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Wang Z, Liu S, Yang W, Geng JT, Huang T, Wei H, Qiao Z, Jia R. Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi. Food Chem 2024; 461:140893. [PMID: 39178539 DOI: 10.1016/j.foodchem.2024.140893] [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: 06/10/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/26/2024]
Abstract
In this study, ovalbumin (OV) and sodium alginate (SA), two macromolecular complexes, were coagulated into the emulsifier (OV/SA), which stabilized soybean oil by electrostatic interaction, hydrophobic interactions, and hydrogen bonding. The structure of OV/SA and properties of OV/SA Pickering emulsion were investigated. Additionally, the effect of emulsions on the gel and protein properties of hairtail surimi was studied. The results revealed that with the increasing concentration of OV/SA, the particle size and zeta potential value (negative value) of the emulsion initially decreased and then increased, while the rheological properties gradually improved. Compared with the surimi gel directly supplemented with soybean oil, the addition of emulsion enhanced gel strength, whiteness, water holding capacity, and hydrophobic interactions, resulting in a more stable gel network structure. In summary, incorporating emulsion into surimi at the same lipid content not only maintained its gel properties but also improved its color and compensated for lipid loss.
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Affiliation(s)
- Zhufen Wang
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Siqi Liu
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Wenge Yang
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Jie-Ting Geng
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Tao Huang
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Huamao Wei
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Zhaohui Qiao
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China
| | - Ru Jia
- College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China.
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2
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Bahgat NT, Wilfert P, Eustace SJ, Korving L, van Loosdrecht MCM. Phosphorous speciation in EPS extracted from Aerobic Granular Sludge. WATER RESEARCH 2024; 262:122077. [PMID: 39018582 DOI: 10.1016/j.watres.2024.122077] [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: 04/02/2024] [Revised: 06/11/2024] [Accepted: 07/09/2024] [Indexed: 07/19/2024]
Abstract
Wastewater treatment technologies opened the door for recovery of extracellular polymeric substances (EPS), presenting novel opportunities for use across diverse industrial sectors. Earlier studies showed that a significant amount of phosphorus (P) is recovered within extracted EPS. P recovered within the extracted EPS is an intrinsic part of the recovered material that potentially influences its properties. Understanding the P speciation in extracted EPS lays the foundation for leveraging the incorporated P in EPS to manipulate its properties and industrial applications. This study evaluated P speciation in EPS extracted from aerobic granular sludge (AGS). A fractionation lab protocol was established to consistently distinguish P species in extracted EPS liquid phase and polymer chains. 31P nuclear magnetic resonance (NMR) spectroscopy was used as a complementary technique to provide additional information on P speciation and track changes in P species during the EPS extraction process. Findings showed the dominance of organic phosphorus and orthophosphates within EPS, besides other minor fractions. On average, 25% orthophosphates in the polymer liquid phase, 52% organic phosphorus (equal ratio of mono and diesters) covalently bound to the polymer chains, 16% non-apatite inorganic phosphorus (NAIP) precipitates mainly FeP and AlP, and 7% pyrophosphates (6% in the liquid phase and 1% attached to the polymer chains) were identified. Polyphosphates were detected in initial AGS but hydrolyzed to orthophosphates, pyrophosphates, and possibly organic P (forming new esters) during the EPS extraction process. The knowledge created in this study is a step towards the goal of EPS engineering, manipulating P chemistry along the extraction process and enriching certain P species in EPS based on target properties and industrial applications.
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Affiliation(s)
- Nouran T Bahgat
- Wetsus, European Centre Of Excellence for Sustainable Water Technology, Oostergoweg 7, 8911 MA, Leeuwarden, the Netherlands; Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands.
| | - Philipp Wilfert
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Stephen J Eustace
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Leon Korving
- Wetsus, European Centre Of Excellence for Sustainable Water Technology, Oostergoweg 7, 8911 MA, Leeuwarden, the Netherlands
| | - Mark C M van Loosdrecht
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands; Center for Microbial Communities, Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
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3
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Tian Y, Lv X, Oh DH, Kassem JM, Salama M, Fu X. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications. Compr Rev Food Sci Food Saf 2024; 23:e70004. [PMID: 39267186 DOI: 10.1111/1541-4337.70004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/28/2024] [Accepted: 08/09/2024] [Indexed: 09/14/2024]
Abstract
As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil-water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in-depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.
