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Fu G, Zhao M, Wang X, Zheng Z, Shen S, Yan J, Li Q, Gao C, Dong X, Xiao J, Liu L. Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of melon seed protein. ULTRASONICS SONOCHEMISTRY 2024; 110:107039. [PMID: 39197192 PMCID: PMC11396366 DOI: 10.1016/j.ultsonch.2024.107039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 08/16/2024] [Accepted: 08/20/2024] [Indexed: 09/01/2024]
Abstract
Melon seeds have received considerable attention in recent years because of their high protein content, but they have not yet been fully used. The modification of melon seed protein (MSP) using ultrasound-assisted pH-shifting treatment was investigated in this study by analyzing structural characteristics and functional properties. The particle size, free sulfhydryl content, surface hydrophobicity, solubility, secondary structure, water-holding capacity, oil-holding capacity, emulsification activity index, and emulsification stability index of MSP were determined. MSP treated with ultrasound-assisted, pH-shifting had a smaller particle size, lower free sulfhydryl content, higher surface hydrophobicity, and solubility increased from 43.67 % to 89.12 %. The secondary structure of MSP was affected by ultrasonic treatment, manifesting as an α-helix increase and β-helix, β-turn, and random coil content decrease, which may be the reason why the protein structure became more compact after treatment. The water and oil holding capacities of MSP increased from 2.74 g/g and 3.14 g/g in untreated samples to 3.19 g/g and 3.97 g/g for ultrasound-treated samples, and further increased to 3.97 g/g and 5.02 g/g for ultrasound-assisted, pH-shifting treatment at pH 9.0, respectively. The emulsification activity index of MSP was 21.11 m2/g before treatment and reached a maximum of 32.34 m2/g after ultrasound-assisted, pH-shifting treatment at pH 9.0. The emulsification stability of MSP was maximized by ultrasonic treatment at pH 7.0. Ultrasound-assisted, pH-shifting treatment can effectively improve the functional properties of MSP by modifying the protein structure, which improves the potential application of melon seed protein in the food industry.
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Affiliation(s)
- Guojun Fu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Man Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xinmiao Wang
- Advanced Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, China
| | - Zehao Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Shiyu Shen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jiawen Yan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qun Li
- College of Life Science and Technology, Xinjiang University, Urumqi 830000, China
| | - Chao Gao
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liang Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
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Gu J, Pan MH, Chiou YS, Wei S, Ding B. Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin. Int J Biol Macromol 2024; 278:134561. [PMID: 39127283 DOI: 10.1016/j.ijbiomac.2024.134561] [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: 05/28/2024] [Revised: 07/29/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Pickering emulsions were co-stabilized by nanoliposome (NL) and thermally denatured ovalbumin (DOVA) based on the induction of OVA with strong particle characteristics through thermal denaturation. DOVA-NL particles were spherical and their sizes were mainly distributed between 50 and 100 nm. The surface tension and interfacial tension of DOVA-NL were significantly reduced, and the surface hydrophobicity, amphiphilicity and free -SH content of DOVA were enhanced after complexation with NL. The content of α-helix and β-sheet in DOVA decreased, whereas the content of β-turn and random coil increased after complexation with NL. Hydrophobic interactions, hydrogen bonding and electrostatic forces played a vital role in the interactions between NL and DOVA, leading to conformational changes in DOVA. The number of binding sites between NL and DOVA was more than one, and the interaction between NL and DOVA was exothermic and spontaneous. The emulsification index showed that DOVA-NL-stabilized Pickering emulsions (DNPE) were significantly more stable than DOVA-stabilized emulsions. DOVA-NL particles adsorbed at the oil-water interface and the droplet size of DNPE was smaller than that of DOVA-stabilized emulsions. This study suggests that it may be an effective strategy to improve the stability of Pickering emulsions through co-stabilization with NL and DOVA.
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Affiliation(s)
- Jinhui Gu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC
| | - Yi-Shiou Chiou
- College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan, ROC
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
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Jiang SS, Li Q, Wang T, Huang YT, Guo YL, Meng XR. Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head). ULTRASONICS SONOCHEMISTRY 2024; 109:106997. [PMID: 39032370 PMCID: PMC11325070 DOI: 10.1016/j.ultsonch.2024.106997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/08/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P<0.05) in the cooking yield, WHC, textural characteristics, color difference, and salt-soluble protein (SSP) solubility of the meatballs. Furthermore, the structural alterations induced by the ultrasound treatment combined with quinoa protein addition included enhancement in β-sheet, β-turn, and random coil structure contents, along with a red-shift in the intrinsic fluorescence peak. Additionally, the storage (G') and loss modulus (G'') of the raw meatballs significantly enhanced (P<0.05), indicating a denser gel structure in parallel with the microstructure. In conclusion, the findings demonstrated that ultrasound combined with quinoa protein enhanced the WHC and texture properties of Chinese style reduced-salt pork meatballs by improving SSP solubility.
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Affiliation(s)
- Song-Song Jiang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China.
| | - Qian Li
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Tao Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Yu-Tong Huang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Yun-Long Guo
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Xiang-Ren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China.
