1
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Wen K, Zhang Q, Xie J, Xue B, Li X, Bian X, Sun T. Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction. Foods 2024; 13:2832. [PMID: 39272597 PMCID: PMC11394747 DOI: 10.3390/foods13172832] [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: 07/22/2024] [Revised: 08/23/2024] [Accepted: 09/04/2024] [Indexed: 09/15/2024] Open
Abstract
As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides on the structure and functional properties of SPI during MR. The study found that compared to oat β-glucan, the reaction rate between SPI and D-galactose was faster, leading to a higher degree of glycosylation in the SPI-galactose conjugate. D-galactose and oat β-glucan showed different influences on the secondary structure of SPI and the microenvironment of its hydrophobic amino acids. These structural variations subsequently impact a variety of the properties of the SPI conjugates. The SPI-galactose conjugate exhibited superior solubility, surface hydrophobicity, and viscosity. Meanwhile, the SPI-galactose conjugate possessed better emulsifying stability, capability to produce foam, and stability of foam than the SPI-β-glucan conjugate. Interestingly, the SPI-β-glucan conjugate, despite its lower viscosity, showed stronger hypoglycemic activity, potentially due to the inherent activity of oat β-glucan. The SPI-galactose conjugate exhibited superior antioxidant properties due to its higher content of hydroxyl groups on its molecules. These results showed that the type of saccharides had significant influences on the SPI during MR.
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Affiliation(s)
- Kun Wen
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiyun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaojun Bian
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
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2
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Hussain A, Hussain M, Ashraf W, Karim A, Muhammad Aqeel S, Khan A, Hussain A, Khan S, Lianfu Z. Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction. Food Res Int 2024; 192:114681. [PMID: 39147541 DOI: 10.1016/j.foodres.2024.114681] [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: 04/03/2024] [Revised: 05/25/2024] [Accepted: 06/26/2024] [Indexed: 08/17/2024]
Abstract
This study was conducted to formulate a conjugate of soy protein isolate (SPI) and peach gum (PG) with improved functional properties, interacting at mass ratios of 1:1, 1:2, 1:3, 2:1, and 2:3 by Maillard reaction via wet heating method. Conjugation efficiency was confirmed by grafting degree (DG) and browning index (BI). Results indicated that DG increased with increasing concentration of PG, and decreased with increasing pH, whereas no remarkable change was observed with increasing reaction time. The conjugates were optimized at a ratio of 1:3. SDS-PAGE confirmed conjugate formation, Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) verified conjugate secondary structural changes, and scanning electron microscopy (SEM) indicated significant overall structural changes. The functional properties, solubility, emulsifying stability, water holding, foaming, and antioxidant activity were significantly improved. This study revealed the wet heating method as an effective approach to improve the functional properties of soy protein.
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Affiliation(s)
- Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Muhammad Hussain
- Moganshan Institute ZJUT, Kangqian District, Deqing 313200, China
| | - Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Adil Khan
- College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Asif Hussain
- College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Salman Khan
- College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Shihezi University, Shihezi, Xinjiang 832002, China.
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3
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Li Z, Jiang H, Guo M, Zhang Z, You X, Wang X, Ma M, Zhang X, Wang C. Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers. Food Res Int 2024; 191:114648. [PMID: 39059902 DOI: 10.1016/j.foodres.2024.114648] [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: 02/28/2024] [Revised: 05/23/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.