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Affiliation(s)
- Yujuan Tian
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | | | - Mohamed Salama
- Dairy Department, National Research Centre, Dokki, Giza, Egypt
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
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Wang Y, Cui Q, Wang X, Wu C, Xu X, Dong X, Pan J. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation. Food Chem 2024; 449:139214. [PMID: 38581790 DOI: 10.1016/j.foodchem.2024.139214] [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: 12/02/2023] [Revised: 03/27/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
This study investigated the effects of ultrasound-assisted phosphorylation on gelling properties of fish gelatin (FG). Ultrasound-assisted phosphorylation (UP) for 60, 90, and 120 min resulted in >6.54% increase of phosphorylation degree and decreased zeta potential of FG. Atomic force microscopy revealed that UP-FGs showed larger aggregates than P-FGs (normal phosphorylation FGs). Low frequent-NMR and microstructure analysis revealed that phosphorylation enhanced water-binding capability of FG and improved the gel networks. However, UP60 had the highest gel strength (340 g), gelling (17.96 °C) and melting (26.54 °C) temperature while UP90 and UP120 showed slightly lower of them. FTIR analysis indicated thatβ-sheet and triple helix content increased but random coil content decreased in phosphorylated FGs. Mass spectrometry demonstrated phosphate groups mainly bound to serine, threonine and tyrosine residues of FG and UP-FG exhibited more phosphorylation sites. The study showed that mild phosphorylation (UP60) could be applied to improve FG gel properties.
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Affiliation(s)
- Yong Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qinan Cui
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuqin Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Caiyun Wu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Han L, Li Y, Hu B, Wang W, Guo J, Yang J, Dong N, Li Y, Li T. Enhancement of Calcium Chelating Activity in Peptides from Sea Cucumber Ovum through Phosphorylation Modification. Foods 2024; 13:1943. [PMID: 38928883 PMCID: PMC11202592 DOI: 10.3390/foods13121943] [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: 05/13/2024] [Revised: 06/13/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Recently, phosphorylation has been applied to peptides to enhance their physiological activity, taking advantage of its modification benefits and the extensive study of functional peptides. In this study, water-soluble peptides (WSPs) of sea cucumber ovum were phosphorylated in order to improve the latter's calcium binding capacity and calcium absorption. Enzymatic hydrolysis methods were screened via ultraviolet-visible absorption spectroscopy (UV-Vis), the fluorescence spectrum, and calcium chelating ability. Phosphorylated water-soluble peptides (P-WSPs) were characterized via high-performance liquid chromatography, the circular dichroism spectrum, Fourier transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, surface hydrophobicity, and fluorescence spectroscopy. The phosphorus content, calcium chelation rate and absorption rate were investigated. The results demonstrated that phosphorylation enhanced the calcium chelating capacity of WSPs, with the highest capacity reaching 0.96 mmol/L. Phosphate ions caused esterification events, and the carboxyl, amino, and phosphate groups of WSPs and P-WSPs interacted with calcium ions to form these bonds. Calcium-chelated phosphorylated water-soluble peptides (P-WSPs-Ca) demonstrated outstanding stability (calcium retention rates > 80%) in gastrointestinal processes. Our study indicates that these chelates have significant potential to develop into calcium supplements with superior efficacy, bioactivity, and stability.
