1
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Van den Wouwer B, Brijs K, Wouters AGB, Raes K. The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings. Food Chem 2024; 455:139877. [PMID: 38824726 DOI: 10.1016/j.foodchem.2024.139877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/09/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
High-intensity ultrasonication is an emerging technology for plant protein isolation and modification. In this study, the potential of temperature-controlled ultrasonication to enhance the recovery of functional proteins from potato trimmings was assessed. Different ultrasound energy levels [2000-40,000 J/g fresh weight (FW)] were applied during protein extraction at pH 9.0. True protein yields after ultrasonication significantly increased (up to 91%) compared to conventional extraction (33%). Microstructural analysis of the extraction residues showed more disrupted cells as ultrasonication time increased. Ultrasound treatments (10,000 and 20,000 J/g FW) increased the protein yield without affecting the foaming and air-water interfacial properties of protein isolates obtained after isoelectric precipitation (pH 4.0). However, proteins obtained after extended ultrasonication (40,000 J/g FW) had significantly slower early-stage adsorption kinetics. This was attributed to ultrasound-induced aggregation of the protease inhibitor fraction. In conclusion, ultrasonication shows potential to help overcome some challenges associated with plant protein extraction.
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Affiliation(s)
- Ben Van den Wouwer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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2
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Bashash M, Wang-Pruski G, He QS, Sun X. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e70007. [PMID: 39223759 DOI: 10.1111/1541-4337.70007] [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: 05/02/2024] [Revised: 07/29/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.
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Affiliation(s)
- Moein Bashash
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Gefu Wang-Pruski
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Quan Sophia He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
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3
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Van den Wouwer B, Brijs K, Carpentier S, Wouters AGB, Raes K. Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings. Food Chem 2024; 450:139301. [PMID: 38613966 DOI: 10.1016/j.foodchem.2024.139301] [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: 12/07/2023] [Revised: 02/26/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
By-products from the potato processing industry, like potato trimmings, are sustainable sources of proteins. Here, a size-exclusion high performance liquid chromatography (SE-HPLC) method was applied to simultaneously determine the extractability and aggregation state of proteins from three batches of potato trimmings of different cultivars. Obtained SE-HPLC profiles allowed distinguishing between the patatin and protease inhibitor fractions of potato proteins. Moreover, only 75% of the crude proteins could be extracted in phosphate buffer containing sodium dodecyl sulfate and a reducing agent, indicating the presence of physical extraction barriers. Ball milling for 5 min significantly increased protein extractability, but prolonged treatment resulted in aggregation of native patatin and a reduced protein extractability. Microwave-dried trimmings had a lower protein extractability than freeze-dried trimmings. In future research, the SE-HPLC method can be used to examine changes in potato protein (fractions) as a result of processing.
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Affiliation(s)
- Ben Van den Wouwer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, B-8500 Kortrijk, Belgium; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Sebastien Carpentier
- Division of Crop Biotechnics, Department of Biosystems, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium; SYBIOMA: Facility for Systems Biology Mass Spectrometry, Herestraat 49, B-3000 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, B-8500 Kortrijk, Belgium.
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4
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Eker F, Duman H, Akdaşçi E, Bolat E, Sarıtaş S, Karav S, Witkowska AM. A Comprehensive Review of Nanoparticles: From Classification to Application and Toxicity. Molecules 2024; 29:3482. [PMID: 39124888 PMCID: PMC11314082 DOI: 10.3390/molecules29153482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
Nanoparticles are structures that possess unique properties with high surface area-to-volume ratio. Their small size, up to 100 nm, and potential for surface modifications have enabled their use in a wide range of applications. Various factors influence the properties and applications of NPs, including the synthesis method and physical attributes such as size and shape. Additionally, the materials used in the synthesis of NPs are primary determinants of their application. Based on the chosen material, NPs are generally classified into three categories: organic, inorganic, and carbon-based. These categories include a variety of materials, such as proteins, polymers, metal ions, lipids and derivatives, magnetic minerals, and so on. Each material possesses unique attributes that influence the activity and application of the NPs. Consequently, certain NPs are typically used in particular areas because they possess higher efficiency along with tenable toxicity. Therefore, the classification and the base material in the NP synthesis hold significant importance in both NP research and application. In this paper, we discuss these classifications, exemplify most of the major materials, and categorize them according to their preferred area of application. This review provides an overall review of the materials, including their application, and toxicity.
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Affiliation(s)
- Furkan Eker
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Hatice Duman
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Emir Akdaşçi
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Ecem Bolat
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Sümeyye Sarıtaş
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye; (F.E.); (H.D.); (E.A.); (E.B.); (S.S.)
