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Barea P, Melgosa R, Benito-Román Ó, Illera AE, Beltrán S, Sanz MT. Green fractionation and hydrolysis of fish meal to improve their techno-functional properties. Food Chem 2024; 452:139550. [PMID: 38735108 DOI: 10.1016/j.foodchem.2024.139550] [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: 10/16/2023] [Revised: 04/18/2024] [Accepted: 05/01/2024] [Indexed: 05/14/2024]
Abstract
A green strategy employing water as solvent has been adopted to obtain protein hydrolysates from fish meal (FM), its water-soluble fraction (WSP), and its non-water-soluble fraction (NSP). The techno-functional properties of the hydrolysates have been investigated and compared to hydrolysates obtained with Alcalase®. In general, SWH hydrolysates presented higher content of free amino acids and higher degree of hydrolysis, which reflected on the molecular size distribution. However, Alcalase® hydrolysates presented better solubility (from 74 ± 4% for NSP at pH = 2 up to 99 ± 1% for WSP at pH = 4-7). According to fluorescence experiments, FM and NSP hydrolysates showed the highest surface hydrophobicity, which has been related to better emulsifying properties and higher emulsion stability. The emulsions stabilized with 2%wt. of SWH-treated NSP showed the smallest particle sizes, with D[4,3] = 155 nm at day 0, and good stability, with D[4,3] = 220 nm at day 7, proving that water fractionation followed by SWH treatment is a good method to improve the techno-functional properties of the hydrolysates.
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Affiliation(s)
- Pedro Barea
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Rodrigo Melgosa
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Óscar Benito-Román
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Alba Esther Illera
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Sagrario Beltrán
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - María Teresa Sanz
- Department of Biotechnology and Food Science (Chemical Engineering Division), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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Han F, Shen Q, Zheng W, Zuo J, Zhu X, Li J, Peng C, Li B, Chen Y. The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis. Foods 2023; 12:foods12081601. [PMID: 37107396 PMCID: PMC10137346 DOI: 10.3390/foods12081601] [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: 02/10/2023] [Revised: 04/03/2023] [Accepted: 04/08/2023] [Indexed: 04/29/2023] Open
Abstract
The characterization and dynamics of protein structures upon adsorption at the air/water interface are important for understanding the mechanism of the foamability of proteins. Hydrogen-deuterium exchange, coupled with mass spectrometry (HDX-MS), is an advantageous technique for providing conformational information for proteins. In this work, an air/water interface, HDX-MS, for the adsorbed proteins at the interface was developed. The model protein bovine serum albumin (BSA) was deuterium-labeled at the air/water interface in situ for different predetermined times (10 min and 4 h), and then the resulting mass shifts were analyzed by MS. The results indicated that peptides 54-63, 227-236, and 355-366 of BSA might be involved in the adsorption to the air/water interface. Moreover, the residues L55, H63, R232, A233, L234, K235, A236, R359, and V366 of these peptides might interact with the air/water interface through hydrophobic and electrostatic interactions. Meanwhile, the results showed that conformational changes of peptides 54-63, 227-236, and 355-366 could lead to structural changes in their surrounding peptides, 204-208 and 349-354, which could cause the reduction of the content of helical structures in the rearrangement process of interfacial proteins. Therefore, our air/water interface HDX-MS method could provide new and meaningful insights into the spatial conformational changes of proteins at the air/water interface, which could help us to further understand the mechanism of protein foaming properties.
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Affiliation(s)
- Fei Han
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Zuo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinyu Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingwen Li
- National Facility for Protein Science in Shanghai, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China
| | - Chao Peng
- National Facility for Protein Science in Shanghai, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
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Zhang H, Zhao X, Chen X, Xu X. Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies. Front Nutr 2022; 9:1043809. [DOI: 10.3389/fnut.2022.1043809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/10/2022] [Indexed: 11/13/2022] Open
Abstract
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through in silico tools, exploring connection between interfacial-industrial processing properties, and clarifying the interfacial-sensory-digestive relationships of O/W emulsions is needed to develop emulsion applications.
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Garcia E Silva LL, da Silva CAS, Santana RDC. Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5585-5592. [PMID: 35396743 DOI: 10.1002/jsfa.11921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/13/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.
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Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09742-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhan F, Youssef M, Shah BR, Li J, Li B. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bonifacino C, Palazolo GG, Panizzolo LA, Abirached C. Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Carla Bonifacino
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
- Graduate Program in Chemistry Facultad de Química, Universidad de la República Montevideo Uruguay
| | - Gonzalo G. Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes, CONICET Bernal Argentina
| | - Luis A. Panizzolo
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
| | - Cecilia Abirached
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
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Abirached C, Bonifacino C, Dutto E, Velazco L, Jorge F, Vieitez I. Study of sesame seeds antioxidant and emulsifying properties. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104994] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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