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Xue Z, Zhang M, Wang M, Wang S, Wang S, Wang P, Li J, Liu H. Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications. Food Chem 2024; 453:139643. [PMID: 38761734 DOI: 10.1016/j.foodchem.2024.139643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 05/20/2024]
Abstract
The study aimed to evaluate a food adhesive developed using tea polyphenols (TPs) with soybean protein isolate (SPI) to create a cohesive bond between soy protein gel and simulated fat. Upon the addition of 5.0 % TPs, significant increases in viscosity, thermal stability, and crystallinity were noted in adhesives, suggesting the formation of a cohesive network. Furthermore, TPs effectively enhanced adhesion strength, with the optimal addition being 5.0 %. This enhancement can be attributed to hydrogen bonding, hydrophobic and electrostatic interactions between TPs and SPI molecules. TPs induced a greater expansion of the protein structure, exposing numerous buried hydrophobic groups to a more hydrophilic and polar environment. However, excessive TPs were found to diminish adhesion strength. This can be attributed to enhanced reactions between TPs and SPI, where high molecular weight SPI-TPs cooperatively aggregate to form agglomerates that eventually precipitated, rendering the adhesive network inhomogeneous, less stable, and more prone to disruption.
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Affiliation(s)
- Zixi Xue
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Minghao Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Meiquan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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Chen X, Wang M, Wang Z, Liu X, Cao W, Zhang N, Qi Y, Cheng S, Huang W, Liu Z. Theabrownins in dark tea form complexes with tea polysaccharide conjugates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5799-5806. [PMID: 38445688 DOI: 10.1002/jsfa.13431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 01/30/2024] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Theabrownins (TBs) are one of most important quality components in dark tea, but have not been produced industrially. In this study, the aqueous extract was obtained from Pu-erh ripe tea, one kind of dark tea. Caffeine, theaflavin, catechin and saponin were removed by trichloromethane, ethyl acetate and n-butanol in turn to obtain a TB isolate. The TB isolate was subjected to column chromatography using a macroporous resin HPD-750 and eluted with a gradient of 0-700 g kg-1 ethanol aqueous solution. Four fractions were obtained, and named as TBs-FC1, TBs-FC2, TBs-FC3 and TBs-FC4. RESULTS These four fractions contained polysaccharides and no small molecules such as catechins, caffeine and theaflavins as well as average molecular weights of 123.000 kDa, 23.380 kDa, 89.870 kDa and 106.600 kDa. It was revealed that they were complexes of TBs and tea polysaccharide conjugates (TPCs). Ultraviolet-visible (UV-visible) and infrared (IR) spectra showed the properties of TBs and TPCs. Their zeta potentials ranged from -13.40 mV to -38.80 mV in aqueous solutions at pH 3.0-9.0. CONCLUSION This study reveals that TBs do not exist in free state but in combined state in dark tea, which provide the theoretical basis for the industrialization of TBs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Mengdie Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Zhiyuan Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Xiuling Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Wendan Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Yonggang Qi
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Shuiyuang Cheng
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Wei Huang
- Food and Cosmetics Testing Research Center (Innovation Development Service platform), Hubei Institute for Drug Control, Wuhan, China
| | - Zhong Liu
- Technical research center, Hubei August Flower Food Co. Ltd, Xianning, China
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Li X, Wu Y, Guan W, Yang J, Wang Y. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules. Food Chem 2024; 449:139279. [PMID: 38599106 DOI: 10.1016/j.foodchem.2024.139279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (w/w), resulting in a grafting rate of 1.51 ± 0.03%. As the amount of EGCG increased, corresponding increases were observed in the particle size and ζ-potential of the complexes, thereby enhancing their stability. Furthermore, our analysis using fluorescence spectroscopy, FTIR, SEM, and SDS-PAGE collectively demonstrated the formation of a covalent complex between EYG and EGCG. Notably, the covalent complexes exhibited improved antioxidant activity and emulsifying properties. Overall, this study establishes a theoretical framework for the future practical application of EYG, emphasizing the potential of EGCG to modify its structural and functional characteristics.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenle Guan
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Jianrong Yang
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
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Wang M, Yang S, Sun N, Zhu T, Lian Z, Dai S, Xu J, Tong X, Wang H, Jiang L. Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties. ULTRASONICS SONOCHEMISTRY 2024; 105:106864. [PMID: 38581796 PMCID: PMC11004718 DOI: 10.1016/j.ultsonch.2024.106864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/28/2024] [Accepted: 03/28/2024] [Indexed: 04/08/2024]
Abstract
The effects of ultrasound and different inulin (INU) concentrations (0, 10, 20, 30, and 40 mg/mL) on the structural and functional properties of soybean isolate protein (SPI)-INU complexes were hereby investigated. Fourier transform infrared spectroscopy showed that SPI was bound to INU via hydrogen bonding. All samples showed a decreasing and then increasing trend of α-helix content with increasing INU concentration. SPI-INU complexes by ultrasound with an INU concentration of 20 mg/mL (U-2) had the lowest content of α-helix, the highest content of random coils and the greatest flexibility, indicating the proteins were most tightly bound to INU in U-2. Both UV spectroscopy and intrinsic fluorescence spectroscopy indicated that it was hydrophobic interactions between INU and SPI. The addition of INU prevented the exposure of tryptophan and tyrosine residues to form a more compact tertiary structure compared to SPI alone, and ultrasound caused further unfolding of the structure of SPI. This indicated that the combined effect of ultrasound and INU concentration significantly altered the tertiary structure of SPI. SDS-PAGE and Native-PAGE displayed the formation of complexes through non-covalent interactions between SPI and INU. The ζ-potential and particle size of U-2 were minimized to as low as -34.94 mV and 110 nm, respectively. Additionally, the flexibility, free sulfhydryl groups, solubility, emulsifying and foaming properties of the samples were improved, with the best results for U-2, respectively 0.25, 3.51 μmoL/g, 55.51 %, 269.91 %, 25.90 %, 137.66 % and 136.33 %. Overall, this work provides a theoretical basis for improving the functional properties of plant proteins.