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4
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Wang YL, Dai SC, Lian ZT, Cheng XY, Tong XH, Wang H, Li L, Jiang LZ. Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake. Int J Biol Macromol 2024; 277:134315. [PMID: 39094886 DOI: 10.1016/j.ijbiomac.2024.134315] [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: 05/16/2024] [Revised: 07/09/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 1:2, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced. Optical microscopy and confocal laser scanning microscope showed that the improvement in foaming performance was mainly due to the reduction of bubble size and uniform protein distribution. Circular dichroism spectrum and fluorescence spectra indicated that the hydrogen bond of SPI was destroyed and blue shifted with the addition of SY. What's more, the absolute value of Zeta potential, solubility, and hydrophobicity all increased, while the particle size decreased. As a result of molecular docking, surface hydrogen bonds, Van der Waals forces and hydrophobic interactions are the main driving forces. The addition of SY and SPI improved the specific volume and texture of angel cake. This study shows that SY has the potential to be developed into a new type of blowing agent.
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Affiliation(s)
- Yi-Lun Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shi-Cheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zi-Teng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiao-Yi Cheng
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Xiao-Hong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lian-Zhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Yang Z, Chen L, Zeng C, Guo Z, Zhang W, Tian T, Huang Z, Jiang L. Encapsulation and characterization of soy protein-based ω-3 medium- and long- chain triacylglycerols microencapsulated with diverse homogenization techniques for improving oxidation stability. Food Chem 2024; 444:138601. [PMID: 38325083 DOI: 10.1016/j.foodchem.2024.138601] [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: 09/11/2023] [Revised: 11/08/2023] [Accepted: 01/25/2024] [Indexed: 02/09/2024]
Abstract
Recently, MLCTs have attracted considerable attention as a potential alternative to traditional oils due to their suppressive effect on fat accumulation and insulin sensitivity. In this study, the microcapsules of MLCTs with superior performance were fabricated through different homogenization processes to overcome the limitations of ω-3 medium- and long- chain triacylglycerols (MLCTs), including poor stability and prone oxidation. Additionally, the impact of various homogenization techniques, namely, high-pressure, ultrasound, and cavitation jet, on the particle structure, encapsulation efficiency, and oxidation stability of microcapsules (MLCTs) was investigated. The MLCTs microcapsules fabricated through high-pressure homogenization had a smaller particle size of 295.12 nm, lower PDI of 0.24, and a higher zeta-potential absolute value of 32.65, which significantly improved their dispersion and encapsulation efficiency, reaching 94.56 % after the spray-drying process. Furthermore, the low moisture content and superior storage stability of MLCTs microcapsules have the potential to serve as carriers of liposoluble actives.
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Affiliation(s)
- Zhen Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Liang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chili Zeng
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Tian
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China.
| | - Lianzhou Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China.
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6
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Li G, Tao R, Sun Y, Wang L, Li Y, Fan B, Wang F. Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction. Foods 2024; 13:738. [PMID: 38472850 DOI: 10.3390/foods13050738] [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: 01/31/2024] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.
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Affiliation(s)
- Gaolin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ran Tao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yufeng Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yurui Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Xie Y, Chen D, Cao J, Wang X, Yin X. Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods 2024; 13:629. [PMID: 38397606 PMCID: PMC10887734 DOI: 10.3390/foods13040629] [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: 01/06/2024] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility (p < 0.05), with L-lysine (15 mM) showing a more pronounced effect (p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability (p < 0.05). Based on the reactive and total sulfhydryl contents, Fourier transform infrared spectroscopy, and fluorescence spectroscopy analysis, the ultrasound treatment combined with L-lysine (15 mM) promoted the unfolding and depolymerization of MPs, resulting in a larger exposure of SH groups on the surface, aromatic amino acids in a polar environment, and a transition of protein conformation from α-helix to β-turn. Moreover, the combined treatment also increased the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects, thereby enhancing the adsorption capacity of MPs to bind kenone compounds. The findings from this study provide a theoretical basis for the production and flavour improvement of low-salt MP beverages and the utilisation of meat protein.
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Affiliation(s)
| | | | | | | | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.X.); (D.C.); (J.C.); (X.W.)
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Zhang L, Ge H, Zhao J, Liu C, Wang Y. L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels. Gels 2024; 10:131. [PMID: 38391461 PMCID: PMC10887952 DOI: 10.3390/gels10020131] [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: 12/20/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/24/2024] Open
Abstract
L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties, thereby expanding their applications in the food industry. The objective of this study was to investigate the impact of varying concentrations of L-Th (0.0%, 0.5%, 1.0%, and 2.0%) on the gelling properties of ginkgo seed protein isolate (GSPI) at various pH levels (5.0, 6.0, and 7.0). The GSPI gels exhibited the highest strength at a pH of 5.0 (132.1 ± 5.6 g), followed by a pH of 6.0 (95.9 ± 3.9 g), while a weak gel was formed at a pH of 7.0 (29.5 ± 0.2 g). The incorporation of L-Th increased the hardness (58.5-231.6%) and springiness (3.0-9.5%) of the GSPI gels at a pH of 7.0 in a concentration-dependent manner. However, L-Th did not enhance the gel strength or water holding capacity at a pH of 5.0. The rheological characteristics of the GSPI sols were found to be closely related to the textural properties of L-Th-incorporated gels. To understand the underlying mechanism of L-Th's effects, the physicochemical properties of the sols were analyzed. Specifically, L-Th promoted GSPI solubilization (up to 7.3%), reduced their hydrophobicity (up to 16.2%), reduced the particle size (up to 40.9%), and increased the ζ potential (up to 21%) of the sols. Overall, our findings suggest that L-Th holds promise as a functional ingredient for improving gel products.