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Affiliation(s)
- Zhenghao Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Min Guo
- Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zheng Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
| | - Xinyu You
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xipeng Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Mengjia Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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4
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Li Z, Jiang H, Guo M, Zhang Z, You X, Wang X, Ma M, Zhang X, Wang C. Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction. Int J Biol Macromol 2024; 259:129148. [PMID: 38176483 DOI: 10.1016/j.ijbiomac.2023.129148] [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: 11/05/2023] [Revised: 12/06/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
This study explored the improvement of casein (CN)'s properties by conjugating it with oligosaccharides, namely, fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylo-oligosaccharide (XOS) via Maillard reaction to identify the most optimal oligosaccharides and modification conditions. The degree of grafting was 30.5 ± 0.41 % for CN-FOS, 33.7 ± 0.62 % for CN-GOS, 38.9 ± 0.51 % for CN-IMO, and 43.7 ± 0.54 % for CN-XOS. With the degree of grafting rising, more oligosaccharides were conjugated, causing greater changes in CN properties. The CN-XOS underwent significant alterations, as the introduction of oligosaccharides led to a decrease in particle size by around 51 nm. Furthermore, the hydroxyl groups caused a reduction in surface hydrophobicity, which in turn decreased the proportion of hydrophobic groups. The solubility of CN-XOS increased significantly at pH 3, by approximately 30.99 %. Additionally, the conjugation of oligosaccharides substantially boosted the rates of DPPH, ABTS, and -OH radical scavenging by 4.61 times, 2.20 times, and 2.58 times, respectively, and also improved the thermal stability of the modified CN. Moreover, the process lowered the protein digestibility, possibly enhancing its applicability as an active substance transporter. This research offers additional theoretical backing for altering CN with oligosaccharides and implementing it in the food and pharmaceutical sectors.
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Affiliation(s)
- Zhenghao Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Min Guo
- Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zheng Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
| | - Xinyu You
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xipeng Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Mengjia Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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5
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Han L, Li J, Jiang Y, Lu K, Yang P, Jiang L, Li Y, Qi B. Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods. Food Chem 2024; 432:137214. [PMID: 37651782 DOI: 10.1016/j.foodchem.2023.137214] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 09/02/2023]
Abstract
Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.05) relative to those of SPI. The functional properties of the modified SPI samples were improved, with MSPI-2 showing the best solubility (86.73 ± 0.34%), EAI (118.89 ± 0.73 m2/g), and ESI (273.33 ± 0.59 min). Moreover, the effects of the three modifications on the SPI functional properties increase in the order MSPI > PSPI > DSPI. These results provide a theoretical understanding the relationship between the modifications and SPI structure.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinlong Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yitong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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7
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Zhang Q, Dou L, Sun T, Li X, Xue B, Xie J, Bian X, Shao Z, Gan J. Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7040-7049. [PMID: 37318938 DOI: 10.1002/jsfa.12790] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used in the food industry because of its nutritional and functional properties. During food processing and storage, the interaction with co-existing sugars can cause changes in the structural and functional properties of SPI. In this study, SPI-l-arabinose conjugate (SPI:Ara) and SPI-d-galactose conjugate (SPI:Gal) were prepared using Maillard reaction (MR), and the effects of five-carbon/six-carbon sugars on the structural information and function of SPI were compared. RESULTS MR unfolded and stretched the SPI, changing its ordered conformation into disorder. Lysine and arginine of SPI were bonded with the carbonyl group of sugar. The MR between SPI and l-arabinose has a higher degree of glycosylation compared to d-galactose. MR of SPI enhanced its solubility, emulsifying property and foaming property. Compared with SPI:Ara, SPI:Gal exhibited better aforementioned properties. The functionalities of amphiphilic SPI were enhanced by MR, SPI:Gal possessed better hypoglycemic effect, fat binding capacity and bile acid binding ability than SPI:Ara. MR endowed SPI with enhanced biological activities, SPI:Ara showed higher antioxidant activities, and SPI:Gal exhibited stronger antibacterial activities. CONCLUSION Our work revealed that l-arabinose/d-galactose exhibited different effects on the structural information of SPI, and further affected its physicochemical and functional property. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyun Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Lanxing Dou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Tao Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaohui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Bin Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaojun Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zehuai Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jianhong Gan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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8
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Fu S, Ma Y, Wang Y, Sun C, Chen F, Cheng KW, Liu B. Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs. Foods 2023; 12:1967. [PMID: 37238785 PMCID: PMC10217484 DOI: 10.3390/foods12101967] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46-47.61 mg/kg, 25.21-86.23 mg/kg and 31.81-186.70 μg/kg, respectively. Proteins account for 24.03-53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide.