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Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Yaoyao Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Wei Wang
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China;
| | - Jianming Guo
- National Center of Technology Innovation for Dairy, Hohhot 010110, China;
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK;
| | - Nuo Dong
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Yingmei Li
- Linghai Dalian Seafoods Breeding Co., Ltd., Jinzhou 121209, China;
| | - Tingting Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
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Hu Y, Zhou C, Zeng X, Xia Q, Sun Y, Pan D. Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging. Colloids Surf B Biointerfaces 2024; 238:113872. [PMID: 38555762 DOI: 10.1016/j.colsurfb.2024.113872] [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: 01/10/2024] [Revised: 02/28/2024] [Accepted: 03/21/2024] [Indexed: 04/02/2024]
Abstract
Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then emulsion stabilizing properties of GLP using three structurally relevant phosphates of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) and sodium pyrophosphate (TSPP). A monotonic increment of protein charging treated from STMP, STPP to TSPP caused progressively increased particle de-aggregation, surface hydrophobicity and structural flexibility of GLP. Compared with STMP and TSPP, STPP phosphorylation rendered the most strengthened interfacial equilibrium pressure (11.98 ± 0.24 mN/m) due to sufficient unfolding but moderated charging character conveyed. Desorption curve and interfacial protein microstructure indicated that STPP phosphorylation caused the highest interfacial connectivity between proteins adsorbed onto the same droplet, as was also verified by interfacial elastic modulus (10.3 ± 0.21 mN/m). STPP treated GLP also yielded lowest droplet size (8.16 ± 0.10 μm), flocculation (8.18%) and Turbiscan stability index (8.78 ± 0.36) of emulsion but most improved microrheological properties. Overall, phosphorylation functioned itself in fortifying the intradroplet protein-protein interaction but restraining the interdroplet aggregation, and STPP phosphorylation endowed the protein with most enhanced interfacial stabilization and emulsifying efficiency.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
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Guo Y, Liu C, Ma Y, Shen L, Gong Q, Hu Z, Wang Z, Liu X, Guo Z, Zhou L. Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation. Foods 2023; 12:foods12051108. [PMID: 36900624 PMCID: PMC10000779 DOI: 10.3390/foods12051108] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with the two phosphates. Sodium hexametaphosphate (SHMP) promoted aggregation of SPI with a larger particle size; sodium tripolyphosphate (STP) modified SPI with smaller particle size. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) results showed insignificant alterations in the structure of SPI subunits. Fourier transform infrared (FTIR) and endogenous fluorescence noted a decline in α-helix quantity, an amplification in β-fold quantity, and an increase in protein stretching and disorder, indicating that phosphorylation treatment fluctuated the spatial structure of the SPI. Functional characterization studies showed that the solubility and emulsion properties of the SPI increased to varying degrees after phosphorylation, with a maximum solubility of 94.64% for SHMP-SPI and 97.09% for STP-SPI. Emulsifying activity index (EAI) and emulsifying steadiness index (ESI) results for STP-SPI were better than those for SHMP-SPI. Rheological results showed that the modulus of G' and G″ increased and the emulsion exhibited significant elastic behavior. This affords a theoretical core for expanding the industrial production applications of soybean isolates in the food and various industries.
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Affiliation(s)
- Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yitong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lulu Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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Fabrication and characterization of octenyl succinate anhydride modified amylose with pH-responsive Pickering emulsion behavior. Int J Biol Macromol 2023; 230:123141. [PMID: 36639090 DOI: 10.1016/j.ijbiomac.2023.123141] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/11/2022] [Accepted: 01/01/2023] [Indexed: 01/12/2023]
Abstract
To make stable Pickering emulsion in stomach acid condition which are suitable for small intestine targeted delivery, the emulsifying ability and pH responsiveness mechanisms of octenyl succinate anhydride modified amylose (OSA-AM) with the formless state and nanoparticles (NP) form in the Pickering emulsion were compared. OSA-AMs and OSA-AM NPs were obtained by successively modification of OSA esterification reaction with amylose and nanoprecipitation process, respectively. OSA-AM NPs showed higher contact angle and lower interfacial tension than OSA-AMs, which suggested OSA-AM NPs have the stronger ability to form stable Pickering emulsion. In addition, to compare the stability of Pickering emulsion in different environment, the emulsion index (EI), photographs and microscopy images during storage time of 180 days in pH 2.0, pH 4.0 and pH 7.0 were monitored. Pickering emulsion formed by OSA-AM NPs exhibited stronger stability in acid environment (pH 2.0) than pH 4.0 and pH 7.0. However, Pickering emulsion stabilized by OSA-AMs presented the opposite pH-responsive behaviors with OSA-AM NPs. To further study the pH responsiveness mechanisms of Pickering emulsion, the morphology, contact angle, particle size and surface charge of OSA-AMs and OSA-AM NPs with pH changing were measured. These results suggested that the protonation/deprotonation process of carboxyl groups in difference pH condition revealed the pH-responsible behaviors of Pickering emulsion.