| | - Anna Maria Witkowska
- Department of Food Biotechnology, Medical University of Bialystok, 15-089 Bialystok, Poland
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da Silva VT, Mateus N, de Freitas V, Fernandes A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods 2024; 13:2303. [PMID: 39063388 PMCID: PMC11275277 DOI: 10.3390/foods13142303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
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Affiliation(s)
- Vasco Trincão da Silva
- Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ana Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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Chaukhande P, Luthra SK, Patel RN, Padhi SR, Mankar P, Mangal M, Ranjan JK, Solanke AU, Mishra GP, Mishra DC, Singh B, Bhardwaj R, Tomar BS, Riar AS. Development and Validation of Near-Infrared Reflectance Spectroscopy Prediction Modeling for the Rapid Estimation of Biochemical Traits in Potato. Foods 2024; 13:1655. [PMID: 38890882 PMCID: PMC11172155 DOI: 10.3390/foods13111655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/10/2024] [Accepted: 05/14/2024] [Indexed: 06/20/2024] Open
Abstract
Potato is a globally significant crop, crucial for food security and nutrition. Assessing vital nutritional traits is pivotal for enhancing nutritional value. However, traditional wet lab methods for the screening of large germplasms are time- and resource-intensive. To address this challenge, we used near-infrared reflectance spectroscopy (NIRS) for rapid trait estimation in diverse potato germplasms. It employs molecular absorption principles that use near-infrared sections of the electromagnetic spectrum for the precise and rapid determination of biochemical parameters and is non-destructive, enabling trait monitoring without sample compromise. We focused on modified partial least squares (MPLS)-based NIRS prediction models to assess eight key nutritional traits. Various mathematical treatments were executed by permutation and combinations for model calibration. The external validation prediction accuracy was based on the coefficient of determination (RSQexternal), the ratio of performance to deviation (RPD), and the low standard error of performance (SEP). Higher RSQexternal values of 0.937, 0.892, and 0.759 were obtained for protein, dry matter, and total phenols, respectively. Higher RPD values were found for protein (3.982), followed by dry matter (3.041) and total phenolics (2.000), which indicates the excellent predictability of the models. A paired t-test confirmed that the differences between laboratory and predicted values are non-significant. This study presents the first multi-trait NIRS prediction model for Indian potato germplasm. The developed NIRS model effectively predicted the remaining genotypes in this study, demonstrating its broad applicability. This work highlights the rapid screening potential of NIRS for potato germplasm, a valuable tool for identifying trait variations and refining breeding strategies, to ensure sustainable potato production in the face of climate change.
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Affiliation(s)
- Paresh Chaukhande
- Division of Vegetable Science, The Graduate School, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (P.C.); (M.M.); (J.K.R.)
| | - Satish Kumar Luthra
- ICAR-Central Potato Research Institute Regional Station, Modipuram, Meerut 250110, India; (S.K.L.); (P.M.)
| | - R. N. Patel
- Potato Research Station, SDAU, Deesa 385535, India;
| | - Siddhant Ranjan Padhi
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.R.P.); (G.P.M.)
| | - Pooja Mankar
- ICAR-Central Potato Research Institute Regional Station, Modipuram, Meerut 250110, India; (S.K.L.); (P.M.)
| | - Manisha Mangal
- Division of Vegetable Science, The Graduate School, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (P.C.); (M.M.); (J.K.R.)
| | - Jeetendra Kumar Ranjan
- Division of Vegetable Science, The Graduate School, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (P.C.); (M.M.); (J.K.R.)
| | | | - Gyan Prakash Mishra
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.R.P.); (G.P.M.)
| | | | - Brajesh Singh
- ICAR-Central Potato Research Institute, Shimla 171001, India;
| | - Rakesh Bhardwaj
- ICAR-National Bureau of Plant Genetic Resources, New Delhi 110012, India
| | - Bhoopal Singh Tomar
- Division of Vegetable Science, The Graduate School, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (P.C.); (M.M.); (J.K.R.)
| | - Amritbir Singh Riar
- Department of International Cooperation, Research Institute of Organic Agriculture FiBL, 5070 Frick, Switzerland;
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Akhtar U, Khurshid Y, El-Aarag B, Syed B, Khan IA, Parang K, Ahmed A. Proteomic characterization and cytotoxic potential of proteins from Cuscuta (Cuscuta epithymum (L.) crude herbal product against MCF-7 human breast cancer cell line. BMC Complement Med Ther 2024; 24:195. [PMID: 38769554 PMCID: PMC11103822 DOI: 10.1186/s12906-024-04495-1] [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: 01/19/2024] [Accepted: 05/09/2024] [Indexed: 05/22/2024] Open
Abstract
BACKGROUND The burden of breast cancer, the second leading cause of death worldwide, is increasing at an alarming rate. Cuscuta, used in traditional medicine for different ailments, including cancer, is known for containing phytochemicals that exhibit anticancer activity; however, the bioactivities of proteins from this plant remain unexplored. This study aimed to screen the cytotoxic potential of proteins from the crude herbal product of Cuscuta epithymum(L.) (CE) harvested from the host plants Alhagi maurorum and Medicago sativa. METHODS The proteins from CE were extracted using a salting-out method, followed by fractionation with a gel filtration chromatography column. Gel-free shotgun proteomics was subsequently performed for protein characterization. The viability assay using MTT was applied to deduce the cytotoxic potential of proteins against MCF-7 breast cancer cells, with further exploration of the effect of treatment on the expression of the apoptotic mediator BCL2-associated X protein (BAX) and B-cell lymphoma protein 2 (BCL-2) proteins, using western blotting to strengthen the findings from the in vitro viability assay. RESULTS The crude proteins (CP) of CE were separated into four protein peaks (P1, P2, P3, and P4) by gel filtration chromatography. The evaluation of potency showed a dose-dependent decline in the MCF-7 cell line after CP, P1, P2, and P3 treatment with the respective IC50 values of 33.8, 43.1, 34.5, and 28.6 µg/ml. The percent viability of the cells decreased significantly upon treatment with 50 µg/ml CP, P1, P2, and P3 (P < 0.001). Western-blot analysis revealed upregulation of proapoptotic protein BAX in the cells treated with CP, P3 (P < 0.01), and P2 (P < 0.05); however, the antiapoptotic protein, BCL-2 was downregulated in the cells treated with CP and P3 (P < 0.01), but no significant change was detected in P2 treated cells. The observed cytotoxic effects of proteins in the CP, P1, P2, and P3 from the in vitro viability assay and western blot depicted the bioactivity potential of CE proteins. The database search revealed the identities of functionally important proteins, including nonspecific lipid transfer protein, superoxide dismutase, carboxypeptidase, RNase H domain containing protein, and polyribonucleotide nucleotidyltransferase, which have been previously reported from other plants to exhibit anticancer activity. CONCLUSION This study indicated the cytotoxic activity of Cuscuta proteins against breast cancer MCF-7 cells and will be utilized for future investigations on the mechanistic effect of active proteins. The survey of CE proteins provided substantial data to encourage further exploration of biological activities exhibited by proteins in Cuscuta.
