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Eze FN, Muangrat R, Singh S, Jirarattanarangsri W, Siriwoharn T, Chalermchat Y. Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes. Foods 2024; 13:2281. [PMID: 39063365 PMCID: PMC11276470 DOI: 10.3390/foods13142281] [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: 06/25/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Herein, the possibility of valorizing defatted sesame seed meal (DSSM) as a viable source for valuable plant proteins and amyloid-based nanostructure was investigated. Sesame seed protein isolate (SSPI) and the major storage protein globulin (SSG) were prepared by alkaline extraction-isoelectric point precipitation as well as fractionation in the case of SSG. The protein samples were characterized for their physicochemical attributes. SSPI and SSG were also evaluated for their ability to form amyloid structures under heating (90 °C) at low pH (2.0). Additionally, the functional attributes, antioxidant activity, and biocompatibility of the proteins and amyloid nanostructures were also examined. SSPI and SSG were both successfully prepared from DSSM. The data showed that the physicochemical attributes of both protein samples were quite similar, except for the fact that SSG was mostly composed of 11S globulin, as evinced by Tricine-SDS-PAGE analysis. TEM micrographs revealed that SSG was able to form curly-shaped fibrillar amyloid structures, whereas those derived from SSPI were mostly amorphous. Thioflavin-T assay and Tricine-SDS-PAGE analysis indicated that acidic heating promoted protein hydrolysis and self-aggregation of the hydrolyzed peptides into a β-sheet rich amyloid structure. Importantly, the amyloid preparations displayed commendable solubility, superior water and oil holding capacities, and antioxidant activity against DPPH and ABTS. The protein amyloid nanostructures were found to be non-toxic against RAW264.7 cells, HaCaT cells, and red blood cells. These findings indicate that DSSM could be upcycled into valuable protein amyloid structures with good potentialities as novel food ingredients.
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Affiliation(s)
- Fredrick Nwude Eze
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
| | - Rattana Muangrat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
- Department of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sudarshan Singh
- School of Medical & Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | | | - Thanyaporn Siriwoharn
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
| | - Yongyut Chalermchat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
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2
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Lee MH, Kim HD, Jang YJ. Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chem 2024; 437:137910. [PMID: 37931451 DOI: 10.1016/j.foodchem.2023.137910] [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: 05/29/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/08/2023]
Abstract
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.
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Affiliation(s)
- Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea.
| | - Hyeong Do Kim
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
| | - Yun Jae Jang
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
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3
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Wu J, Chen S, Van Damme EJM, De Meulenaer B, Van der Meeren P. Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk. Food Chem 2023; 418:135974. [PMID: 36965384 DOI: 10.1016/j.foodchem.2023.135974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 03/05/2023] [Accepted: 03/15/2023] [Indexed: 03/27/2023]
Abstract
Skim milk powder (SMP) as well as aqueous dispersions were subjected to dry and wet heat pre-treatment, respectively, to improve the heat stability of recombined filled evaporated milk (RFEM) derived therefrom. However, microrheological analysis revealed that prolonged incubation caused detrimental effects on the heat stability of RFEM, which were thought to be due to protein interactions. SDS-PAGE results indicated that protein aggregation via non-disulfide covalent bonds occurred upon long-time dry or wet heat incubation. This was probably related to some Maillard reaction products, which is sustained by the increase in lactulose and protein carbonyl content. Considerable protein aggregation via disulfide bonds in the serum was found upon wet heat incubation at temperatures of at least 80 °C. Principal component analysis (PCA) revealed that the negative effects of overprocessing on the heat stability of RFEM were predominantly related to protein cross-linking via non-disulfide covalent bonds related to protein carbonylation.