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Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023; 64:7045-7066. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional properties (e.g., gelling, foaming, emulsifying properties). Nevertheless, OVA has strong allergenicity, which is usually mediated by specific IgE thus results in gut microbiota dysbiosis and causes atopic dermatitis, asthma, and other inflammation actions. Processing technologies and the interactions with other active ingredients can influence the functional properties and allergic epitopes of OVA. This review focuses on the non-thermal processing technologies effects on the functional properties and allergenicity of OVA. Moreover, the research advance about immunomodulatory mechanisms of OVA-mediated food allergy and the role of gut microbiota in OVA allergy was summarized. Finally, the interactions between OVA and active ingredients (such as polyphenols and polysaccharides) and OVA-based delivery systems construction are summarized. Compared with traditional thermal processing technologies, novel non-thermal processing techniques have less damage to OVA nutritional value, which also improve OVA properties. OVA can interact with various active ingredients by covalent and non-covalent interactions during processing, which can alter the structure or allergic epitopes to affect OVA/active components properties. The interactions can promote OVA-based delivery systems construction, such as emulsions, hydrogels, microencapsulation, nanoparticles to encapsulate bioactive components and monitor freshness for improving foods quality and safety.
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Affiliation(s)
- Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jianbo Xiao
- Department Analytic & Food Chemistry, Faculty of Science, University of Vigo, Vigo, Spain
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
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11
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Yu N, Wang Y, Shao S, Li J, Li M, Zhu L, Ye Q, Huan W, Meng X. Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure. Curr Res Food Sci 2023; 6:100438. [PMID: 36660303 PMCID: PMC9842863 DOI: 10.1016/j.crfs.2023.100438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/07/2023] Open
Abstract
To explore the effect and its mechanism of alkali-assisted phosphorylation on the functional properties of Camellia Oleifera seeds cake glutelin (CSCG), CSCG was treated with different concentration of sodium trimetaphosphate (STMP, 1.0, 2.0, 3.0, 4.0, and 5%, w/v) in different pH environment (3.0, 5.0, 7.0, 9.0, and 11.0). The results showed that alkali assist improved the phosphorylation degree of CSCG, and the optimum pH value is 9.0. FT-IR and XPS confirmed the successful modification of phosphate groups on CSCG through covalent interaction. Alkali-assisted phosphorylation decreased the particle size and increased electronegativity of CSCG, as well as changed in its surface hydrophobicity, crystallinity, and intrinsic fluorescence. All these changes of protein structure triggered by alkali-assisted phosphorylation led to the improvement of water solubility, water/oil absorption capacity, emulsifying ability, foamability, and in vitro digestibility of CSCG. This work could provide a theoretical basis for industrial production of CSCG with excellent functional properties.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Yijue Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Jie Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Mengren Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Lizhong Zhu
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310014, Zhejiang, China
| | - Weiwei Huan
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China,Corresponding author.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China,Corresponding author.
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12
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Zeng F, Ye Y, Liu J, Fei P. Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring. Food Chem X 2022; 17:100531. [PMID: 36845515 PMCID: PMC9943846 DOI: 10.1016/j.fochx.2022.100531] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/16/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
With the improvement of consumer awareness of food safety and the increasing concern about plastic pollution, the development of novel intelligent packaging film is imminent. This project aims to develop an environmentally friendly pH-sensitive intelligent food packaging film for meat freshness monitoring. In this study, anthocyanin-rich extract from black rice (AEBR) was added to composite film formed by the co-polymerisation of pectin and chitosan. AEBR showed strong antioxidant activity, and different colour responses to different conditions. The mechanical properties of the composite film remarkably improved when AEBR was incorporated into. Besides, the introduction of anthocyanins enables the colour of composite film to change from red to blue with the degree of meat spoilage increased which shows the indicative effect of composite films on meat putrification. Therefore, the AEBR-loaded pectin/chitosan film could be used as an indicator to monitor meat freshness in real-time.