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Affiliation(s)
- Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Na Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- 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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5
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Zhang FS, Yang Y, Bian X, Ma CM, Ren LK, Zhang C, Pang XH, Zhang N. The structural and functional properties of hemp protein isolate-epigallocatechin-3-gallate biopolymer covalent complex during heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2484-2492. [PMID: 37972116 DOI: 10.1002/jsfa.13135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND It is well known that hemp proteins have the disadvantages of poor solubility and poor emulsification. To improve these shortcomings, an alkali covalent cross-linking method was used to prepare hemp protein isolate-epigallocatechin-3-gallate biopolymer (HPI-EGCG) and the effects of different heat treatment conditions on the structure and emulsifying properties of the HPI-EGCG covalent complex were studied. RESULTS The secondary and tertiary structures, solubility, and emulsification ability of the HPI-EGCG complexes were evaluated using particle size, zeta potential, circular dichroism (CD), and fluorescence spectroscopy indices. The results showed that the absolute value of zeta potential of HPI-EGCG covalent complex was the largest, 18.6 mV, and the maximum binding amount of HPI to EGCG was 29.18 μmol g-1 . Under heat treatment at 25-35 °C, the α-helix content was reduced from 1.87% to 0%, and the β-helix content was reduced from 82.79% to 0% after the covalent binding of HPI and EGCG. The solubility and emulsification properties of the HPI-EGCG covalent complexes were improved significantly, and the emulsification activity index (EAI) and emulsion stability index (ESI) were increased by 2.77-fold and 1.21-fold, respectively. CONCLUSION A new HPI-EGCG covalent complex was developed in this study to provide a theoretical basis for the application of HPI-EGCG in food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fu-Shun Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin-Hui Pang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Wang D, Li H, Hou TY, Zhang ZJ, Li HZ. Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins. Food Chem 2024; 433:137345. [PMID: 37666124 DOI: 10.1016/j.foodchem.2023.137345] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 07/13/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
The study aims to perform alkali-induced covalent modification of perilla seed meal protein (PSMP) using different polyphenols: gallic acid (GA), protocatechuic acid (PCA), caffeic acid (CA), apigenin (API) and luteolin (LU). Covalent binding between different polyphenols and PSMP was found to occur, with PSMP-LU showing the highest binding rate of 90.89 ± 1.37 mg/g; the fluorescence spectrum of PSMP-CA showed a maximum blue shift of Δ13.4 nm; the solubility increased from 69.626 ± 1.39 % to 83.102 ± 0.98 %. In order to better understand how these covalent conjugates, stabilize -carotene in emulsions, they were utilized as emulsifiers in an emulsion delivery method. The work further reveals the formation of PSMP-polyphenol conjugates and develops a novel emulsification system to deliver readily decomposable functional factors, providing a potential scenario for the application of PSMP and bioactive conjugates.
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Affiliation(s)
- Dan Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - He Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China.
| | - Tian-Yu Hou
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhi-Jun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Hui-Zhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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8
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Li L, Huang Y, Liu Y, Xiong Y, Wang X, Tong L, Wang F, Fan B, Bai X. Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. Molecules 2023; 28:7465. [PMID: 38005187 PMCID: PMC10672934 DOI: 10.3390/molecules28227465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/25/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.
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Affiliation(s)
- Lin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yatao Huang
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanfang Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangyang Xiong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xinrui Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Litao Tong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Xiaojia Bai
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
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Li W, Wan X, Chen C, Guo Y, Jiao Y, He Z, Chen J, Li J, Yan Y. Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork. Meat Sci 2023; 204:109236. [PMID: 37339566 DOI: 10.1016/j.meatsci.2023.109236] [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: 02/05/2023] [Revised: 04/13/2023] [Accepted: 05/30/2023] [Indexed: 06/22/2023]
Abstract
This study investigated the influence mechanism of soy protein and its hydrolysates (under three different degree of hydrolysis) on formation of heterocyclic aromatic amines (HAAs) formation in roasted pork. The results showed that 7S and its hydrolysates significantly inhibited the formation of quinoxaline HAAs, and the maximum inhibitory rate of MeIQx, 4,8-MeIQx, and IQx was 69%, 79%, and 100%, respectively. However, soy protein and its hydrolysates could promote the formation of pyridine HAAs (PhIP, and DMIP), its content increased significantly with the increase in the degree of hydrolysis of the protein. The content of PhIP increased 41, 54, and 165 times with the addition of SPI, 7S, and 11S at 11% degree of hydrolysis, respectively. In addition, they promoted the formation of β-carboline HAAs (Norharman and Harman), in a manner similar with that of PhIP, especially the 11S group. The inhibitory effect on quinoxaline HAAs was probably correlated with DPPH radical scavenging capacity. Nevertheless, the promotive effect on other HAAs might be related to the high levels of free amino acids and reactive carbonyls. This research may provide recommendation for the application of soy protein in high-temperature meat products.
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Affiliation(s)
- Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xin Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Chunli Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yilin Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China; Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China; Anhui Modern Agriculture Development center, Hefei 230012, China.
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10
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Zhao T, Ying P, Zhang Y, Chen H, Yang X. Research Advances in the High-Value Utilization of Peanut Meal Resources and Its Hydrolysates: A Review. Molecules 2023; 28:6862. [PMID: 37836705 PMCID: PMC10574612 DOI: 10.3390/molecules28196862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly utilized in the food processing industry. In recent years, there has been an increasing amount of research conducted on the deep processing of by-products from oil crops, resulting in the high-value processing and utilization of by-products from various oil crops. These include peanut meal, which undergoes treatments such as enzymatic hydrolysis in industries like food, chemical, and aquaculture. The proteins, lipids, polyphenols, fibers, and other components present in these by-products and hydrolysates can be incorporated into products for further utilization. This review focuses on the research progress in various fields, such as the food processing, breeding, and industrial fields, regarding the high-value utilization of peanut meal and its hydrolysates. The aim is to provide valuable insights and strategies for maximizing the utilization of peanut meal resources.
