharide-protein Maillard model was established in this work. Sesame oligosaccharides decreased more than protein during roasting. Heterocyclics and phenols greatly increased after roasting.
In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI gradually degraded at 100 °C and 150 °C, respectively. FT-IR analysis showed that characteristic bonds existing in the roasted samples were somewhat destroyed. Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. Total color difference (ΔE) and browning intensity increased with roasting temperature and roasting duration. The types and concentrations of volatile flavor compounds were significantly increased, particularly heterocyclics (14.1 %–34.4 %) and phenols (28.4 %–32.4 %), corresponding to 0.3 % and 8.9 % of the unroasted samples.
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24
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Wang Y, Yang C, Zhang J, Zhang L. Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion. Carbohydr Polym 2022; 291:119603. [DOI: 10.1016/j.carbpol.2022.119603] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 11/19/2022]
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Modification of Jiuzao glutelin with pullulan through Maillard reaction: stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin. Food Res Int 2022; 161:111785. [DOI: 10.1016/j.foodres.2022.111785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/27/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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27
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Structure of corn bran hemicelluloses isolated with aqueous ethanol solutions and their potential to produce furfural. Carbohydr Polym 2022; 288:119420. [DOI: 10.1016/j.carbpol.2022.119420] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 03/08/2022] [Accepted: 03/24/2022] [Indexed: 11/18/2022]
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Başyiğit B, Yücetepe M, Akyar G, Karaaslan A, Karaaslan M. Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation. Colloids Surf B Biointerfaces 2022; 215:112516. [PMID: 35489318 DOI: 10.1016/j.colsurfb.2022.112516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/16/2022] [Accepted: 04/21/2022] [Indexed: 01/13/2023]
Abstract
In this study, a controlled Maillard reaction was carried out to conjugate gum Arabic (GA) polymer to pomegranate protein isolate (PPI). The Maillard conjugates (MCs) were visualized by SEM and authenticity of the conjugates was assessed by NMR, FTIR, and XRD. To reveal the effect of the Maillard conjugation on the quality attributes of PPI, functional properties, thermal stability, and emulsifying behaviors of PPI and MCs were investigated. The oil binding capacity of conjugated protein (370.52%) was higher than that of protein alone (208.19%). While GA and PPI were completely degraded or decomposed at a temperature of 1000 °C, the MCs retained approximately half of the initial mass. MCs displayed higher emulsifying activity (42.71 m2/g) and emulsifying stability (90.17 (ESI30)), compared to PPI (32.61 m2/g) and (72.25 (ESI30)). Stability coefficient was significantly improved and reached from 0.64 R to 0.95 R with the usage of MCs in the emulsions. A lower centrifugal precipitation rate was determined in MCs emulsions (28.26%) compared to PPI emulsions (45.42%). Utilization of MCs instead of protein alone as a stabilizer in the oil-in-water emulsions was a logical approach for increasing their stability against environmental degradations including freeze-thaw cycle, pH, ionic, and temperature stress.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Gülbahar Akyar
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
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Zhang M, Liu H, Wang Q. Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27093037. [PMID: 35566387 PMCID: PMC9099641 DOI: 10.3390/molecules27093037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
Polysaccharide-protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.
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Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022; 8:gels8020135. [PMID: 35200516 PMCID: PMC8871776 DOI: 10.3390/gels8020135] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 12/29/2022] Open
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction. Int J Biol Macromol 2022; 201:242-253. [PMID: 34998878 DOI: 10.1016/j.ijbiomac.2021.12.169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/08/2021] [Accepted: 12/27/2021] [Indexed: 11/21/2022]
Abstract
The Maillard reaction is often used to glycate proteins but produces undesirable byproducts. In this study, the transacylation reaction was used for the first time to prepare protein-polysaccharide conjugates from sodium caseinate (NaCas) and propylene glycol alginate (PGA) as novel emulsifiers. By mixing NaCas and PGA (1% w/v) at mass ratios of 1:2, 1:1, and 2:1 for 2 h with pH maintained at 11.0, NaCas-alginate conjugates with 52.8%, 66.2%, and 76.5% NaCas were prepared, respectively. The purified conjugates resulted in the preparation of oil-in-water emulsions with a low surfactant-to-oil ratio of 0.75:100 (w:v), and the resultant emulsions were stable against environmental stresses of pH, ionic strength, and thermal pasteurization. Structural analyses showed the role of NaCas content in reducing droplet size and the role of the alginate moiety stabilizing oil droplets via the electrostatic and steric mechanisms. This work may be significant to prepare protein-polysaccharide conjugates with high emulsifying capacity and tunable functionalities using a scalable and green method.