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Affiliation(s)
- Shuang Fu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; (S.F.); (F.C.); (K.-W.C.)
| | - Yurong Ma
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; (S.F.); (F.C.); (K.-W.C.)
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China;
| | - Yinan Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China;
| | - Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Guangzhou 510006, China;
| | - Feng Chen
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; (S.F.); (F.C.); (K.-W.C.)
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China;
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; (S.F.); (F.C.); (K.-W.C.)
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China;
| | - Bin Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; (S.F.); (F.C.); (K.-W.C.)
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China;
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Ji L, Fu H, Wang Y, Li J, Yang X, Gong H, Meng X, Jing W, Dai W, Li Y, Lyu B, Yu H. The complexes of soybean protein isolate and procyanidin B2 have synergistic hypolipidemic activity at the cellular level by activating the AMPKα pathway. Food Chem 2023; 421:136181. [PMID: 37116441 DOI: 10.1016/j.foodchem.2023.136181] [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: 12/05/2022] [Revised: 04/08/2023] [Accepted: 04/14/2023] [Indexed: 04/30/2023]
Abstract
The alkali method was used to prepare soybean protein isolate (SPI) and procyanidin B2 (PCB2) complexes, and the interaction between SPI and PCB2 was studied using multi-spectroscopic methods. The human hepatoma (HepG2) cell hyperlipidemia model was used to explore whether SPI-PCB2 has the potential for synergistic hypolipidemia. According to the findings, PCB2 was primarily linked to SPI via C-S and C-N bonds, and the addition of PCB2 reduced the α-helix structure content of SPI by 4.1%. At the cellular level, the optimal SPI-PCB2 ratio for lowering blood lipids was 1:1. Compared with the model group, the TG content and TC content in the 1:1 group were reduced by 28.7% and 26.3%, respectively. Western blot analysis revealed that SPI-PCB2 = 1:1 exerted synergistic hypolipidemic activity mainly by activating adenosine monophosphate-activated protein kinase α (AMPKα) phosphorylation, inhibiting 3-hydroxy-3-methylglutaryl CoA reductase (HMGCR) and fatty acid synthetase (FAS) protein expression, and upregulating carnitine palmitoyl transferase 1A (CPT1A) protein activity.
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Affiliation(s)
- Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Xiaoqing Yang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Hao Gong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Wendan Jing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Youbao Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
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Zhang Y, Zhang L, Hu J, Wang Z, Meng D, Li H, Zhou Z, Yang R. The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Zhang Q, Long X, Xie J, Xue B, Li X, Gan J, Bian X, Sun T. Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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12
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Zhao C, Chu Z, Mao Y, Xu Y, Fei P, Zhang H, Xu X, Wu Y, Zheng M, Liu J. Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization. Foods 2022; 11:foods11213505. [PMID: 36360117 PMCID: PMC9656766 DOI: 10.3390/foods11213505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/28/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inhibited the occurrence and extent of the Maillard reaction (p < 0.05), but homogenization pressures in the range of 80−140 MPa gradually promoted this reaction. HPH caused a decrease in the surface hydrophobicity of the glycated protein, an increase in the abundance of free sulfhydryl groups, unfolding of the protein molecular structure, and the formation of new covalent bonds (C=O, C=N). Additionally, the particle size of emulsions created with SPI-GOS conjugates was reduced under HPH, thus improving the emulsifying properties of SPI. A reduction in particle size (117 nm), enhanced zeta potential (−23 mV), and uniform droplet size were observed for the emulsion created with the SPI-GOS conjugate prepared at 120 MPa. The conformational changes in the glycated protein supported the improved emulsification function. All results were significantly different (p < 0.05). The study findings indicate that HPH provides a potential method for controlling glycation and improving the emulsifying properties of SPI.