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Affiliation(s)
- Tong Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Peifei Ying
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (P.Y.); (Y.Z.); (H.C.)
| | - Yahan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (P.Y.); (Y.Z.); (H.C.)
| | - Hanyu Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (P.Y.); (Y.Z.); (H.C.)
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
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Gong W, Guo XL, Wang SJ, Huang HB, Zhu XM. Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex. Food Res Int 2023; 167:112664. [PMID: 37087249 DOI: 10.1016/j.foodres.2023.112664] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/06/2023] [Accepted: 03/05/2023] [Indexed: 03/11/2023]
Abstract
Protein-based high internal phase Pickering emulsions (HIPPEs) feature numerous multi-functionalities and widespread applications. However, the direct use of native proteins for the constructions of HIPPEs is limited since it is fragile under various conditions. Here, cold plasma was used to modify soy protein isolates (SPI) to improve their surficial properties. Meanwhile, proanthocyanidins (PA) were applied to interact with cold plasma-treated SPI to form complex. Furthermore, the well-prepared SPI-PA complex was used to construct novel HIPPEs. Results showed cold plasma treatment significantly improved the functionalities of SPI, which were confirmed by surface hydrophobicity (H0 < 500), sulfhydryl (SH) groups and spectral analysis. Further, the emulsification and oxidation resistance of cold plasma treated SPI were enhanced after forming complex with PA. Soybean oils can be stabilized by SPI-PA complexes to form HIPPEs with a lipid oxidation inhibition rate of > 65%, creaming index (CI) > 80%, excellent rheological properties and better stability compared with conventional emulsion systems. Overall, this SPI-PA complexes provides a unique approach to improve the emulsification and oxidation resistance to engineer HIPPEs with versatile applications.
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12
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Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties. LIFE (BASEL, SWITZERLAND) 2022; 12:life12111909. [PMID: 36431044 PMCID: PMC9692932 DOI: 10.3390/life12111909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
In this study, the effect of solid-state fermentation (SSF) with Lactobacillus sakei MI401 and Pediococcus acidilactici PA-2 strains on functional properties of extruded (130 °C; 25 rpm) corn-milling by-products (CMB) and their albumin, globulin, and prolamin fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively. The application of SSF for the extruded CMB have been shown to improve the water absorption, foaming, and emulsifying capacity of albumins and globulins and also increased the digestibility and free radical scavenging activity of prolamins. The essential amino acid content (EAA) in CMB and antioxidant activity of prolamins was lowered after extrusion but significantly increased after SSF. The combination of the abovementioned treatments can be confirmed as a prospective functionalization of CMB, capable of potentially enhancing its safety and improving nutritional, biochemical, and technological properties of proteins.
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Lian Z, Yang S, Dai S, Tong X, Liao P, Cheng L, Qi W, Wang Y, Wang H, Jiang L. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6454-6463. [PMID: 35561106 DOI: 10.1002/jsfa.12012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/15/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect relationship between conformation, flexibility, and interfacial functional properties was established. RESULTS SPI was bound to SA through disulfide bonds, and the zeta potential was reduced. The β-sheet content decreased, the disordered structure increased, and there were changes in tertiary structure and microstructure. The surface hydrophobicity, disulfide bond content, and solution turbidity were reduced to 5063, 1.0967 μmol g-1 , and 0.0036 μmol g-1 respectively. The best flexibility of SPI (0.3977) and interfacial functional properties were obtained when the mass ratio of SA/SPI was 15%. Correlation analysis showed a highly significant positive correlation (P < 0.01) between flexibility and emulsification and foaming properties, with correlation coefficients of 0.960 and 0.942 for flexibility with emulsifying activity and emulsion stability respectively, and 0.972 and 0.929 for flexibility with foaming capacity and foaming stability respectively. CONCLUSION The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility. These results provide theoretical guidelines for the development and application of highly emulsifiable and stable soy protein products utilizing succinylation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lin Cheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijie Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yijun Wang
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
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14
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Honfo FG, Togbe EC, Dekker M, Akissoe N. Effects of packaging and ripeness on plantain flour characteristics during storage. Food Sci Nutr 2022; 10:3453-3461. [PMID: 36249960 PMCID: PMC9548346 DOI: 10.1002/fsn3.2946] [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: 11/17/2021] [Revised: 03/21/2022] [Accepted: 05/17/2022] [Indexed: 11/09/2022] Open
Abstract
The increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3. They were stored both in transparent polyethylene bags and in an opaque aluminum foil. Physicochemical analyses and functional characterization of the plantain flour were performed on samples taken prior to storage and on monthly basis for 6 months during storage. Ash and carbohydrate contents decreased while the yellowness and redness increased with ripening. Pasting viscosity drastically decreased with ripening. During storage, significant differences in color and among most functional characteristics were observed as a consequence of both storage duration and packaging materials. Based on this research, flour from semiripe plantain could be recommended for use in formulations requiring low viscosity. Besides, it is suggested to store plantain flours in opaque containers to reduce the variability in its properties, thus maintaining its original quality.