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Affiliation(s)
- Fansen Zeng
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China,College of Food Science and Technology, Nanchang University, Nanchang 330000, PR China
| | - Yanqi Ye
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China,College of Biological Science and Engineering, Fuzhou University, Fuzhou 350000, PR China
| | - Jingna Liu
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China,Corresponding authors.
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China,Corresponding authors.
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14
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Hu Y, Du L, Sun Y, Zhou C, Pan D. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation. Food Chem 2022; 405:135019. [DOI: 10.1016/j.foodchem.2022.135019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 11/06/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
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16
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Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis. Foods 2022; 11:foods11213329. [PMID: 36359943 PMCID: PMC9656055 DOI: 10.3390/foods11213329] [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: 09/23/2022] [Revised: 10/08/2022] [Accepted: 10/19/2022] [Indexed: 12/01/2022] Open
Abstract
Goose liver isolate treated by pH shifting and pH shifting/non-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting was not a good choice to be an emulsifier in a neutral environment, and non-enzyme phosphorylation inhibited the negative effects of pH shifting treatment and improved protein properties. The results of proteomics showed that the identified proteins in the interfacial layer belong to hydrophilic proteins. Non-enzyme phosphorylation increased the abundances of most proteins due to ion strength, including some phosphorylated proteins. Correlation analysis indicated that protein solubility was highly positively related with S0, intrinsic fluorescence, total sulfhydryl, free sulfhydryl, A0A0K1R5T3, R0KA48, R0KFP7, U3J1L1, P01989, R0JSM9, and R0LAD1, and was also highly negatively related with particle size and R0M210, R0M714, and R0LFA3. The emulsifying activity index (EAI) demonstrated highly positive correlation with protein solubility, and was correlated with R0JKI4, R0KK84, R0L1Y3, R0LCM7, A0A068C605, and U3IW62.
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17
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Jafari Z, Goli M, Toghyani M. The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder. Foods 2022; 11:foods11172711. [PMID: 36076893 PMCID: PMC9455806 DOI: 10.3390/foods11172711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained by the freeze dryer procedure were investigated. P1.5-M200 had the highest oil-holding capacity, emulsion stability, and emulsion activity, while P2.5-M200 had the highest foam capacity. The P2.5-M400 had the largest particle size, and P3.5-M200 had the highest degree of phosphorylation and protein solubility. On the other hand, P3.5-M200 had the highest solution viscosity by 1% (w/v), water-holding capacity, and foam stability, in the treatments that used phosphorylation and microwave treatment simultaneously. FTIR spectroscopy of the unfolding structure of egg white protein revealed changes in the protein’s secondary structure, such as the development of β-sheets and β-turns, as well as the binding of negatively charged phosphate groups on the serine, threonine, and tyrosine side chains. The phosphorylation and microwave treatments reduced the particle size of the egg white protein powder while increasing the surface area of the protein molecules, according to SEM analyses.
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Affiliation(s)
- Zahra Jafari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Correspondence: ; Tel.: +98-91-3225-2910; Fax: +98-31-353-5406
| | - Majid Toghyani
- Department of Animal Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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18
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Yang W, Duan W, Li Q, Duan D, Wang Q. Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability. Front Nutr 2022; 9:932428. [PMID: 36034920 PMCID: PMC9412950 DOI: 10.3389/fnut.2022.932428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 07/12/2022] [Indexed: 11/18/2022] Open
Abstract
Ovalbumin (OVA) is one of major allergens of hen egg white with excellent nutritional and processing properties. Previous research exhibits that pulsed electric field (PEF) treatment could partially unfold OVA. This may contribute to the improvement of OVA phosphorylation. In this study, the effect of PEF pretreatment combined with phosphorylation on the structure and immunoglobulin (Ig) G/IgE-binding ability of OVA was investigated. The structural changes were measured by circular dichroism (CD), ultraviolet absorption, and fluorescence spectroscopy. The IgG- and IgE-binding abilities were determined by inhibition enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal antibodies and egg-allergy patients’ sera, respectively. The results showed that PEF pretreatment combined with phosphorylation markedly reduced the IgG- and IgE-binding abilities. It was attributed to the changes in secondary and tertiary structure, which was reflected in the increase of ultraviolet (UV) absorbance, α-helix content, and the increase the molecular weight. Moreover, it suggested PEF pretreatment improved the phosphorylation of OVA and enhanced the reduction of IgG/IgE-binding capacity of phosphorylated OVA. Therefore, PEF pretreatment combined with phosphorylation has the potential for developing a method for OVA desensitization.