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Geng M, Feng X, Yang H, Wu X, Li L, Li Y, Teng F. Comparison of soy protein isolate-(-)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2022; 90:106172. [PMID: 36162220 PMCID: PMC9515592 DOI: 10.1016/j.ultsonch.2022.106172] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 05/09/2023]
Abstract
The effects of the preparation method (mixing, chemical polymerization, or ultrasound treatment) on the structure and functional properties of soy protein isolate-(-)-epigallocatechin-3-gallate (SPI-EGCG) complexes were examined. The mixing treated SPI-EGCG samples (M-SE) were non-covalently linked, while the chemical polymerization and ultrasound treated SPI-EGCG samples (C-SE and U-SE, respectively) were bound covalently. The covalent binding of EGCG with protein improved the molecular weight and changed the structures of the SPI by decreasing the α-helix content. Moreover, U-SE samples had the lowest particle size (188.70 ± 33.40 nm), the highest zeta potential (-27.82 ± 0.53 mV), and the highest polyphenol binding rate (59.84 ± 2.34 %) compared with mixing and chemical polymerization-treated samples. Furthermore, adding EGCG enhanced the antioxidant activity of SPI and U-SE revealed the highest DPPH (84.84 ± 1.34 %) and ABTS (88.89 ± 1.23 %) values. In conclusion, the SPI-EGCG complexes prepared by ultrasound formed a more stable composite system with stronger antioxidant capacity, indicating that ultrasound technology may have potential applications in the preparation of protein-polyphenol complexes.
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Affiliation(s)
- Mengjie Geng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xumei Feng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haodong Yang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Soybean Engineering Technology Research Center, Harbin, Heilongjiang 150030, China.
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Kim TK, Kim YJ, Kim J, Yun HJ, Kang MC, Choi YS. Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion. Foods 2022; 11:3354. [PMID: 36359967 PMCID: PMC9654085 DOI: 10.3390/foods11213354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/16/2022] Open
Abstract
Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.
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Affiliation(s)
| | | | | | | | | | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods 2022; 11:foods11182724. [PMID: 36140852 PMCID: PMC9497935 DOI: 10.3390/foods11182724] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, ovalbumin (OVA) was succinylated with the addition of different levels of succinic anhydride, and the structural and functional properties of succinylated OVA (SOVA) were investigated. SDS−PAGE and FTIR spectrum confirmed the covalent attachment of the succinyl group to OVA. Thermal stability and the absolute value of zeta potential (pH 6.0) of SOVA were enhanced by 14.90% and 76.77% higher than that of the native OVA (NOVA), respectively. Circular dichroism (CD) spectra demonstrated that the succinylation decreased the α−helix and increased β−sheet content to 21.31% and 43.28%, respectively. The content of free sulfhydryl groups increased and intrinsic fluorescence spectra suggested the SOVA became more unfolded and flexible as the degree of succinylation enhanced. Furthermore, succinylation effectively enhanced the solubility and decreased the interface tension (oil−water and air−water interface) of OVA. Compared to NOVA, the emulsifying activity and stability of SOVA were increased by 1.6 times and 1.2 times, respectively, and foaming capacity and stability were enhanced by 2.7 times and 1.5 times, respectively.
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Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kim TK, Yong HI, Cha JY, Kim YJ, Jung S, Choi YS. Effects of Protein Functionality on Myofibril Protein-Saccharide
Graft Reaction. Food Sci Anim Resour 2022; 42:849-860. [PMID: 36133638 PMCID: PMC9478984 DOI: 10.5851/kosfa.2022.e36] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/29/2022] [Accepted: 07/11/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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Zhao M, Li Y, Bai X, Feng J, Xia X, Li F. Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 °C) and Its Mechanism Analysis. Foods 2022; 11:foods11162509. [PMID: 36010509 PMCID: PMC9407430 DOI: 10.3390/foods11162509] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/14/2022] [Accepted: 08/17/2022] [Indexed: 12/05/2022] Open
Abstract
The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A294, A420, glyoxal (GO), Nε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A294, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A294, and A420, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol−protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.