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Affiliation(s)
- Fernande G. Honfo
- Laboratory of Food Sciences, Faculté des Sciences AgronomiquesUniversité, d'Abomey‐CalaviJéricho CotonouBenin
| | - Euloge C. Togbe
- Laboratory of Plant Pathology, Faculté des Sciences AgronomiquesUniversité, d'Abomey‐CalaviJéricho CotonouBenin
| | - Matthijs Dekker
- Food Quality and DesignWageningen UniversityAA WageningenThe Netherlands
| | - Noël Akissoe
- Laboratory of Food Sciences, Faculté des Sciences AgronomiquesUniversité, d'Abomey‐CalaviJéricho CotonouBenin
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15
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Yang Y, Sun SH, Zou L, Wang B, Bian X, Zhu PY, Ren LK, Shi YG, Zhang N. Characterization of structural and functional properties of soybean 11S globulin during the renaturation after the guanidine hydrochloride denaturation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Liu Q, Sun Y, Cheng J, Zhang X, Guo M. Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Hematian Sourki A, Koocheki A, Elahi M. Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1781-1791. [PMID: 35531390 PMCID: PMC9046478 DOI: 10.1007/s13197-021-05189-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2021] [Accepted: 06/22/2021] [Indexed: 05/03/2023]
Abstract
In this study the effect of ultrasonically extracted β-glucan from hull-less barley (UBG, 0.25-0.75% w/w) on soy protein isolate (SPI, 4-12% w/w) stabilized oil-in-water emulsions was investigated. The results indicated that with increasing UBG concentration, zeta potential, droplets' specific surface area and emulsion stability increased; whereas, the surface and interfacial tensions, Sauter mean diameter (D3,2) and the De Brouckere Mean Diameter (D4,3), span value and creaming index decreased. Non-Newtonian shear-thinning (pseudoplastic) behavior was observed for oil-in-water emulsions stabilized by UBG. With increase in UBG and SPI concentrations, emulsion's flow behavior index (n) and consistency coefficient (k) increased and decreased; respectively. At all UBG and SPI concentrations, emulsions stored at 4 °C were more stable.
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Affiliation(s)
- Abdollah Hematian Sourki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
- Department of Food Science and Technology, Jahrom University, Jahrom, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Elahi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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18
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Zhang W, Hao J, Yuan Y, Xu D. Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion. Front Nutr 2022; 9:878725. [PMID: 35479744 PMCID: PMC9037688 DOI: 10.3389/fnut.2022.878725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 03/10/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.
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Affiliation(s)
| | | | | | - Duoxia Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
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19
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Zheng J, Xiao N, Li Y, Xie X, Li L. Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112438] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Lima RE, Coradi PC, Nunes MT, Bellochio SDC, da Silva Timm N, Nunes CF, de Oliveira Carneiro L, Teodoro PE, Campabadal C. Mathematical modeling and multivariate analysis applied earliest soybean harvest associated drying and storage conditions and influences on physicochemical grain quality. Sci Rep 2021; 11:23287. [PMID: 34857813 PMCID: PMC8640013 DOI: 10.1038/s41598-021-02724-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 11/22/2021] [Indexed: 11/09/2022] Open
Abstract
Anticipating the harvest period of soybean crops can impact on the post-harvest processes. This study aimed to evaluate early soybean harvest associated drying and storage conditions on the physicochemical soybean quality using of mathematical modeling and multivariate analysis. The soybeans were harvested with a moisture content of 18 and 23% (d.b.) and subjected to drying in a continuous dryer at 80, 100, and 120 °C. The drying kinetics and volumetric shrinkage modeling were evaluated. Posteriorly, the soybean was stored at different packages and temperatures for 8 months to evaluate the physicochemical properties. After standardizing the variables, the data were submitted to cluster analysis. For this, we use Euclidean distance and Ward's hierarchical method. Then defining the groups, we constructed a graph containing the dispersion of the values of the variables and their respective Pearson correlations for each group. The mathematical models proved suitable to describe the drying kinetics. Besides, the effective diffusivity obtained was 4.9 × 10-10 m2 s-1 promoting a volumetric shrinkage of the grains and influencing the reduction of physicochemical quality. It was observed that soybean harvested at 23% moisture, dried at 80 °C, and stored at a temperature below 23 °C maintained its oil content (25.89%), crude protein (35.69%), and lipid acidity (5.54 mL). In addition, it is to note that these correlations' magnitude was substantially more remarkable for the treatments allocated to the G2 group. Furthermore, the electrical conductivity was negatively correlated with all the physicochemical variables evaluated. Besides this, the correlation between crude protein and oil yield was positive and of high magnitude, regardless of the group formed. In conclusion, the early harvest of soybeans reduced losses in the field and increased the grain flow on the storage units. The low-temperature drying and the use of packaging technology close to environmental temperatures conserved the grain quality.
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Affiliation(s)
- Roney Eloy Lima
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil
| | - Paulo Carteri Coradi
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil.
- Laboratory Postharvest, Department of Agricultural Engineering, Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013 - Passo D'Areia, Cachoeira do Sul, RS, 96503-205, Brazil.
| | - Marcela Trojahn Nunes
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil
| | - Sabrina Dalla Corte Bellochio
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil
| | - Newiton da Silva Timm
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil
| | - Camila Fontoura Nunes
- Center of Rural Science, Department of Postgraduate Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, Santa Maria, RS, 97105900, Brazil
| | - Letícia de Oliveira Carneiro
- Laboratory Postharvest, Department of Agricultural Engineering, Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013 - Passo D'Areia, Cachoeira do Sul, RS, 96503-205, Brazil
| | - Paulo Eduardo Teodoro
- Department of Agronomy, Campus de Chapadão do Sul, Federal University of Mato Grosso do Sul, Chapadão do Sul, MS, 79560-000, Brazil
| | - Carlos Campabadal
- Grain Science and Industry, International Grain Program, Kansas State University, Manhattan, KS, 66506, USA
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21
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Zhou Z, Zhu M, Zhang G, Hu X, Pan J. Novel insights into the interaction mechanism of 5-hydroxymethyl-2-furaldehyde with β-casein and its effects on the structure and function of β-casein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Cui Q, Dong Y, Zhang A, Wang X, Zhao XH. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Yu Y, Guan Y, Liu J, Hedi W, Yu Y, Zhang T. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Wang F, Ma Y, Wang Y, Zhao L, Liao X. Physicochemical properties of seed protein isolates extracted from pepper meal by pressure-assisted and conventional solvent defatting. Food Funct 2021; 12:11033-11045. [PMID: 34665193 DOI: 10.1039/d1fo01726h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, and is a new plant-based protein source. In this paper, the physicochemical and functional properties of pepper seed protein isolates (PSPIs) extracted from pepper meal by pressure-assisted defatting (PAD) and conventional solvent defatting (CSD) were investigated. The yields of SPIs extracted by CSD and PAD were 22.8% and 20.5%, respectively. Compared with the PSPIs obtained by CSD, the solubility, water-holding and oil-holding capacities, and emulsifying and foaming abilities of the PSPIs obtained by PAD were significantly increased by 11.22%, 29.17%, 40%, 160%, and 100%, respectively. Additionally, UV-visible, intrinsic fluorescence and infrared spectroscopic characterization revealed the tertiary and secondary conformation changes of the PSPIs, which might contribute to the improvement of their functional properties. Overall, PAD significantly improved the functional properties of the PSPIs. The PSPIs extracted by this innovative technology would be a new plant protein alternative for food formulations with better functional properties.