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Affiliation(s)
- Wenhua Yang
- School of Chemical and Biological Engineering, Yichun University, Yichun, China.,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenjing Duan
- School of Chemical and Biological Engineering, Yichun University, Yichun, China
| | - Qiuhong Li
- School of Chemical and Biological Engineering, Yichun University, Yichun, China
| | - Dengle Duan
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Qin Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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19
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Mao Y, Huang M, Bi J, Sun D, Li H, Yang H. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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20
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Zhao Q, Hong X, Fan L, Liu Y, Li J. Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chem 2022; 382:132252. [DOI: 10.1016/j.foodchem.2022.132252] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/09/2022] [Accepted: 01/23/2022] [Indexed: 11/04/2022]
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21
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Hu C, Xiong H. Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128314] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Kobayashi E, Yoneda K, Masuda T, Fukada K. Droplet Size and Coalescence Stability of n-Hexadecane Emulsions Homogenized in Aqueous Solution of Proteins before and after High-Energy Processes. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 2021. [DOI: 10.1246/bcsj.20210308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Emi Kobayashi
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Kohei Yoneda
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Takeshi Masuda
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Kazuhiro Fukada
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
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23
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Liu L, Li Y, Dai X, Zhu Y, Hao W, Yang X. Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14934] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Lili Liu
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yuanyuan Li
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaoning Dai
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yang Zhu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Weiming Hao
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaopan Yang
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
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24
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Sun Y, Jin H, Sun H, Sheng L. A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9213-9222. [PMID: 32786861 DOI: 10.1021/acs.jafc.0c03174] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
There are plenty of phosphoproteins in chicken egg white (CEW), which are of great significance for the biological activity and function of CEW. In this study, phosphorylated proteins in CEW were identified and analyzed based on two digestion strategies (trypsin and trypsin/glutamyl endoproteinase). Besides, the enrichment strategy of immobilized metal affinity chromatography was used, and phosphopeptides were identified by nano liquid chromatography/tandem mass spectrometry. A total of 189 phosphosites mapped onto 166 phosphopeptides corresponding to 96 phosphoproteins were identified. Gene ontology analysis suggested that these phosphoproteins of CEW mainly participated in biological processes such as "cell process", "biological regulation", and "response to stimulus". Moreover, the phosphoproteins of CEW were involved in molecular functions, primarily including "binding" and "catalytic activity". On the basis of the available literature, the research was the first comprehensive identification of chicken egg white phosphoproteins. This study further enriched the identification of phosphoproteins in CEW and laid a foundation for the subsequent study of phosphoproteins.
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Affiliation(s)
- Yi Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Haohao Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
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25
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Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105827] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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26
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Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chem 2020; 312:126113. [DOI: 10.1016/j.foodchem.2019.126113] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/25/2022]
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27
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Li P, Sheng L, Jin Y. Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology. Poult Sci 2019; 98:7110-7117. [PMID: 31376281 PMCID: PMC8914005 DOI: 10.3382/ps/pez424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Accepted: 07/11/2019] [Indexed: 11/20/2022] Open
Abstract
The purpose of this study was to establish optimal conditions for microwave-assisted phosphorylation modification of egg white. Response surface methodology was used to model and optimize the degree of phosphorylation, solubility, foaming ability, and foaming stability of egg white powder. The concentration of sodium tripolyphosphate, microwave power, and microwave time were selected as the main processing conditions in the phosphorylation modification of egg white protein. The following 3 conditions for optimal phosphorylation modification of egg white are the concentration of sodium tripolyphosphate of 33.84 g/L, microwave power of 419.38 W, and microwave time 90 s for maximum functional properties (solubility, foaming ability and foaming stability) and the concentration of sodium tripolyphosphate of 32.97 g/L, microwave power of 429.29 W and microwave time of 90 s for maximum foaming properties (foaming ability and foaming stability), respectively. We consequently succeeded in phosphorylation modification with microwave assistance and confirmed the various desirable properties of optimal phosphorylation modification.