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Affiliation(s)
- Jianfeng Wu
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
| | - Simin Chen
- Laboratory of Biochemistry and Glycobiology, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Els J M Van Damme
- Laboratory of Biochemistry and Glycobiology, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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4
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Lux J, Kieserling H, Koop J, Drusch S, Schwarz K, Keppler J, Steffen-Heins A. Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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5
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Hu A, Li L. Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2022; 90:106193. [PMID: 36257213 PMCID: PMC9579045 DOI: 10.1016/j.ultsonch.2022.106193] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 10/06/2022] [Indexed: 05/25/2023]
Abstract
Nanofibrils, an effective method to modulate the functional properties of proteins, can be promoted by ultrasound pretreatment. This study investigated the effect of ultrasound pretreatment on the structure, functional property, antioxidant activity and digestibility of soy protein isolate (SPI) nanofibrils. The results showed that high amplitude ultrasound had a significant effect on structure of SPI nanofibrils. SPI nanofibrils pretreated by 80% amplitude ultrasound showed a blueshift of the amide II band in Fourier transform infrared spectroscopy (FTIR), resulted in more tryptophan residues being buried and increased the crystallinity. Low amplitude ultrasound (20%) pretreatment significantly improved the solubility, emulsifying activity index (EAI) and water absorption capacity (WAC) of SPI nanofibrils, but 80% amplitude ultrasound pretreatment of SPI nanofibrils reduced emulsifying stability index (ESI). High amplitude ultrasound (60% and 80%) pretreatment of SPI nanofibrils improved the foaming capacity and foaming stability and decreased denaturation temperature. DPPH radical scavenging activity of SPI nanofibrils were significantly improved by ultrasound pretreatment. 20% amplitude ultrasound pretreatment improved DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power of SPI nanofibrils. The digestion rate of 80% amplitude ultrasound-pretreated nanofibrils were consistently higher, and SPI nanofibrils pretreated by ultrasound were more fragmented and shorter after simulating gastrointestinal digestion. This study would expand the application of food-grade protein nanofibrils in the food industry.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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6
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Yang C, Zhu X, Zhang Z, Yang F, Wei Y, Zhang Z, Yang F. Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties. Front Nutr 2022; 9:1010617. [PMID: 36185662 PMCID: PMC9520662 DOI: 10.3389/fnut.2022.1010617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Quinoa seeds are rich in protein, polyphenols, phytosterols, and flavonoid substances, and excellent amino acid balance that has been revisited recently as a new food material showing potential applied in fitness and disease prevention. Heat treatment is one of the most effective strategies for improving the physiochemical characteristics of a protein. However, research examining the effects of temperature on quinoa albumin (QA) properties is limited. In this study, QA was subjected to thermal treatment (50, 60, 70, 80, 90, 100, and 121°C). SDS−PAGE revealed that QA is composed of several polypeptides in the 10−40 kDa range. Amino acid (AA) analysis showed that the branched-chain amino acids (BCAAs), negatively charged amino acid residues (NCAAs), and positively charged amino acids (PCAAs) contents of QA were more than double that of the FAO/WHO reference standard. Additionally, heating induced structural changes, including sulfhydryl-disulfide interchange and the exposure of hydrophobic groups. Scanning electron microscopy demonstrated that the albumin underwent denaturation, dissociation, and aggregation during heating. Moreover, moderate heat treatment (60, 70, and 80°C) remarkably improved the functional properties of QA, enhancing its solubility, water (oil) holding capacity, and emulsification and foaming characteristics. However, heating also reduced the in vitro digestibility of QA. Together, these results indicate that heat treatment can improve the structural and functional properties of QA. This information has important implications for optimizing quinoa protein production, and various products related to quinoa protein could be developed. which provides the gist of commercial applications of quinoa seeds for spreading out in the marketplace.
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Affiliation(s)
- Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhaoyun Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Farong Yang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Yuming Wei
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Fumin Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- *Correspondence: Fumin Yang,
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7
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Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Huang H, Liu C, Ma X, Wu J, Wang F, Liu Y, Li X. Structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates as affected by incubation. Int J Biol Macromol 2022; 214:522-529. [PMID: 35753518 DOI: 10.1016/j.ijbiomac.2022.06.140] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 05/06/2022] [Accepted: 06/20/2022] [Indexed: 11/16/2022]
Abstract
Structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates (RGFAs) as affected by incubation were investigated. Thioflavin T fluorescence intensity of the RGFAs, incubated for 4-day, reached the maximum values, which ranged from 845.00 ± 23.52 to 873.67 ± 50.30. Transmission electron microscopy (TEM) observed that the samples heated for 2 h (2 h fibril) were self-assembled from small glutelin aggregates and a few protofibrils into mature fibrils, the samples heated for 4-10 h (4-10 h fibril) were elongated into long, branched fibrils, and the longer fibrils of 15 h fibril sample dissociated into short fibrils after 4-day of incubation. Compared to rice glutelin, the RGFAs showed thermal stability and resistance to proteolysis. The fluorescence retention rate of 6 h fibril, after incubation for 4-day, was 8.62 ± 0.61 % after in vitro stomach and pancreas digestion, which was the highest among all of the samples. The RGFAs incubated for 1-day displayed much better inhibition effects on starch digestion. This was the first study to clarify the relationship between incubation and physicochemical/functional properties of protein fibrils, which could help understand the preservation of food protein fibrils and their application.