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Affiliation(s)
- Fengzhang Wang
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
| | - Yan Ma
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China. .,Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Xinjiang Deeper Processing and Engineering Technology Research Centre of Main Byproducts, Urumqi, 830091, China
| | - Yongtao Wang
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
| | - Liang Zhao
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China. .,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, 225700, Jiangsu, China
| | - Xiaojun Liao
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
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25
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Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp ( Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021; 10:foods10071618. [PMID: 34359488 PMCID: PMC8304514 DOI: 10.3390/foods10071618] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/30/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (-)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.
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Affiliation(s)
- Xin-Hui Pang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Lin-Lin Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - De-Hui Yu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing-Chun Guo
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Lei Wang
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Xiu-Min Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Han-Song 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
- Correspondence: (H.-S.Y.); (N.Z.)
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
- Correspondence: (H.-S.Y.); (N.Z.)
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26
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Gunes ZS, Can Karaca A. Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia. Cereal Chem 2021. [DOI: 10.1002/cche.10446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zeynep Saliha Gunes
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Asli Can Karaca
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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Cui Q, Wang L, Wang G, Zhang A, Wang X, Jiang L. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110979] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Zahir M, Fogliano V, Capuano E. Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility. Food Res Int 2021; 143:110254. [PMID: 33992360 DOI: 10.1016/j.foodres.2021.110254] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/23/2020] [Accepted: 02/17/2021] [Indexed: 10/22/2022]
Abstract
Previous studies showed that in vitro digestibility of proteins in cooked beans is modulated by heat treatment and that the effect may be different whether proteins are heated in intact cotyledon or in a bean flour. In this study, germinated and non-germinated soybean cotyledons and flour were boiled at 100 °C for varying times (30, 90, or 180 min). After grinding, the level of trypsin inhibitors, protein aggregation, surface hydrophobicity, the secondary structure, and in vitro digestibility were studied. The presence of an intact cell wall during cooking increased protein denaturation temperature by about 10% and reduced the denaturation of trypsin inhibitors, and induced distinct changes in protein surface hydrophobicity and secondary structure. These physicochemical properties translated into an increment in protein degree of hydrolysis (DH, 72%) of protein cooked for 30 min as flour compared to proteins cooked in intact soybean tissues (64%). Increase in cooking times (90 and 180 min) resulted in limited improvement in the protein digestibility and changes in protein physicochemical properties for both boiled cotyledons and flour. Soybean germination resulted in distinct changes in protein physicochemical properties and higher protein DH% of raw soybean (61%) compared to non-germinated raw soybean (36%). An increase in protein digestibility of germinated soybean was also observed after boiling for both cotyledon and flour. However, significant differences in DH% were not observed between proteins boiled in intact cotyledon and in a flour. This work provides extra knowledge of the role of cellular integrity on protein properties in plant foods and suggests that germination or grinding before cooking may increase protein digestibility.
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Affiliation(s)
- Mostafa Zahir
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands.
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Ramos AH, Timm NDS, Ferreira CD, de Oliveira M. Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03708-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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30
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Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction. Food Chem 2021; 364:129622. [PMID: 34175622 DOI: 10.1016/j.foodchem.2021.129622] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/20/2021] [Accepted: 03/13/2021] [Indexed: 11/22/2022]
Abstract
The present study was conducted to evaluate the non-ovalent modifications of whey protein isolate (WPI) with gallic acid (GA), chlorogenic acid (CA) and epigallocatechin gallate (EGCG). The structural and functional properties of WPI before and after binding with GA, CA and EGCG were investigated. Results showed that free sulfhydryl groups and surface hydrophobicity significantly decreased in WPI after binding with phenolic compounds. Significant structural alterations in complexes were demonstrated, characterized by a red-shifted maximum emission wavelength in intrinsic fluorescence spectroscopy, and a significant decrease in α-helix and β-sheet and a remarkable increase in β-turn and random coil contents in fourier transform infrared (FTIR) spectroscopy. Moreover, the presence of three polyphenols induced enhanced solubility, foaming and emulsifying capacities of WPI. These findings suggest the feasible application of GA, CA and EGCG to improve the functional properties of WPI and the potential uses of WPI-polyphenol complexes in food industries.
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31
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Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102639] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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32
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Zhang T, Dou W, Zhang X, Zhao Y, Zhang Y, Jiang L, Sui X. The development history and recent updates on soy protein-based meat alternatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.060] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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33
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Du Y, Chen F, Bu G, Zhang L. Distribution and degradation of DNA from non-genetically and genetically modified soybean (Roundup Ready): Impact of soybean protein concentrate and soybean protein isolate preparation. Food Chem 2021; 335:127582. [PMID: 32739806 DOI: 10.1016/j.foodchem.2020.127582] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/08/2020] [Accepted: 07/12/2020] [Indexed: 01/04/2023]
Abstract
To improve genetically modified product labelling legislation and promote the development of genetically modified foods, the mass variations of genomic DNA and length distributions of DNA fragments in non-genetically and genetically modified soybean (Roundup Ready) and the variations in transgenic contents during soybean protein concentrate (SPC) and soybean protein isolate (SPI) preparation were monitored. The material masses throughout the process conformed to the law of mass conservation, and amounts of DNA recovered decreased with SPC and SPI preparation. The successive steps of ethanol extraction led to a decrease in the size distribution of the recovered DNA. For the LECTIN and CP4 EPSPS targets investigated, longer fragments (>800 bp) were more affected than smaller fragments (<200 bp), and both targets degraded slowly upon degradation into small fragments. DNA distribution and degradation thereby affected GMO quantification. After preparation procedures, the transgenic contents of SPC and SPI products were higher than that of raw soybean.