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Affiliation(s)
- Luyan Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Huifang Ge
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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9
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Galvão AMMT, Freitas JC, Karatay GGB, Furtado GDF, Rasera ML, Tavares GM, Hubinger MD. Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions. Int J Biol Macromol 2023; 253:127313. [PMID: 37820922 DOI: 10.1016/j.ijbiomac.2023.127313] [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: 06/16/2023] [Revised: 10/02/2023] [Accepted: 10/06/2023] [Indexed: 10/13/2023]
Abstract
This study aims to assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat-treated LPI dispersion was characterized by size, turbidity, solubility, zeta potential, free sulfhydryl group, electrophoresis, differential scanning calorimetry, circular dichroism, Fourier transforms infrared spectroscopy and intrinsic fluorescence. HIPEs were produced with 25% of LPI dispersion (2%, w/w) and soybean oil (75%) using a rotor-stator (15,500 rpm/1 min). HIPEs were evaluated for their droplet size, zeta potential, centrifugal stability, microscopy, appearance, Turbiscan stability, and rheology over 60 days (25 °C). Heat treatment reduced the size of LPI, resulting in increased turbidity, solubility, and exposure of hydrophobic groups. HIPEs produced with heat-treated LPI at 70 °C (HIPE70) and 80 °C (HIPE80) for 20 min exhibited lower droplet sizes, increased stability, reduced oil loss, and a homogeneous appearance compared to HIPE produced with untreated LPI (HIPEc). In addition, HIPE70 and HIPE80 displayed resistance to shear stress, higher apparent viscosity, and increased storage modulus than HIPEc. HIPEs produced with heat-treated LPI were stable, suggesting that the treatment was efficient for improving the functional properties of the protein and the possibility of future research focusing on fat substitutes in food applications.
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Affiliation(s)
- Andrêssa Maria Medeiros Theóphilo Galvão
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
| | - João Cury Freitas
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Graziele Grossi Bovi Karatay
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Mariana Lamy Rasera
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Míriam Dupas Hubinger
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
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Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements DJ, Luan G. Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions. Int J Biol Macromol 2023; 253:126927. [PMID: 37717873 DOI: 10.1016/j.ijbiomac.2023.126927] [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: 06/26/2023] [Revised: 08/29/2023] [Accepted: 09/14/2023] [Indexed: 09/19/2023]
Abstract
Understanding the impact of pH and ionic strength on the physicochemical and structural properties of soy proteins at subunit level is essential for design and fabrication of many plant-based foods. In this study, soybean β-conglycinin and its subunit fractions αα' and β were dispersed in solutions with different pH values (3.7, 7.6, and 9.0) at low (5 mM NaCl) and high (400 mM NaCl) ionic strengths, respectively. The solubility, rheology, particle size, zeta potential, microstructure, secondary structure, and tertiary structure of the different dispersions were analyzed using a range of analytical methods. The β-conglycinin, αα'- and β-subunits aggregated near the isoelectric point (pH 3.7). Increasing the ionic strength led to the assembly of more homogeneous units. An increase in ionic strength at pH 7.6 and pH 9.0 led to electrostatic screening, which promoted dissociation of the aggregates. The β-subunit showed a greater sensitivity to pH and ionic strength than the αα'-subunits. Based on the evidence from a range of analytical methods, the highly hydrophilic extension region of the αα'-subunits played an important role in determining the stability of the β-conglycinin dispersions under different environmental conditions. Moreover, the N-linked glycans appeared to impact the conformation and aggregation state of the β-conglycinin.
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Affiliation(s)
- Qian Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA
| | - Dingkui Qin
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Xiaoyan Hu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China.