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Affiliation(s)
- Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (X.X.); (F.L.); Tel.: +86-451-55191289 (X.X.); +86-451-82190222 (F.L.)
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin 150040, China
- Correspondence: (X.X.); (F.L.); Tel.: +86-451-55191289 (X.X.); +86-451-82190222 (F.L.)
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20
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Sun B, Zhang P, Zhang J, Huang T, Li C, Yang W. Preparation, characterization and bioavailability studies of Tegillarca granosa hemoglobin and its glycosylated products. Int J Biol Macromol 2022; 219:11-20. [PMID: 35931292 DOI: 10.1016/j.ijbiomac.2022.07.234] [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: 05/09/2022] [Revised: 07/24/2022] [Accepted: 07/29/2022] [Indexed: 11/05/2022]
Abstract
Iron deficiency anemia (IDA) is a common micronutrient deficiency. Tegillarca granosa (T. granosa) is a good source of iron due to its high content of hemoglobin. The present study aimed to determine the effects of glycosylation on structure, physicochemical characteristics and iron bioavailability of hemoglobin. Using Box-Behnken design and response surface methodology, the optimal conditions for hemoglobin-chitosan glycosylation were obtained: 61.8 °C, pH 6.3, hemoglobin/chitosan mass ratio of 4.3 and reaction time of 15 min. The formation of hemoglobin-chitosan conjugates was verified by SDS-PAGE and fluorescence spectroscopy. The surface hydrophobicity of hemoglobin was reduced by 20.90-65.05 % after glycosylation, along with the observations of elevated water-holding capacity, likely owing to the introduction of hydrophilic groups. Antioxidant capacity of glycosylated products (0.41-0.66 μM Trolox/mg protein) was markedly greater than that of original protein (0.06 μM Trolox/mg protein) due to the formation of brown polymers with antioxidant activity. In addition, glycosylation improved in vitro digestibility of hemoglobin by 41.15-69.09 %, which could be attributed to less β-sheet in secondary structures. Moreover, hemoglobin (324.38 ng/mg) exhibited better iron absorption than FeSO4 (121.63 ng/mg), with the value being further enhanced by glycosylation (442.73 ng/mg), which may be due to the improved protein digestibility and iron-chelating capacity.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products. Foods 2022; 11:foods11152214. [PMID: 35892799 PMCID: PMC9330836 DOI: 10.3390/foods11152214] [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: 06/26/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered α-helix to disordered β-sheet, β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.
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Abd El-Aleem FS, Lotfy SN, Saad R, Ahmed MYS, Fadel HHM. Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1958-1967. [PMID: 35531421 PMCID: PMC9046492 DOI: 10.1007/s13197-021-05211-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2021] [Accepted: 07/11/2021] [Indexed: 05/03/2023]
Abstract
The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolysate were determined and compared with those of hydrolysate prepared by conventional method (E-HSC). The hydrolysates showed the best results were used as main precursors of nutty flavour. The generated volatiles were subjected to GC-MS analysis and odour evaluation. The effect of encapsulation and storage on the nutty flavour was evaluated. The results revealed that the hydrolysates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, respectively showed a significant increase in DH. The nutty flavour generated from these hydrolysates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.