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Affiliation(s)
- Umaima Akhtar
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA
- Jamil-ur-Rahman Center for Genome Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan
| | - Yamna Khurshid
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA
| | - Bishoy El-Aarag
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA
- Biochemistry Division, Chemistry Department, Faculty of Science, Menoufia University, Shebin El-Koom, 32512, Egypt
| | - Basir Syed
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA
| | - Ishtiaq A Khan
- Jamil-ur-Rahman Center for Genome Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan
| | - Keykavous Parang
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA
| | - Aftab Ahmed
- Biomedical and Pharmaceutical Sciences, Chapman University School of Pharmacy, 9401 Jeronimo Road, Irvine, CA, 92618, USA.
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Edward, Wongprasert T, Bunyakanchana T, Siripitakpong P, Supabowornsathit K, Vilaivan T, Suppavorasatit I. Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins. Foods 2023; 12:4032. [PMID: 37959151 PMCID: PMC10649177 DOI: 10.3390/foods12214032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 10/29/2023] [Accepted: 10/29/2023] [Indexed: 11/15/2023] Open
Abstract
Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction-acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages.
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Affiliation(s)
- Edward
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Thanakorn Wongprasert
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Thasorn Bunyakanchana
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Panattida Siripitakpong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Kotchakorn Supabowornsathit
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (K.S.); (T.V.)
| | - Tirayut Vilaivan
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (K.S.); (T.V.)
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
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9
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Dias L, Milheiro J, Ribeiro M, Fernandes C, Neves N, Filipe-Ribeiro L, Cosme F, Nunes FM. Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition. Foods 2023; 12:3313. [PMID: 37685245 PMCID: PMC10486807 DOI: 10.3390/foods12173313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the primary contributors to wine bitterness. Patatin, a vegetable protein fining agent, has been explored as an alternative to animal and synthetic fining agents for reducing wine bitterness. However, contradictory results exist regarding its effectiveness in removing flavan-3-ols and oligomeric PAs in red wines. In this work, a UPLC-Q-TOF MS/MS method was optimized and validated for accurately measuring flavan-3-ols, as well as dimeric and trimeric PAs, in red wines. The MS/MS analysis of flavan-3-ols, in addition to the typical fragmentation described in the literature, revealed an intense mass fragment resulting from the loss of C3O2 and C3O2 + H2O from the parent ion. It was observed that flavan-3-ols and PAs undergo oxidation during sample preparation, which was reversed by the addition of 5 g/L of ascorbic acid. The method demonstrated good linearity range (2 mg/L to 20 mg/L), detection limit (0.3 mg/L to 0.7 mg/L), quantification limit (0.8 mg/L to 2.2 mg/L), precision (repeatability 2.2% to 7.3%), and accuracy (recovery 98.5% to 100.5%). The application of patatin at different doses (5 g/L to 30 g/L) in two different red wine matrices did not reduce the levels of monomeric, dimeric, and trimeric PAs in red wines. However, similar behaviors were observed for pea protein and gelatin. Therefore, wine fining trials and efficiency measurements of the treatments in each matrix are strongly advised.
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Affiliation(s)
- Lara Dias
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
| | - Juliana Milheiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
| | - Miguel Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
- Genetics and Biotechnology Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | | | - Nuno Neves
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (C.F.); (N.N.)
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
| | - Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (L.D.); (J.M.); (M.R.); (L.F.-R.)
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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10
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Pandey J, Thompson D, Joshi M, Scheuring DC, Koym JW, Joshi V, Vales MI. Genetic architecture of tuber-bound free amino acids in potato and effect of growing environment on the amino acid content. Sci Rep 2023; 13:13940. [PMID: 37626106 PMCID: PMC10457394 DOI: 10.1038/s41598-023-40880-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Free amino acids in potato tubers contribute to their nutritional value and processing quality. Exploring the natural variation in their accumulation in tubers across diverse genetic backgrounds is critical to potato breeding programs aiming to enhance or partition their distribution effectively. This study assessed variation in the tuber-bound free amino acids in a diversity panel of tetraploid potato clones developed and maintained by the Texas A&M Potato Breeding Program to explore their genetic basis and to obtain genomic-estimated breeding values for applied breeding purposes. Free amino acids content was evaluated in tubers of 217 tetraploid potato clones collected from Dalhart, Texas in 2019 and 2020, and Springlake, Texas in 2020. Most tuber amino acids were not affected by growing location, except histidine and proline, which were significantly lower (- 59.0%) and higher (+ 129.0%), respectively, at Springlake, Texas (a location that regularly suffers from abiotic stresses, mainly high-temperature stress). Single nucleotide polymorphism markers were used for genome-wide association studies and genomic selection of clones based on amino acid content. Most amino acids showed significant variations among potato clones and moderate to high heritabilities. Principal component analysis separated fresh from processing potato market classes based on amino acids distribution patterns. Genome-wide association studies discovered 33 QTL associated with 13 free amino acids. Genomic-estimated breeding values were calculated and are recommended for practical potato breeding applications to select parents and advance clones with the desired free amino acid content.
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Affiliation(s)
- Jeewan Pandey
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Dalton Thompson
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA
| | - Madhumita Joshi
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA
| | - Douglas C Scheuring
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Jeffrey W Koym
- Texas A&M AgriLife Research and Extension Center, Lubbock, TX, 79403, USA
| | - Vijay Joshi
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA.
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA.
| | - M Isabel Vales
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA.