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11
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Liu S, Kong T, Feng Y, Fan Y, Yu J, Duan Y, Cai M, Hu K, Ma H, Zhang H. Effects of slit dual-frequency ultrasound-assisted pulping on the structure, functional properties and antioxidant activity of Lycium barbarum proteins and in situ real-time monitoring process. ULTRASONICS SONOCHEMISTRY 2023; 101:106696. [PMID: 37988957 PMCID: PMC10696417 DOI: 10.1016/j.ultsonch.2023.106696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/09/2023] [Accepted: 11/13/2023] [Indexed: 11/23/2023]
Abstract
To improve the protein dissolution rate and the quality of fresh Lycium barbarum pulp (LBP), we optimized the slit dual-frequency ultrasound-assisted pulping process, explored the dissolution kinetics of Lycium barbarum protein (LBPr), and established a near-infrared spectroscopy in situ real-time monitoring model for LBPr dissolution through spectral information analysis and chemometric methods. The results showed that under optimal conditions (dual-frequency 28-33 kHz, 300 W, 31 min, 40 °C, interval ratio 5:2 s/s), ultrasonic treatment not only significantly increased LBPr dissolution rate (increased by 71.48 %, p < 0.05), improved other nutrient contents and color, but also reduced the protein particle size, changed the amino acid composition ratio and protein structure, and increased the surface hydrophobicity, zeta potential, and free sulfhydryl content of protein, as well as the antioxidant activity of LBPr. In addition, ultrasonication significantly improved the functional properties of the protein, including thermal stability, foaming, emulsification and oil absorption capacity. Furthermore, the real-time monitoring model of the dissolution process was able to quantitatively predict the dissolution rate of LBPr with good calibration and prediction performance (Rc = 0.9835, RMSECV = 2.174, Rp = 0.9841, RMSEP = 1.206). These findings indicated that dual-frequency ultrasound has great potential to improve the quality of LBP and may provide a theoretical basis for the establishment of an intelligent control system in the industrialized production of LBP and the functional development of LBPr.
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Affiliation(s)
- Shuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianyu Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Junwei Yu
- Ningxia Zhongning Goji Industry Innovation Research Institute, Zhongning 755100, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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12
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Xu P, Lin C, Li X, Shen Y, Chen Z, Feng W, Wang R, Chen Z, Wang T, Binks BP. Monodisperse Plant Protein Nanoparticles Prepared by Cation-Exchange Resins for Stabilization of Pickering Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:14412-14421. [PMID: 37769209 DOI: 10.1021/acs.langmuir.3c01871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/30/2023]
Abstract
Our understanding of the microstructure of many plant proteins is based on the ancient and conventional methods of alkali extraction and acid precipitation, which generate considerable amounts of NaCl causing salting-out effects and aggregation of their molecules. In this study, monodisperse rice protein (RP) nanoparticles were prepared using cation-exchange resins that release H+ and absorb Na+, thus avoiding the generation of NaCl during neutralization of the alkali extracts. The generated RP nanoparticles of small diameter (20 nm) and excellent uniformity (0.17 polydispersity) quickly diffuse to and stabilize the oil-water interface, producing oil-in-water Pickering emulsions. The emulsifying ability and emulsion stability afforded with these nanoparticles were 17 and 3.5 times higher than those of nanoparticles prepared by conventional alkali extraction and acid precipitation methods, respectively. Furthermore, increased RP nanoparticle concentration created more stable emulsions with smaller droplets and reduced flocculation index vital for practical applications. This study provides a convincing example of how to prepare monodisperse protein nanoparticles that adsorb at a fluid interface, which may find numerous applications in food and cosmetic formulations.
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Affiliation(s)
- Pengcheng Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chen Lin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xuyuan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuxi Shen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhenyun Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, U.K
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13
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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14
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Duan Z, Wang Y, Yu X, Wu N, Pang J, Bai Y. Effect of konjac oligo-glucomannan on emulsifying properties of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37005375 DOI: 10.1002/jsfa.12596] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The high viscosity of konjac glumannan (KGM) limits its application in meat processing. In this work, the effects of konjac oligo-glucomannan (KOG), as a derivative of KGM, on the emulsifying properties of myofibrillar protein (MP) and the related mechanism were investigated. RESULTS It was found that the addition of KOG had no significant effect on the secondary structure of MP, but altered the tertiary conformation of MP, resulting in exposure of tyrosine residues to polar microenvironments and decreased intrinsic fluorescence intensity. In addition, the addition of KOG increased the emulsifying activity of MP, resulting in decreased particle size and improved physical stability of the emulsion. The emulsifying activity of MP reached the maximum value when 1.0 wt% KOG was added. Moreover, the interfacial tension and interfacially adsorbed protein content of MP/KOG emulsions decreased with the increase in KOG concentration. CONCLUSION These findings demonstrated that KOG mainly interacted with MP and changed the amphipathy of the KOG-MP at the oil-water interface, forming a stable interface film to improve the emulsifying properties of MP. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ziqiang Duan
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yuntao Wang
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Xiao Yu
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Nan Wu
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yanhong Bai
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
- Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, China
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15
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Wu S, Zhang Z, Liu C, Ma T. Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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16
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Zhang M, Zhu S, Li Q, Xue D, Jiang S, Han Y, Li C. Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin. Foods 2023; 12:foods12061249. [PMID: 36981174 PMCID: PMC10048447 DOI: 10.3390/foods12061249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (p < 0.05). The results of tryptophan fluorescence verified that the tertiary structure of the protein seemed to be unfolded at 70 °C. Higher protein denaturation after overheating, as proven by the sulfhydryl contents and turbidity, caused irregular aggregate generation. The excessive heating mode of treatment at 100 °C for 30 min caused myosin to exhibit a lower degree of pepsin digestion, which increased the Michaelis constant (Km value) of pepsin during the digestion, but induced the production of new peptides with longer peptide sequences. This study elucidates the effects of cooking temperature on the conformation of myosin and the change in digestibility of pepsin treatment during heating.
