Foaming properties of tryptic gliadin hydrolysate peptide fractions

Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems

A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.

Industrial Application of Protein Hydrolysates in Food

Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.

Properties and Applications of Nanoparticles from Plant Proteins

Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical and other applications. In addition to their large availability and relatively low cost, plant proteins offer higher possibilities for surface modifications and functionalizing various biomolecules for specific applications. Plant proteins also avoid the immunogenic responses associated with the use of animal proteins. However, the sources of plant proteins are very diverse, and proteins from each source have distinct structures, properties and processing requirements. While proteins from corn (zein) and wheat (gliadin) are soluble in aqueous ethanol, most other plant proteins are insoluble in aqueous conditions. Apart from zein and gliadin nanoparticles (which are relatively easy to prepare), soy proteins, wheat glutenin and proteins from several legumes have been made into nanoparticles. The extraction of soluble proteins, hydrolyzing with alkali and acids, conjugation with other biopolymers, and newer techniques such as microfluidization and electrospraying have been adopted to develop plant protein nanoparticles. Solid, hollow, and core-shell nanoparticles with varying sizes and physical and chemical properties have been developed. Most plant protein nanoparticles have been used as carriers for drugs and as biomolecules for controlled release applications and for stabilizing food emulsions. This review provides an overview of the approaches used to prepare nanoparticles from plant proteins, and their properties and potential applications. The review's specific focus is on the preparation methods and applications, rather than the properties of the proteins, which have been reported in detail in other publications.

Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection

The present chapter describes an accurate and user-friendly method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions. The method consists of hydrolysis of the peptide bonds in 6.0 M hydrochloric acid (HCl) solution at 110 °C for 24 h, followed by evaporation of the acid and separation of the free amino acids by high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD). In contrast to conventional methods, the analysis requires neither pre- or post-column derivatization nor a time-consuming oxidation or derivatization step prior to hydrolysis. Correction factors account for incomplete release of Val and Ile even after hydrolysis for 24 h and for losses of Ser during evaporation. Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins.

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

Edible gliadin nanoparticles (GNPs) were fabricated using the anti-solvent method. They possessed unique high foamability and foam stability. An increasing concentration of GNPs accelerated their initial adsorption speed from the bulk phase to the interface and raised the viscoelastic modulus of interfacial films. High foamability (174.2 ± 6.4%) was achieved at the very low concentration of GNPs (1 mg/mL), which was much better than that of ovalbumin and sodium caseinate. Three stages of adsorption kinetics at the air/water interface were characterized. First, they quickly diffused and adsorbed at the interface, resulting in a fast increase of the surface pressure. Then, nanoparticles started to fuse into a film, and finally, the smooth film became a firm and rigid layer to protect bubbles against coalescence and disproportionation. These results explained that GNPs had good foamability and high foam stability simultaneously. That provides GNPs as a potential candidate for new foaming agents applied in edible and biodegradable products.

Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range

The relationship between structural and foaming properties of two tryptic and two peptic wheat gluten hydrolysates was studied at different pH conditions. The impact of pH on foam stability (FS) of the samples heavily depended on the peptidase used and the degree of hydrolysis reached. Surface dilatational moduli were in most, but not all, instances related to FS, implying that, although the formation of a viscoelastic protein hydrolysate film is certainly important, this is not the only phenomenon that determines FS. In contrast to what might be expected, surface charge was not a major factor contributing to FS, except when close to the point-of-zero-charge. Surface hydrophobicity and intrinsic fluorescence measurements suggested that changes in protein conformation take place when the pH is varied, which can in turn influence foaming. Finally, hydrolyzed gluten proteins formed relatively large particles, suggesting that protein hydrolysate aggregation probably influences its foaming properties.

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Proteins play a crucial role in determining texture and structure of many food products. Although some animal proteins (such as egg white) have excellent functional and organoleptic properties, unfortunately, they entail a higher production cost and environmental impact than plant proteins. It is rather unfortunate that plant protein functionality is often insufficient because of low solubility in aqueous media. Enzymatic hydrolysis strongly increases solubility of proteins and alters their functional properties. The latter is attributed to 3 major structural changes: a decrease in average molecular mass, a higher availability of hydrophobic regions, and the liberation of ionizable groups. We here review current knowledge on solubility, water- and fat-holding capacity, gelation, foaming, and emulsifying properties of plant protein hydrolysates and discuss how these properties are affected by controlled enzymatic hydrolysis. In many cases, research in this field has been limited to fairly simple set-ups where functionality has been assessed in model systems. To evolve toward a more widely applied industrial use of plant protein hydrolysates, a more thorough understanding of functional properties is required. The structure-function relationship of protein hydrolysates needs to be studied in depth. Finally, test model systems closer to real food processing conditions, and thus to real foods, would be helpful to evaluate whether plant protein hydrolysates could be a viable alternative for other functional protein sources.