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11
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Kew B, Holmes M, Liamas E, Ettelaie R, Connell SD, Dini D, Sarkar A. Transforming sustainable plant proteins into high performance lubricating microgels. Nat Commun 2023; 14:4743. [PMID: 37550321 PMCID: PMC10406910 DOI: 10.1038/s41467-023-40414-7] [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: 01/11/2023] [Accepted: 07/26/2023] [Indexed: 08/09/2023] Open
Abstract
With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour. Despite its significance, the key barrier to adoption of plant proteins is their astringent off-sensation, typically associated with high friction and consequently poor lubrication performance. Herein, we demonstrate that by transforming plant proteins into physically cross-linked microgels, it is possible to improve their lubricity remarkably, dependent on their volume fractions, as evidenced by combining tribology using biomimetic tongue-like surface with atomic force microscopy, dynamic light scattering, rheology and adsorption measurements. Experimental findings which are fully supported by numerical modelling reveal that these non-lipidic microgels not only decrease boundary friction by an order of magnitude as compared to native protein but also replicate the lubrication performance of a 20:80 oil/water emulsion. These plant protein microgels offer a much-needed platform to design the next-generation of healthy, palatable and sustainable foods.
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Affiliation(s)
- Ben Kew
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Evangelos Liamas
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
- Unilever Research & Development Port Sunlight, Quarry Road East, Bebington, Merseyside, CH63 3JW, UK
| | - Rammile Ettelaie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds, LS2 9JT, UK.
| | - Daniele Dini
- Department of Mechanical Engineering, Imperial College London, London, SW7 2AZ, UK
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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12
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Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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13
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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14
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DOMIAN EWA, MAŃKO-JURKOWSKA DIANA, GÓRSKA AGNIESZKA. HEAT-INDUCED GELATION, RHEOLOGY AND STABILITY OF OIL-IN-WATER EMULSIONS PREPARED WITH PATATIN-RICH POTATO PROTEIN. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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15
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Zhao H, Zhao R, Liu X, Zhang L, Liu Q, Liu W, Wu T, Hu H. Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein. J Food Sci 2023; 88:1553-1565. [PMID: 36789854 DOI: 10.1111/1750-3841.16495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 01/07/2023] [Accepted: 01/18/2023] [Indexed: 02/16/2023]
Abstract
The study aimed to investigate the effect of high intensity ultrasonic (HIU) treatment at different times (0, 10, 20, and 30 min) on the structure and gel properties of water-soluble potato protein isolate (WPPI) and to further investigate the improvement of gel properties of ultrasonicated WPPI (UWPPI) by the addition of egg white protein (EWP). HIU reduced the particle size of WPPI, whose structure became loose and disordered, which improved gelling properties of UWPPI. Fourier transform infrared results indicated that α-helix content decreased, whereas the proportion of irregular curl increased with the increase in ultrasonication time (0-20 min), indicating that the initially ordered structure of UWPPI became disordered. After HIU treatment, the free sulfhydryl groups of UWPPI and surface hydrophobicity decreased and fluorescence intensity increased. These results demonstrated that the HIU loosened the structure of UWPPI, exposing more chromogenic groups while embedding more hydrophilic groups. After thermal induction, UWPPI gel hardness increased and exhibited excellent water holding capacity. After the addition of EWP, rheological properties stabilized, and the hardness of UWPPI-EWP gels increased significantly, forming internally structured protein gels with a tightly ordered structure and increased brightness. Thus, HIU changed the structure and gelling properties of WPPI, and the addition of EWP further enhanced the performance of hybrid protein gels. PRACTICAL APPLICATION: High intensity ultrasonic changed the structure of water-soluble potato protein isolate (WPPI) and improved the properties of WPPI gels. The addition of egg white protein significantly improved the quality of mixed protein gels which showed great potential industrial value.
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Affiliation(s)
- Hongxi Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.,State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of, Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xinshuo Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of, Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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16
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Bioactive Substances of Potato Juice Reveal Synergy in Cytotoxic Activity against Cancer Cells of Digestive System Studied In Vitro. Nutrients 2022; 15:nu15010114. [PMID: 36615771 PMCID: PMC9823805 DOI: 10.3390/nu15010114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
More and more literature data indicate the health-promoting effect of potato juice (PJ). However, to date, it has not been precisely explained which of the many compounds present in PJ exhibit biological activity. The work aimed to establish the antiproliferative effect of gastrointestinal digested PJ and the products of its processing. Fresh PJs derived from three edible potato varieties, industrial side stream resulting from starch production, partially deproteinized PJ derived from feed protein production line, and three different potato protein preparations subjected to digestion in the artificial gastrointestinal tract were used in this study. The cytotoxic potential of glycoalkaloids (GAs), phenolic acids, digested PJ, and products of PJ processing was determined in human normal and cancer cells derived from the digestive system. The results showed that GAs exhibit concentration-dependent cytotoxicity against all analyzed cell lines. In contrast, phenolic acids (caffeic, ferulic, and chlorogenic acid) do not show cytotoxicity in the applied cell lines. A correlation between cytotoxic potency and GAs content was found in all PJ products studied. The most potent effects were observed under treatment with deproteinized PJ, a product of industrial processing of PJ, distinguished by the highest effective activity among the fresh juice products studied. Moreover, this preparation revealed a favorable cytotoxicity ratio towards cancer cells compared to normal cells. Statistical analysis of the obtained results showed the synergistic effect of other bioactive substances contained in PJ and its products, which may be crucial in further research on the possibility of using PJ as a source of compounds of therapeutic importance.
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17
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Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X. Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System. Foods 2022; 11:foods11223562. [PMID: 36429154 PMCID: PMC9689681 DOI: 10.3390/foods11223562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/04/2022] [Accepted: 11/05/2022] [Indexed: 11/11/2022] Open
Abstract
Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their "backbone" and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the "gel network backbone" and PP played the role of "filler" in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.