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Affiliation(s)
- Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- International Joint Collaborative Research Laboratory for Animal Health and Food Safety, Ministry of Education, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuran Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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17
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [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: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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18
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Zeng Q, Liu Y, Sun J, Jin Y. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin. Foods 2023; 12:532. [PMID: 36766060 PMCID: PMC9914018 DOI: 10.3390/foods12030532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore the substitutability of OVT, the molecular properties and thermal stability of OVT, BLF and HLF were characterized because these properties will affect the processing quality and biological activities of protein products when exposed to different processing conditions (e.g., temperature, pH, ion strength). The results showed that although obviously different isoelectric point (5.31, 9.12 and 8.75 for OVT, BLF and HLF, respectively), particle size distribution and hydrophobicity were found, they exhibited good dispersity because of high potential value. They showed an endothermic peak at 80.64 °C, 65.71 °C and 90.01 °C, respectively, and the denaturation temperature varied at different pH and ionic strength. OVT and BLF were more susceptible to heating at pH 5.0 as reflected by the decline of denaturation temperature (21.78 °C shift for OVT and 5.81 °C shift for BLF), while HLF could remain stable. Compared with BLF, OVT showed higher secondary structure stability at pH 7.0 and 9.0 with heating. For example, the α-helix content of OVT changed from 20.35% to 15.4% at pH 7.0 after heating, while that of BLF changed from 20.05% to 6.65%. The increase on fluorescence intensity and redshifts on the maximum wavelength after heating indicated the changes of tertiary structure of them. The turbidity measurements showed that the thermal aggregation degree of OVT was lower than BLF and HLF at pH 7.0 (30.98%, 59.53% and 35.66%, respectively) and pH 9.0 (4.83%, 12.80% and 39.87%, respectively). This work demonstrated the similar molecular properties and comparable thermal stability of OVT to BLF and HLF, which can offer a useful reference for the substitute of LF by OVT.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430072, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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19
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Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties. Foods 2023; 12:foods12020368. [PMID: 36673460 PMCID: PMC9857781 DOI: 10.3390/foods12020368] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.
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20
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Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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21
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Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01776-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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22
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Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein. Molecules 2022; 27:molecules27217493. [PMID: 36364320 PMCID: PMC9655186 DOI: 10.3390/molecules27217493] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/20/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment.
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23
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Improvement of techno-functional properties of acidic subunit from amaranth 11S globulin modified by bioactive peptide insertions. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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24
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Heat-induced aggregation of subunits/polypeptides of soybean protein: structural and physicochemical properties. Food Chem 2022; 405:134774. [DOI: 10.1016/j.foodchem.2022.134774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 11/19/2022]
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25
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He X, Wang B, Zhao B, Meng Y, Chen J, Yang F. Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate. Foods 2022; 11:foods11192954. [PMID: 36230034 PMCID: PMC9563563 DOI: 10.3390/foods11192954] [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: 08/28/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the effects of hydrothermal treatment at different temperatures and times on the structure and functional properties of quinoa protein isolate (QPI). The structure of QPI was investigated by analyzing changes in the intrinsic fluorescence spectrum, ultra-violet (UV) spectrum, and Fourier transform infrared spectrum. The solubility, water/oil-holding capacity, emulsifying activity, and emulsion stability of QPI were studied, as were the particle size and the thermogravimetric properties of QPI. The results showed that the average particle size of QPI gradually increased with the increase in hydrothermal treatment time and temperature, and reached a maximum value of 121 °C for 30 min. The surface morphology also became rough and its thermal stability also increased. The endogenous fluorescence and UV spectral intensity at 280 nm decreased gradually with increasing hydrothermal treatment time and temperature, and reduced to the minimum values at 121 °C for 30 min, respectively. After hydrothermal treatment, the secondary structure of QPI tended to be disordered. The functional properties of QPI after treatment were all superior to those of the control. The results of this study might provide a basis for the processing and utilization of QPI.
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Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Baotang Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: (J.C.); (F.Y.); Tel.: +86-13588805519 (J.C.); +86-13893337478 (F.Y.)
| | - Fumin Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (J.C.); (F.Y.); Tel.: +86-13588805519 (J.C.); +86-13893337478 (F.Y.)