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Hu F, Zou PR, Zhang F, Thakur K, Khan MR, Busquets R, Zhang JG, Wei ZJ. Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications. Curr Res Food Sci 2022; 5:1342-1351. [PMID: 36082141 PMCID: PMC9445281 DOI: 10.1016/j.crfs.2022.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/13/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications. Functional properties of WG were enhanced with phosphorylation (PP). The P2p at 133.1 eV and the bonds of C–O–P and C–N–P were found in PP-WG. Greater ζ-potential, solubility, viscosity, foaming in PP- WG. Phosphorylation increased WG thermal stability and gel properties.
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33
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Physical and oxidative stability of emulsions treated with bitter almond gum–soy protein isolate Maillard conjugates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112352] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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34
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Amaro Bittencourt G, Porto de Souza Vandenberghe L, Valladares-Diestra K, Wedderhoff Herrmann L, Fátima Murawski de Mello A, Sarmiento Vásquez Z, Grace Karp S, Ricardo Soccol C. Soybean hulls as carbohydrate feedstock for medium to high-value biomolecule production in biorefineries: A review. BIORESOURCE TECHNOLOGY 2021; 339:125594. [PMID: 34311407 DOI: 10.1016/j.biortech.2021.125594] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Soybean is one of the major world crops, with an annual production of 359 million tons. Each ton of processed soybean generates 50-80 kg of soybean hulls (SHs), representing 5-8% of the whole seed. Due to environmental concerns and great economic potential, the search of SHs re-use solutions are deeply discussed. The lignocellulosic composition of SHs has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of SHs in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the management and exploitation of SHs, including pre-treatment methods and fermentation techniques, for the production of different biomolecules. Great potentialities and innovations were found concerning SH exploration and valorisation of the soybean chain under a biorefinery and circular bioeconomy optic.
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Affiliation(s)
- Gustavo Amaro Bittencourt
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil.
| | - Kim Valladares-Diestra
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Leonardo Wedderhoff Herrmann
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Ariane Fátima Murawski de Mello
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Zulma Sarmiento Vásquez
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
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35
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36
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Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111766] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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Impact of glycation on physical properties of composite gluten/zein nanofibrous films fabricated by blending electrospinning. Food Chem 2021; 366:130586. [PMID: 34311229 DOI: 10.1016/j.foodchem.2021.130586] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 06/29/2021] [Accepted: 07/09/2021] [Indexed: 11/27/2022]
Abstract
In this study, the gluten/zein nanofibrous films were fabricated by blending electrospinning and then glycated with xylose via Maillard reaction. The average fiber diameter of the gluten film decreased from 551 to 343 nm with the increasing ratio of zein, but increased significantly to a range of 717-521 nm after glycation, which induced a higher thermal stability of the nanofibers with an order to disorder transition. The glycated composite films showed the reduced water vapor permeability and improved water stability with a stiffer and more elastic network structure, due to the enhanced intermolecular entanglements and interactions between polymer chains. The results from this work suggested that the composite gluten/zein electrospun films may be glycated via Maillard reaction to obtain desirable physical properties for active food-packaging applications.
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38
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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39
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Sui X, Zhang T, Jiang L. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies. Annu Rev Food Sci Technol 2021; 12:119-147. [PMID: 33317319 DOI: 10.1146/annurev-food-062220-104405] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
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40
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Yu JJ, Chen GY, Zhang YF, Zheng XC, Jiang PY, Ji H, Li SH, Chen Y. Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102632] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Mirpoor SF, Giosafatto CVL, Porta R. Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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43
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Zhao J, Liu S, Gao Y, Ma M, Yan X, Cheng D, Wan D, Zeng Z, Yu P, Gong D. Characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for applications in detergent industry and biodegradation of 2,4-D butyl ester. Int J Biol Macromol 2021; 176:126-136. [PMID: 33548313 DOI: 10.1016/j.ijbiomac.2021.01.214] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 12/13/2022]
Abstract
Enzymatic degradation has become the most promising approach to degrading organic ester compounds. In this study, Bacillus licheniformis NCU CS-5 was isolated from the spoilage of Cinnamomum camphora seed kernel, and its extracellular lipase was purified, with a specific activity of 192.98 U/mg. The lipase was found to be a trimeric protein as it showed a single band of 27 kDa in SDS-PAGE and 81 kDa in Native-PAGE. It was active in a wide range of temperatures (5-55 °C) and pH values (6.0-9.0), and the optimal temperature and pH value were 40 °C and 8.0, respectively. The enzyme was active in the presence of various organic solvents, metal ions, inhibitors and surfactants. Both crude and purified lipase retained more than 80% activity after 5 h in the presence of commercial detergents, suggesting its great application potential in detergent industry. The highest activity was found to be towards medium- and long-chain fatty acids (C6-C18). Peptide mass spectrometric analysis of the purified lipase showed similarity to the lipase family of B. licheniformis. Furthermore, it degraded more than 90% 2,4-D butyl ester to its hydrolysate 2,4-D within 24 h, indicating that the novel lipase may be applied to degrade organic ester pesticides.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Shichang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Yifang Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ding Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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44
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Zhang H, Deng L. Emulsifying Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin. Molecules 2020; 25:molecules25235774. [PMID: 33297553 PMCID: PMC7730217 DOI: 10.3390/molecules25235774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 01/07/2023] Open
Abstract
Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.