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18
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Yoon WB, Park JW, Jung H. Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi. Foods 2022; 11:foods11193114. [PMID: 36230190 PMCID: PMC9563566 DOI: 10.3390/foods11193114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/03/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasing. In the present study, the anti-proteolytic effect of potato protein isolate (PPI), a by-product from the potato starch industry, prepared using 20% ethanol on the endogenous protease activity of Pacific whiting (PW) surimi was investigated. The ohmic heating method was carried out for a better assessment of the anti-proteolytic activity of inhibitors. A factorial design was carried out in which the independent variables were the four types of inhibitors and their concentration (0, 0.5, 1, 2, and 3% w/w) at two heating conditions. The heating condition was used as a blocking factor. All experiments were randomized within each block. The addition of 2% PPI which demonstrated the highest anti-proteolytic activity among five different concentrations significantly increased the breaking force, penetration distance, and water retention ability of PW surimi gel as the endogenous proteases were effectively inhibited when heated ohmically at 60 °C for 30 min prior to heating up to 90 °C. In addition, SDS-PAGE disclosed that PPI successfully retained the intensity of myofibrillar heavy chain (MHC) protein of PW surimi gels even under the condition at which proteases could be activated at 60 °C. The whiteness of gels was not negatively affected by the addition of PPI. Comparing all samples, a denser and more ordered microstructure was obtained when PPI was added. A similar trend was found from the fractal dimension (Df) of the PPI-added gel’s microstructure. Therefore, PPI could be an effective and non-allergenic protease inhibitor in PW surimi leading to retaining the integrity of high gel quality.
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Affiliation(s)
- Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Elderly-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
| | - Jae Won Park
- OSU Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
| | - Hwabin Jung
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- OSU Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
- Correspondence: ; Tel.: +82-10-6830-0224
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19
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [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: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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20
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Application of Aspergillus niger in Practical Biotechnology of Industrial Recovery of Potato Starch By-Products and Its Flocculation Characteristics. Microorganisms 2022; 10:microorganisms10091847. [PMID: 36144450 PMCID: PMC9505473 DOI: 10.3390/microorganisms10091847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/08/2022] [Accepted: 09/11/2022] [Indexed: 11/17/2022] Open
Abstract
This study developed a practical recovery for potato starch by-products by A. niger and applied it on a plant scale to completely solve the pollution problems. Soughing to evaluate the effect of A. niger applied towards the production of by-products recycling and analyze the composition and characteristics of flocculating substances (FS) by A. niger and advance a possible flocculation mechanism for by-product conversion. After fermentation, the chemical oxygen demand (COD) removal rate, and the conversion rates of cellulose, hemicellulose, pectin, and proteins were 58.85%, 40.19%, 53.29%, 50.14%, and 37.09%, respectively. FS was predominantly composed of proteins (45.55%, w/w) and polysaccharides (28.07%, w/w), with two molecular weight distributions of 7.3792 × 106 Da and 1.7741 × 106 Da and temperature sensitivity. Flocculation was mainly through bridging and ionic bonding, furthermore, sweeping effects may occur during sediment. Flocculation was related to by-products conversion. However, due to severe pollution problems and resource waste, and deficiencies of existing recovery technologies, converting potato starch by-products via A. niger liquid fermentation merits significant consideration.
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21
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Andlinger DJ, Schrempel U, Hengst C, Kulozik U. Heat-induced aggregation kinetics of potato protein – Investigated by chromatography, calorimetry, and light scattering. Food Chem 2022; 389:133114. [DOI: 10.1016/j.foodchem.2022.133114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 11/28/2022]
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22
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Zhu Y, Lu H, Zhu Z, Li Y, Du X, Guo L. Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Zhao R, Liu X, Liu W, Liu Q, Zhang L, Hu H. Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates. ULTRASONICS SONOCHEMISTRY 2022; 85:105969. [PMID: 35364471 PMCID: PMC8967727 DOI: 10.1016/j.ultsonch.2022.105969] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 05/26/2023]
Abstract
The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and functional properties of insoluble potato protein isolates (ISPP) were investigated. The results revealed that HIU treatment induced the unfolding and breakdown of macromolecular aggregates of ISPP, resulting in the exposure of hydrophobic and R-SH groups, and reduction of the particle size. These active groups contributed to the formation of a dense and uniform gel network of ISPP gel and insoluble potato proteins/egg white protein (ISPP/EWP) hybrid gel. Furthermore, the increase of solubility and surface hydrophobicity and the decrease of particle size improved the emulsifying property of ISPP. However, excessive HIU treatment reduced the emulsification and gelling properties of the ISPP. Meanwhile, HIU treatment changes the secondary structure of ISPP. It could be speculated that the formation of a stable secondary structure of ISPP initiated by cavitation and shearing effect might play a dominant role on gel strengthens and firmness. Meanwhile, the decrease in relative content of β-turn had a positive effect on the formation of small particle to improve emulsifying property of ISPP.
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Affiliation(s)
- Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xinshuo Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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24
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Gelley S, Lankry H, Glusac J, Fishman A. Yeast-derived potato patatins: Biochemical and biophysical characterization. Food Chem 2022; 370:130984. [PMID: 34509145 DOI: 10.1016/j.foodchem.2021.130984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/04/2022]
Abstract
Potato patatin is considered a valuable plant protein by the food industry for its exceptional functional properties and nutritional value. Nonetheless, it has not been widely used due to its low abundance in potatoes and high cost. Pichia pastoris was utilized for expression of patatin to overcome agricultural limitations. Biochemical and biophysical characterization of Patatin-B2 (rPatB2) and Patatin-17 (rPat17) is described. rPatB2 and rPat17 had higher zeta potential and superior solubility at various pH conditions in comparison with commercial patatin, whereas particle size distribution was similar. Inflection temperatures were higher than potato isolated patatins. Antioxidant capacity of rPatB2 and rPat17 was similar to that of commercial patatin and the specific enzymatic activity of rPatB2 was 5-fold higher than rPat17 and patatins isolated from potato. Results indicate yeast-derived patatin properties are comparable to patatins from potatoes, suggesting their potential use in various plant-based products such as meat and dairy analogues.