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Affiliation(s)
| | - Shereen Nazeh Lotfy
- Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt
| | - Rasha Saad
- Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt
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23
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Zhao S, Huang Y, McClements DJ, Liu X, Wang P, Liu F. Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107441] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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24
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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chem 2022; 386:132810. [PMID: 35364496 DOI: 10.1016/j.foodchem.2022.132810] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/09/2022] [Accepted: 03/23/2022] [Indexed: 12/20/2022]
Abstract
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum using a dry-heating method were comparatively analyzed. Glycosylation was confirmed by analyzing the degree of grafting, protein subunit composition, infrared absorption profile, and changes in contents of protein secondary structures. K-carrageenan was proven to possess a greater susceptibility to be grafted to glycinin than guar gum due to its relatively low molecular weight and negatively charged characteristics. The improvement of solubility by glycosylation with guar gum near the isoelectric point of glycinin was better than that by glycosylation with κ-carrageenan. Glycinin glycosylated with both polysaccharides exhibited enhanced emulsifying activity and stability. The enhanced apparent viscosity, elastic modulus, and viscous modulus also demonstrated that glycosylation promoted the appearance of stable elastic network structure. In summary, glycosylation with these two polysaccharides conferred glycinin superior emulsifying and rheological properties, and κ-carrageenan exhibited a better performance compared to guar gum.
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Liu X, Xue F, Li C, Adhikari B. Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation. Int J Biol Macromol 2022; 202:26-36. [PMID: 35007633 DOI: 10.1016/j.ijbiomac.2021.12.186] [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: 10/20/2021] [Revised: 12/11/2021] [Accepted: 12/29/2021] [Indexed: 12/20/2022]
Abstract
Carboxymethyl chitosan (CMCh)-peptide conjugates were produced by grafting CMCh with peptides from hemp seed, maize and casein. The nanoemulsions stabilized by these conjugates had smaller droplet size and better emulsifying properties. Nanoemulsions stabilized by conjugates were used to develop active films containing Camellia essential oil and the effect of conjugation on physicochemical properties of resulting films was evaluated. Water vapor and oxygen barrier properties, tensile strength, flexibility, and temperature of endothermic peak increased 6.6-19.8% and 6.9-27.2%, 40.1-96.6%, 61.4-83.3% and 7.8-18.5%, respectively when the CMCh-peptide conjugates were used to emulsify the essential oil. The conjugation helped to form compact structure. All of the films containing essential oil emulsions stabilized by conjugates showed the ability to extend the shelf-life of blueberry by maintaining the firmness, reducing the weight loss and slowing down the formation of soluble solids.
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Affiliation(s)
- Xinye Liu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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Physical and oxidative stability of emulsions treated with bitter almond gum–soy protein isolate Maillard conjugates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112352] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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28
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Dursun Capar T, Yalcin H. Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112252] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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30
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Dev MJ, Pandit AB, Singhal RS. Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102724] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100210] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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He W, Tian L, Zhang S, Pan S. A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111349] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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34
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Higa FA, Nickerson MT. Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Federica A. Higa
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8394152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity (
) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.
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Ma C, Jiang W, Chen G, Wang Q, McClements DJ, Liu X, Liu F, Ngai T. Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Zhang W, Chen Z, Yang R, Hua X, Zhao W, Guan S. Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000172] [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)
- Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengjun Chen
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shuyi Guan
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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Zia MB, Namli S, Oztop MH. Physicochemical properties of wet-glycated soy proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110981] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Perusko M, Ghnimi S, Simovic A, Stevanovic N, Radomirovic M, Gharsallaoui A, Smiljanic K, Van Haute S, Stanic-Vucinic D, Cirkovic Velickovic T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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He M, Li L, Wu C, Zheng L, Jiang L, Huang Y, Teng F, Li Y. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate. J Food Sci 2021; 86:1737-1750. [PMID: 33822377 DOI: 10.1111/1750-3841.15688] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/25/2021] [Accepted: 02/20/2021] [Indexed: 11/29/2022]
Abstract
This study examined the effects of different sequential treatments of dextran glycation and succinic anhydride acylation on the structure and physicochemical properties of soy protein isolate (SPI). The tested properties included electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, surface hydrophobicity (H0 ), free sulfhydryl (-SH), solubility, interfacial properties, rheological properties, and scanning electron microscope (SEM). The results show that the two treatments significantly improved the structure and functional characteristics of the SPI. The order of the methods had an important effect on the SPI. The lowest H0 (231.76 ± 11.92), the highest free -SH content (3.09 ± 0.09 µmol/g), and the highest solubility at pH = 7 (77 ± 3.97%) were obtained when the acylation treatment was followed by the glycation treatment. Emulsification, emulsion stability, foaming, and foam stability were also the highest. Glycation and acylation caused the viscosity coefficient (k) of the SPI solution to decrease compared with SPI alone, but the flow index (n) value increased, and the sum G' value of the conjugate system decreased as gel time increased. SEM showed that its microstructure has changed significantly. Therefore, this research provided an effective method for improving the functional characteristics of SPI and had potential industrial application prospects. PRACTICAL APPLICATION: Glycation and acylation of soybean protein isolate improved the chemical modification method of protein, improved the functional properties of soybean protein, widened its application in food and materials, and provided a new idea for the further development and utilization of soybean protein.