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28
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Hu Z, Qiu L, Sun Y, Xiong H, Ogra Y. Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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29
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Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA. Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol. Int J Biol Macromol 2019; 135:226-232. [DOI: 10.1016/j.ijbiomac.2019.05.140] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/14/2019] [Accepted: 05/21/2019] [Indexed: 12/16/2022]
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30
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Sheng L, Ye S, Han K, Zhu G, Ma M, Cai Z. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.023] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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31
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Tang S, Yu J, Lu L, Fu X, Cai Z. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin. Int J Biol Macromol 2019; 131:293-300. [PMID: 30876897 DOI: 10.1016/j.ijbiomac.2019.03.076] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/26/2019] [Accepted: 03/11/2019] [Indexed: 11/28/2022]
Abstract
Improvement of emulsifying properties by phosphorylation could have a wide potential application in food industry. In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate. Phosphorylated OVA (P-OVA) with low, middle, high phosphorus content were obtained with reaction time increased. Their enhanced emulsification capacity and the mechanism were investigated. Compared with native OVA (N-OVA), the emulsifying activity and stability of P-OVA were increased by 26% and 109% (P < 0.05), respectively. The structure studies (Fourier transform infrared spectroscopy, circular dichroism spectra, scanning electron microscope) demonstrated that introduction of phosphate groups to OVA increased the molecular flexibility of P-OVA. The absolute values of surface zeta-potential and surface hydrophobicity were increased as the phosphorus content increased, which indicated that the phosphate group inhibited protein aggregation. And it caused a large amount absorption of protein on the surface of the oil droplets, which ultimately improved the emulsion stability. Both particle size and microscopic results of emulsion showed that the particle size of OVA reduced as the degree of phosphorylation increased, which improved the emulsifying ability.
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Affiliation(s)
- Shitao Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Jialin Yu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, 310000 Zhejiang, PR China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China.
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32
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Li S, Huang Y, An F, Huang Q, Geng F, Ma M. Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin. Poult Sci 2019; 98:1047-1054. [DOI: 10.3382/ps/pey370] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 07/19/2018] [Indexed: 01/05/2023] Open
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33
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Chen J, Ren Y, Zhang K, Qu J, Hu F, Yan Y. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions. Food Funct 2019; 10:6568-6581. [DOI: 10.1039/c9fo01397k] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The work explored the mechanisms responsible for the enhanced emulsion gel properties of myofibrillar proteins by phosphorylation modification.
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Affiliation(s)
- Jinyu Chen
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
- Tianjin Key Laboratory of Food Biotechnology
| | - Yunxia Ren
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
- Tianjin Key Laboratory of Food Biotechnology
| | - Kunsheng Zhang
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
- Tianjin Key Laboratory of Food Biotechnology
| | - Jinping Qu
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
| | - Fangyang Hu
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
| | - Yijun Yan
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- China
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34
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Chen Y, Hu J, Yi X, Ding B, Sun W, Yan F, Wei S, Li Z. Interactions and emulsifying properties of ovalbumin with tannic acid. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.088] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Wang JJ, Yang J, Wang Y, Zheng H, Tian Z, Zhang Y, Ou S, Hu SQ, Chen L. Heat and edible salts induced aggregation of the N-terminal domain of HMW 1Dx5 and its effects on the interfacial properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Geng F, Huang Y, Huang Q, He D, Li S, Ma M. Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13626] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering; Chengdu University; Chengdu 610106 People's Republic of China
| | - Yang Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Qun Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Dan He
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Hubei University of Technology; Wuhan Hubei 430068 China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China
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