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Affiliation(s)
- Sivan Gelley
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Hodaya Lankry
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Jovana Glusac
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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Galves C, Galli G, Kurozawa L. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Crit Rev Food Sci Nutr 2022; 63:6564-6579. [PMID: 35144507 DOI: 10.1080/10408398.2022.2036093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability. This review presents a perspective on the investigation of potato protein as a technological ingredient, considering it a nonconventional source obtained as by-product from starch industry. Furthermore, this piece emphasizes the potential application of potato protein as wall material in spray drying encapsulation, considering that this purpose is still limited for this ingredient. The literature reports that vegetal-based proteins might present compromised functionality due to processing conditions, impairing its technological application. Structural modification can offer a potential approach to modify potato protein configuration aiming to improve its utilization. Studies reported that modified proteins can perform as better emulsifiers and antioxidant agents compared to intact proteins. Hence, it is expected that their use in microencapsulation would improve process efficiency and protection of the core material, consequently delivering superior encapsulation performance.
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Affiliation(s)
- Cassia Galves
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Giovanni Galli
- Department of Genetics, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Louise Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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26
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Kowalczewski PŁ, Olejnik A, Świtek S, Bzducha-Wróbel A, Kubiak P, Kujawska M, Lewandowicz G. Bioactive compounds of potato ( Solanum tuberosum L.) juice: from industry waste to food and medical applications. CRITICAL REVIEWS IN PLANT SCIENCES 2022; 41:52-89. [DOI: 10.1080/07352689.2022.2057749] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/16/2024]
Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Stanisław Świtek
- Department of Agronomy, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Bzducha-Wróbel
- Department of Food Biotechnology and Microbiology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Kujawska
- Department of Toxicology, Poznan University of Medical Sciences, Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
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27
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Zhang Z, Chen X, Liu X, Liu W, Liu Q, Huang J, Zhang L, Hu H. Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112564] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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28
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Sadeghi R, Fang F, Shao Y, Olsen N, Du B, Lin AHM. Eliminating protein interference when quantifying potato reducing sugars with the miniaturized Somogyi-Nelson assay. Food Chem 2021; 373:131473. [PMID: 34741968 DOI: 10.1016/j.foodchem.2021.131473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 10/07/2021] [Accepted: 10/24/2021] [Indexed: 11/25/2022]
Abstract
Reducing sugar (RS) quantification is essential in the potato industry because RS content plays a vital role in potato quality, acrylamide formation, post-harvest management, and new variety development. A miniaturized Somogyi-Nelson (SN) analysis can effectively and accurately quantify RS. However, soluble proteins in potatoes interfere with SN analysis. Our research goal was to develop an applicable deprotinization procedure without influencing the precision of the SN analysis. Results showed ethanol effectively removed potato proteins and, unlike other chemicals (salts, acids), ethanol did not affect SN accuracy. Protein removal also can be achieved by heating and pH adjustment, but the ethanol-based procedure provides a simpler alternative. RS content measured by the miniaturized SN assay after deproteinization by ethanol was precise and validated by HPAEC-PAD. Data from 118 potao juicies showed that a commonly used biochemical analyzer obtained a lower reducing sugar content than the deprotinization-SN assay because fructose was not identified by the biochemical analyzer. Results demonstrate the reliability of quantifying potato RS with the SN assay following the ethanol-based deproteinization.
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Affiliation(s)
- Rohollah Sadeghi
- Bi-State School of Food Science, University of Idaho, Moscow, ID 83844, USA; Bi-State School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Fang Fang
- Bi-State School of Food Science, University of Idaho, Moscow, ID 83844, USA; Bi-State School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Yijing Shao
- Bi-State School of Food Science, University of Idaho, Moscow, ID 83844, USA; Bi-State School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Nora Olsen
- Department of Plant Sciences, Kimberly Research and Extension Center, University of Idaho, Kimberly, ID 83341, USA
| | - Bin Du
- Bi-State School of Food Science, University of Idaho, Moscow, ID 83844, USA; Bi-State School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, ID 83844, USA; Bi-State School of Food Science, Washington State University, Pullman, WA 99164, USA.
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30
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Hussain M, Qayum A, Xiuxiu Z, Liu L, Hussain K, Yue P, Yue S, Y F Koko M, Hussain A, Li X. Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products. Food Res Int 2021; 148:110583. [PMID: 34507729 DOI: 10.1016/j.foodres.2021.110583] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/15/2021] [Accepted: 06/29/2021] [Indexed: 01/12/2023]
Abstract
Recently protein has gained eminence due to awareness and demand for healthy food. Potato proteins are extracted from potato fruit juice and industrial potato waste; its nutritional and functional values have been found more significant than other vegetables and cereal proteins. Potato proteins can be easily extracted by various separation techniques, including an ion exchange (IEX) and expanded bed adsorption (EBA), and their functional properties can be modified for desire purposes. It contains many essential amino acids necessary for the human body, with an amino acid score (AAS) of 65%. Recent research on potato proteins resulted in several descriptions of new technologies to produce food-grade potato protein. It has recently drawn more attention as a protein source for human consumption, especially as an allergy free protein source and selective activity against cancer cells. Growing shreds of evidence have highlighted that potato protein can be used in many upcoming nutraceuticals and allergy-free food products. Therefore it is gaining more attention from nutritionists and food scientists. This review has summarized the recent knowledge on the nutritional and functional aspects of potato proteins, especially its non-allergic properties, enhancement in functional properties, and possible future-based products.
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Affiliation(s)
- Muhammad Hussain
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Abdul Qayum
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Zhang Xiuxiu
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Pan Yue
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Sun Yue
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
| | - Marwa Y F Koko
- Department of Food, Greases and Vegetable Protein Engineering, School of Food Sciences, Northeast Agriculture University Harbin, China
| | - Abid Hussain
- Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
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31
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Skendi A, Papageorgiou M, Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021; 10:1997. [PMID: 34574106 PMCID: PMC8468076 DOI: 10.3390/foods10091997] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/08/2023] Open
Abstract
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
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32
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Jiménez-Munoz LM, Tavares GM, Corredig M. Design future foods using plant protein blends for best nutritional and technological functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Gałkowska D, Dudycz A, Juszczak L. Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents. STARCH-STARKE 2021. [DOI: 10.1002/star.202000216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Anna Dudycz
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
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34
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Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083497] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different.