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26
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Zhang N, Xiong Z, Xue W, He R, Ju X, Wang Z. Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103091] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion. Food Chem 2022; 399:133727. [DOI: 10.1016/j.foodchem.2022.133727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/29/2022] [Accepted: 07/14/2022] [Indexed: 10/17/2022]
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28
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Zhang M, Li C, Zhang Y, He L, Li W, Zhang M, Pan J, Huang S, Liu Y, Zhang Y, Jin Y, Cao J, Jin G, Tang X. Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents. Food Res Int 2022; 157:111449. [PMID: 35761689 DOI: 10.1016/j.foodres.2022.111449] [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: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
Myosin filament plays a critical role in water-trapping and thermodynamic regulation during processing of brined muscle foods. The redox state and availability of proteolytic/antioxidant enzymes affected by salt may change the ion-binding capacity of myosin consequently contributing to swelling and rehydration. Thus, this study investigated the impact of different salt content (0%, 1%, 2%, 3%, 4%, 5% NaCl) and oxidation in vitro (10 mM H2O2/ascorbate-based hydroxyl radical (OH)-generating system) on the oxidative stability, solubility/dispersion capacity, chymotrypsin digestibility, aggregation site and the microrheological properties of isolated porcine myosin. The result showed that, brining at 2% salt exposed more sulfhydryl groups and inhibited the formation of disulfide bond, whereby smaller dispersed structure (diameter within 10-50 nm) and higher Ca2+-ATPase activity of the denatured myosin were observed. Accordingly, gel electrophoresis showed that myosin S1 and HMM subunits were highly oxidized and susceptible to reversible assembles. Despite enhanced hydrophobic interactions between swelled myosin at 3% salt content, ≥4% salt greatly promoted the exposure/polarization of tryptophan and cross-linking structures, mainly occurring at myosin S2 portion. The results of micro-rheology proved that oxidized myosin formed a tighter heat-set network following rehydration at high ion strength (≥4% salt), suggesting an increased inter-droplet resistance and macroscopic viscosity. This work is expected to give some useful insights into improved texture and functionality of engineered muscle foods.
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Affiliation(s)
- Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuemei Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Wei Li
- School of Materials Science & Engineering, Beijing Institute of Technology, Beijing 100081, PR China
| | - Mengling Zhang
- Beijing Key Laboratory of Environmental Toxicology, School of Public Health, Capital Medical University, Beijing 100069, PR China
| | - Jiajing Pan
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Shuangjia Huang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yongguo Jin
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Xiaoyan Tang
- Key Laboratory of Agro-product Quality & Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
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Zhong M, Sun Y, Sun Y, Fang L, Wang Q, Qi B, Li Y. Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion. Food Chem 2022; 394:133514. [PMID: 35728470 DOI: 10.1016/j.foodchem.2022.133514] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 05/22/2022] [Accepted: 06/15/2022] [Indexed: 11/28/2022]
Abstract
This study evaluates the effect of pH (pH 3 and 11) and heat treatment (60 °C) in modifying the soybean lipophilic protein (LP) for the development of an encapsulation system to co-deliver resveratrol (Res) and vitamin D3. The structural and functional properties of LP after the modification will change to varying degrees. Meanwhile, Res was loaded into the hydrophobic core of LP, and the resulting Res-loaded structures have a uniform particle size distribution and a high encapsulation efficiency (78%). When the amount of Res encapsulation increases, the emulsification and oxidation resistance of the Pickering emulsion increased; the interfacial tension and interfacial protein adsorption increased to 11.21 mN/m and 97.34%, respectively. During simulated gastrointestinal digestion, the Pickering emulsion prepared with LP-Res nanoparticles at pH 11, 60 °C (pH 11, 60 °C-LP-Res) effectively protected Res and vitamin D3 from degradation or precipitation, indicating a significant increase in bioavailability.
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Affiliation(s)
- Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Fang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
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30
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Mahmoodi Y, Mehrnejad F, Khanmohammadi S, Shahriari M, Rahimi F, Vakili MR, Lavasanifar A. Molecular insights into the crystalline nanocellulose and human lysozyme interactions: An experimental and theoretical research. Int J Biol Macromol 2022; 213:83-95. [PMID: 35598725 DOI: 10.1016/j.ijbiomac.2022.05.113] [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: 01/29/2022] [Revised: 05/16/2022] [Accepted: 05/16/2022] [Indexed: 11/18/2022]
Abstract
In the present research, we performed a combination of detailed computational and spectroscopic methods to determine the effect of crystalline nanocellulose (CNC) on the structure and dynamics of human lysozyme (hLyz). Fluorescence spectroscopy revealed static quenching as the major mechanism in forming a stable CNC-hLyz complex, and the binding was energetically favorable. The obtained values of the thermodynamic parameters (∆G, ∆H, and ∆S) proposed that the complex formation between the enzyme and cellulose nanocrystals is driven by electrostatic interactions, which were also confirmed by molecular dynamics (MD) simulation. Additionally, the MD simulation analysis displays that the enzyme's structural elements and tertiary structure were primarily maintained, and only loops regions were affected in the presence of cellulose nanocrystals. At the same time, circular dichroism (CD) outcomes highlighted that higher cellulose nanocrystals concentration caused a reduction in the secondary structure of hLyz. Our observations proved that low cellulose nanocrystals concentrations have no considerable effect on the human lysozyme structure. The current research results provide a valuable opportunity to elucidate the molecular interactions between protein and nanocelluloses, guiding further investigations of CNC-based material for biomedical, pharmaceutical, and food industry applications.