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46
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Feng J, Berton-Carabin CC, Ataç Mogol B, Schroën K, Fogliano V. Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities. Food Chem 2020; 343:128556. [PMID: 33183873 DOI: 10.1016/j.foodchem.2020.128556] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/07/2020] [Accepted: 10/31/2020] [Indexed: 12/13/2022]
Abstract
Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fractionation based on size and solubility. Dry heating led to protein glycation (formation of furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, and protein-bound carbonyls) and aggregation (increased particle size); while subsequent wet heating induced partial unfolding and de-aggregation. The measurable free amino group content of soy proteins changed from 0.77 to 0.14, then to 0.62 mmol/g upon dry and subsequent wet heating; this non-monotonic evolution is probably due to protein structural changes, and shows that this content should be interpreted with caution as a glycation marker. After both heating steps, the smaller-sized water-soluble fractions showed higher surface activity than the larger insoluble ones, and dextran conjugates exhibited a higher surface activity than their glucose counterparts. We thereby achieved a comprehensive understanding of the properties of various fractions in plant protein fractions, which is essential when targeting applications.
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Affiliation(s)
- Jilu Feng
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France
| | - Claire C Berton-Carabin
- INRAE, UR BIA, F-44316 Nantes, France; Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Burçe Ataç Mogol
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Karin Schroën
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
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47
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Huauzontle (Chenopodium nuttalliae Saff.) protein: Composition, structure, physicochemical and functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106043] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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48
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Mehra S, Nisar S, Chauhan S, Singh V, Rattan S. Soy Protein-Based Hydrogel under Microwave-Induced Grafting of Acrylic Acid and 4-(4-Hydroxyphenyl)butanoic Acid: A Potential Vehicle for Controlled Drug Delivery in Oral Cavity Bacterial Infections. ACS OMEGA 2020; 5:21610-21622. [PMID: 32905438 PMCID: PMC7469417 DOI: 10.1021/acsomega.0c02287] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Accepted: 08/04/2020] [Indexed: 05/12/2023]
Abstract
The objective of this work was to evaluate grafted soy protein isolate (SPI) for pharmaceutical applications. The present work reports the microwave-assisted preparation of soy protein isolate\grafted[acrylic acid-co-4-(4-hydroxyphenyl)butanoic acid] [SPI-g-(AA-co-HPBA)] hydrogel via graft copolymerization using N,N-methylene-bis-acrylamide and potassium persulphate as the cross-linker and initiator, respectively. The chemical and physical properties of the synthesized polymeric hydrogels were analyzed by Fourier transform infrared spectroscopy, liquid chromatography-mass spectrometry (LCMS), nuclear magnetic resonance 1H-NMR, X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). The SEM, TEM, and XRD analyses have confirmed the formation of hydrogel SPI-g-(AA-co-HPBA) with the network structure having a layered and crystalline surface. The SPI-g-(AA-co-HPBA) hydrogel was investigated for the sustained and controlled drug delivery system for the release of model drug ciprofloxacin at basic pH for its utilization against bacterial infection in oral cavity. The drug release profile for SPI-g-(AA-co-HPBA) hydrogels was studied using LCMS at the ppb level at pH = 7.4. The synthesized hydrogel was found to be noncytotoxic, polycrystalline in nature with a network structure having good porosity, increased thermal stability, and pH-responsive behavior. The hydrogel has potential to be used as the vehicle for controlled drug delivery in oral cavity bacterial infections.
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Affiliation(s)
- Saloni Mehra
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
- Jubilant
Chemsys Limited, B-34
Sector-58, Noida 201301, India
| | - Safiya Nisar
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
| | - Sonal Chauhan
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
| | - Virender Singh
- School
of Basic and Applied Sciences, Central University
of Punjab, Bathinda 151001, Punjab, India
| | - Sunita Rattan
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
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49
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Zhou FF, Pan MK, Liu Y, Guo N, Zhang Q, Wang JH. Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105762] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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50
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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
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