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35
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Capezza AJ, Muneer F, Prade T, Newson WR, Das O, Lundman M, Olsson RT, Hedenqvist MS, Johansson E. Acylation of agricultural protein biomass yields biodegradable superabsorbent plastics. Commun Chem 2021; 4:52. [PMID: 36697586 PMCID: PMC9814733 DOI: 10.1038/s42004-021-00491-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Accepted: 03/16/2021] [Indexed: 01/28/2023] Open
Abstract
Superabsorbent polymers (SAP) are a central component of hygiene and medical products requiring high liquid swelling, but these SAP are commonly derived from petroleum resources. Here, we show that sustainable and biodegradable SAP can be produced by acylation of the agricultural potato protein side-stream (PPC) with a non-toxic dianhydride (EDTAD). Treatment of the PPC yields a material with a water swelling capacity of ca. 2400%, which is ten times greater than the untreated PPC. Acylation was also performed on waste potato fruit juice (PFJ), i.e. before the industrial treatment to precipitate the PPC. The use of PFJ for the acylation implies a saving of 320 000 tons as CO2 in greenhouse gas emissions per year by avoiding the industrial drying of the PFJ to obtain the PPC. The acylated PPC shows biodegradation and resistance to mould growth. The possibilities to produce a biodegradable SAP from the PPC allows for future fabrication of environment-friendly and disposable daily-care products, e.g. diapers and sanitary pads.
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Affiliation(s)
- Antonio J. Capezza
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden ,Plant Breeding Department, SLU Alnarp, Lomma, Sweden
| | - Faraz Muneer
- Plant Breeding Department, SLU Alnarp, Lomma, Sweden
| | - Thomas Prade
- Biosystems and Technology Department, SLU Alnarp, Lomma, Sweden
| | | | - Oisik Das
- grid.6926.b0000 0001 1014 8699Department of Civil, Environmental and Natural Resources Engineering, Structural and Fire Engineering Division, Luleå University of Technology, Luleå, Sweden
| | | | - Richard T. Olsson
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Mikael S. Hedenqvist
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Eva Johansson
- Plant Breeding Department, SLU Alnarp, Lomma, Sweden
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36
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Ebert S, Kaplan S, Brettschneider K, Terjung N, Gibis M, Weiss J. Aggregation behavior of solubilized meat - Potato protein mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106388] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Mota da Silva AM, Souza Almeida F, Kawazoe Sato AC. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110277] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Mendes AC, Saldarini E, Chronakis IS. Electrohydrodynamic Processing of Potato Protein into Particles and Fibers. Molecules 2020; 25:E5968. [PMID: 33339397 PMCID: PMC7766494 DOI: 10.3390/molecules25245968] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/16/2022] Open
Abstract
Potato protein particles and fibers were produced using electrohydrodynamic processing (electrospray and electrospinning). The effect of different solvents and protein concentration on the morphology of the potato protein particles and fibers was investigated. Electrosprayed particles with average diameters ranging from 0.3 to 1.4 µm could be obtained using water and mixtures of water: ethanol (9:1) and water:glycerol (9:1). Electrosprayed particles were also obtained using the solvent hexafluoro-2-propanol (HFIP) at a protein concentration of 5% wt/v. For protein concentrations above 10% wt/v, using HFIP, electrospun fibers were produced. The release of vitamin B12, as a model bioactive compound, from potato protein electrospun fibers, was also investigated, demonstrating their potential to be utilized as encapsulation and delivery systems.
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Affiliation(s)
- Ana C. Mendes
- DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kgs. Lyngby, Denmark;
| | | | - Ioannis S. Chronakis
- DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kgs. Lyngby, Denmark;
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39
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Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat. Food Chem 2020; 332:127375. [DOI: 10.1016/j.foodchem.2020.127375] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 05/21/2020] [Accepted: 06/15/2020] [Indexed: 12/25/2022]
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40
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Chang CY, Jin JD, Chang HL, Huang KC, Chiang YF, Hsia SM. Physicochemical and Antioxidative Characteristics of Potato Protein Isolate Hydrolysate. Molecules 2020; 25:molecules25194450. [PMID: 32998236 PMCID: PMC7583958 DOI: 10.3390/molecules25194450] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 01/08/2023] Open
Abstract
This study investigated the physicochemical characteristics of potato protein isolate hydrolysate (PPIH) and its antioxidant activity. Potato protein isolate (PPI) was hydrolyzed into PPIH by the proteases bromelain, Neutrase, and Flavourzyme. Compared with PPI, the resulting PPIH had a lower molecular weight (MW, from 103.5 to 422.7 Da) and smaller particle size (<50 nm), as well as a higher solubility rate (>70%) under acidic conditions (pH 3–6). PPIH presented good solubility (73%) across the tested pH range of 3–6. As the pH was increased, the zeta potential of PPIH decreased from −7.4 to −21.6. Using the 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical-scavenging assay, we determined that the half-maximal effective concentration (EC50) values of ascorbic acid, PPIH, and PPI were 0.01, 0.89, and >2.33 mg/mL, respectively. Furthermore, PPIH (50 μg/mL) protected C2C12 cells from H2O2 oxidation significantly better than PPI (10.5% higher viability rate; p < 0.01). These findings demonstrated the possible use of PPIH as an antioxidant in medical applications.