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Affiliation(s)
- Mingyu He
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Changling Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Li Zheng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Lianzhou Jiang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - YuYang Huang
- National Soybean Engineering Technology Research Center, Harbin, Heilongjiang, 150030, China.,Department of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, 150028, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.,National Soybean Engineering Technology Research Center, Harbin, Heilongjiang, 150030, China.,Heilongjiang Academy of Green Food Science, Harbin, Heilongjiang, 150030, China
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Ding Y, Chen L, Shi Y, Akhtar M, Chen J, Ettelaie R. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106519] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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43
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Li Z, Zheng Y, Sun Q, Wang J, Zheng B, Guo Z. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction. ULTRASONICS SONOCHEMISTRY 2021; 72:105458. [PMID: 33453682 PMCID: PMC7810771 DOI: 10.1016/j.ultsonch.2020.105458] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 12/21/2020] [Accepted: 12/24/2020] [Indexed: 05/06/2023]
Abstract
In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa). Compared with classical heating, mild and moderate ultrasound-assisted methods (100-200 W) could accelerate the later stage of the Maillard reaction, which increased the degree of graft (DG) and the content of advanced Maillard reaction products (MPRs). Structural analysis revealed conjugates obtained by Maillard reaction induced the loss of ordered secondary structures (α-helix, β-sheets) and red-shift of maximum emission wavelength of intrinsic fluorescence spectrum. The conjugate containing 40 kDa DX exhibited higher extent of Maillard reaction compared to those containing 70 kDa and 150 kDa DX under various treating methods. Moreover, the ultrasound-assisted Maillard reaction could effectively improve the emulsifying behaviors. 100 W ultrasound-induced conjugates grafted by 70 kDa DX produced the smallest emulsion size with optimum storage stability. Confocal laser scanning microscopy and analytical centrifugal analyzer further confirmed MP grafted by 70 kDa DX with the assistance of 100 W ultrasound field could produce the smallest and most homogeneous MP-base emulsion with no flocculation. Our study demonstrated that mild ultrasound treatment resulted in well-controlled Maillard reaction, and the related glycoconjugate grafted with 70 kDa DX showed the greatest improvements in emulsifying ability and stability. These findings provided a theoretical foundation for the development of emulsion-based foods with excellent characteristics.