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Affiliation(s)
- Yan Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan, China.
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan, China.
| | - Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan, China
| | - Lifen Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan, China
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Kong F, Kang S, An Y, Li W, Han H, Guan B, Yang M, Zheng Y, Yue X. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104841] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies. Food Chem 2020; 326:126804. [DOI: 10.1016/j.foodchem.2020.126804] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/11/2020] [Accepted: 04/12/2020] [Indexed: 12/27/2022]
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36
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Guo F, Lin L, He Z, Zheng Z. Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH. Food Sci Nutr 2020; 8:5275-5283. [PMID: 33133530 PMCID: PMC7590286 DOI: 10.1002/fsn3.1759] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 01/17/2023] Open
Abstract
Soy protein is wildly used in food industry due to its high nutritional value and good functionalities. However, the poor storage stability of commercial soy protein products has puzzled both the producers and the users for a long time. The current study assessed the changes in protein solubility, aggregation, oxidation, and conformation of soy protein isolate (SPI) with various soluble aggregates formed at different pH values (pH 5-8) during storage. During storage, SPI samples showed a reduced protein solubility (p < .05), an increased protein oxidation (p < .05), and an attenuated conformational enthalpy (∆H). SPI with a higher pH produced more disulfide-mediated aggregates at the expense of sulfhydryl groups and experienced greater losses of protein tertiary structure and a faster reduction in solubility. Yet, all samples nearly shared similar rising trend during 8-week storage, which indicated the production of protein carbonyls was insensitive to pH. Soluble aggregates present in fresh SPI samples appeared to induce instability of SPI during storage. These findings suggested SPI prepared at pH 6 was in favor of its storage stability, and soluble aggregates presented in fresh samples should be paid more attention for further study of storage stability kinetics.
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Affiliation(s)
- Fengxian Guo
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
| | - Luan Lin
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
| | - Zhiyong He
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsuChina
| | - Zong‐Ping Zheng
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
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37
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Zhao X, Sun L, Zhang X, Liu H, Zhu Y. Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate. Colloids Surf B Biointerfaces 2020; 196:111345. [PMID: 32950841 DOI: 10.1016/j.colsurfb.2020.111345] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 08/18/2020] [Accepted: 08/22/2020] [Indexed: 12/21/2022]
Abstract
Soybean protein isolate (SPI) powders were prepared at different ultrafine grinding time, and the functional and flavor properties of microparticulation SPI were evaluated. With extending ultrafine grinding time, a narrow and uniform particle size distribution in SPI powders was produced. The particle sizes of protein powders at grinding time 0, 2, 4, 6 and 8 h significantly reduced from 217 ± 16.5-137.5 ± 10.7 nm, while the absolute values of zeta-potential significantly increased from 25 ± 0.93-32.4 ± 117 mV (P < 0.05). The microstructure of SPI at grinding time 0-8 h changed from smooth to irregular. With prolonging the ultrafine grinding processing time, the solubility, foaming and emulsifying properties of SPI powders were improved, the content ofα-helix, β-sheet and random coils increased, while β-turn decreased. Furthermore, the ultrafine grinding time clearly influenced the volatile compounds of SPI powders. The main flavor compounds were aldehydes, alcohols, acids, ketones and alkanes. SPI powders for grinding time 2, 4, 6 and 8 h exhibited the higher total content of volatile compounds compared to that for 0 h. So the ultrafine grinding treatment at appropriate time could affect the functional and flavor properties of SPI.
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Affiliation(s)
- Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China.
| | - Lu Sun
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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38
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Zhu Y, Fu S, Wu C, Qi B, Teng F, Wang Z, Li Y, Jiang L. The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105709] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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39
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Ruan S, Li Y, Wang Y, Huang S, Luo J, Ma H. Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis. ULTRASONICS SONOCHEMISTRY 2020; 64:104846. [PMID: 31987775 DOI: 10.1016/j.ultsonch.2019.104846] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/14/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
This study investigated effects of ultrasound on the contents of peptide and soluble protein, antioxidant activity, functionalities and structural characteristics of fermented soybean meal (FSBM) with Bacillus subtilis systematically. The results showed that there were significant effects of ultrasound treatments (frequency, treatment time and power density) on the contents of peptide and soluble protein (p < 0.05). Under the optimum ultrasound conditions (power density of 0.08 W/mL, frequency of 33 kHz and treatment time of 1 h) by single factor experiment, the contents of peptide and soluble protein increased by 31.27% and 18.79% compared to those of the control, respectively. Additionally, the in vitro antioxidant activity (•OH scavenging rate, Fe2+ chelating capacity and DPPH radical scavenging rate) and functional properties (emulsifying activity and emulsifying stability) of FSBM were found to be noticeably improved by ultrasound (p < 0.05). The fourier transform infrared (FTIR) spectroscopy revealed that ultrasound caused protein molecules to unfold with a decrease content of α-helix and β-turn and an increase in the proportion of β-sheet and random coil. Besides, atomic force microscope (AFM) results indicated that ultrasonication generally increased the surface roughness of protein and the protein sonicated with higher frequency (≥33 kHz) exhibited a greater height compared to lower frequency ultrasonication. Structure-activity relationship analysis illustrated that there was a good linear relationship between •OH scavenging rate and β-sheet/β-turn with Pearson's correlation coefficient r of -0.86/0.90. Collectively, the selection of ultrasonic parameters is essential for the preparation of functional protein and bioactive peptide by enhancing fermentation of agroindustrial by-products.