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Affiliation(s)
- Yasaman Mahmoodi
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, 14395-1561 Tehran, Iran
| | - Faramarz Mehrnejad
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, 14395-1561 Tehran, Iran.
| | - Somayeh Khanmohammadi
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, 14395-1561 Tehran, Iran
| | - Masoud Shahriari
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, 14395-1561 Tehran, Iran
| | - Fereshteh Rahimi
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, 14395-1561 Tehran, Iran
| | - Mohammad Reza Vakili
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton AB T6G 2E1, Canada
| | - Afsaneh Lavasanifar
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton AB T6G 2E1, Canada
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31
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Structural and functional properties of collagen from tilapia scales pretreated by heat‐assisted ionic liquids. J Appl Polym Sci 2022. [DOI: 10.1002/app.51903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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32
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Ma X, Chi C, Pu Y, Miao S, Liu D. Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide. Food Chem 2022; 387:132876. [PMID: 35395480 DOI: 10.1016/j.foodchem.2022.132876] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 12/28/2022]
Abstract
Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins. However, effects of its structural characteristics on conjugation are still not fully understood. To address this problem, we employed alkaline or/and enzymatic treatments to modify pectin and obtained three modified samples. Structural characteristics of pectin, including the molecular weight, degree of methoxylation and acetylation, and monosaccharide compositions were measured. When conjugated with SPI, pectin with lower molecular weight and less main chains induced higher conjugate yield. Fluorescence intensity and surface hydrophobicity of all conjugates markedly reduced compared to the original SPI, suggesting a more loosened protein structure after Maillard reaction. In this study, the enzymolysis pectin proved an optimum grafting polysaccharide considering the simple preparation procedures and the highest emulsifying properties of its resulting conjugates.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yunfeng Pu
- Department of Food Science, Tarim University, Alar, Xinjiang 843300, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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33
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Preparation and structural characterization of allicin and whey protein isolate conjugates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties. Food Res Int 2022; 154:111028. [DOI: 10.1016/j.foodres.2022.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 02/12/2022] [Accepted: 02/15/2022] [Indexed: 11/19/2022]
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35
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Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107351] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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36
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An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Zhang W, Boateng ID, Zhang W, Jia S, Wang T, Huang L. Effect of ultrasound-assisted ionic liquid pretreatment on the structure and interfacial properties of soy protein isolate. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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38
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Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112542] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Cheng J, Cui L. Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film. ULTRASONICS SONOCHEMISTRY 2021; 80:105809. [PMID: 34715473 PMCID: PMC8556654 DOI: 10.1016/j.ultsonch.2021.105809] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/15/2023]
Abstract
Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ultrasound treatment on the structure of PPI and the structural, optical, mechanical and physicochemical properties of PPI-films were investigated. Ultrasound induced unfolding of PPI and exposed interior hydrophobic groups to protein surface while both PPI dissociation and formation of large aggregates were observed, as confirmed by measuring intrinsic emission fluorescence, surface hydrophobicity, surface charge, and particle size distribution and polydispersity index, respectively. FE-SEM showed that ultrasound decreased the cracks and protein aggregates at the surface of PPI-film. The film structure was also investigated by FTIR, which showed peak shift in amide I and II region and noticeable difference of protein secondary structure as affected by ultrasound. As a result of such structural changes caused by ultrasound, the properties of PPI-films were improved. Results showed that ultrasound greatly improved the film transparency, significantly increased film tensile strength but not elongation at break, and decreased moisture content and water vapor permeability of the film. This study provided structural data as evidence for utilizing ultrasound technique to develop PPI-films with improved optical, mechanical and water barrier properties.
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Affiliation(s)
- Jingjing Cheng
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Leqi Cui
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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40
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Drusch S, Klost M, Kieserling H. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101503] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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Xi J, Chen Y. Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111738] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Shi R, Li T, Wang K, He Y, Fu R, Yu R, Zhao P, Oh KC, Jiang Z, Hou J. Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid-treated whey protein isolate. J Dairy Sci 2021; 104:10628-10639. [PMID: 34304873 DOI: 10.3168/jds.2021-20171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Accepted: 06/06/2021] [Indexed: 11/19/2022]
Abstract
The effect of ultrasound (US) pretreatment (0, 200, 400, 600, and 800 W) on the physicochemical, emulsification, and gelatinization characteristics of citric acid (CA)-treated whey protein isolate (WPI) was investigated. Size exclusion chromatography demonstrated that when compared with untreated WPI, US pretreatment promoted production of more molecular polymers in the CA-treated WPI. There was a reduction in particle size of CA-treated WPI with the increase of US power (0-800 W), whereas its free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence strength increased. Furthermore, compared with untreated WPI, emulsifying ability index and emulsifying stability index of CA-treated WPI were increased by 14.04% and 10.10%, respectively, at 800 W. Accordingly, US pretreatment promoted the gel formation of CA-treated WPI, and its gel hardness was increased by 28.0% with US power ranging from 0 to 800 W. Therefore, US and CA treatment can be considered as an effective way to improve the emulsifying and gelatinization characteristics of WPI.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Tong Li
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Kaili Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Runxiao Fu
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Rui Yu
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Panpan Zhao
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Kwang-Chol Oh
- Pyongyang Technology College of Food and Commodity, 999093, Democratic People's Republic of Korea
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China.