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Affiliation(s)
- Hui Huang
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Caiyi Liu
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Xiayin Ma
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Faxiang Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yongle Liu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xianghong Li
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
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9
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Axelrod R, Beyrer M, Mathys A. Impact of the electric field intensity and treatment time on whey protein aggregate formation. J Dairy Sci 2022; 105:6589-6600. [DOI: 10.3168/jds.2021-21395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 03/29/2022] [Indexed: 11/19/2022]
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10
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Rathod G, Boyle DL, Amamcharla J. Acid gelation properties of fibrillated model milk protein concentrate dispersions. J Dairy Sci 2022; 105:4925-4937. [DOI: 10.3168/jds.2021-20695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
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11
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Guan C, Ma J, Yang X, Ma C, Guo R, Chen Y, Xu H. Multiple rounds of nuclei induced whey protein concentrate fibril formation at varying ionic species and concentrations. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
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Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
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13
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Meng Y, Wei Z, Xue C. Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Zhang L, Xiao Q, Wang Y, Hu J, Xiong H, Zhao Q. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Zhao Y, Wang C, Lu W, Sun C, Zhu X, Fang Y. Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process. Food Chem 2021; 357:129751. [PMID: 33872866 DOI: 10.1016/j.foodchem.2021.129751] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 04/01/2021] [Accepted: 04/04/2021] [Indexed: 11/21/2022]
Abstract
Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.
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Affiliation(s)
- Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chenxi Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyuan Zhu
- School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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17
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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106471] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Mir NA, Riar CS, Singh S. Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100189] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils. Food Chem 2021; 354:129554. [PMID: 33761336 DOI: 10.1016/j.foodchem.2021.129554] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 02/19/2021] [Accepted: 03/04/2021] [Indexed: 12/29/2022]
Abstract
The rice glutelin fibrils (RGFs) were formed under heating at acidic condition, and the optimal condition was achieved at pH 2, 150 mM (ionic strength), 4% (protein concentration), 90 °C and 300 rpm (stirring speed) through the thioflavin T intensity. The atomic force microscopy images showed that the average contour length of RGFs increased from < 100 to 365 nm under the optimal fibrillation. The average particle size of rice glutelin (RG) decreased from 650 to 221 nm after initial heating time. Combining the degraded subunits, it suggested that RG was hydrolyzed to peptides, then these released peptides assembled into the ordered fibrils via intermolecular interactions, accompanying by the structural rearrangement. Additionally, the foaming and emulsifying properties were improved during fibrillation, which could be related to the interfacial properties and structure of RGFs. This work will deepen the understanding of the formation of RGFs and explore their potential application.
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20
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Khan JM, Sen P, Malik A, Rehman MT, AlAjmi MF, Ahmed A, Alghamdi OHA, Ahmad A, Ahmed MZ, Khan RH, Anwer MK. Industrially important enzyme bovine liver catalase forms amyloid in the presence of 14-4-14 Gemini surfactant at physiological pH. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Rathod G, Amamcharla JK. Process development for a novel milk protein concentrate with whey proteins as fibrils. J Dairy Sci 2021; 104:4094-4107. [PMID: 33485682 DOI: 10.3168/jds.2020-19409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed "fibrillated model MPC." Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC.
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Affiliation(s)
- G Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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22
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Preparation of a Hybrid Membrane from Whey Protein Fibrils and Activated Carbon to Remove Mercury and Chromium from Water. MEMBRANES 2020; 10:membranes10120386. [PMID: 33266234 PMCID: PMC7760280 DOI: 10.3390/membranes10120386] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 12/07/2022]
Abstract
Water contamination by mercury and chromium has a direct effect in human health. A promising technology to remove heavy metals by membrane filtration is the use of hybrid membranes produced with whey protein fibrils (WPF) and activated carbon (AC). In this study, the best conditions to produce WPF by heat treatment were determined to maximize the removal of mercury and chromium from water using a central composed design. The results indicated that the best conditions to prepare WPF were 74 °C, 7 h and 3.8% of whey protein with adsorption capacities of 25 and 18 mg/g and removal efficiencies of 81 and 57% for mercury and chromium, respectively. WPF and AC were used to prepare a hybrid membrane that was characterized using transmission electron microscopy, atomic force microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy and Brunauer-Emmett-Teller surface area measurements. Batch filtration experiments were performed with the hybrid membrane for chromium and mercury removal at 25, 50 and 100 mg/L to determine its adsorption capacities. A high performance of the hybrid membrane was demonstrated removing efficiently mercury and chromium from water, thus supporting more than ten filtration cycles.
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Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109709] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Obeid S, Guyomarc'h F. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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