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Affiliation(s)
- Siyu Ruan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yucheng Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Shanfen Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Juan Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
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40
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Li J, Wu M, Wang Y, Li K, Du J, Bai Y. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chem 2020; 325:126921. [PMID: 32387981 DOI: 10.1016/j.foodchem.2020.126921] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/18/2020] [Accepted: 04/25/2020] [Indexed: 10/24/2022]
Abstract
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate (PPI) were investigated. PPI was subject to different pH conditions (pH 2, pH 4, pH 10, and pH 12) for 1 h, then adjusted back to pH 7 and they were marked as PPI2, PPI4, PPI10, and PPI12, respectively. It was found that the breaking force (BF) and water holding capacity (WHC) of PPI10 gel were significantly improved due to the decreased particle size, increased solubility, free sulfhydryl group content and surface hydrophobicity of PPI10. While PPI2 or PPI12 lost their gel ability due to the formation of large protein aggregates. These results indicated that pH-shifting treatment might be a convenient and economical method to prepare PPI with different gel and structural properties.
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Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Mengmeng Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Juan Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China.
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41
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Coradi PC, Müller A, Souza GAC, Steinhaus JI, Wagner R. Quality of soybean cultivars in the drying and storage processes in real scale and experimental. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13418] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paulo C. Coradi
- Campus Cachoeira do Sul, Federal University of Santa Maria Cachoeira do Sul Rio Grande do Sul Brazil
| | - Amanda Müller
- Campus Cachoeira do Sul, Federal University of Santa Maria Cachoeira do Sul Rio Grande do Sul Brazil
| | - Guilherme A. C. Souza
- Campus Cachoeira do Sul, Federal University of Santa Maria Cachoeira do Sul Rio Grande do Sul Brazil
| | - Jontas I. Steinhaus
- Campus Cachoeira do Sul, Federal University of Santa Maria Cachoeira do Sul Rio Grande do Sul Brazil
| | - Roger Wagner
- Department of Food TechnologyFederal University of Santa Maria Santa Maria Rio Grande do Sul Brazil
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42
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Lee YJ, Yoon WB. Investigation of the processing characteristics of soybean sprouts after germination of HaePum during a long storage period with different temperature and humidity. ACTA ACUST UNITED AC 2020. [DOI: 10.3839/jabc.2020.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yun Ju Lee
- Department of Food Science and Biotechnology, Kangwon National University, Kangwon 24341, Republic of Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, Kangwon National University, Kangwon 24341, Republic of Korea
- Elderly-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Kangwon 24341, Republic of Korea
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43
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Liu Y, Li M, Wang S, Wu T, Jiang W, Liu Z. Identification of heat damage in imported soybeans based on hyperspectral imaging technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1775-1786. [PMID: 31849057 DOI: 10.1002/jsfa.10214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/12/2019] [Accepted: 12/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Imported soybeans are prone to heat damage due to high storage temperatures or poor ventilation during transportation. Heat damage directly degrades the quality of the produce and greatly reduces the edible value of soybeans. Rapid and nondestructive techniques for assessing the quality of imported soybeans are in demand. Hyperspectral imaging (HSI) technology was used to distinguish sound soybeans from heat-damaged soybeans. RESULTS For testing the effectiveness of preprocessing methods in enhancing model performance, five different preprocessing methods were implemented to original spectra. To solve problems related to accuracy, efficiency, and model interpretability caused by high-dimensional HSI data, three waveband selection algorithms - dependency measure (DM-NRS), mutual information (MI-NRS) and variable precision (VP-NRS) - based on neighborhood rough set (NRS) theory were proposed to identify the waveband subsets with optimal distinguishing ability. The effectiveness of preprocessing methods and waveband selection algorithms was validated by establishing two kinds of models: extreme learning machine (ELM) and random forest (RF) models. In addition to the classification accuracy, the robustness of the waveband selection algorithms was studied. The results demonstrated that the Savitzky-Golay (SG) smoothing preprocessing method combined with the MI-NRS waveband selection algorithm and the ELM classifier achieved the best classification and robustness results. Classification accuracy reached 99.98% when using only two optimal wavebands, and reached 100% when using more than four optimal wavebands. CONCLUSION The results prove that the HSI technology is an accurate, effective, and nondestructive technique for classifying sound and heat-damaged soybeans. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yao Liu
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
| | - Ming Li
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
| | - Shuwen Wang
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
| | - Tao Wu
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
| | - Wei Jiang
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
| | - Zhongyan Liu
- School of Information Engineering, Lingnan Normal University, Zhanjiang, China
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44
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Wu C, Wang J, Yan X, Ma W, Wu D, Du M. Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105417] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Astawan M, Wresdiyati T, Yoshari RM, Rachmawati NA, Fadilla R. The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans. J Nutr Sci Vitaminol (Tokyo) 2020; 66:S215-S221. [PMID: 33612598 DOI: 10.3177/jnsv.66.s215] [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] [Indexed: 11/27/2022]
Abstract
Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This study was aimed to compare the physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Seen from the physical characteristics, the NGTI and GTI were superior to CSI in their bulk density which was very significantly higher (p<0.01) at 0.54, 0.57 and 0.39 g/mL, respectively, and the aw value which was very significantly lower (p<0.01) at 0.05, 0.04 and 0.34, respectively. As for the chemical characteristics, the NGTI and GTI were superior to CSI in their protein content which was very significantly higher (p<0.01) at 79.16, 82.89 and 74.90%, respectively, the in vitro protein digestibility which was also significantly higher (p<0.05) at 76.95, 77.82 and 76.68%, respectively, and the fat content which was very significantly lower (p<0.01) at 1.45, 1.28, and 2.74%, respectively.