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Affiliation(s)
- Zhiyu Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yimei Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qian Sun
- State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianyi Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zebin Guo
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100897] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Sui X, Zhang T, Jiang L. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies. Annu Rev Food Sci Technol 2021; 12:119-147. [PMID: 33317319 DOI: 10.1146/annurev-food-062220-104405] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
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Abstract
Glycation between proteins and sugars via the Maillard reaction has been shown to improve the heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), and the effects of reaction conditions were investigated. Conjugates were prepared by freeze-drying mixed WPI and inulin solutions at 1:1 to 6:1 WPI-to-inulin weight ratios followed by dry heating at 70, 75, or 80 °C for 12 to 72 h under uncontrolled, 44%, or 80% relative humidity. Heat stability was evaluated by turbidity, particle size, and rheological measurements. Degree of glycation was assessed by quantifying the loss of amino groups and the formation of the Amadori compounds. Results showed that conjugation led to improved heat stability, as shown by decreased turbidity and particle size as well as the ability to maintain the viscosity compared to control samples. Based on the loss of amino groups, the optimum glycation conditions were achieved with WPI–inulin mixtures at 2:1, 4:1, and 6:1 weight ratios and 80 °C temperature for 12 to 72 h without controlling the relative humidity. The improved heat stability could be due to an increase in negative charge as well as increased structural stabilization of the proteins. Under a limited degree of glycation, glycated WPI–inulin conjugates have great potential to be utilized as food ingredients, especially in the beverage industry.
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Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110570] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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Yang R, Liu M, Liu Y, Meng DM, Ma T, Wang CT, Liu J, Wang Q, Zhou Z. The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1065-1075. [PMID: 32767558 DOI: 10.1002/jsfa.10715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 07/06/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The functionality of pea proteins is relatively weak relative to that of soybean proteins, which limits the application of pea proteins in food and nutritional applications. Glycosylation is a promising approach to influence the protein structure and in turn change the functional properties of pea proteins. RESULTS In this study, the effect of transglutaminase-induced oligochitosan glycosylation on the structural and functional properties of pea seed legumin was studied. Different oligochitosan-modified legumin complexes (OLCs) were prepared by applying different molar ratios of legumin to oligochitosan (1:1 to 1:4) induced by transglutaminase (10 U g-1 protein). Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), glucosamine, and free amino analysis showed that the legumin could be covalently bonded with the oligochitosan and were influenced by the applying dose of the oligochitosan. Infrared spectroscopy, fluorescence, and scanning electron microscopy analysis indicated that the structure of the different OLC samples could be changed to different extents. Moreover, although the emulsifying activity decreased, the emulsification stability, thermal stability, and in vitro digestive stability of the OLCs were remarkably improved relative to that of the untreated legumin. CONCLUSION Oligochitosan glycosylation could change the structure of the legumin and consequently improve its emulsification stability, thermal stability, and in vitro digestive stability. This study will facilitate the legumin functionalization by the glycosylation approach to fabricate protein-oligochitosan complex for potential food and nutritional applications. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Mengyao Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yuqian Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - De-Mei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Tianhua Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Cheng-Tao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - Qiaoe Wang
- Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing, China
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Manzocco L, Plazzotta S, Calligaris S. Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures. Foods 2020; 10:foods10010026. [PMID: 33374111 PMCID: PMC7823610 DOI: 10.3390/foods10010026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 11/16/2022] Open
Abstract
The capacity of UV-C light to induce glycation and modify functional properties of systems containing freeze-dried egg white proteins and carbohydrates with increasing molecular weight (i.e., glucose, maltose, trehalose and maltodextrin) was studied. Color changes induced by light exposure were taken as typical indicators of glycation. Samples were then analyzed for selected physical (critical concentration, particle size and viscosity), chemical (ovalbumin content) and technofunctional properties (gelling temperature and foaming capacity). The presence of sugars during exposure to UV-C light promoted intense browning and decreased ovalbumin content by circa 30%. Concomitantly, up to a 3-fold increase in critical concentration of the aqueous suspensions of the irradiated protein-carbohydrate powders and changes in particle size were detected. These modifications were consistent with the development of non-enzymatic browning reactions upon UV-C light irradiation. Photoinduced glycation was associated to a decrease in viscosity, a tendency to form gel at temperature lower by up to 8 °C and a better capacity of foam stabilization. The intensity of these changes seems to be affected by the nature of the carbohydrates reacting with proteins, with longer carbohydrates able to produce systems with higher foam stability capacity.
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