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43
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Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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44
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Cui Q, Wang L, Wang G, Zhang A, Wang X, Jiang L. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110979] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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45
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Tian Y, Xu G, Cao W, Li J, Taha A, Hu H, Pan S. Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110698] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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46
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Novel bind-then-release model based on fluorescence spectroscopy analysis with molecular docking simulation: New insights to zero-order release of arbutin and coumaric acid. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106356] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Li Y, Zeng QH, Liu G, Peng Z, Wang Y, Zhu Y, Liu H, Zhao Y, Jing Wang J. Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins. ULTRASONICS SONOCHEMISTRY 2021; 71:105364. [PMID: 33125962 PMCID: PMC7786555 DOI: 10.1016/j.ultsonch.2020.105364] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 09/05/2020] [Accepted: 10/02/2020] [Indexed: 05/24/2023]
Abstract
A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW) was proposed, and its effects on the structural and functional properties of Antarctic krill proteins were investigated. Results showed that BEW reduced 30.9% (w/w) NaOH consumption for the extraction of krill proteins, and its negative redox potential (-800 ~ -900 mV) protected the active groups (carbonyl, free sulfhydryl, etc.) of the proteins from oxidation compared to deionized water (DW). Moreover, the ultrasound-assisted BEW increased the extraction yield (9.4%), improved the solubility (8.5%), reduced the particle size (57 nm), favored the transition of α-helix and β-turn to β-sheet, promoted the surface hydrophobicity and disulfide bonds formation of krill proteins when compared to BEW without ultrasound. These changes contributed to the enhanced foam capacity, foam stability and emulsifying capacity of the krill proteins. Notably, all the physicochemical, structural and functional properties of the krill proteins were comparable to those extracted by the traditional ultrasound-assisted DW. This study suggests that the ultrasound-assisted BEW can be a potential candidate to extract proteins, especially offering an alternative way to produce marine proteins with high nutritional quality.
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Affiliation(s)
- Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue H9X 3 V9, Canada
| | - Yongheng Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
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48
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Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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49
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Zhao Y, Wen C, Feng Y, Zhang J, He Y, Duan Y, Zhang H, Ma H. Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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50
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Xie M, Li Y, Xu L, Zhang S, Ye H, Sun F, Mei R, Su X. Optimization of bacterial cytokine protein production by response surface methodology for environmental bioremediation. RSC Adv 2021; 11:36105-36115. [PMID: 35492803 PMCID: PMC9043431 DOI: 10.1039/d1ra03565g] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 10/12/2021] [Indexed: 11/21/2022] Open
Abstract
In natural and engineered systems, most microorganisms would enter a state of dormancy termed as “viable but non-culturable” (VBNC) state when they are exposed to unpredictable environmental stress. One of the major advances in resuscitating from such a state is the discovery of a kind of bacterial cytokine protein called resuscitation-promoting factor (Rpf), which is secreted from Micrococcus luteus. In this study, the optimization of Rpf production was investigated by the response surface methodology (RSM). Results showed that an empirical quadratic model well predicted the Rpf yield, and the highest Rpf protein yield could be obtained at the optimal conditions of 59.56 mg L−1 IPTG, cell density 0.69, induction temperature 20.82 °C and culture time 7.72 h. Importantly, Phyre2 web portal characterized the structure of the Rpf domain to have a shared homology with lysozymes, and the highest lysozyme activity was at pH 5 and 50 °C. This study broadens the knowledge of Rpf production and provided potential strategies to apply Rpf as a bioactivator for environmental bioremediation. A group of secreted proteins from M. luteus, recognized as resuscitation promoting factors (Rpf) can resuscitate the viable but non-culturable (VBNC) state bacteria which have the potential function of environmental bioremediation.![]()
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Affiliation(s)
- Mengqi Xie
- College of Geography and Environmental Science, Zhejiang Normal University, Yingbin Road 688#, Jinhua 321004, China
| | - Yilin Li
- College of Geography and Environmental Science, Zhejiang Normal University, Yingbin Road 688#, Jinhua 321004, China
| | - Luning Xu
- College of Geography and Environmental Science, Zhejiang Normal University, Yingbin Road 688#, Jinhua 321004, China
| | - Shusheng Zhang
- The Management Center of Wuyanling National Natural Reserve in Zhejiang, Wenzhou 325500, China
| | - Hongyu Ye
- Eco-Environmental Science Design & Research Institute of Zhejiang Province, Hangzhou 310007, China
| | - Faqian Sun
- College of Geography and Environmental Science, Zhejiang Normal University, Yingbin Road 688#, Jinhua 321004, China
| | - Rongwu Mei
- Eco-Environmental Science Design & Research Institute of Zhejiang Province, Hangzhou 310007, China
| | - Xiaomei Su
- College of Geography and Environmental Science, Zhejiang Normal University, Yingbin Road 688#, Jinhua 321004, China
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