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Affiliation(s)
- Made Astawan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University
| | - Tutik Wresdiyati
- Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University
| | - Rachel M Yoshari
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University
| | - Nikita Arsy Rachmawati
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University
| | - Rahma Fadilla
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University
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A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates. Foods 2019; 8:foods8120594. [PMID: 31756907 PMCID: PMC6963817 DOI: 10.3390/foods8120594] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/17/2022] Open
Abstract
Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.
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47
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Functional properties of Grass pea protein concentrates prepared using various precipitation methods. Journal of Food Science and Technology 2019; 56:4799-4808. [PMID: 31741504 DOI: 10.1007/s13197-019-03930-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2018] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Pulses are an affordable source of proteins, starch, lipids, minerals and high value nutritional sources. This study was conducted to evaluate relationship between protein functional properties and their preparation methods. Therefore, the functional properties of Grass pea protein concentrates (GPPC) prepared using isoelectric precipitation (IE), salt extraction (SE) and ultrafiltration-diafiltration methods (UF/D) were determined. The GPP processed by those three precipitation methods contained all of the amino acids which aspartic acid and glutamic acid were dominate amino acids followed by arginine and leucine. However, methionine and tryptophan were limited amino acids. Water binding capacity was in following order: UF/D-GPPC > SE-GPPC > IE-GPPC. Meanwhile, highest value of oil binding capacity belonged to UF/D-GPPC. GPPC prepared using UF/D method had highest solubility. In term of interfacial tension, it was revealed that the interfacial tension of all isolates did not significantly reduced (P > 0/05). Net negative zeta potential with values was observed which IE-GPPC had highest surface charge followed by UF/D-GPPC and SE-GPPC, respectively. In terms of surface hydrophobicity, it was altered in the following order: IE-GPPC > SE-GPPC > UF/D-GPPC. It was observed that foaming capacity ranged between 85.06 and 89.78% and foaming stability ranged between 77.34 and 84.35%. Emulsifying capacity, emulsifying activity index and emulsifying stability index ranged between 105.06-109.78%, 31.09-36.29 m2/g and 12.90-18.86 min respectively. Evaluation of least gelling concentration showed that UF/D-GPPC were capable to form firm gel at low concentration (10% W/V). The functional properties of proteins are influenced by their extraction technique and can be achieve maximum functional characteristics by selecting appropriate extraction method. The results indicated the technological potential of GPP for health-promoting food formulations.
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Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1820-1828. [PMID: 30996418 DOI: 10.1007/s13197-019-03626-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
Abstract
The chemical composition of palm heart (cultivar Piarom) and solubility kinetics of its protein was investigated under different salt concentrations and pHs. Palm heart protein isolate (PHPI) was prepared using alkaline extraction and acidic precipitation and its functional properties (emulsifying properties and emulsion stability, foam capacity, and water holding and fat absorption capacity) and thermal properties were determined. It was revealed that palm heart had high nutritional value and contains high protein content. By increasing pH up to 3, solubility was decreased and then significantly increased by elevating pH to 9 (p < 0.05). Salt addition significantly decreased palm heart protein (PHP) solubility. Considering solubility kinetics, pH 9 and salt concentration of 0.25 M was determined as the best protein extraction condition. Denaturation temperature and enthalpy changes of PHPI were 108.63 °C and 143.1 J/g; suggesting high thermal stability of this product. Regarding its suitable functional, physicochemical and thermal properties, PHP can be considered as an ideal substitution for animal protein sources in the food industry.
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Lee TC, Edrington TC, Bell E, Burzio LA, Glenn KC. Effect of common processing of soybeans on the enzymatic activity and detectability of the protein, Dicamba Mono-Oxygenase (DMO), introduced into dicamba-tolerant MON 87708. Regul Toxicol Pharmacol 2019; 102:98-107. [PMID: 30562601 DOI: 10.1016/j.yrtph.2018.12.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 11/29/2018] [Accepted: 12/14/2018] [Indexed: 11/24/2022]
Abstract
Assessing the safety of genetically engineered crops includes evaluating the risk (hazard and exposure) of consuming their newly expressed proteins. The dicamba monooxygenase (DMO) protein, introduced into soybeans to confer tolerance (DT) to dicamba herbicide, was previously characterized and identified to pose no food or feed safety hazards. Most agricultural commodities (e.g., soybeans, maize) enter the food supply after processing methods that can include exposure to high temperatures, harsh solvents or pH extremes that can adversely impact the structure and function of proteins. To understand the likelihood of exposure to DMO in foods from DT soy, enzymatically active and/or immunodetectable forms of DMO were measured in pilot-scale productions of two soy foods (soymilk and tofu), and eight processed fractions (full fat flour, inactivated full fat flour, defatted flour, toasted meal, protein isolate, protein concentrate, crude lecithin, and refined, bleached and deodorized oil). Western blot analysis detected DMO in tofu and in five of the eight processed fractions. DMO activity was not detected in either soymilk or tofu, nor in six of the eight processed fractions. Therefore, many commercial soy processing methods can denature and/or degrade introduced proteins, like DMO. Although the DMO protein has shown no evidence of hazard, this study demonstrates that processing further reduces any food or feed risk by limiting dietary exposure to intact DMO protein.
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Affiliation(s)
- Thomas C Lee
- Bayer U.S. - Crop Science, 700 Chesterfield Parkway West., St. Louis, MO, 63017, USA.
| | - Thomas C Edrington
- Bayer U.S. - Crop Science, 700 Chesterfield Parkway West., St. Louis, MO, 63017, USA
| | - Erin Bell
- Bayer U.S. - Crop Science, 700 Chesterfield Parkway West., St. Louis, MO, 63017, USA
| | - Luis A Burzio
- Bayer U.S. - Crop Science, 700 Chesterfield Parkway West., St. Louis, MO, 63017, USA
| | - Kevin C Glenn
- Bayer U.S. - Crop Science, 700 Chesterfield Parkway West., St. Louis, MO, 63017, USA
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Reissig Soares Vitola H, da Silva Dannenberg G, de Lima Marques J, Völz Lopes G, Padilha da Silva W, Fiorentini ÂM. Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.09.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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