Identification of novel peptides from amphibian (Xenopus tropicalis) skin by direct tissue MALDI-MS analysis

Twelve novel peptides (Pxt-1 to Pxt-12) were isolated from the skin of Xenopus tropicalis, diploid frogs, using topological MS analysis. Among them, Pxt-8, Pxt-9, and Pxt-10 were the N terminus of Pxt-1, N terminus of Pxt-3 and C terminus of Pxt-11, respectively. The Pxt-3 and Pxt-11 peptides shared significant sequence homologies with magainins 1, -2 and levitide, respectively, which all isolated from X. laevis. Pxt-12 was identical to the X. tropicalis XT-6-like precursor previously isolated by ESI-MS/MS. None of the Pxt peptides contained any Cys, Asp, Tyr or Trp, although Leu and Lys were frequently found as typical frog-skin peptides. RT-PCR analysis confirmed the gene expressions of Pxt-2, Pxt-3, Pxt-4, Pxt-5, Pxt-7 and Pxt-11 in X. tropicalis skin. Several ion peaks corresponding to all identified Pxt peptides were observed with MALDI-MS analysis of X. tropicalis secretory fluids, collected after in vivo stimulation, which suggested that Pxt peptides were definitely secretory molecules. CD studies and Schiffer-Edmundson helical wheel projections suggested that Pxt-5, as well as mastoparan, at least, could form a typical amphiphilic α helix without a phospholipid or a membrane-mimetic solvent (trifluoroethanol). Moreover, Pxt-2 and Pxt-5 showed growth inhibitory effects on both Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Measurements of dynamic light scattering and the surface tensions of Pxt peptides solutions suggested that both Pxt-2 and Pxt-5 could form associations as micelles and behave like a general surfactant. Moreover, the remarkable foaming properties of Pxt-2 and Pxt-5 were observed, as well as those of the secretory fluids of X. tropicalis.

Microcellular foams made from gliadin

We have generated closed-cell microcellular foams from gliadin, an abundantly available wheat storage protein. The extraction procedure of gliadin from wheat gluten, which involves only the natural solvents water and ethanol, respectively, is described with emphasis on the precipitation step of gliadin which results in a fine dispersion of mostly spherical, submicron gliadin particles composed of myriad of protein molecules. A dense packing of these particles was hydrated and subjected to an atmosphere of carbon dioxide or nitrogen in a high-pressure cell at 250 bar. Subsequent heating to temperatures close to but still below 100 °C followed by sudden expansion and simultaneous cooling resulted in closed-cell microcellular foam. The spherical gliadin templates along with the resulting foam have been analyzed by scanning electron microscope (SEM) pictures. The size distribution of the primary particles shows diameters peaked around 0.54 μm, and the final foam cell size peaks around 1.2 μm, at a porosity of about 80 %. These are the smallest foam cell sizes ever reported for gliadin. Interestingly, the cell walls of these microcellular foams are remarkably thin with thicknesses in the lower nanometer range, thus nourishing the hope to be able to reach gliadin nanofoam.

Emulsifying and emulsion-stabilizing properties of gluten hydrolysates

Gluten is produced as a coproduct of the wheat starch isolation process. In this study, gluten was hydrolyzed to degrees of hydrolysis (DH) of 3-6-10 and 1-2-3 with alcalase and trypsin, respectively. These peptidases have a clearly distinct substrate specificity. Corn oil-in-water emulsions (10 wt % oil) were prepared by high-pressure homogenization at pH 7.5. Gluten peptides with DH 3 proved to be the most effective in producing peptides displaying emulsifying properties. Higher levels of alcalase hydrolysates (2.0 wt %) than of trypsin hydrolysates (1.0 wt %) were required to produce stable emulsions with small droplet sizes, which is attributed to differences in the nature of the peptides formed. The emulsions had small mean droplet diameters (d32 < 1000 nm). Emulsions produced with trypsin hydrolysates (stable after 9 days at 55 °C) displayed better thermal stability compared to those produced with alcalase hydrolysates (destabilized after 2 days at 37 °C). The hydrolysate-containing emulsions, however, were quickly destabilized by salt addition (≤100 mM NaCl) and when the pH approached the isoelectric point of the coated droplets (pH ~5.5). Microscopic analysis revealed the formation of air-in-oil-in-water emulsions at lower hydrolysate concentrations, whereas at higher concentrations (≥3.0 wt %) extensive flocculation occurred. Both phenomena contributed to creaming of the emulsions. These results may be useful for the utilization of gluten hydrolysates in food and beverage products.