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Affiliation(s)
- Chiung-Yueh Chang
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (C.-Y.C.); (K.-C.H.); (Y.-F.C.)
| | - Jinn-Der Jin
- GeneFerm Biotechnology Co., Ltd., Tainan 741, Taiwan; (J.-D.J.); (H.-L.C.)
| | - Hsiao-Li Chang
- GeneFerm Biotechnology Co., Ltd., Tainan 741, Taiwan; (J.-D.J.); (H.-L.C.)
| | - Ko-Chieh Huang
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (C.-Y.C.); (K.-C.H.); (Y.-F.C.)
| | - Yi-Fen Chiang
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (C.-Y.C.); (K.-C.H.); (Y.-F.C.)
| | - Shih-Min Hsia
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (C.-Y.C.); (K.-C.H.); (Y.-F.C.)
- Graduate Institute of Metabolism and Obesity Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan
- School of Food and Safety, Taipei Medical University, Taipei 110, Taiwan
- Nutrition Research Center, Taipei Medical University Hospital, Taipei 110, Taiwan
- Correspondence: ; Tel.: +886-2-2736-1661
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41
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Akyüz A, Ersus S. Optimization of enzyme assisted extraction of protein from the sugar beet (Beta vulgaris L.) leaves for alternative plant protein concentrate production. Food Chem 2020; 335:127673. [PMID: 32745844 DOI: 10.1016/j.foodchem.2020.127673] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 07/14/2020] [Accepted: 07/23/2020] [Indexed: 10/23/2022]
Abstract
This research focused on the effect of temperature (25-75 °C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectric-ammonium sulfate precipitation method. At the optimized condition of temperature 54.25 °C, 81.35 min, and solvent/solid ratio of 27.65 mL/g, the protein yield was found 55.15%. The protein yield has reached 79.01% with an increase of 43.27% with the aid of the enzyme assisted extraction. The physicochemical properties were determined for revealing its potential use in food industry. It is promising that the isolated protein concentrates (SPC-IAP) show high protein content (69.08% d.b) as well as high solubility (98.71% at pH 7.5). SPC-IAP's high brightness (L* = 79.55), low redness (a* = 0.33) and low yellowness (b* = 13.27) values are encouraging for food industry.
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Affiliation(s)
- Ayça Akyüz
- Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey.
| | - Seda Ersus
- Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey
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42
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Li H, Zeng X, Shi W, Zhang H, Huang S, Zhou R, Qin X. Recovery and purification of potato proteins from potato starch wastewater by hollow fiber separation membrane integrated process. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102380] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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43
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Pęksa A, Miedzianka J, Szumny A, Łyczko J, Nemś A, Kita A. Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Anna Pęksa
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Antoni Szumny
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Jacek Łyczko
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Agnieszka Nemś
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
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44
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Li Q, Huang L, Luo Z, Tamer TM. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion. Food Chem 2020; 328:127152. [PMID: 32474234 DOI: 10.1016/j.foodchem.2020.127152] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 05/01/2020] [Accepted: 05/24/2020] [Indexed: 01/28/2023]
Abstract
Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC50 of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future.
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Affiliation(s)
- Qimeng Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Lei Huang
- China Tobacco Guangdong Industrial Co., Ltd, Guangzhou 510310, China
| | - Zhigang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; South China Institute of Collaborative Innovation, Dongguan 523808, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Egypt
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Wang C, Chang T, Zhang D, Ma C, Chen S, Li H. Preparation and characterization of potato protein-based microcapsules with an emphasis on the mechanism of interaction among the main components. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2866-2872. [PMID: 31960976 DOI: 10.1002/jsfa.10277] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP-based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP-based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP-based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Tong Chang
- Zibo Center for Disease Control and Prevention, Zibo, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
- Laoling Xisen Potato Industry Group Co. Ltd, Laoling, China
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Beltrán‐Penagos M, Sánchez‐Camargo ADP, Narváez‐Cuenca C. Proximal composition, bioactive compounds and biorefinery approach in potato tubers ofSolanum tuberosumGroup Phureja: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14461] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Kang W, Muhlack RA, Bindon KA, Smith PA, Niimi J, Bastian SE. Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules 2019; 24:molecules24244578. [PMID: 31847298 PMCID: PMC6943501 DOI: 10.3390/molecules24244578] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 12/10/2019] [Accepted: 12/12/2019] [Indexed: 12/22/2022] Open
Abstract
Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10–15 °C), and at both a lower pH and/or alcohol concentration.
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Affiliation(s)
- Wenyu Kang
- School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (W.K.); (R.A.M.); (J.N.)
| | - Richard A. Muhlack
- School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (W.K.); (R.A.M.); (J.N.)
| | - Keren A. Bindon
- The Australian Wine Research Institute, Hartley Grove, Urrbrae, Adelaide, SA 5064, Australia;
| | - Paul A. Smith
- Wine Australia, Industry House, Corner Hackney and Botanic Roads, Adelaide, SA 5000, Australia;
| | - Jun Niimi
- School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (W.K.); (R.A.M.); (J.N.)
| | - Susan E.P. Bastian
- School of Agriculture, Food & Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (W.K.); (R.A.M.); (J.N.)
- Correspondence: ; Tel.: +61-8-83136647
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Xu F, Liu W, Huang Y, Liu Q, Zhang C, Hu H, Zhang H. Screening of potato flour varieties suitable for noodle processing. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14344] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Yanjie Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Hong Zhang
- Hefei CAAS Nutridoer Co. Ltd., Academy of Food Nutrition and Health InnovationChinese Academy of Agricultural Sciences Hefei China
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Waglay A, Achouri A, Karboune S, Zareifard MR, L'Hocine L. Pilot plant extraction of potato proteins and their structural and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108275] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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50
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Fu Y, Liu W, Soladoye OP. Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14343] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Fu
- College of Food Science Southwest University No. 2 Tiansheng Road Beibei District Chongqing 400715 China
| | - Wan‐Ning Liu
- College of Food Science Northeast Agricultural University No. 600 Changjiang Road Xiangfang District Harbin 150030 China
| | - Olugbenga P. Soladoye
- Food Processing Development Centre Ministry of Agriculture and Forestry Government of Alberta Leduc AB T9E 7C5 Canada
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